Ingredients
3 cup bread flour
1/4 cup sugar
6 tbsp butter
1 tsp salt
3 tbsp powdered buttermilk
7/8 cup water
2 tsp active dry yeast
1 1/2 tsp quick rising yeast.
1 1/2 tsp cardamon, + -
1 ***bottom 'icing***
1/2 cup pecans, whole
1/2 cup butter
1/2 cup brown sugar
Directions
Mort has always craved Philadelphia Sticky buns..the REAL THING...and
I suddenly had a light bulb go off yesterday..so with thanks to Diana
Lewis; (for the GREATEST sweet roll recipe) and my daughter Lois for
her Upside Apple pie...I took the two and put them together...voila
the best sticky buns since we left home...and EASY! The following is
Diane's grandma's recipe..for the Breadmaker...Assembly for bottom
follows.
Make on dough cycle or on MANUAL... This dough also make excellent
cinnamon rolls roll out dough into a rectangle about 1/4 to 1/8 inch
thick depend on how many and how big you want to make them. Take 1
TBL of soft butter and spread all around leaving 1/4 inch of edge.
Then sprinkle cinnamon all around as much as you want then take 1/2
cup brown sugar and sprinkle. You can also add the same amount of
chopped nuts and raisins. Roll up into a log and cut off about 1-1/2
to 2 inches and place in a lightly greased pan. Let rise 45 minutes
and bake 15 to twenty minutes at 350. when somewhat cooled drizzle on
a glaze of powdered sugar, butter, vanilla extract and milk then
devour. Happy holidays FROM: DIANA LEWIS (VGWN37A)
ASSEMBLY: I used a nine inch shallow quiche pan...butter very
well...all over sides too. Place the pecans in the bottom of the pan
and sprinkle with the brown sugar. Put the rolls on top of this
mixture and bake at 375 degrees for about 20 minutes...WATCH
carefully because ovens vary. Cool for EXACTLY 5 minutes and turn
out. HEAVENLY!!! I didn't use the glaze..ENJOY... By Elaine Radis.
Servings: 12 servings
Philadelphia Sticky Buns * Vgwn37a & Bgmb90b Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Machine; Breadmaker; Breads
The History of Recipes
We are able to trace the history of `recipes` way back into the far past, in truth as far into history as pharonic Egypt, and possibly even further than that. However, generally, these early cookbooks were just very basic pictorial instructions for meal preparation.
As we move into Roman times 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius tells us how the cooks of his times used a wide range of herbs, including some familiar names for example bay, rue and parsley. During the next few centuries, the upper-class families of Wesstern Europe tried to serve up the most extravagent banquests, and consequentially cooks and their recipes became highly prized. Nevertheless, it was during the 19th century that haute cuisine and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, verifying, and writing down recipes of the day. The revolution that is television brings us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Philadelphia Sticky Buns _ Vgwn37a & Bgmb90b recipe.
