Category: Breads and Muffins
Ingredients:
Pockets Of cream cheese
-crusted pull-
3/4 cup sugar 1/2 chopped pecans 1 tablespoon grated orange rind 2 (11-ounce)cans refrigerated buttermilk biscuites (we used 1869*brand) |
await inside this sugar
apart bread
1 (3-ounce) package cream cheese, cut into 20 squares 1/2 cup butter or margarine, melted 1 cup sifted powdered sugar 2 tablespoons orange juice
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How to Prepare:
| COMBINE first 3 ingredients in a small bowl; set aside,
SEAPARATE biscuite dough into individual biscuits; gently separate individual biscuits in half, Place a cream cheese square between the 2 halves,and pinch sides to seal each back together.Dip in butter,and dredge in reserved sugar mixture. Stand biscuits on edge in a lightly greased 12- cup Bundt pan, spacing evenly, Drizzle with remaining butter, and sprinkle with remainining sugar mixture.
BAKE at 350degrees for 45 minutes or until golden. Immediately invert onto a serving plate
COMBINE powdered sugar and orange juice; stir well. Drizzle over warm bread. Serve immediately. Yield; one 10-inch coffee cake.
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For more great recipes from Maedell Grubbs,
please visit their web site located at: BrandFamily.
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