Contest 43 and Audrey Madyun, Toledo, OH - 2008 Finalist. www.pillsbury.com/bakeoff Tired of the same old pancakes? Head for the tropics with a unique and tasty breakfast.
- 1 tablespoon CRISCO(r) Pure Vegetable Oil
- 1/2 cup Fisher(r) Chef's Naturals(r) Pecan Chips
- 1 can (13.9 oz) Pillsbury(r) refrigerated orange flavor sweet rolls with icing (8 rolls)
- 2 tablespoons LAND O LAKES(r) Butter
- 2 firm ripe medium bananas, sliced (2 cups)
- 2 tablespoons lime juice
- 1 cup fresh or canned, drained, pineapple tidbits
- 1 can (15 oz) Mandarin orange segments in light syrup, drained
- 1 jar (12 oz) SMUCKER'S(r) Pineapple Ice Cream Topping
- 1 1/4 cups whipping cream
- Icing from can of sweet rolls
Heat oven to 400 degrees F. Generously brush 1 tablespoon oil on 1 large cookie sheet or 2 small cookie sheets.
Cut waxed paper or cooking parchment paper into 16 (6-inch square) sheets. Sprinkle about 1 1/2 teaspoons pecans on 1 sheet of parchment. Place 1 orange roll on pecans; sprinkle 1 1/2 teaspoons pecans on top of roll. Top with another waxed paper square. Using rolling pin, roll evenly until orange roll is 4 1/2 inches in diameter; remove waxed paper. Place roll on cookie sheet. Repeat with remaining rolls, placing 1 inch apart on cookie sheet. Set icing aside.
Bake 8 to 10 minutes or until golden brown.
Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add bananas, lime juice and pineapple; cook 1 minute, stirring frequently. Reduce heat to medium-low. Gently stir in pineapple topping; cook 3 to 4 minutes, stirring occasionally, until warmed. Gently stir in orange segments.
In medium bowl, beat whipping cream and icing with electric mixer on high speed until soft peaks form. To serve, top flatcakes with warm pineapple topping and orange cream.
High altitude (3500-6500 ft): No change.
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