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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Macademia Apricot Coffee Cake Recipe

Brought to you by Old Cape House

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Yield: 8 servings

Ingredients:
3.5 oz jar macademia nuts, chopped
1/4 c sugar
1 tbsp flour
2 tbsp margarine, softened
1 egg, separated
8 oz can Pillsbury refrigerated crescent rolls
1/4 c apricot presercves
1/2 tsp grated orange peel
5 tsp sugar
1 tbsp flour
2 tsp margarine, softened

Instructions:
Heat oven to 375. In a small bowl, combine 1/2 c of the chopped macademia nuts, 1/4 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; overlap long sides 1 inch. Firmly press edges and perforations to seal. Press or roll into a 13x8 inch rectangle. Spread prepared filling lengthwise down center 1/3 of rectangle. In a small bowl combine preserves and orange peel; spread over filling. Make diagonal cuts 2 inches apart on each side of the rectangle just to within 1/4 inch of filling. To give braided appearance, fold strips of dough at an angle across filling, alternating form side to side. Fold ends of coffee cake under seal. Beat egg white slightly; brush over coffee cake.

In small bowl, combine 5 tsp sugar, 1 tbsp flour, 2 tsp margarine and remaining macademia nuts; mix until crumbly. Sprinkle crumbs evenly over coffee cake. Bake at 375 for 15-25 minute or until deep golden brown. Cool 10-15 minutes before serving.

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