Ingredients
2 package active dry yeast
1/2 cup warm water (105 to 115f)
1 1/4 cup buttermilk
2 eggs
5 1/2 cup all purpose flour
1/2 cup soft butter or margarine
1/2 cup sugar
2 tsp baking powder
2 tsp salt
1 filling:
2 tbsp soft butter
1/2 cup sugar
2 tsp cinnamon
1/2 cup melted butter
1/2 cup firmly packed brown sugar
1 cup chopped pecans
Directions
SWEET DOUGH:
Dissolve yeast in warm water in a large mixing bowl. Add
buttermilk,eggs, 2 1/2 cups flour, butter, sugar, baking powder and
salt. Blend 30 seconds with mixer on low speed, scraping sides and
bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3
cups flour. (Dough should remain soft and slightly sticky) Knead 5
minutes, or about 200 turns on a lightly floured board.
Divide dough in half and roll each half into a 12x7 inch rectangle.
Spread each half with 1 tbsp soft butter and sprinkle with 1/4 cup
sugar and 1 tsp cinnamon. Roll up halves, beginning at wide side.
Seal well by pinching the seams. Cut each roll into 12 slices. Coat
two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown
sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices
in each pan,leaving a small space between slices. let rise until
doubled. Bake in a preheated 375 F oven for about 30 minutes. Invert
pans onto serving plates. Makes 2 dozen.
Origin: Hearth and Home Companion Shared by: Sharon Stevens.
Servings: 2 servings
Pecan Sticky Buns Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Nut; Pecan
The History of Recipes
We are able to track the history of meal recipes way back into antiquity, certainly as far into history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, mostly, these ancient cook books were just basic hieroglyphic instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to food historians are a few clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a number of documents detailing recipes cooked by the Romans. In his works, he describes how the meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient cooks were skilled in the use of many different spices and herbs, including a few that are still present in modern kitchens for example bay, fennel and dill. Later on, there were some recipe books dating from the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian curry that is served today, but instead descriptions of the types of meals on the menues of the upper classes of that period. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from Arab cuisine, such as rosemary and coriander. These new foods and tastes created a surge in books on cookery, the majority of which are kept safe in academic collections. For the centuries that followed, the upper-class families of the West competed to offer the most exotic banquets, and because of this cooks and their recipe collections were at a premium. However, it wasn`t until the 1800s that fine cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and recording recipes common in their social group. By the time we get to the 20th century, cookery publications were in great demand, mostly due to higher levels of literacy, more free time and having more money to spend. The introduction of the TV brings us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Pecan Sticky Buns recipe.
