Crescent Caramel Swirl + 1 comment

[Guest guest]

For the record, I sent my note about Fur to Christine privately. She chose

to publish it on the Veg list. I know our beloved list owner, Karen, would

prefer we post recipes....chat and such is for another list SO, to be

legal, here is a recipe from a local B & B.

 

Brenda Adams (xposting recipe to MC-Recipe list)

 

 

* Exported from MasterCook *

 

Crescent Caramel Swirl

 

Recipe By : Hostess House Bed and Breakfast

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter -- (1 stick; divided)

1/2 cup chopped pecans -- (divided)

3/4 cup firmly packed brown sugar

1 tablespoon water

2 8-ounce cans refrigerated crescent rolls

 

Preheat oven to 350 degrees.

 

Melt the butter in a medium saucepan. Use 2 tablespoons to coat the bottom

and sides of a Bundt pan. Sprinkle 3 tablespoons of the chopped pecans over

the butter in the Bundt pan.

 

Add the remaining pecans, brown sugar and water to the remaining butter in

the saucepan. Bring to a boil and boil 1 minute, stirring constantly.

 

Remove the crescent rolls from the cans (each can contains 2 rolls). Slice

each roll crosswise into 4 slices (you will have a total of 16 slices).

Stretch each slice slightly to loosen it. Place half of the slices, cut

side down, into the Bundt pan. Pour half of the caramel mixture over the

slices and layer the second half of the slices over the caramel. Top with

the remaining caramel mixture and bake for 25 minutes.

 

Remove from oven and allow to stand for 3 minutes. Turn out onto a serving

plate and serve warm.

 

Restaurant Requests by Linda Faus: I recently judged the Portland Metro Bed

and Breakfast Association's Buttery Bake Off Contest. This was a tough

contest to judge because there were so many delicious entries. With the

holidays upon us, I want to share two of the three first-place recipes.

They are quick, easy and delicious and would b perfect for holiday

entertaining. I'm saving the third first-place recipe to share for

Valentine's Day.

 

Recipe is from: Milli Laughlin, owner of Hostess House Bed and Breakfast at

5758 N.E. Emerson St. in Portland, Oregon; printed in Oregonian FoodDay,

FoodDay,12/5/00

 

mc'd by Brenda Adams (badams007)

 

 

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NOTES : Makes one 10-inch ring