"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


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This recipe for RILEY'S CRESCENT CINNAMON-CARAMEL SWIRL ROLLS, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, February 14, 2009


1/2 cup butter (not margarine)
1/2 cup pecans, chopped
3/4 cup brown sugar, firmly packed
2 tsp. cinnamon
1 tbsp. water
2 8-oz. cans refrigerated crescent dinner rolls

1, Preheat oven to 350.
2. Melt butter in small sauce pan. Coat bottom and sides of 12-cup Bundt pan with 2 tbsp. of the melted butter. Sprinkle pan with 3 tbsp. nuts.
3. Add remaining nuts, brown sugar, cinnamon and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly.
4. Remove dough from cans. DO NOT UNROLL. Cut each long roll into 8 slices.
5. Arrange 8 slices in nut-lined pan; separate layers of each pinwheel slightly. Spoon half brown sugar mixture over dough.
6. Place remaining 8 dough slices over bottom layer. Spoon remaining brown sugar mixture over slices.
7. Bake at 350 for 23-33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter. Serve warm.




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