Sunday, January 15, 2012

Christmas Coffee Cake (Biscuit Mix)

As shown, I make Christmas Coffee Cake with pecans on one side because my son doesn't like the nuts.  I use my own homemade baking mix (like Bisquick) that has wheat in it to make this beautiful coffee cake.  This way I can rotate my wheat a little faster and the coffee cake tastes sooo much better.  If you make Wheat Quick Mix, you can use regular shortening (that's what the original recipe from Southern Living magazine called for), but I like it even better with butter-flavored Crisco.  Find a scrumpious pancake recipe using Wheat Quick Mix found near the bottom of Some Favorite Campy Things, camping part 2 post.  For delicious homemade 7 Up Biscuits see Homemaker's Journal post Easy, Perfect Biscuits.

Christmas Coffee Cake (Biscuit Mix)
1, 3-ounce package cream cheese
1/4 cup margarine or butter (I prefer butter)
2 cups biscuit mix or Bisquick
1/4 cup milk
1/2 can pie filling of your choice (I like cherry)
1/4 - 1/2 cup chopped pecans (optional)
Cut cream cheese and butter into biscuit mix till crumbly.  Add milk; stir until mixed.  On lightly floured surface, knead dough 10-12 strokes.  On waxed paper, roll or pat dough into a 12 x 8 inch rectangle.

Invert onto greased baking sheet; remove paper.

Spread filling down center of dough.  Make 2-1/2 inches cuts from long sides toward center at 1 inch intervals.

Fold strips over filling and pinch in center.

Bake at 375 degrees for 20 to 25 minutes or until golden.  FREEZE at this point if desired.  When thawed, drizzle with Powdered Sugar Glaze.  Yield:  12 servings.

Powdered Sugar Glaze
In a bowl stir together 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla and enough milk to make a drizzling consistency (1-2 teaspoons).  If using peach filling, add 1/4 teaspoon almond flavoring to glaze mix and a little less milk.

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