Walnut
Maple Biscuit Ring
For a weekend breakfast, bake your family a walnut topped bread ring,
filled with cream cheese and sprinkled with cinnamon sugar. There are several
varieties, but the most popular are the English walnut and the Black walnut. In
the shell, they can be stored for several months if left in a cool dark place
and if they are shelled, they should be stored in the refrigerator. Always leave the kitchen clean.
Recipe:
1 cup chopped walnuts
1 stick butter, divided
1/2 cup
maple-flavored syrup
1/2 cup
granulated sugar
1 teaspoon ground cinnamon
2 12-ounce cans refrigerated
biscuits (10 to a package)
1 8-ounce package cream
cheese, cut into 20 cubes
Preheat oven to 400-degrees.
Coat a 12-cup bundt pan with a spray of canola
oil. Sprinkle walnuts evenly over bottom
of prepared pan and set aside. Melt 2
tablespoons of butter, add syrup, and stir until blended. Drizzle over walnuts in pan and set
aside. Melt remaining butter and set
aside. Mix sugar and cinnamon in a
shallow dish and set aside. Separate
dough into 20 biscuits and press each slightly to 1/4-inch thickness. Place one cream cheese cube in center of each
circle, enclose filling, and press edges together to seal. Roll each into a ball and dip each in
remaining butter and then into cinnamon sugar.
Arrange half of the balls,
cinnamon sugar sides up in prepared pan.
Repeat with remaining balls to form a second layer. Drizle with any remaining butter and sprinkle with any remaining cinnamon
sugar. Bake 30 minutes. Cool 2 minutes in pan and invert onto serving
plate. Cut into 10 slices with a
serrated knife and serve warm.
Yield: 10 servings.
Carolyn Gass Hardimon, M. S. Family and Consumer Science Home Economist