1/4 c. butter
1/2 c. firmly packed brown sugar
2 tbsp. white corn syrup
Maraschino cherries
Pecans or chopped nuts
1 (8 oz.) can refrigerator biscuits

1. Place butter in a 9" round glass baking dish. Cook for 30 to 45 seconds or until melted.

2. Stir in brown sugar and corn syrup.

3. Arrange a circle of 8 cherries and pecans around the dish and add 2 in the center.

4. Separate the biscuits and lay on top of the cherries and pecans.

5. Defrost at 1/3 power for 6 to 7 minutes. Turn the dish a quarter of a circle after 3 minutes.

6. Remove from microwave; place a glass plate over the baking dish and turn their rolls upside down. Use pot holders.

7. Let stand 1 to 2 minutes before removing the baking dish.

CRUNCH TOPPING:

1/4 c. butter
1/2 c. + 2 tbsp. flour
3 tbsp. packed brown sugar
1/2 tsp. cinnamon
1/4 c. chopped nuts

1. Cook butter in a 9" glass pie plate for 45 seconds or until softened.

2. Mix in the rest of the ingredients with a fork until crumbly.

3. Cook 2 minutes until lightly toasted. Stir several times.

4. Serve as a topping on ice cream, pudding, fruit or pie filling.