Subject: American Sticky Buns
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 09 2002 - 06:29:09 EST
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F O O D F U N N Y
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Thanks to reader Dawn Cyr for today's food funny:
My friend Lisa and her husband, David, work hard on good
communication, but they do sometimes have conflicts. Last Tuesday her
husband promised to be home a little early, but forgot, went golfing,
and got home late. Lisa stood by the stove finishing the meal she was
preparing, and her husband entertained the baby. He caught Lisa's
mood, but couldn't seem to figure out why she was angry. Finally he
said, "I was going to buy a sandwich today... maybe tomorrow I'll buy
a sandwich." Lisa, thinking this was a comment about her cooking,
fumed. However, she ignored the insult and instead addressed the fact
that David had forgotten his promise to come home early. He, of
course, apologized and all seemed well.
The next day Lisa called David to find out whether he intended to
bring sandwiches home for supper. "Sandwiches?" he said. "What are
you talking about?" A long discussion ensued in which David denied
the sandwich conversation and both parties ended by thinking the other
was completely insane. That evening David walked through the door in
triumph, holding a new golf club. "Look," he said with glee, "I
bought a sand wedge!"
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T O D A Y ' S R E C I P E
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Rolls similar to these were a cult phenomenon in the '80s, and today
every bakery has its own variation on the theme. This version is made
even richer with the addition of cream to the "topping," which
actually bakes underneath the rolls.
American Sticky Buns
For the dough:
1 package (about 1 Tbs, 15 ml) dry yeast
1/2 cup (125 ml) warm water
3 cups (750 ml) all-purpose flour
1/4 cup (60 ml) sugar
1 tsp (5 ml) salt
1/2 cup (125 ml) milk
1/4 cup (60 ml) butter, melted
1 egg
For the filling:
1/4 cup (60 ml) sugar
1/4 cup (60 ml) chopped pecans or walnuts
1/2 tsp (2 ml) ground cinnamon
For the topping:
1 cup (250 ml) heavy cream
1 cup (250 ml) brown sugar, packed
1/2 cup (125 ml) chopped pecans or walnuts
1 tsp (5 ml) vanilla extract
Dissolve the yeast in the warm water and let sit for 5 minutes, until
the mixture begins to foam. Combine the flour, sugar, and salt in a
large mixing bowl. Combine the egg and melted butter in a second bowl
and add the egg mixture and the yeast mixture to the dry ingredients.
Mix until combined and knead on a lightly floured surface for 10
minutes. Let rise until doubled in volume, about 1 hour. Punch the
dough down and roll into a rectangle about 11 x 13 inches (28 x 33
cm). Sprinkle with the filling and roll into a log, stretching it to
about 16 inches (40 cm) in length. Slice into 1-inch (2.5 cm) slices.
Mix together the topping ingredients and divide between two greased
8-inch (20 cm) round cake pans. Arrange 8 rolls in each pan and allow
to rise for 30 minutes. Bake in a preheated 350F (180C) oven for 20
to 30 minutes, until golden brown. Invert onto serving plates while
still warm. Makes 16, to serve 8 to 12.
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