Philadelphia Sticky Buns* Vgwn37A & Bgmb90B

* Exported from MasterCook *

PHILADELPHIA STICKY BUNS * VGWN37A & BGMB90B

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Brunch
Party

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Bread flour
1/4 c Sugar
6 tb Butter
1 t Salt
3 tb Powdered buttermilk
7/8 c Water
2 ts Active dry yeast
1 1/2 ts Quick rising yeast.
1 1/2 ts Cardamon -- + -
***BOTTOM 'ICING***
1/2 c Pecans -- whole
1/2 c Butter
1/2 c Brown sugar

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.



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