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     Title: Buttery Caramel Quicks
 Categories: Breads
      Yield: 12 servings
 
    1/3 c  Butter or margarine
    1/3 c  Firmly packed brown sugar
      1 tb Water
      2 c  All Purpose Flour
    1/4 c  Sugar
  2 1/2 ts Baking powder
      1 ts Salt
    2/3 c  Milk
    1/3 c  Firmly packed brown sugar
      1 ts Cinnamon
    1/3 c  Chopped pecans
 
  Preheat oven to 425 degrees - makes 12 rolls.
  
  In 9-inch square pan, melt butter.  Stir in 1/3 cup brown sugar and
  water. Set aside.
  
  In large mixing bowl, combine flour, sugar, baking powder and salt.
  Add milk all at once, stirring just until dry ingredients are
  moistened. Turn out onto well-floured surface.  Roll out to a 12x10
  inch rectangle. Combine 1/3 cup brown sugar, cinnamon and pecans.
  Sprinkle over dough. Roll up starting with 12-inch side.  Cut into
  1-inch slices; place cut-side down in prepared pan.  Bake at 425
  degrees for 18 to 22 minutes until golden brown. Turn out
  immediately.  Serve hot.
  
  * For use with Pillsbury's Best Self-Rising Flour, omit baking powder
  and salt.
  
  HIGH ALTITUDE ADJUSTMENT - 5,200 FEET.  Reduce baking powder to 1 1/2
  teaspoons.





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