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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This is a recipe that came from my Mom's index cards. I have made this recipe SO many times!! I love this recipe!! This recipe calls for the cranberry's to spread over the top just before baking. When I was helping my Mom making it, and I accidentally added the cranberry's in with the coffee cake and mixed it all up. My Mom was furious and chewed me out. She went ahead and made it then profusely apologized to me, since it was 10 times better the way I made it then the way she made it!!! One of the high lights of my childhood! You can use pretty much any fruit that you would like. You may need to adjust the cooking time according to how 'wet' the fruit is. You can also substitute the fruit juice for the water for more fruit flavor. Ingredients:
1/4 cup brown sugar |
1/2 cup nuts, chopped |
1/4 teaspoon cinnamon |
2 cups bisquick |
2 tablespoons sugar |
1 egg |
2/3 cup water |
2/3 cup whole berry cranberry sauce |
1 cup powdered sugar |
1/2 teaspoon vanilla |
1 tablespoon water |
Directions:
1. *** Original Recipe ***.
2. Mix brown sugar, nuts and cinnamon.
3. Mix Bisquick, sugar, egg and water.
4. Beat 1/2 minute.
5. Spread in greased pan.
6. Sprinkle with nut mixture.
7. Spoon cranberry sauce over top.
8. *** Revised Recipe ***.
9. Mix brown sugar, nuts and cinnamon.
10. Mix bisquick, sugar, egg, water and Cranberry sauce together.
11. Beat 1/2 minute.
12. Spread in greased pan.
13. Sprinkle with nut mixture.
14. *** Cooking ***.
15. Bake 20 t 25 minutes.
16. While cooking mix all topping ingredients together.
17. May need to mix in TINY bits more water to make it just a little runny for a drizzle.
18. While warm drizzle with topping.
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