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Full Online Book HomeLearning KitchenFruit - Apricot Pecan Hungry Jack Pull-aparts
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Fruit - Apricot Pecan Hungry Jack Pull-aparts Post by :screwball Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3292

Click below to download : Fruit - Apricot Pecan Hungry Jack Pull-aparts (Format : PDF)

Fruit - Apricot Pecan Hungry Jack Pull-aparts

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 sour cream
1 teaspoon maple flavor
2 (12-oz.) cans Hungry Jack® Refrigerated Buttermilk Flaky Biscuits

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.

12 servings Ready in 1 hour 10 minutes
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Fruit - Apricot Pistachio White Chocolate Biscotti Fruit - Apricot Pistachio White Chocolate Biscotti

Fruit - Apricot Pistachio White Chocolate Biscotti
1 stick unsalted butter -- softened 3/4 cup sugar 1 tablespoon fresh grated orange zest 1/2 teaspoon vanilla 2 large eggs 2 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup white chocolate coarsely chopped 1/2 cup dried apricots finely chopped 1 1/4 cups pistachios Preheat oven to 325 degrees and lightly grease and flour a baking sheet. In a bowl with electric mixer beat butter, sugar, zest and vanilla till light and fluffy. Add eggs one at a time, beating well. In bowl, sift flour baking powder and salt and gradually beat into butter mixture. Combine well.

Fruit - Apricot Pecan Cake Fruit - Apricot Pecan Cake

Fruit - Apricot Pecan Cake
Apricot Pecan Cake 3/4 cup granulated sugar 1/4 cup almond paste 1 cup plus 6 tablespoons flour 2/3 cup liquid margarine 3/4 cup eggs 6 tablespoons honey 2 3/4 pounds chopped apricots 1 1/4 cup pecan pieces 1/2 cup flour 1/8 ounce sodium propionate. Mix the sugar and almond paste together until the almond paste is broken into small chunks. Add the flour, margarine, eggs and propionate, starting with the flour then each liquid one at a time and mix smooth in 2nd speed of a 3 speed machine. Mix the apricots, flour and pecans together by hand