October 20, 1980
1 pkg. hot roll mix
2/3 c. warm water
1/4 c. sugar
1/2 c. sour cream
1/4 c. oleo, melted
1 t. rum extract
1/2 pecans, chopped
1/3 c. brown sugar
1 pkg. hot roll mix
2/3 c. warm water
1/4 c. sugar
1/2 c. sour cream
1/4 c. oleo, melted
1 t. rum extract
1/2 pecans, chopped
1/3 c. brown sugar
1 t. cinnamon
Glaze: Combine together 1 c. sifted powdered sugar, 1 1/2 T. milk ,2 t. softened oleo, 1/4 t. rum extract and 3 t. chopped nuts
Grease a 9" spring form pan or a 10" bundt pan. In a large bowl, dissolve yeast from the hot roll mix in water. Stir in sugar, sour cream. oleo, egg and rum extract. Spoon half of batter into pan. Combine pecans. brown sugar and cinnamon. Sprinkle over batter. Cover and let rise until doubled, about an hour. Preheat oven to 375*. Bake 35 minutes or until golden brown. Cool, turn upright and drizzle on glaze.
Serves 13?
If you believe the past can't be changed, you haven't read a celebrity's autobiography...Sam Ewing
"I Saw Her Standing There"..I love you Beatles!
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