Carmel Biscuit Ring A Round Food

CARAMEL BISCUIT RING

Steps:

• In a 8 inch round baking dish heat butter in microwave on high until melted.
• Stir in caramel topping and pecans.
• Push mixture away from center of dish and put a small glass ramekin upside down in the center.
• Combine biscuit mix and milk stirring just until blended.
• Drop batter from a teaspoon into 16 mounds on top of caramel mix.
• Combine sugar and cinnamon, sprinkle on top of biscuit batter.
• Cook in microwave on high setting for 2 minutes 25 seconds.
• Turn ½ way and cook an additional 2 minutes 25 seconds; until biscuit is not longer doughy.
• Let sit 5 minutes.
• Turn upside down on a serving plate, remove ramekin.
• Serve warm.

CARAMEL BUBBLE RING

Steps:

• Preheat oven to 350° combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle half of the pecans into a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture. , Open the tubes of breadstick dough (do not unroll). Cut each into six slices; dip in butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half of the caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture. , Bake until golden brown, 20-25 minutes. Cool for 2 minutes. Invert onto a serving platter; serve warm.

CARAMEL RING-A-ROUND

Steps:

• Separate biscuits and cut into fourths.
• In a bundt pan, place water, sugar, and butter in 425 degree oven for a few minutes, then add nuts and biscuit pieces, and coat. Biscuits should form a ring.
• Bake 8 to 12 minutes in 425 degree oven. Turn out onto serving platter.

CARMEL BISCUIT RING-A-ROUND

Steps:

• 1. Heat oven to 400°F. Generously grease 12-cup Bundt® pan. In small saucepan, combine brown sugar, nuts, margarine and water heat until margarine melts, stirring occasionally.2. Separate dough into 20 biscuits. Cut each biscuit into quarters place in large bowl. Pour brown sugar mixture over biscuits toss lightly to coat evenly. Spoon coated biscuit pieces into greased pan.3. Bake at 400°F. for 20 to 30 minutes or until golden brown. Cool in pan 3 minutes invert onto serving plate. Serve warm.Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 260 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 460 mg 19% * Total Carbohydrate: 36 g 12% * Dietary Fiber: 1 g 3% * Sugars: 18 g * Protein: 4 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 4% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 1 Fruit, 2 Fat or 2 1/2 Carbohydrate, 2 Fat

SIMPLE BUNDT® CARAMEL ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Melt margarine in a saucepan over medium-low heat. Stir cream and brown sugar into melted margarine until sugar dissolves, 2 to 3 minutes. Remove saucepan from heat.
• Spread 1 can of biscuit dough into the bottom of the prepared tube pan; sprinkle with cinnamon. Layer 1 more can biscuit dough into the tube pan and sprinkle with cinnamon. Layer last can biscuit dough into tube pan. Pour margarine mixture over biscuit dough.
• Bake in the preheated oven until biscuits are slightly browned, about 20 minutes. Let biscuits cool 5 to 10 minutes in pan. Turn pan upside-down onto a serving plate and remove pan.

CARAMEL BISCUIT RING AROUND RECIPE - (5/5)

Steps:

• 1. Put water, butter and brown sugar in bowl and microwave 1 min. Mix with wooden spoon. Cut biscuits in quarters. Chop walnuts and put in butter mixture. Put biscuits in brown sugar mixture. Separate mixture in middle and place in custard cup. Microwave 3 mins. And 20 sec. Let stand 2 mins. Dump on plate.