|
| 2 | tablespoons butter or margarine, softened |
| 1 | cup Original Bisquick® mix |
| 2 | tablespoons water |
| 3/4 | cup water |
| 1/4 | cup butter or margarine |
| 1 | teaspoon maple flavor |
| 1 | cup Original Bisquick® mix |
| 3 | eggs |
|
| 1 1/2 | cups powdered sugar |
| 2 | tablespoons butter or margarine, softened |
| 1 | teaspoon maple flavor |
| 1 | to 2 tablespoons milk |
|
| 1/4 | cup chopped pecans |
| 1. | Heat oven to 350°F. In small bowl, cut 2 tablespoons butter into 1 cup Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Sprinkle with 2 tablespoons water; mix until pastry cleans side of bowl. On ungreased cookie sheet, pat pastry into 11-inch circle. |
| 2. | In 3-quart saucepan, heat 3/4 cup water and 1/4 cup butter to rolling boil. Add 1 teaspoon maple flavor and 1 cup Bisquick mix all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat. Beat in eggs, one at a time; continue beating until smooth. Spread egg mixture over pastry. |
| 3. | Bake 45 to 50 minutes or until topping is crisp and dark golden brown; cool slightly.
|
| 4. | In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over cofee cake. Sprinkle with pecans. |
| Not recommended.
|
|
| For Almond Danish Coffee Cake, use almond extract instead of the maple flavor and substitute sliced almonds for the pecans. |
Nutrition Information:
300 ( 140); 16g ( 7g, 1 1/2g); 90mg; 380mg; 34g ( 0g, 18g); 4g 8%; 0%; 4%; 6% 1 ; 1 1/2 ; 0 ; 3 2