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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.
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Ingredients: ½ cup sugar 1 cup ricotta cheese 1 egg ½ teaspoon cinnamon ¼ cup sliced almonds 1 (17.3-ounce) can Pillsbury Grands- Refrigerated Buttermilk Biscuits 1 small apple, peeled, cut into 8 wedges ½ inch thick Instructions: Heat oven to 350°F. Spray 8 jumbo muffin cups with non-stick spray. In a small bowl, combine sugar, cheese and egg. In a small bowl combine cinnamon and almonds. Separate dough into 8 biscuits. Flatten with a rolling pin. Press each biscuit evenly in bottom and up sides of muffin cup. Place 1 wedge of apple in each biscuit lined cup. Spoon 2 rounded tablespoonfuls cheese mixture over each apple wedge. Sprinkle with cinnamon almond mixture. Bake at 375°F for 20 to 25 minutes in radiant oven (10 min. in convection) until biscuits are deep golden brown and apples are crisp-tender. Remove from muffin cups; cool 15 minutes and serve warm. Store in refrigerator. Yield: 8 biscuits. Notes: This recipe won the Pillsbury contest and we downloaded it from their web page. |
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