Bake-off

Thanks mom, for getting the recipe to me so quick.

We had a bake-off at RS tonight. I won! (there were only 5 things there, but they were talking about this one all night.) I ended up getting wooden spoons, a chocolate chip cookie mix and the grand prize, two tickets to the waterpark...just in time...ha ha. Maybe I can get there tomorrow, just after I scrape the ice off of my windshield.

I won the game of guess what's in the baggies...they had all these spices in baggies and we had to guess what was in them by looking. Flour, powdered sugar, baking powder, cream of tartar, corn starch, ground ginger, sugar, salt, oregano, parsley, basil...I got 15 out of 21 right. It was really hard. I never knew how many white powdery substances were used in cooking! Try it! They asked me if I would teach one of the cooking classes. Sure, add that to the list of things I don't have time to do :)

Anyway, here is the recipe, easy and yummy, yummy....best of all it's full of FAT!!!

RASPBERRY RIPPLE CRESCENT COFFEE CAKE
COFFEE CAKE:
3/4 cup sugar
1/4 cup margarine or butter, softened
2 eggs
3/4 cup ground almonds (optional)
1/4 cup flour
1 tsp. grated lemon peel
1 (8 oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
8 tsp. raspberry preserves
GLAZE:
1/3 cup powdered sugar
1 to 2 teaspoons milk
Heat oven to 375º. Grease 9-inch round cake pan or 9-inch pie pan. In large bowl, combine sugar, margarine and eggs; beat until smooth. Add ground almonds, flour and lemon peel; mix well. Set aside.
Separate dough into 8 triangles. Spread 1 teaspoon preserves on each triangle. Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls in greased pan in 2 circles, arranging 5 rolls around outside edge and 3 in center. Pour and carefully spread almond mixture evenly over rolls. Sprinkle with almonds.
Bake at 375º for 27 to 37 minutes or until coffee cake is deep golden brown and center is set. If necessary, cover coffee cake with foil during last 5 to 10 minutes of baking to prevent excessive browning.
In small bowl, blend glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake.
Serve warm.
ENJOY!