This is a great holiday appetizer or dessert to have with coffee.
Open both ends of can. With lid against contents on one side, push slowly onto waxed paper with slivered almonds that are spread out. This will be a caramel log that you will roll in the almonds until totally covered.
Slice roll thinly as this is very rich and very good. Serve with coffee. Yum!
Note: This will not explode. I've been making this wonderful dessert for years.
| Servings: | about 8 |
| Time: | 15 Minutes Preparation Time 3 Hours Cooking Time |
Source: Mom's old recipe.
By DEBY
This page contains the following solutions.
Put frozen bread dough rolls in a well greased 12 inch Bundt pan. Sprinkle with butterscotch pudding. Melt together other ingredients and pour over rolls.
In mixing bowl, dissolve yeast in water. Stir in sugar, salt, margarine, egg and 2 cups flour. Beat until smooth. Work in enough remaining flour until dough is easy to handle.
Preheat oven to 375 degrees F. Place butter in 9x13 inch pan. Melt in preheating oven. Add nuts and ice cream topping; mix well. Remove crescent rolls from cans in rolled sections.
These may even be better than cinnamon rolls. Serve these for breakfast or top with ice cream for a yummy dessert.
In large mixing bowl, dissolve yeast in warm water. Cool milk to lukewarm and stir into yeast with one-third cup sugar, oil, baking powder, salt, egg and three cups flour. Beat smooth. . .
Heat the first 3 ingredients until hot. Shake biscuits in bag filled with cinnamon and sugar. Grease bundt pan; put caramel sauce in first and arrange biscuits on top vertically on their sides.
