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This cherrilicious holiday
coffeecake is as easy to make as it is good thanks to refrigerated
crescent rolls.
Holiday
Coffeecake
- 1 (10-ounce) jar maraschino
cherries
1 (8-ounce) package cream cheese, softened
1/2 cup slivered almonds
1/2 cup granulated sugar
1/2 teaspoon almond extract
2 (8-ounce) packages crescent rolls
1/2 cup confectioners' (powdered) sugar
1 to 2 teaspoons milk
1/4 teaspoon almond extract
- Drain maraschino cherries;
discard juice or save for another use. Reserve 10 maraschino
cherries for garnish; chop remaining cherries. Combine chopped
cherries, cream cheese, almonds, sugar, and 1/2 teaspoon almond
extract; mix well.
- Separate each can of crescent
roll dough into 2 rectangles; press firmly at edges and perforations
to make one large rectangle. Roll or pat into a rectangle about
15 x 13-inches.
- Spread cream cheese mixture
over dough. Roll up dough starting at long side of rectangle.
Place seam-side down on greased baking sheet. Form into a ring,
firmly pressing ends together. With scissors or a sharp knife,
cut almost through ring at 1-inch intervals. Turn each section
slightly on its side.
- Bake in a preheated 350°F
(175°C) oven 20 to 25 minutes or until golden brown. If necessary,
cover with foil during last 5 minutes to prevent over browning.
Carefully remove from pan to wire rack.
- Combine confectioners'
sugar, milk and 1/4 teaspoon almond extract to make a glaze.
Drizzle over coffee cake. Garnish with reserved whole cherries.
Refrigerate leftovers.
Makes about 15 servings.
Recipe and photograph are
provided courtesy of the Cherry Marketing
Institute.
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