Friday, May 30, 2008
Thursday, May 29, 2008
I'll try to get some photos in this SmugMug gallery!
Monday, May 26, 2008
p.s. Thad survived and even had fun with the kids in Utah!
p.p.s. Cathy still is pregnant but ready and willing to get it out anytime. It will be fun to see what she has...we still don't know what she's having!
Friday, May 23, 2008
Wednesday, May 21, 2008
Tuesday, May 20, 2008
Here's the recipe from foodnetwork.com
| 3/4 cup granulated sugar|
1/2 cup chopped pecans
2 teaspoons orange zest
2 (12-ounce) cans refrigerated buttermilk biscuits (10 count)
1 (8-ounce) package cream cheese
1/2 cup (1 stick) melted butter
1 cup sifted confectioners' sugar
2 tablespoons fresh orange juice
Preheat the oven to 350 degrees F.
In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.
Prep Time: 25 minutes
Cook Time: 35 minutes
Yield: 10 to 12 servings
Enjoy! I sure did!!!