Ingredients
5 tbsp butter or margarine
3/4 cup brown sugar
1/4 cup water
1/2 cup pecans -- chopped
3 tbsp butter or margarine --
1 softened
1/4 cup sugar
2 tsp cinnamon
2 8oz cans crescent rolls
Directions
Preheat oven to 375 degrees. In a 13 x 9 inch baking pan, melt 5
tablespoons of butter. Stir in brown sugar, water and pecans.
Separate each can of crescent roll dough into 4 triangles, and seal
perforations. Spread with 3 tablespoon softened butter. Combine
granulated sugar and cinnamon, sprindle over buttered dough. Roll up
each triangle from the short side. Cut each roll into 4 slices. (It
will be easier to slice if chilled.) Place in prepared pan, cut side
down. Bake for 20 - 25 minutes. Invert immediately and spoon
remaining sauce over tops of rolls. Rolls can be made and sliced the
night before and kept in refrigerator. Add "syrup" the next day.
These freeze beautifully.
Recipe By : Rhapsody of Recipes (Chattanooga Symphony Youth
Orchestra)
Servings: 32 servings
Prestissimo Caramel Pecan Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Candy; Dessert; Nut
The History of Recipes
Recipes as a concept can be traced back into history, in fact as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to academics is a series of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Later on, in Roman times 25BC a roman called Apicius assembled a collection of scripts detailing recipes prepared by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into starters, main meal and afters, something we still use today. Additionally, he describes how the early Romans used a wide range of aromatic flavours, including a few that are still present in modern kitchens like basil, fennel and asafoetida. As our culinary historical trip moves on a few more years we have a couple of cookery books from the 14th Century - a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they have no connection with the spicy food that is familiar to us all today, but rather accounts of the types of meals eaten by the upper classes of those days. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, including coriander, parsley, and basil. The introduction of these new foods and spices was responsible for an explosion in manuscripts on cookery, many of which still exist in private libraries. By the arrival of the 1900s, cooking books are highly popular due to more people being able to read, people having more leisure time and having more disposable income. Like it or not, the introduction of television brings us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Prestissimo Caramel Pecan Rolls recipe.
