Bisquick Coffee Cake |
| Name: |
Ron Johnson |
| Base: |
MacDill AFB |
| Recipe: |
4 cups Bisquick mix; 1/2 cup sugar; 1/4 cup margarine, melted; 1/2 cup milk; 1 teaspoon vanilla; 1 teaspoon almond extract; 3 eggs; 1 can (21 ounces) cherry, apricot or blueberry pie filling. Mix all ingredients except pie filling. Beat vigorously 30 seconds and spread 2/3 of the batter in a lightly greased 15-inch jelly roll pan. Spread pie filling over batter (it may not cover completly). Drop remaining batter by tablespoon onto pie filling. Bake in a preheated 350 degree oven until light brown, about 20 to 25 minutes. Drizzle with glaze while still warm. GLAZE: Beat one cup powdered sugar and 1 to 2 tablespoons milk until smooth and of the desired consistency. |
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