| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Dessert | 20 | Servings | |
INGREDIENTS
| 2 | Cans (8-oz) refrigerated buttermilk biscuits | |
| 3/4 | c | Sugar |
| 1 | tb | Cinnamon |
| 1/4 | c | Butter or margarine; melted |
| 2 | md | Apples |
| 1/3 | c | Chopped nuts |
| 1/4 | c | Raisins (optional) |
INSTRUCTIONS
Separate the biscuits into 20 pieces. Combine sugar and cinnamon. Dip biscuits into melted butter, then roll in sugar mixture. Arrange biscuits around outer edge of DEEP DISH BAKER, using a total of 15; overlap remaining 5 biscuits in the center. Peel, core, and slice apples into thin slices, using the APPLE PEELER/CORER/SLICER. Plae an apple slice between each biscuit and place apple slices all around the outer edge of the DEEP DISH BAKER. Mix nuts and raisins with remaining sugar mixture and pour over all. Bake at 400 degrees for 25-30 minutes. Yields 20 rolls. THE PAMPERED CHEF APPLE PEELER/CORER/SLICER RECIPE BOOKLET Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”