My favorite Valentine breakfast. Perfect for brunch, or anytime.
Original recipe makes 1 – 10×15 inch jellyroll pan
Ingredients
1 cup margarine
1 1/2 cups white sugar
4 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 (21 ounce) can cherry pie filling
2 tablespoons confectioners’ sugar for dusting
-
PREP
10 mins
-
COOK
45 mins
-
READY IN
55 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jellyroll pan.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Fold in flour until just blended. Spread batter into prepared pan. With the tip of a knife, mark squares in the batter. Spoon equal portions of pie filling in the center of each square.
- Bake in preheated oven for 35 to 40 minutes, or until golden brown, and a toothpick inserted into the center comes out clean. Allow to cool, then dust with confectioners’ sugar.
Nutrition
Calories: 236 kcal
Carbohydrates: 33.8 g
Cholesterol: 42 mg
Fat: 10.1 g
Fiber: 0.5 g
Protein: 2.8 g
Sodium: 125 mg