September 7, 1991
1 c. brown sugar, packed
1/2 c. chopped mixed nuts
1/3 c. maple flavored pancake syrup
1/4 c. oleo
1 8oz. pkg. cream cheese, softened
1/4 c. powdered sugar
1/2 c. coconut
1 10oz. tubes biscuits
In an ungreased 13" x 9" baking pan, combine brown sugar, nuts, syrup and oleo. Blend cream cheese,
powdered sugar and 2 T. oleo until smooth. Stir in coconut. Separate biscuits into 20 pieces. Press each into a 4" circle. Spoon 1 t. of the cream cheese mixture onto middle of each biscuit. Overlap dough to seal. Place seam side down in rows of 10 and place over syrup mixture. Bake 25 minutes at 350* or until golden brown. Cool 5 minutes, then invert on waxed paper.
All that is worth cherishing in this world begins in the heart, not the head...Suzanne Chazin
1 c. brown sugar, packed
1/2 c. chopped mixed nuts
1/3 c. maple flavored pancake syrup
1/4 c. oleo
1 8oz. pkg. cream cheese, softened
1/4 c. powdered sugar
1/2 c. coconut
1 10oz. tubes biscuits
In an ungreased 13" x 9" baking pan, combine brown sugar, nuts, syrup and oleo. Blend cream cheese,
powdered sugar and 2 T. oleo until smooth. Stir in coconut. Separate biscuits into 20 pieces. Press each into a 4" circle. Spoon 1 t. of the cream cheese mixture onto middle of each biscuit. Overlap dough to seal. Place seam side down in rows of 10 and place over syrup mixture. Bake 25 minutes at 350* or until golden brown. Cool 5 minutes, then invert on waxed paper.
All that is worth cherishing in this world begins in the heart, not the head...Suzanne Chazin
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