Caramel-Cherry Sticky Buns (using refrigerated biscuits)
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Caramel-Cherry Sticky Buns (using refrigerated biscuits)
Caramel-Cherry Sticky Buns (using refrigerated biscuits)
Source: Cherry Marketing Institute
Makes 10 buns
12 bite-size caramel candies
3 tablespoons milk
1/2 (about 14) well-drained maraschino cherries, halved
1/4 cup pecans, chopped
1 (12 oz) package refrigerated buttermilk biscuits (10 biscuits per
package)
Melt caramels and cream or milk in small heavy saucepan over low heat,
stirring constantly until smooth. Pour caramel mixture into a
well-greased 9-inch glass pie plate.
Place cherries, rounded sides down, over caramel mixture; sprinkle
with pecans. Separate biscuits and place snugly in pan.
Bake in a preheated 350-degree oven 22 to 25 minutes, or until golden
brown. Invert immediately onto serving plate, scraping any remaining
caramel over biscuits. Serve warm.
Source: Cherry Marketing Institute
Makes 10 buns
12 bite-size caramel candies
3 tablespoons milk
1/2 (about 14) well-drained maraschino cherries, halved
1/4 cup pecans, chopped
1 (12 oz) package refrigerated buttermilk biscuits (10 biscuits per
package)
Melt caramels and cream or milk in small heavy saucepan over low heat,
stirring constantly until smooth. Pour caramel mixture into a
well-greased 9-inch glass pie plate.
Place cherries, rounded sides down, over caramel mixture; sprinkle
with pecans. Separate biscuits and place snugly in pan.
Bake in a preheated 350-degree oven 22 to 25 minutes, or until golden
brown. Invert immediately onto serving plate, scraping any remaining
caramel over biscuits. Serve warm.
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