Recipe - Bisquick Cherry Swirl Coffee Cake

4 cup Bisquick baking mix
One half cup Sugar
One fourth cup Margarine or butter; melted
One half cup Milk
1 teaspoon Vanilla
1 teaspoon Almond extract
3 Eggs
1 cn (21oz) cherry; apricot or
blueberry pie filling

GLAZE
1 cup Powdered sugar
1 (up to)
2 tablespoon Milk

1. Heat oven to 350 degrees.

2. Grease jellyroll pan, 151/2x1012x1inch or 2 square 9x9x2inch pans.

3. Mix all ingredients except pie filling and glaze; beat vigorously 30
seconds. Spread 2/3 of the batter (about 2One half cups) in jelly roll pan or
1/3 of the batter (about 1One fourth cups) in each square pan. Spread pie filling
over batter (filling may not cover batter completely). Drop remaining
batter by tablespoonfuls onto pie filling.

4. Bake until light brown, 2025 minutes. Drizzle with Glaze while warm.
Serve warm or cool. 18 servings.

5. GLAZE: Beat powdered sugar and milk until smooth and of desired
consistency.

FROM BISQUICK AD

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.