Sunday, June 28, 2009

Get your Sticky Buns on...

Okay, so big aplogies to the gal looking for the sticky bun recipe the other day on the phone...truly, we are crazy busy, and had it been me you talked to, I might have been able to make it happen fast, but not for sure! I was able to make them at home today under normal kitchen circumstances and I think I've got it for you...
First mix a single batch of White Trash Dough and let it rise until double in bulk. In the meantime, oil a 9x13 pan and line with parchment paper. Now is a good time to make the Sticky Goo, as we so affectionately call it.
in a 3 quart saucepan melt 1/2 cup butter. pour off about 2 tablespoons into a glass bowl and set aside. To the butter in the pan add:
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup Honey
1/4 cup heavy cream
1/4 teaspoon salt
Whisk together over medium heat until smooth. Pour into prepared baking pan

Sprinkle with 1 1/2 cups pecan halves...nows the time for a taste test!

Once ready, turn dough out onto a floured not knead! just spread it out in all it's flattened glory. divide in half...knead together one half and put it into a loaf pan for sandwich bread or won't need it for this. Take the other half and roll out on your floured board to a rectangle about 12"x 20". Brush with the reserved melted butter

Sprinkle on 1 cup of brown sugar and 1 tablespoon of cinnamon and roll it longways into a tidy log

Cut the log into 12 equal pieces and place cut side up in pan over the pecan mixture of love.

Let rise, covered in a warm place about one hour then bake in a preheated oven set at 350 degrees. it will take about 45 minutes. To be sure they are done, use an intstant read thermometer, they want to be 200 degrees inside!

Once you pull them from the oven...and this is important! Let them sit in the baking pan for 5 minutes or so to cool before dumping them out upside down onto a tray. This will allow the carmel to thicken slightly and it won't all just run off. You will be greatly rewarded for your patience!

Rhubarb Custard Bars- summer in a square

Thanks Meg and Marty for requesting this recipe! It's so good it's certain to become a regular summer treat around here!
And Roy...may you Rest in Peace!

Rhubarb Custard Bars

Pre-heat oven to 325 degrees
lightly oil a 9x13 pan
For crust:
in stand mixer, or by hand:
2 cups flour
1 cup rolled oats
1/2 cup cold butter cut into pieces
1/2 cup brown sugar
1 teaspoon salt

mix together until the texture of frozen peas. press firmly into pan and set aside

for filling:
6 eggs
1 3/4 cup granulated sugar
1 cup orange juice
1/4 cup flour
whisk all above ingredients together well... then stir in 3 cups of fresh rhubarb- chopped
pour over crust. bake 45 minutes to 1 hour until center is firm. Cool completely before cutting.
and when your delighting in how summery and wonderful these are, Thank Meg and Marty...
Happy Solstice Gals! I Love You!