betty crocker best of baking recipes.txt

------- ------------ --------------------------------

cup pecan halves

cup packed brown sugar

cup (1/2 stick) plus 2 tablespoons margarine

or butter

tablespoons milk

package (6 serving size ) vanilla regular pudding

and pie filling

cups Bisquick Original baking mix

cup milk

tablespoons granulated sugar

teaspoon vanilla

egg

Heat oven to 350º. Grease 12-cup bundt cake pan. Sprinkle pecan halves in

pan. Heat brown sugar, margarine, 2 tablespoons milk and the pudding and

pie filling (dry) in 1-quart saucepan over medium heat, stirring

constantly, until mixture begins to boil around edge; remove from heat and

reserve.

Mix remaining ingredients until stiff dough forms; beat 30 seconds. (If

dough is too sticky, stir in additional baking mix.) Turn dough onto

surface dusted with baking mix; roll in baking mix to coat. Knead lightly

10 times. Cut dough into 32 pieces. Stack pieces of dough in pan. Pour

brown sugar mixture evenly over dough.

Bake 25 to 30 minutes or until golden brown. Immediately invert onto

heatproof serving plate; let pan remain over coffee cake 1 minute. Serve

warm.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Yield:

1 Cake"

- - - - - - - - - - - - - - - - - -

Per serving: 270 Calories (kcal); 12g Total Fat; (39% calories from fat); 3g

Protein; 38g Carbohydrate; 13mg Cholesterol; 486mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2

Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 4098 0 5409 2250 0 0 0 0

Exported from MasterCook *

Easy Pumpkin Nut Pie

Recipe By

Serving Size : 8

Preparation Time :0:00

Betty Crocker - Best Of Baking Recipes