| 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" <mburkett@epix.net> on Apr 3,
1997
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