Post by chief_cook2 on Apr 1, 2007 14:47:26 GMT -6
Orange Breakfast Ring
Categories: Breakfast
Source: Quick Cooking Magazine
1 pkg. cream cheese (8 oz.) softened
1/2 cup sugar
1 tbsp. grated orange peel
2 tubes (8 oz. each) refrigerated crescent rolls
1/3 cup chopped almonds, toasted (I left these out)
1/2 cup confectioner’s sugar
1 Tbsp. orange juice
Sliced almonds (I left these out)
In a small mixing bowl, beat the cream cheese, sugar and orange peel until
blended; set aside.
Unroll both tubes of dough; press perforations and seams together to form two
rectangles. Overlap rectangles at one end and press the seam to seal.
Spread cream cheese mixture over the dough to within 1/2 inch of edges. Sprinkle
with the chopped almonds.
Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on a greased baking sheet; pinch ends together to form a
ring. With scissors, cut from outside edge two-thirds of the way toward center
of ring at one inch intervals. Separate strips slightly; twist to allow
filling to show.
Bake at 350 for 15-18 minutes or until golden brown. Cool for 10 minutes
before carefully removing from pan to wire rack.
Combine confectioner’s sugar and orange juice; drizzle over warm coffee cake.
Garnish with sliced almonds.
Orange Breakfast Ring
Categories: Breakfast
Source: Quick Cooking Magazine
1 pkg. cream cheese (8 oz.) softened
1/2 cup sugar
1 tbsp. grated orange peel
2 tubes (8 oz. each) refrigerated crescent rolls
1/3 cup chopped almonds, toasted (I left these out)
1/2 cup confectioner’s sugar
1 Tbsp. orange juice
Sliced almonds (I left these out)
In a small mixing bowl, beat the cream cheese, sugar and orange peel until
blended; set aside.
Unroll both tubes of dough; press perforations and seams together to form two
rectangles. Overlap rectangles at one end and press the seam to seal.
Spread cream cheese mixture over the dough to within 1/2 inch of edges. Sprinkle
with the chopped almonds.
Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on a greased baking sheet; pinch ends together to form a
ring. With scissors, cut from outside edge two-thirds of the way toward center
of ring at one inch intervals. Separate strips slightly; twist to allow
filling to show.
Bake at 350 for 15-18 minutes or until golden brown. Cool for 10 minutes
before carefully removing from pan to wire rack.
Combine confectioner’s sugar and orange juice; drizzle over warm coffee cake.
Garnish with sliced almonds.
Categories: Breakfast
Source: Quick Cooking Magazine
1 pkg. cream cheese (8 oz.) softened
1/2 cup sugar
1 tbsp. grated orange peel
2 tubes (8 oz. each) refrigerated crescent rolls
1/3 cup chopped almonds, toasted (I left these out)
1/2 cup confectioner’s sugar
1 Tbsp. orange juice
Sliced almonds (I left these out)
In a small mixing bowl, beat the cream cheese, sugar and orange peel until
blended; set aside.
Unroll both tubes of dough; press perforations and seams together to form two
rectangles. Overlap rectangles at one end and press the seam to seal.
Spread cream cheese mixture over the dough to within 1/2 inch of edges. Sprinkle
with the chopped almonds.
Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on a greased baking sheet; pinch ends together to form a
ring. With scissors, cut from outside edge two-thirds of the way toward center
of ring at one inch intervals. Separate strips slightly; twist to allow
filling to show.
Bake at 350 for 15-18 minutes or until golden brown. Cool for 10 minutes
before carefully removing from pan to wire rack.
Combine confectioner’s sugar and orange juice; drizzle over warm coffee cake.
Garnish with sliced almonds.
Orange Breakfast Ring
Categories: Breakfast
Source: Quick Cooking Magazine
1 pkg. cream cheese (8 oz.) softened
1/2 cup sugar
1 tbsp. grated orange peel
2 tubes (8 oz. each) refrigerated crescent rolls
1/3 cup chopped almonds, toasted (I left these out)
1/2 cup confectioner’s sugar
1 Tbsp. orange juice
Sliced almonds (I left these out)
In a small mixing bowl, beat the cream cheese, sugar and orange peel until
blended; set aside.
Unroll both tubes of dough; press perforations and seams together to form two
rectangles. Overlap rectangles at one end and press the seam to seal.
Spread cream cheese mixture over the dough to within 1/2 inch of edges. Sprinkle
with the chopped almonds.
Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on a greased baking sheet; pinch ends together to form a
ring. With scissors, cut from outside edge two-thirds of the way toward center
of ring at one inch intervals. Separate strips slightly; twist to allow
filling to show.
Bake at 350 for 15-18 minutes or until golden brown. Cool for 10 minutes
before carefully removing from pan to wire rack.
Combine confectioner’s sugar and orange juice; drizzle over warm coffee cake.
Garnish with sliced almonds.