>From the Pillsbury website...
Upside-Down Caramel-Apple Biscuits
Caramel and apple create a luscious individual breakfast sweet with the
convenience of Grands!® biscuits.
1 Hr 5 Min
1/4 cup LAND O LAKES® Butter
1/2 cup SMUCKER'S® Caramel Ice Cream Topping
1/4 cup packed Domino® or C&H® Dark Brown Sugar
6 cups sliced peeled Granny Smith apples (about 4 medium)
1/2 cup Fisher® Chef's Naturals® Chopped Pecans
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin'® refrigerated
biscuits (8 biscuits)
Heat oven to 350°F. In 12-inch nonstick skillet, cook butter and caramel
topping over medium-high heat, stirring occasionally, until melted and bubbly.
Stir in brown sugar and apples. Cook over medium-high heat 12 to 15 minutes,
stirring occasionally, until apples are tender. Meanwhile, spray 8 (10-ounce)
custard cups or 8 (12-ounce) ramekins with CRISCO® Original No-Stick Cooking
Spray. Sprinkle 1 tablespoon pecans in each cup. Spoon about 1/3 cup
caramel-apple mixture evenly over pecans in each cup. Separate biscuits; gently
stretch each biscuit until large enough to cover caramel-apple mixture. Place
biscuits on top of caramel-apple mixture in each cup. Place cups on large
cookie sheet with sides. Bake 18 to 23 minutes or until golden brown. Place
cups on cooling rack; cool 5 minutes. Place heatproof serving plate upside down
on each cup; carefully turn plate and cup over to remove cakes. Serve warm.
High Altitude (3500-6500 ft): When cooking apples, stir frequently to avoid
~~~***Rhonda G in Missouri***~ ~~
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