Ingredients:

• 3 packages of Pilisbury Buttermilk Biscuits
• 1 Cup of Sugar
• 1 Tsp of Cinnamon
• 1 Stick of Butter
• 1/2 Cup of Brown Sugar

 

Preparation:

1. Grease bunt pan with butter
2. Mix sugar and cinnamon together in a small bowl and set aside
3. Cut each biscuit into forths, roll them in the cinnamon/sugar mixture, then place in bunt pan
4. Melt stick of butter in a pan on the stove at low heat, then add 1/2 cup of brown sugar, stir gently, letting it come to a full boil
5. Pour extra cinnamon/sugar mix over the biscuits in the bunt pan
6. Finally, pour butter/brown sugar liquid over buscuits in the bunt pan

Baking Instructions:

1. Bake at 350 Degrees for a 30 minutes
2. When done allow to cool for five minutes
3. Turn over out of pan and on to a serving dish
4. Serves 8

via

                                          

1 Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste. I don’t have a problem with it and I usually add a little vinegar. Adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.

2 Reduce the heat to low, return the pan to the burner. Let simmer for one minute. (Note I usually skip this step because I don’t notice the eggs boiling until they’ve been boiling for at least a minute! Also, if you are using an electric stove with a coil element, you can just turn off the heat. There is enough residual heat in the coil to keep the eggs simmering for a minute.)

3 After a minute, remove the pan from the heat, cover, and let sit for 12 minutes. If you are doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn’t done, cook the other eggs a minute or two longer. The eggs should be done perfectly at 10 minutes, but sometimes, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, and how cooked you like them, it can take a few minutes more. When you find the right time that works for you given your pan, the size of eggs you usually buy, the type of stove top you have, stick with it. I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked.

4 Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs. Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be eaten within 5 days.

via