"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Pecan Bundt Rolls, by Velma Rapp, is from Enos and Amanda Yoder,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup orange marmalade 1 cup chopped pecans 2-10 1/2 oz cans Hungry Jack Biscuits 1 stick butter (melted) 1/2 tsp cinnamon 1 cup brown sugar
Grease bundt pan. Spread marmalade on bottom, then add pecans. Mix cinnamon and brown sugar. Roll each biscuit in butter then brown sugar mixture. Lay side by side in pan. Any extra sugar can be poured on top. Bake at 350º for 30 minutes.
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