Post by chief_cook2 on Nov 16, 2002 16:58:08 GMT -6
Recipe by Rival
2 8 ounces packages refrigerator biscuits
1/4 cup melted butter or margarine
1/2 cup brown sugar
1/4 cup chopped nuts
Cinnamon
Mix brown sugar and nuts together. Dip each refrigerator biscuit in
melted butter, then brown sugar and nuts. Place in Rival Bread and Cake
pan or a 3 pound coffee can. Sprinkle each layer of biscuits with
cinnamon. If using coffee can, cover with several layers of paper
towels.
Cook on high for 3-4 hours. No peeking! You can check bread after two
hours.
You can use yeast rolls--frozen, unbaked--which may be thawed and
substituted for the refrigerator biscuits. Fill your can and pan with 16
ounces of dipped rolls and let rise for 30 minutes before baking. Bake
as directed for 3-4 hours.
2 8 ounces packages refrigerator biscuits
1/4 cup melted butter or margarine
1/2 cup brown sugar
1/4 cup chopped nuts
Cinnamon
Mix brown sugar and nuts together. Dip each refrigerator biscuit in
melted butter, then brown sugar and nuts. Place in Rival Bread and Cake
pan or a 3 pound coffee can. Sprinkle each layer of biscuits with
cinnamon. If using coffee can, cover with several layers of paper
towels.
Cook on high for 3-4 hours. No peeking! You can check bread after two
hours.
You can use yeast rolls--frozen, unbaked--which may be thawed and
substituted for the refrigerator biscuits. Fill your can and pan with 16
ounces of dipped rolls and let rise for 30 minutes before baking. Bake
as directed for 3-4 hours.