| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Breakfasts, Brunches |
10 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine; melted |
| 3/4 |
c |
Firmly packed light brown sugar |
| 1/4 |
c |
Pecans or walnuts; chopped |
| 1 |
c |
Peach or apricot preserves |
| 1 1/2 |
ts |
Cinnamon |
| 2 |
cn |
(10 oz) Hungry Jack Refrigerated Flaky |
INSTRUCTIONS
Heat oven to 375 degrees. Brush bottom and sides of 10" tube or 12 cup
Bundt pan with 1 Tablespoon melted butter. Sprinkle bottom of buttered pan
with 2 Tablespoon of the brown sugar and 1/4 cup pecans. Dot with 3
Tablespoon of the preserves. In small bowl, combine remaining brown sugar
and cinnamon. Separate dough into 20 biscuits. Press or roll each into a 4"
circle. Brush 1 side of each biscuit with remaining melted butter; spread
brown sugar mixture over butter. Spoon 1 rounded teaspoon preserves onto
center of each biscuit; fold each in half. Seal top center edge; fold
remaining sides to top center. Place biscuits, sealed side down, around
outside edge of prepared pan, then around inside edge. Bake for 35-40
minutes or until deep golden brown. Cool upright in pan 2 minutes; invert
onto serving plate or waxed paper.
Recipe by: FRESH-BAKED BISCUITS
Posted to recipelu-digest by GramWag@aol.com on Feb 8, 1998
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