Mr. Food: Maple Buns October 2
By: Jayne Ann Bugda
Updated: October 2, 2012
The aromas alone from today's rise-and-shine classic will wake 'em up better than any alarm clock!
Some folks are night owls and some folks are early birds, and if you find yourself trying to wake up your gang over and over again, maybe the aromas coming from something baking up in our oven can do the trick for us! Watch: In an 8-inch round cake pan, we combine some brown sugar, butter and maple syrup (I'm talking real maple syrup; pancake syrup will work but there's nothing like the taste you'll get if you use the real thing). Okay, we bake the mixture in a pan for 5 minutes at 375 till the butter melts, stir it gently, and sprinkle on some chopped pecans. Meanwhile, we remove the dough from a can of refrigerated crescent rolls and, just as is, simply cut it into 12 slices like this, and dip both sides of each slice into a mixture of sugar and cinnamon. Arrange all the slices in the pan, cut-side down, and sprinkle on the remaining sugar mixture (by then your mouth will be watering, believe me)! In just minutes, they're baked off. And, let me tell you, nothing you can buy in a store and heat up will taste like this! After turning these onto a plate, just take a look at what we have here, all ooey and gooey, ready to pull apart, so dig in! And with this one, it's okay with me if you lick your fingers! The recipe for "Maple Breakfast Buns" is online now with an irresistible maple-nut topping that'll not only get them out of bed, it'll jump-start them with aromas that might even have the neighbors begging for some of that "OOH IT'S SO GOOD!!"
http://www.mrfood.com
Some folks are night owls and some folks are early birds, and if you find yourself trying to wake up your gang over and over again, maybe the aromas coming from something baking up in our oven can do the trick for us! Watch: In an 8-inch round cake pan, we combine some brown sugar, butter and maple syrup (I'm talking real maple syrup; pancake syrup will work but there's nothing like the taste you'll get if you use the real thing). Okay, we bake the mixture in a pan for 5 minutes at 375 till the butter melts, stir it gently, and sprinkle on some chopped pecans. Meanwhile, we remove the dough from a can of refrigerated crescent rolls and, just as is, simply cut it into 12 slices like this, and dip both sides of each slice into a mixture of sugar and cinnamon. Arrange all the slices in the pan, cut-side down, and sprinkle on the remaining sugar mixture (by then your mouth will be watering, believe me)! In just minutes, they're baked off. And, let me tell you, nothing you can buy in a store and heat up will taste like this! After turning these onto a plate, just take a look at what we have here, all ooey and gooey, ready to pull apart, so dig in! And with this one, it's okay with me if you lick your fingers! The recipe for "Maple Breakfast Buns" is online now with an irresistible maple-nut topping that'll not only get them out of bed, it'll jump-start them with aromas that might even have the neighbors begging for some of that "OOH IT'S SO GOOD!!"
http://www.mrfood.com
