- 1 tablespoon butter or margarine
- 1/3 caramel ice cream topping
- 3 tablespoons chopped pecans
- 1 1/2 s packaged biscuit mix
- 1/2 milk
- 2 teaspoons sugar
- 1/8 teaspoon ground cinnamon
In 8-inch round baking dish heat butter or margarine at high for 45 seconds till melted. Stir in caramel topping and pecans. Push mixture away from center of dish and set custard cup, right side up, in center. In medium bowl combine biscuit mix and milk, stirring just till blended. Drop batter from a teaspoon into 16 mounds atop caramel mixture. Combine sugar and cinnamon, sprinkle atop. Cook at high for 2 1/4 minutes. Give dish a half turn and cook at high for 2 1/4 minutes till ring is no longer doughy at center. Let stand for 5 minutes in baking dish. Remove custard cup; invert onto serving plate. Serve warm.
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