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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - September 18, 2009

Country Apple Coffee Cake

Serves: 8


        

  Download this recipe.

COFFEE CAKE:
1 tablespoon margarine or butter, softened
1 1/2 cups chopped peeled apples
1 (12-ounce) can flaky refrigerated biscuits
1 tablespoon margarine or butter, softened
1/3 cup firmly packed brown sugar
1/4 teaspoon cinnamon
1/3 cup light corn syrup
1 1/2 teaspoons whiskey, if desired
1 egg
1/2 cup pecans halves or pieces

GLAZE:
1/3 cup powdered sugar
1/4 teaspoon vanilla extract
1 to 2 teaspoons milk


Heat oven to 350°F. Using 1 tablespoon margarine, generously grease 9-inch round cake pan or 8inch square pan. Spread 1 cup of the apples in greased pan. Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces, points up, over apples. Top with remaining 1/2 cup apples.

In small bowl, combine 1 tablespoon margarine, brown sugar, cinnamon, corn syrup, whiskey and egg; beat 2 to 3 minutes or until sugar is partially dissolved. Stir in pecans; spoon over biscuit pieces and apples.

Bake at 350°F. for 35 to 45 minutes or until deep golden brown. Cool 5 minutes. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. Store in refrigerator.


From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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