Skip to content

Carole Wahler’s “Cook’s Humor” Recipe from the May issue of Crossroads Magazine


Recipe by Carole Wahler, author of “Cook’s Humor,” appearing monthly in Crossroads Magazine.

1/4 cup butter or margarine Save $                                                1/4 cup packed brown sugar Save $

2 Tablespoons maple-flavored syrup Save $               1/2 cup chopped pecans or

1 8-oz can refrigerated crescent rolls                               walnuts  (optional)

1 tablespoon granulated sugar                           1/2 teaspoon cinnamon

Heat oven to 375°F. In ungreased 8 or 9-­inch round cake pan, place butter, brown sugar and syrup. Place in oven 2 to 4 minutes or until butter melts. Mix well; sprinkle with pecans or walnuts, unless you’d rather skip those.  Remove dough from can in 2 rolled sections; do not unroll. Cut each section into 6 slices.  In a small bowl, mix granulated sugar and cinnamon; dip both sides of each slice in sugar mixture. Arrange slices over butter mixture in pan; sprinkle with any remaining sugar mixture.  Bake 17 to 23 minutes or until golden brown. Cool 1 minute; turn upside down onto heatproof serving plate.  Serve warm.

Editor’s Note: This recipe comes from Carole Branz Wahler, the author of Cook’s Humor, a monthly feature in Crossroads Magazine, which is published by the same people who bring you The Journal every week. We thought you’d enjoy trying it out. It’s in the May issue of Crossroads, available now throughout the area. Can’t find one? Subscribe for $20/year if you’re a Journal subscriber or for $25/year otherwise. Just call 740-732-2341.


Leave a Comment