Muirhead Ginger Peachy Butter
Coffee Cake
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CAKE
1 tube of 8 refrigerated crescent rolls
½ jar
Muirhead
Ginger Peachy Butter
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GLAZE
½ cup confectioner sugar
1 tsp vanilla or peach liqueur, if desired
2-3 tbsp milk
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Preheat oven to 375° F. Grease a baking sheet. Unroll dough for rolls, but
do not separate. Press dough segments together to form 12" × 7"
rectangle. Transfer to prepared baking sheet. Spread dough with
Muirhead Ginger Peachy Butter, leaving about
½" border on all sides. Roll dough from short end, pinching last
edge to seal. Cut roll into 8 slices, cutting down just to, but not through the
bottom of the roll. Pull slices out, alternating left to right sides. Bake for
16-18 minutes until golden and flaky. Combine sugar, liqueur/vanilla, and enough
milk to make glaze of drizzling consistency. Drizzle glaze over warm cake. Slice
and enjoy. Serves 8.
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| Muirhead – 2002 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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