MICROWAVE STICKY BUN RING|
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.
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