3 cup bisquick
1 1/2 cup sugar
1/2 cup flour
3/4 cup margarine or butter, soft
6 eggs
8 oz cream cheese, softened
1 tsp vanilla
1/8 tsp salt
TOPPING
1/2 cup sugar
1/2 cup water
1/4 cup orange-flavored liqueur
GLAZE
1 cup apricot preserves
1/4 cup sugar
A Recipe for
Bisquick Apricot-Glazed Pound Cake
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
He who lives by the sword eats with bloody hands. |
| Anonymous |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
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This Recipe for Bisquick Apricot-Glazed Pound Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
Food is an important part of a balanced diet. |
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"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
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I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
This is a recipe for Bisquick Apricot-Glazed Pound Cake from the recipe cookbook of Recipes-to-go (Dessert)
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| Emily Luchetti |
Eat drink and be merry, for tomorrow they may make it illegal. |
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There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
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It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
Heat oven to 350~. Grease tube pan, 10x4". Beat bisquick, 1 1/2 cups
sugar, 1/2 cups flour, margarine, eggs, cream cheese, vanilla and
salt in large bowl on low speed, scraping bowl frequently, 30
seconds. Beat on medium speed scraping bowl occasionally 4 minutes.
Pour batter into pan. Bake until wooden pick inserted in center comes
out clean, 55-60 minutes. Cool 10 minutes; remove from pan. Heat 1/2
cup sugar and the water to boiling; reduce heat. Simmer uncovered 2
minutes; cool to lukewarm. Stir in liqueur. Slowly drizzle over cake.
Press preserves thru sieve. Heat preserves and 1/4 cup sugar to
boiling, sitrring constantly; reduce heat. Simmer uncovered until
slightly thickened, 1 to 2 minutes. Cool slightly; spread over top,
allowing some to drizzle down sides.
Serves: 16
Bisquick Apricot-Glazed Pound Cake Recipe brought to you by Recipes To-Go