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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pecan Breakfast Bread Recipe

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This recipe for Pecan Breakfast Bread is from The Haegele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans Pillsbury refrigerated quick crescent dinner rolls
2 Tbsp. butter, softened
1/2 c. sugar
1 to 2 tsp. cinnamon
1/4 c. chopped pecans
2 Tbsp. honey
1/4 c. confectioners sugar
2 Tbsp. butter
1 tsp. vanilla
1/4 c. pecan halves
Directions:
Directions:
Preheat oven to 375º . Unroll crescents; separate into 16 triangles. Spread each with butter. Combine sugar, cinnamon, and pecans; sprinkle over triangles. Roll up each triangle starting from wide end and rolling to opposite point. Place rolls, point side down, into greased 9 x 5 inch loaf pan, forming 2 layers of 8 rolls each. Bake at 375º for 35 to 40 minutes until deep golden brown. Remove from pan at once; place right side up; drizzle with topping

Topping: In sauce pan, combine all ingredients, except pecans. Bring to boil, stirring constantly. Stir in pecans. Cool slightly. Top with pecan halves.

 

 

 

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