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Sticky New Year's Bread

6   tablespoons melted butter, divided
1/2   cup chopped dried fruit
1/3   cup packed light brown sugar
1/4   cup granulated sugar
1   teaspoon Korintje Cinnamon
2   cans (12 ounces each) refrigerated flaky buttermilk biscuits (10 biscuits per can)
1   ounce semi-sweet chocolate, cut into 6 pieces
  1. Preheat oven to 400°F. Evenly brush bottom of Stoneware Fluted Pan with 2 tablespoons of the melted butter using Chef's Silicone Basting Brush. Combine dried fruit and brown sugar in Small Batter Bowl; sprinkle evenly over bottom of pan and set aside.
  2. Mix granulated sugar and cinnamon in Coating Tray. Press 1 side of each of the 20 biscuits into cinnamon mixture; set 6 biscuits aside. (Reserve any remaining cinnamon mixture for later use.) Gather up sides of 14 remaining biscuits with cinnamon mixture inside; pinch edges to seal and roll into balls. Place 1 piece of chocolate into centers of remaining 6 biscuits. Gather up sides of biscuits with chocolate and cinnamon mixture inside; pinch edges to seal and roll into balls.
  3. Lightly brush balls with remaining butter using Chef's Silicone Basting Brush; roll in remaining cinnamon mixture. Arrange 12 biscuits over dried fruit mixture in pan; top with remaining 8 biscuits. (Chocolate-filled biscuits should be randomly placed in pan.)
  4. Bake 30-33 minutes or until golden brown. Remove from oven to Stackable Cooling Rack; cool 5 minutes. Invert bread onto Simple Additions® Large Round Platter; pull apart to serve.

Yield: 12 servings

Nutrients per serving: Calories 300, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 15 mg, Carbohydrate 40 g, Protein 4 g, Sodium 640 mg, Fiber less than 1 g

Cook's Tips: If desired, 1 cup chopped pecans can be added to the fruit mixture.