"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Crescent Caramel Swirl Recipe

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This recipe for Crescent Caramel Swirl, by , is from Mom's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, April 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter or margarine
1/2 cup chopped nuts
1 cup brown sugar
2 tbsp water
2 cans (8-oz each) refrigerated crescent dinner rolls

Directions:
Directions:
Preheat oven to 375 (350 for colored fluted tube pan). In small saucepan, melt butter. (Do not use pan with removable bottom.) Coat bottom and sides of 12-cup fluted tube pan with 2 tbsp of the melted butter; sprinkle pan with 3 tbsp for the nuts. Add remaining nuts, brown sugar and water to butter; heat to boiling, stirring occasionally. Remove crescents from cans in rolled sections; do not unroll. Cut each section into four slices. Arrange eight slices in prepared pan, separating each pinwheel slightly to allow sauce to penetrate. Spoon half the caramel sauce over dough. Repeat with remaining dough, topping slices in pan; pour remaining caramel sauce over dough. Bake 25 to 30 minutes (30 to 35 minutes for colored fluted tube pan) until deep golden brown. Cool three minutes; turn onto serving platter or waxed paper.

Number Of Servings:
Number Of Servings:
10 inch ring coffee cake
Personal Notes:
Personal Notes:
Mom clipped this recipe from the Gazette.

 

 

 

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