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Tuesday Tidbits

Sent: June 17, 2008


Hi Stitchers -

This week I'm sharing a recipe with you that came into my mailbox from my Longaberger Branch Advisor. Some of you may know that in my "spare time" and personal life, I am an Independent Longaberger Consultant. It's a separate business from Needle Delights but a lot of my customers love both needlework and Longaberger - there's no better "storage" for my stitching projects than my baskets! If you're not familiar with The Longaberger Company, take a look at my website http://www.longaberger.com/kathyrees(you can also place orders through my Longaberger website).
The June flyer is full of patriotic offerings and specials. If you'd like to be put on my "Longaberger E-mail Loop", please sendyour name, address, and phone number to katree@bellsouth.net. I'll be emailing info tomorrow for a "special one day only online special" for Thursday, June 19th. Let me know if you have any questions or want to place an order - if you already have a consultant, please call them!

Here's the recipe (Longaberger has a fabulous new Fluted Pan that these would be awesome in!):

Ultimate Coffee Cake

Recipe courtesy Paula Deen, 2007

16-18 unbaked frozen dinner rolls

1 (3-ounce) package regular butterscotch pudding mix, not instant

1/2 cup brown sugar, packed

1/2 cup pecans, chopped

1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while it is rising overnight, cover with a damp towel, or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

Preheat oven to350 degrees F.

Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Recipe Summary

Difficulty: Easy

Prep Time: 10 minutes Inactive Prep Time: 10 hours

Cook Time: 30 minutes

Yield: 6 to 8 servings



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