"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

Carmel Breakfast Ring Recipe

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This recipe for Carmel Breakfast Ring, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

LaRae Arment - Alburnett Jr./Sr. High
Added: Wednesday, February 11, 2009


1 tube of refrigerated biscuits
3 T. margarine
1/2 c. brown sugar
1/8 tsp. cinnamon
1 T. + 1 t. + 1/2 t. water

1. In a round glass cake pan combine b.sugar, marg., water, and cinnamon.
2. Microwave on high for 1 min to melt margarine.
3. Stir with fork to blend caramel.
4. Cut each refrigerator biscuit into quarters.
5. Add biscuits to brown sugar mixture, being careful to coat biscuits on all sides.
6. Put a custard cup into the center of the cake pan(right side up), moving the biscuits to the edge, forming a ring.
7. Microwave on high for 2 1/2 min. Rotate dish after 1 min. 15 sec. Cool on cooling rack for 2 min. & invert onto a serving plate.




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