[BakerAunt]

Thank you for the good wishes, Cass. I did use an oven thermometer with the stove at this place, so I know that the temperature was accurate, even with the foil liner on the bottom. Everything else I baked had no issues, so in this case, I'm pretty sure that KAF mislead me about pan size. It might also be that their "special cinnamon sugar, which they use in the topping and the filling, makes a difference in how the topping absorbs the butter, which would be why it bubbled out and onto the oven floor.

I am waiting to see if KAF will post my review and respond to it. If not, I may e-mail them directly later today, and see if I can get an answer. Their answers to people's questions lately have been less than helpful.

I would only make Sticky Buns once a year or so. If I try the recipe again, with larger pans, it will not be until sometime next year unless I can be sure that they will come out well enough that I can give one pan away. We are going to have to do a lot of walking to offset these! They are good enough to eat but not good enough to give away.

• This reply was modified 8 years ago by BakerAunt.

[BakerAunt]

The weird thing is that there should not have been an overflow. It's been a long time since I've made sticky buns, but I did not have this issue then. What I don't understand is why the butter in the bottom of the pan seems to have boiled up and over the rolls. I'm less upset about the overflow than about the fact that it seems to have caused the rolls to burn on the top when baking. When I flipped them out of the pan, the sticky bun side was fine and not burned.

I think that the basic problem was that two 8-inch round pans are too small--and 3 Tbs. of butter per pan for the topping, may have been too much.

[BakerAunt]

It's so nice to see you posting, Cass!

[BakerAunt]

Actually, I did have an aluminum foil liner on the bottom of this oven (and now need to go buy another). It was just the butter that ran out and dripped, not the sugar mixture. Maybe the recipe calls for too much butter for each pan?

My stove at home, however, is another matter. The directions actually state NOT to use a liner with it.

[BakerAunt]

Also, Happy Chanukah to members who celebrate it. This year, it coincides with the Christmas holidays.

[BakerAunt]

Italian Cook--I'm sure that you are correct about the need to drain the fruit. It might also help to have a firmer scratch cake?

[BakerAunt]

Italian Cook: I'm pretty sure that brown sugar is used in pineapple upside down cake--at least I recall my mother using it. I've no idea, however, what recipe she used. It could have been the Better Homes and Gardens cookbook, or perhaps one of those booklets in those Encyclopedia of Cooking binders.

[BakerAunt]

Merry Christmas to everyone: to our old and our new members, to those who post and those who lurk. And a big thanks to Mike for creating this space where we can discuss our baking and cooking.

[BakerAunt]

It's just the two of us. My husband will roast a turkey and bake sweet potatoes to mash up with a bit of sugar and cinnamon. (Neither of us care for overly sweet, sweet potato casseroles.) We will steam broccoli. I baked pumpkin pie for dessert, since it is traditional for my husband to have it on Christmas.

[BakerAunt]

Frozen blueberries should be fine--perhaps increase the baking time a bit? I'm not sure, but you might wait until the batter has set for those 15 minutes before folding in frozen blueberries.

[BakerAunt]

I'm posting a link that discusses how patients who undergo chemotherapy and radiation can lose their sense of taste and smell, and how some neuroscientists and chefs are working toward perhaps helping them regain it. I never thought of food science in this way before. It's a great article:

Hog jowls and clementines: A bid to awaken cancer patients’ ruined sense of taste

[BakerAunt]

Hi, Luvpyrpom: I have now added the Lemony Cornmeal-Blueberry Muffins to the recipe section here. I'm sorry it took me so long. I hope that you enjoy them--either in my version, or in the original version.

[BakerAunt]

I think it looks great! Let us know how it tastes.

[BakerAunt]

Riverside Len: How did the stollen turn out?

[BakerAunt]

If anyone actually does these courses, let us know. I'll be retiring next year, so I could actually devote the time to a class.

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