Please Visit Our Sister Sites:


1 Tbsp. butter
1/3 c. caramel ice cream
3 Tbsp. chopped pecans
1 1/2 c. packaged biscuit mix
1/2 c. milk
2 tsp. sugar
1/8 tsp. cinnamon

Place butter in 8-inch round baking dish. Cook, uncov-
ered, at High for 45 seconds. Stir in caramel topping and
nuts. Push mixture away from center of dish and set a custard
cup, right side up, in center. Combine biscuit mix and milk,
stirring just until blended. Drop in 16 teaspoonfuls onto
caramel mixture. Combine sugar and cinnamon; sprinkle on top.
Bake, uncovered, at High for 4 1/2 minutes until no longer
doughy at center, giving dish half turn once. Let stand 5
minutes in dish. Invert. Serve warm.
Note: Maple syrup may be substituted for caramel.

This is a recipe from our database at Cookbooks On/Line!

1,000,000+ free recipes and free software at:

Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.

Help Us Improve The Database!
If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much):
Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great!
Was this recipe an exact duplicate of another recipe in the database? Yes No
Was this recipe incomplete, incorrect, or confusing in any way? Yes No
Short comment about this recipe: (50 characters or less.)
Thanks for your help!