Sunday, January 18, 2009

Sticky Buns



Brianne and I attended a weekly bible study group of mom's and daughter's that came together to teach the younger girl's how to cook/bake along with various other forms of hospitality .. based on the biblical principals found in TITUS 2:4-5. The mother's (female leaders) were responsible for bringing a recipe for each theme based evening. I had the charge of making sticky buns. I started out with ideas of teaching the girls about proofing yeast and about the various accoutrements needed for bread and pastry baking..after a little bit of thought..I quickly found this recipe which was more appropriate for the about of time and skill level we had to work with. We really enjoyed the series and found these to be quite good! We have made them several times since!

Topping
1/4 cup margarine or butter, melted
1/4 cup firmly packed brown sugar
2 tablespoons light corn syrup
1/4 cup chopped pecans
Buns
1 tablespoon sugar
1/2 teaspoon cinnamon
1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Biscuits

DIRECTIONS

1. Heat oven to 375°F. Grease 12 muffin cups. In small bowl, combine all topping ingredients; mix well. Spoon scant tablespoon topping into each greased muffin cup.

2. In a shallow bowl, combine sugar and cinnamon; mix well. Separate dough into 10 biscuits. Cut each biscuit into 6 pieces. Toss pieces in sugar mixture. Place 5 pieces of dough in each muffin cup. (do no cover every inch of the balls with the mixture or the pieces will not adhere to eachother and fall apart when you release them from the baking pan)

3. Place pan on foil or cookie sheet during baking to guard against spills. Bake at 375°F. for 15 to 20 minutes or until golden brown. Cool 1 minute. Invert onto waxed paper. Serve warm.

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