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| Homestead Lodging Recipes |
| ~Macadamia Apricot Coffee Cake~ |
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3.5 oz. jar macadamia nuts, chopped ¼ c. sugar 1 Tbsp. flour 2 Tbsp. margarine, softened 1 eggs, separated 8 oz. Pillsbury crescent rolls ¼ c. Apricot preserves* ½ tsp. grated orange peel** 5 tsp sugar 1 Tbsp. flour 2 tsp. margarine, softened |
| ~~~~~~~~~~Courtesy of Homestead Lodging.net~~~~~~~~~~ |
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~ Heat oven to 375. In small bowl, combine ½ c. of the chopped macadamia nuts, ¼ c. sugar, 1 Tbsp. flour, 2 Tbsp. margarine and egg yolk; mix well. Set aside. ~ Unroll dough into 2 long rectangles on ungreased cookie sheet, pressing seams together. Spread prepared filling lengthwise down center 1/3 of rectangle. In small bowl, combine preserves and orange peel; spread over filling. Make diagonal cuts 2 inches apart on each side of rectangle just to within ¼ inch of filling. To give braided appearance, fold strips of dough at an angle across filling, alternating from side to side. Fold ends of coffee cake under to seal. Beat egg white slightly; brush over coffee cake. ~ In small bowl, combine 5 tsp. sugar, 1 Tbsp. flour, 2 tsp. margarine and remaining nuts; mix until crumbly. Sprinkle crumbs evenly over coffee cake. ~ Bake at 375 for 15 min *I also use peach or raspberry **do not use orange peel with peach or raspberry |
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