- Jun 29, 2005
Ok, I wanted to make the carmel pecan pull-apart bread that goes in the small saute pan for my show last night. I was hoping it would help sell some of the cookware. Well, I dont like to make anything without practicing it first. So, Sunday morning before church, I made it for my family for breakfast. It was awesome and everyone loved it. I made it for my show last night exactly the same except I added the pecans (one of the my kids won't eat them so I left them out). While it was baking, it began to bubble over and drip all over the bottom of my hostess' oven, and she had just cleaned it the night before just for the show! Then it started to smoke a little, and then a lot. We put a pan under it to catch the drips but this seemed to only make it worse! Soon the smoke was literally rolling out of her oven. The bread still turned out just fine and everyone loved it and laughed about the whole thing. I told them all that I just made the exact same recipe a few days before and that did not happen to me. I'm just wondering what went wrong. I didn't add very many pecans at all incase there was someone there that didn't like them. I had one idea of what might have been the cause, but not for sure. When I made them at home, the biscuits went straight from my fridge to be cut up and into the pan. I supplied the ingredients for this show, so they had to ride in the car with me to her house about 45 minutes. I did stick them back in the fridge for about 20-30 minutes before I made the recipe. Do you think that because the biscuits had a chance to warm up and soften that they just swelled up more and caused a spill-over? Any advice would be very helpful. This recipe is so great and simple I would hate to not demo it again, but scared to death of the over flow happening again.