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
It is possible to follow the history of meal recipes back into ancient history, certainly as far back as pharonic Egypt, and quite possibly further than that. However, these, ancient cook books were just basic pictorial instructions for food preparation.
In fact, the oldest recipe found, according to historians is a collection of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Later on, in The time of the romans around 25BC a man called Apicius created a number of scripts describing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, main course and afters, something we still use today. Additionally, he tells us how the chefs of Roman times were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens like basil, mint and dill. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from the Middle-East, including rosemary and coriander. The introduction of these new foods and spices caused a torrent in manuscripts on cooking, most of which still exist in academic collections. The arrival of television brings us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Philadelphia Sticky Buns _ Vgwn37a & Bgmb90b recipe.
