3 (12 oz) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
½ cup margarine
1 cup packed brown sugar
½ cup chopped walnuts (optional)
½ cup raisins (optional)
Preheat oven to 350. Grease one 9 or 10 inch tube pan, bundt pans are perfect for this recipe. A spring ring pan wouldn’t be a good idea since the caramel could leak out of the pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6-8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins arrange them in and among the biscuit pieces as you go along.
In a small saucepan melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut, the bread just pulls apart.
8 frozen hash brown patties
4 cups shredded cheddar cheese
1 pound cubed fully cooked ham
1 cup milk
½ teaspoon salt
½ teaspoon ground mustard
Place hash brown patties in a single layer in a greased 9x13 baking dish. Sprinkle with cheese and ham. In a bowl beat eggs, milk, salt and mustard. Pour over ham. Cover and bake at 350 for 1 hour. Uncover, bake 15 minutes longer or until edges are golden brown and a knife inserted near the center comes out clean.