Short N Sweet Caramel Bubble Ring Food

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.

SHORT 'N' SWEET CARAMEL BUBBLE RING

Steps:

• Generously grease a 10" fluted tube pan. Sprinkle about half of the pecans in the bottom of the pan. Set aside. Stir together sugar and cinnamon; set aside. *Separate each package of douch into 8 pieces, making 16 total. Do not unroll. Cut the pieces in half cross-wise. Dip each piece of dough into melted butter, then roll in sugar mixture. Arrange dough pieces, spiral side down, in the prepared pan. *Sprinkle with remaining pecans. In a measuring cup stir together caramel topping and maple-flavored syrup; drizzle over dough in pan. *Bake in a 350 degree oven about 35 minutes or till dough is light brown, covering with foil the last 10 minutes to prevent overbrowning. *Let stand for 1 minute only. (If it stands for more than 1 minute, the ring will be difficult to remove from the pan). Invert onto a serving platter. Spoon any topping and nuts remaining in the pan onto rolls. Serve warm.

CINNAMON BUBBLE RING

Steps:

• Preheat oven to 350 degrees. Spray 9 inch tube pan with nonstick cooking spray.
• Combine sugar and cinnamon in a small bowl.
• Cut dough into 16 slices, roll into balls. Evenly space 12 balls against outer wall of pan. Arrange remaining 4 balls evenly around inside tube of pan. Brush with butter. Sprinkle sugar mixture evenly over balls.
• Bake 20 to 25 minutes or until golden brown. Remove to serving plate.
• Serve warm.

BLACK RASPBERRY BUBBLE RING

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, 1/4 cup sugar, 1/4 cup butter, egg, salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into 32 pieces. Flatten each into a 3-in. disk. Place about 1 teaspoon of preserves on the center of each piece; bring edges together and seal., Place 16 dough balls in a greased 10-in. fluted tube pan. Brush with half the remaining butter; sprinkle with 1 tablespoon sugar. Top with remaining balls, butter and sugar. Cover and let rise until doubled, about 35 minutes. Meanwhile, preheat oven to 350°., Bake until golden brown, 25-30 minutes. Combine syrup ingredients; pour over warm bread. Cool for 5 minutes before inverting onto a serving plate.

CARAMEL BUBBLE RING

Steps:

• Generously grease a 10-inch fluted tube pan. Sprinkle half of the pecans in the bottom of the prepared pan; set aside.
• In a small bowl stir together sugr and cinnamon; set aside.
• Separate each package of breadstick dough on the perforated lines into 6 spiral pieces, making 12 pieces total. DO NOT UNROLL. Cut the pieces in half crosswise. Dip each piece of dough into melted butter; roll in sugar mixture to coat. Arrange dough pieces in the prepared pan.
• Sprinkle with remaining pecans. In a measuring cup stir together caramel topping and maple-flavored syrup; drizzle over dough pieces in pan.
• Bake in a 350 degree oven about 35 minutes or until dough is light brown, covering with foil for the last 10 minutes of baking to prevent overbrowning.
• Let stand for 1 minute only -- it will be hard to remove from pan if longer than a minute. Invert onto a serving platter. Spoon any topping and nuts remaining in the pan onto rolls. Serve warm.

CARAMEL SHORTBREAD SQUARES

Steps:

• Preheat oven to 350 degrees F (175 C).
• In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
• In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
• Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.