MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Liberace's Sticky Buns
Categories: Breads, Fruits, Booze
Yield: 18 Servings

1 c White raisins; or, of course
- flame
1/2 c Light rum
1 1/2 c Brown sugar
1/2 lb Unsalted butter
1/2 ts Cinnamon
1/2 ts (ea) nutmeg, allspice,
- cloves, and ginger
3 Tubes (18 buns) Pillsbury
- crescent dough

Soak the raisins in the rum over a low flame. Set aside.

Set oven @ 325┬║F/160┬║C. In a saucepan, melt butter
and stir in the spices and the brown sugar until the mix
becomes a bubbling syrup.

Unroll the crescent dough, keeping each package in one
flat place. Drizzle one quarter of the syrup over each
individual piece of dough, reserving the last quarter for
later. Sprinkle one third of the raisins and spread one
third of the chopped pecans * on each of the three sheets
of dough.

Roll up each section of dough, jelly-roll style and cut
into 1" pieces.

Grease two eight-muffin pans or three six-muffin pans with
butter. Put a scant teaspoon of the reserved syrup and a
few whole pecans in the bottom of each muffin mold. Cover
with the individual jelly-roll pieces, cut side up. Bake
in preheated oven for the time recommended by Pillsbury.

While pans are still hot, invert them on a sheet of heavy
aluminum foil allowing the buns to be released. Replace
any of the syrup and pecans that cling to the molds on the
individual buns. You should serve the buns while they are
still warm and have that fresh-from-the-oven taste.

* Pecans? Liberace seems to have missed something fairly
important in his ingredients list. Please excuse me while
I go back to the store to buy some nuts. - Michael Procopio

Recipe from: Liberace Cooks! 2003 - Liberace Foundation
for the Performing and Creative Arts

From: http://http://foodforthethoughtless.com

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)