"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Quick Caramel Rolls, by Sarah Pruitt, is from Suwanee Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cans refrigerator biscuits Cinnamon and sugar (mixed in a small bowl) ½ cup margarine or butter 1 cup sugar (may mix brown and white) ½ cup vanilla ice cream
Cut biscuits into quarters. Roll in cinnamon/sugar and put in greased 9x13 pan. Melt margarine, sugars and ice cream in sauce pan. Pour over biscuits. Bake at 350° for 25 minutes. Pull apart to eat. (Good for breakfast at a sleepover.)
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