Cherry Bubble Breakfast Bake
Courtesy of Mr. Food Test Kitchen
Servings: 8
Prep Time: n/a
Cook Time: 40 Min.
Prep Time: n/a
Cook Time: 40 Min.
What you need:
* 1 (21-ounce) can cherry pie filling
* 2 tsp. almond extract
* 2 (16.3-ounce) cans refrigerated biscuits, cut in half, then cut into thirds
* 1/4 c. sliced almonds
* 1/2 c. confectioners' sugar
* 1 Tbsp. milk
* 2 tsp. almond extract
* 2 (16.3-ounce) cans refrigerated biscuits, cut in half, then cut into thirds
* 1/4 c. sliced almonds
* 1/2 c. confectioners' sugar
* 1 Tbsp. milk
What to do:
1. Preheat oven to 350°F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a large bowl, combine cherry pie filling and almond extract; mix well. Add biscuits and toss until evenly coated. Place mixture in baking dish and sprinkle with almonds.
3. Bake 40 to 45 minutes or until dough is cooked in center. Let cool slightly.
4. Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth. Drizzle over top and serve warm.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.
2. In a large bowl, combine cherry pie filling and almond extract; mix well. Add biscuits and toss until evenly coated. Place mixture in baking dish and sprinkle with almonds.
3. Bake 40 to 45 minutes or until dough is cooked in center. Let cool slightly.
4. Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth. Drizzle over top and serve warm.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.