12 bite size caramel candies
3 tablespoons milk
14 well drained maraschino cherries, halved
1/4 cup pecans, chopped
1 (12 ounce) package refrigerated buttermilk biscuits (10 per pack)
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 for 22 to 25 minutes, or until golden brown.
Invert immediately onto serving plate, scraping any remaining caramel over biscuits.
Serve warm.
Makes 10 buns.
You can join Unsolved Mysteries and post your own mysteries or
interesting stories for the world to read and respond to Click hereScroll all the way down to read replies.
Many great holiday recipesShow all stories by Author:  23075 ( Click here )
Spring is coming |
