Coffee Breakers - cooking recipe

Ingredients

1/4 c. margarine
1/3 c. brown sugar
1 tsp. corn syrup
1/3 c. chopped pecans
1 pkg. active dry yeast
3/4 c. warm water
2 1/2 c. Bisquick

Preparation

Melt margarine; stir in brown sugar and corn syrup.
Bring to a rolling boil.
Spread in a large pan immediately.
Sprinkle with pecans.
In mixing bowl, dissolve dry yeast in warm water.
Beat Bisquick vigorously into water.
Turn onto board dusted with Bisquick.
Knead until smooth or 20 times.
Roll into 12-inch square.
Brush with 2 tablespoons melted butter.
Mix 1/4 cup brown sugar and 1 teaspoon of cinnamon; sprinkle center third of dough with half the mix.
Fold one third over center third. Sprinkle with remaining mix.
Fold over other third.
Cut crosswise into 1-inch strips.
Twist each strip.
Seal ends. Place 1 1/2 inches apart.
Cover; let rise in warm place until doubled in bulk (1 hour).
Bake at 400\u00b0 for 20 minutes.
Invert pan.
Makes 12.