Easy, Bundt Pan Sticky Buns

 

 

 

 

2  tubes Aldis Jumbo refrigerator biscuits (I used these, other brands will do also)
 1/2 stick butter, melted
1/2 C. pancake syrup (any brand you like, I used Aldis)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon1/4 cup sugar
1/2 C. chopped pecans, optional

Instructions:
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar and nuts . Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Dip one side of biscuit in sugar/cinnamon mixture, arrange the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and nut/sugar mixture. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1/2 minute in the pan, then invert onto a serving platter and enjoy!

I used one bundt pan

 

Zucchini Bread

 Preheat oven 350 degrees

• 2 cups shredded raw zucchini
• 3 eggs
• 1 3/4 cups sugar
• 1 cup vegetable oil
• 2 cups flour
• 1/4 teaspoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 2 teaspoons vanilla
• 1 cup chopped walnuts (optional)

Directions

In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans.
Bake at 325 degrees F (165 degrees C) for approx. 1 hour. test to see pick comes out clean Cool. I dust it with powdered sugar also