Honey Dipped Bubble Ring Recipes

HONEY-DIPPED BUBBLE RING

Steps:

• * "After using the scissors, make sure they're cleaned and dried well before putting them away." 1. Place in an 8 x 2-inch microwavable round dish, 1/3 cup honey, 1/4 cup butter, 1 tablespoon frozen orange juice concentrate, thawed, and 1 teaspoon vanilla extract. 2. Microwave, uncovered, at 100% power (700 watts) for 1 1/2 to 2 minutes or until butter is melted and mixture is bubbly. Remove from microwave oven. Stir with a spoon until blended. 3. Stir in 1/3 cup chopped nuts and 1/4 cup raisins. 4. With clean scissors, cut each round into four pieces, 1 can (10 oz.) refrigerated biscuits (10 biscuits in the can). 5. Place all biscuit pieces in dish with honey mixture. With a spoon, turn pieces until all sides are coated with the honey mixture and the raisins are spread around. Push biscuit pieces toward outside edge of dish. Place a custard cup in center of dish. Spread biscuit pieces out and make the top even.6. Microwave, uncovered, at 70% power (490 watts) for 5 minutes. Turn dish one-fourth turn. Microwave at 70% power 2 minutes longer or until top is no longer shiny or moist when you touch it with your finger, (It will still be sticky from the honey but will not be moist like uncooked dough.) Remove from microwave oven. Wait for 10 minutes.7. Remove custard cup. Place a serving plate upside down on ring. Hold together tightly and carefully turn over so ring is on plate with the round dish over it. Wait for 1 minute so syrup mixture can drip out of round dish onto ring. Remove round dish. Wait 10 minutes longer.8. In a small bowl, mix until blended, 1/2 cup powdered sugar, 2 teaspoons milk, 1 teaspoon frozen orange juice concentrate, thawed, and 1/4 teaspoon vanilla extract.If glaze is too thick, stir in milk (up to 1 teaspoon).9. After the 10 minute waiting time is over in Step 7, spoon glaze over top in a thin stream. To serve, use two forks to pull ring apart.

CARAMEL BUBBLE RING

Steps:

• Preheat oven to 350° combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle half of the pecans into a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture. , Open the tubes of breadstick dough (do not unroll). Cut each into six slices; dip in butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half of the caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture. , Bake until golden brown, 20-25 minutes. Cool for 2 minutes. Invert onto a serving platter; serve warm.