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    Holiday Coffee Cake

    Source of Recipe

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    Recipe Introduction

    A simple and scrumptious coffee cake for the holidays that is perfect for any day of the year and easy too!

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    List of Ingredients

    Holiday Coffee Cake (using refrigerated crescent rolls)
    Source: Cherry Marketing Institute
    Makes about 15 servings

    1 (10-ounce) jar maraschino cherries
    1 (8-ounce) package cream cheese, softened
    1/2 cup slivered almonds
    1/2 cup granulated sugar
    1/2 teaspoon almond extract
    2 (8-ounce) packages crescent rolls
    1/2 cup confectioners' sugar
    1 to 2 teaspoons milk
    1/4 teaspoon almond extract


    Drain maraschino cherries; discard juice or save for another use. Reserve 10 maraschino cherries for garnish; chop remaining cherries. Combine chopped cherries, cream cheese, almonds, sugar, and almond extract; mix well.

    Separate each can of crescent roll dough into 2 rectangles; press firmly at edges and perforations to make one large rectangle. Roll or pat into a rectangle about 15x13 inches.

    Spread cream cheese mixture over dough. Roll up dough starting at long side of rectangle. Place seam-side down on greased baking sheet. Form into a ring, firmly pressing ends together. With scissors or a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side.

    Bake in a preheated 350-degree oven 20 to 25 minutes or until golden brown. If necessary, cover with foil during last 5 minutes to prevent over browning. Carefully remove from pan to wire rack.

    Combine confectioners' sugar, milk and almond extract to make a glaze. Drizzle over coffee cake. Garnish with reserved whole cherries. Refrigerate leftovers.




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