Monday, April 13

An Easter Recipe

I hosted an Easter brunch at my house yesterday. One of the dishes I served is the same one that Barb serves every year on Christmas.

It is so easy, so simple and so delicious. It takes just a couple minutes to prepare the night before and then you just pop it in the oven in the morning.

Caramel Breakfast Ring
18 Rhodes frozen dinner rolls (and not any more!!)
1 small box cook and serve Butterscotch pudding (not instant)
1/2 cup butter
1/2 cup brown sugar

Optional: 1/2 cup chopped nuts (place in bundt pan first if use)

Put 18 rolls in greased bundt pan. Sprinkle with butterscotch pudding. Bring butter and brown sugar to a boil. Stir until mixed thoroughly. Pour over frozen dough rolls. Cover overnight with a towel and in the morning bake in oven for 1/2 hour at 325 or 350. Be sure to put a cookie sheet under the bundt pan to catch the caramel overflow :)
Turn upside on a platter after several minutes. Serve warm.

Enjoy this delicious recipe with friends or family for the next holiday, breakfast or brunch you attend. Everyone is sure to love it!

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