"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
1/2 Cup sugar 1 teaspoon cinnamon 2 cans (16.3 oz each) Pillsbury Grands Hoemstyle refrigerated biscuits 1/2 cup chopped walnuts - if desired 1/2 cup raisins - if desired 1 cup firmly packed brown sugar 3/4 cup melted butter or margarine
1. Heat oven to 350º. Lightly grease 12 cup fluted tube pan. 2. Mix sugar and cinnamon. Seperated dough into 16 biscuits; cut each into quarters. Shake
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