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Post subject: Apricot-Almond Coffeecake  PostPosted: Mar 01, 2006 - 08:37 PM

Sergeant Major
Yield: 12 servings

2 (8-ounce) packages refrigerated crescent rolls

1 (12-ounce) can apricot filling

1 (2.25-ounce) package sliced almonds ( 1/2 cup)

1 cup powdered sugar

1 to 2 tablespoons milk

Preheat the oven to 375 degrees. Divide each log of dough in half at the middle
perforated seam. Unroll the four pieces of dough side by side on a
15-by-10-by-1-inch rimmed baking sheet. The dough should extend the width of
the sheet and 1 inch up the sides. Firmly press together seams and diagonal
perforations to seal them. With a rubber spatula, spread apricot filling evenly
over dough. Sprinkle almonds over filling.

Bake on the center oven rack until edges are golden brown, 15 to 20 minutes.
Let cool completely on a wire rack, 20 minutes.

In a small bowl, stir together powdered sugar and enough milk to make a smooth
glaze. With a spoon, drizzle glaze over cooled cake. Serve cake directly from
the pan.

Per serving: 243 calories; 10.5g fat (39 percent calories from fat);
2g saturated fat; no cholesterol; 3.5g protein; 33.5g carbohydrate; 16.5g
sugar; 1.5g fiber; 277mg sodium; 16mg calcium; 53.5mg potassium.

Cook, or be cooked. Have a nice day. Smile
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