Ok, so what lessons have we learned here?
* Read the recipe the day before and make sure you've got all the ingredients on hand.
* Read the recipe the day before to check for any steps that need to be taken that day.
* Check to make sure all necessary equipment is in place and ready to go.
* Get your ingredients at the right stage - thawed, marinated, whatever.
But, here's the good news. I improvised and they turned out just fine. In fact, David declared these the best sticky buns he's ever had. Now, I didn't take photos of them along the way because it was so totally frantic in the kitchen, so you'll just have to imagine a pan full of gooey, caramel goodness covered with pecans.
And, since I don't have a photo of the dish, how about one of the kids?
David and Brenna Rose
Kara and Bradley
Crescent Roll Sticky Buns
2 cans crescent rolls
1 stick butter (1/2 cup)
1/2 - 3/4 dark brown sugar
1/2 t grated nutmeg
1/2 t ground cinnamon
pinch ground cloves
1 c coarsely chopped pecans
Cut the crescent rolls into eighth's so you've got 16 disks. Melt the butter and stir in the brown sugar, nutmeg, cinnamon and cloves. Add the pecans. Grease a tube pan. Put half of the crescent roll disks in the bottom of the tube pan. Pour half of the butter/brown sugar/pecan mixture over them. Put the other crescent roll disks in the pan. Be sure to place them so they're in between the first set of disks. Pour the rest of the butter mixture over the disks. Bake for about 30 minutes at 350. Serve the rolls while they're very warm.