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Breakfast: Rave Review Holiday Coffeecake

Source of Recipe

www.recipegoldmine.com


List of Ingredients

1 (10 oz.) jar maraschino cherries
8 oz. cream cheese, softened
1/2 C. slivered almonds
1/2 C. granulated sugar
1/2 tsp. almond extract
2 (8 oz.) pkg. crescent rolls
1/2 C. confectioners' sugar
1 to 2 tsp. milk
1/4 tsp. almond extract


Recipe

Preheat oven to 350ºF Drain maraschino cherries; discard juice or save for another use. Reserve 8 to 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 15 x 13 inch rectangle. 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 for 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.
Makes about 15 servings.