Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Suzanne Overstreet
1 cup granulated sugar
1 tablespoon ground cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
One 8-ounce package cream cheese
Two 7.5-ounce cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts
Preheat oven to 350F. Spray a Bundt pan with vegetable oil cooking spray. Mix the sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, sitrring well; set aside.
Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1.2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
Sprinkle 1/2 cup of the nuts into the bottom of the Bundt pan. Place half the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half ot he melted butter mixture over the biscuits and sprinkle 1/2 of the nuts.
Layer the remaining biscuits on top, sprinkle with the reamining cinnamon sugar, our the remaining butter mixture over the biscuits and sprinkle with the reamining 1/2 cup of nuts.
Bake for 30 minutes. Remove from the oven and let cool for 5 minutes. Place a plate on top and invert. Serve warm. (Serves 12 to 15).
(This recipe was contributed as part of a "Cook of the Week" feature.)