| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breakfast, From hard c |
15 |
Servings |
INGREDIENTS
| 1 |
c |
Firmly Packed Brown Sugar |
| 1 |
c |
Maple Syrup; Divided |
| 1/2 |
c |
Pecans |
| 1/4 |
c |
Butter Or Margarine; Melted |
| 1 |
pk |
(8 Oz) Cream Cheese; Softened |
| 1/4 |
c |
Powdered Sugar |
| 2 |
tb |
Butter Or Margarine; Melted |
| 1 |
pk |
(12 Oz) Refrig. Flaky Biscuits |
| 1 |
pk |
(6 Oz) Refrig. Flaky Biscuits |
|
|
15 Biscuit Total |
INSTRUCTIONS
In small bowl, combine brown sugar, 2/3 cup of the maple syrup, pecans, and
the 1/4 c melted butter. Pour in bottom of lightly greased 9x13 inch baking
dish; set aside. In medium bowl, mix together cream cheese, powdered sugar,
and the 2 T melted butter. Flatten each biscuit with palm of hand; fill
with 2 tsp cream cheese mixture. Roll up and place seam-side down in pan on
top of brown sugar/syrup mixture. Bake in 350 degree oven for 25 to 30
minutes. Invert onto serving plate and drizzle with remaining 1/3 c maple
syrup.
Recipe by: Dierberg's Home Economists
Posted to MC-Recipe Digest by Jill Proehl <jpxtwo@swbell.net> on Mar 11,
1998
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