Instructions: Sugared Pecans: In small skillet combine butter and oil over medium-low heat; add pecan pieces. Stir only till heated and barely bubbly. Sprinkle with sugar. Stir briskly only till sugar dissolves, on low heat, AS THESE BURN QUICKLY! Work fast. Dump them into paper towel-lined plate. Spread out to cool while you prepare the rest.

Plumped Raisins: In small saucepan combine raisins and boiling water. Cover pan with lid 20 minutes. Drain and discard water. Add shredded coconut to raisins. Set aside.

Dumplings: In Dutch oven combine water and 1/2 cup sugar. Bring to boil. While you wait for that to boil, combine in medium bowl, Bisquick, milk, 1 tablespoon sugar, stirring with fork to moisten thick dough.

When water comes to boil, drop dough by rounded tablespoonful into boiling water, making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently 20 minutes. Uncover and let cook another 10 minutes gently. Baste often in the liquid, which is now becoming thickened and creamy looking. Remove pan from heat. With slotted spoon remove HALF of dumplings to greased 8-inch square baking dish. Sprinkle with pecans and raisins/coconut. Arrange rest of dumplings over that. Set aside. Make sauce next.

Caramel Sauce: Strain remaining liquid into heavy 2 1/2-quart saucepan. Bring to boil. Stir constantly. Add light brown sugar, stirring vigorously over medium-heat until it boils briskly, 2 or 3 minutes, or until sugar is completely dissolved and sauce drops from spoon in large drops rather than like water. It should be the consistency of smooth gravy.

Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes. Cover; refrigerate to serve within few days. Microwave warm servings or use cold with a scoop of ice cream on top of each.

This recipe yields 6 servings.

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