See part 1 Recipe by: FRESH-BAKED BISCUITS Heat oven to 350 degrees. Using 1 Tablespoon of the margarine, generously grease 9″ round cake pan or 8″ square pan. Spread 1 cup of the apples in greased pan. Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces, pointing up
over apples. Top with remaining 1/2 cup apples. In small bowl, combine remaining 1 Tablespoon margarine, brown sugar, cinnamon, corn syrup, whiskey and egg; beat 2-3 minutes or until sugar is partially dissolved. Stir in pecans; spoon over biscuit pieces and apples. Bake for 35-45 minutes or until deep golden brown. Cool 5 min. If desired, remove from pan. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. Store in refrigerator. 6-8 servings —–