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Apricot Pecan Biscuit Pull-Apart

Serves: 12

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Thelma Zieammermann - Newton, Kansas
Bake-Off® Contest 37, 1996 Prize Winner
In 1966 Thelma Zieammermann was a finalist in the Busy Lady Bake-Off® Contest. Now retired, this winner from the seventeenth contest is still busy. She created this quick pull-apart coffee cake as a delicious substitute for time-consuming pecan sweet rolls.


   3/4 cup chopped pecans
   2/3 cup firmly packed brown sugar
   1/2 cup chopped dried apricots
   1/2 cup butter, melted
   1/2 cup dairy sour cream
   1 teaspoon imitation maple flavoring
   2 (12-ounce) cans flaky refrigerated biscuits


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Heat oven to 350°F. Grease 12-cup Bundt pan or ONE-PIECE 10-inch tube pan. In large bowl, combine all ingredients except biscuits; mix well.

Separate dough into 10 biscuits. Cut each biscuit into 4 pieces; place in bowl with pecan mixture. Toss gently to coat. Spoon biscuit mixture into greased pan.

Bake at 350°F. for 30 to 40 minutes or until deep golden brown. Immediately invert onto serving plate; cool 10 minutes. Serve warm.

Nutrition Per Serving: Calories 380; Protein 5g; Carbohydrate 41g; Fat 22g; Sodium 690mg

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

Apricot Pecan Biscuit Pull-Apart is from the Cook'n Best of the Bake-Off collection. Click here to get this CD or download the recipes right now!

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