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Caramel Breakfast Ring
1/3 cup firmly packed brown sugar
3 tablespoons butter
1 tablespoon water
1/4 to 1/2 cup chopped walnuts
8-ounce can refrigerated biscuits
In an 8-inch round glass cake dish, add brown sugar, butter and water and heat 1 minute on high. Blend ingredients and stir in nuts. Separate can of biscuits and arrange in an overlapping ring (or for a larger crowd, cut each biscuit in quarters). Spoon caramel mixture over biscuits (or stir to coat small pieces and push to sides, placing a small glass in the center). Cook on high 2 to 3 minutes, rotating 1/2 turn halfway through cooking time. Let sit 2 to 3 minutes. Biscuits should be firm and no longer doughy but not tough. Remove center dish and invert on serving plate. Serve warm by pulling sections apart. (We used a 12-ounce can of biscuits, which was a mistake, because we had difficulty getting the ring to bake properly. It ended up taking twice the time.)
Serves 4-6.
Note: Cook this on defrost or slow-cook, if available, for more volume. (We did this, but next time we'll just use the quicker method, as we couldn't see that the volume increased.)
Sunday, May 28, 2000
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