| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Breads, Breakfast, Nuts | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Chopped pecans |
| 1/2 | c | Sugar |
| 1 | ts | Cinnamon |
| 3 | cn | Refrigerated biscuits |
| 3/4 | c | Brown sugar |
| 1/2 | c | Butter |
INSTRUCTIONS
Preheat oven to 350°. Heat the brown sugar with butter, until melted. Sprinkle pecans on bottom of bundt pan. Cut biscuit dough into quarters, and roll each quarter in the sugar- cinnamon mixture. Layer in pan. Pour hot brown sugar-butter mixture over dough, and bake for 30 - 40 minutes. Invert onto plate and let cool 10 minutes before removing bundt pan and serving. Recipe by: Lisa Hawkins of the Ariguani, Ship To Shore II Cookbook Posted to Kitmailbox Digest by "Myrl H. Burkett" <[email protected]> on Apr 3, 1997
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