Disclosure: I received a complimentary copy of the Hometown Harvest cookbook. All thoughts and opinions are my own. This post contains affiliate links.
Like many recipes, today’s comes with a behind-the-scenes kind of story. Of course…I don’t always tell them all, but I’m going to tell this one.
When I received my Hometown Harvest book in the mail, I had so much fun just looking through it. There are so many recipes, tips, ideas, and stories. It really is more than a cookbook! (Can you tell I’m a Gooseberry Patch fan?!?)
Anyway, I decided that I wanted to make the crockpot caramel-pecan sticky buns. Yum! I’ve made something similar before, but never in the crockpot. I was all set to take them to a women’s potluck dinner for dessert.
However, when the blessed day arrived, I realized that I had let time get away from me (that was strike #1), and I didn’t have time for the 1-1.5 hours of cooking time. oops.
No problem, I decided to just cook it in the oven. I tore up my biscuits in thirds and threw them all in a bundt pan. Sounds great, right?
It would have been, until I turned it over to get everything out and half stuck, so it fell completely apart. That would be strike #2.
By this time, I am literally moments away from needing to leave (doesn’t everyone do things at the last minute?).
So, I decided to whip up some frosting/glaze–seriously, you cannot go wrong with frosting, people! I dumped the entire fallen-apart concoction into an 8×8 pan and drizzled some frosting/glaze (it was thinner than frosting, but still thicker than a glaze), over the top, and it almost looked like it was supposed to be that way. Yay for saving the mistakes…lol
On the up side, in spite of all my mishaps, it tasted delicious.
And, here it is–the original recipe straight from the Hometown Harvest cookbook.
What you need:
- 1/2 Cup Butter Melted
- 1 Cup Brown Sugar- Packed
- 1 tsp. Cinnamon
- 1/4 Cup Chopped Pecans
- 2 8 oz Tubes of Biscuits
What to do:
1. Mix together sugar, cinnamon and pecans.
2. Dip biscuits in butter and then toss in sugar mixture to coat liberally.
3. Layer biscuits in a well greased slow cooker, layering as necessary.
4. Mix together any remaining butter and sugar mixture and pour over the top of biscuits. (That’s my addition, but I mean, really, why wouldn’t you do that?)
5. Cook on high for 1-1 1/2 hours, or until done. Turn out onto a platter.
Since I ended up flipping mine twice, the drier (not to be confused with “dryer”) side ended up on top again. If you just flip yours once, then the sticky side should be on top :)