Recipe: Caramel Sticky Buns - 4 (using refrigerated biscuit dough, microwave)

CARAMEL COFFEE RING

1/2 cup brown sugar, packed
1/4 cup butter or margarine
1 tbsp. water
1/2 cup chopped nuts
1 can refrigerator buttermilk biscuits

Add sugar, butter and water to microwave safe ring shaped baking dish*. Microwave on high for 1 to 1 1/2 minutes or until butter and sugar melted, stir to blend.

Sprinkle nuts around ring and then arrange biscuits on top, slightly overlapping. Microwave on medium 4 to 6 minutes, rotating dish 1/2 turn after half the time, until dough springs back when touched and top looks dry.

Invert dish on serving plate. Do not remove baking dish, let stand 2 minutes to let syrup drizzle over rolls, remove dish. Serve warm.

*NOTE: If you don't have a microwave safe ring shaped baking dish, put a drinking glass in the center of a shallow 8 or 9 inch round baking dish. Remove glass before inverting onto serving plate.

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CARAMEL STICKY BUNS

1 (10 oz.) can biscuits
3 tbsp. butter
1/3 cup brown sugar
1 tbsp. water
1 tsp. ground cinnamon
1/2 cup chopped nuts

In round dish, combine butter, sugar, water and cinnamon. Cook on high 1 minute in microwave. Stir as soon as butter melts. Stir in nuts.

Separate biscuits into ten and cut each biscuit into quarters. Place in dish and coat each biscuit with mixture. Move biscuits to side and place custard cup in center of dish. Arrange biscuits around cup.

Bake on high 2 1/2 to 3 minutes. Remove cup and let stand 2 minutes.

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CARAMEL ROLLS WITH CRUNCH TOPPING

1/4 cup butter or margarine
1/2 cup firmly packed brown sugar
2 tbsp. white corn syrup
Maraschino cherries
Pecans or chopped nuts
1 (8 oz.) can refrigerator biscuits
FOR THE CRUNCH TOPPING:
1/4 cup butter or margarine
1/2 cup plus 2 tbsp. flour
3 tbsp. packed brown sugar
1/2 tsp. ground cinnamon
1/4 cup chopped nuts

Place butter in a 9-inch round glass baking dish. Cook for 30 to 45 seconds or until melted. Stir in brown sugar and corn syrup.

Arrange a circle of 8 cherries and pecans around the dish and add 2 in the center. Separate the biscuits and lay on top of the cherries and pecans.

Cook on defrost at 1/3 power for 6 to 7 minutes. Turn the dish a quarter of a circle after 3 minutes.

Remove from microwave; place a glass plate over the baking dish and turn their rolls upside down. Use pot holders. Let stand 1 to 2 minutes before removing the baking dish.

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CARAMEL BISCUIT RING

1/2 cup caramel ice cream topping
1/4 cup chopped nuts
1/3 cup butter or margarine
1 (10 oz.) pkg. refrigerated biscuits

Pour caramel topping in bottom of a 9 inch round glass or microwave plastic cake pan. Sprinkle nuts over topping.

Place butter in a custard cup. Microwave at High 30 seconds to melt.

Dip biscuits in melted butter to coat all sides. Arrange biscuits in a ring against sides of pan holding caramel topping.

Cover with waxed paper. Microwave at High 2 1/2 to 3 minutes or until biscuits are not doughy on top.

Turn upside down on a serving plate. Let stand for sauce to drain down over biscuits. Serve immediately.

Source: Cookbook USA (original recipe sources not noted)