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Yes, BakerAunt, that is the same recipe. And I posted an incorrect name for Susan's blog -- it is The Well Plated Life. Sorry about that. I'm going to send half the buns to the sugarhouse tomorrow morning for my husband and son to snack on while they boil the sap into syrup. They've made some really nice, light syrup thus far, but I prefer the darker Grade A dark, robust - it has more flavor.
This morning I made Maple Sticky Buns, and they came out perfectly sticky on the bottom/top. I don't have any maple sugar, so I subbed brown sugar. And instead of making 12, I made 18 using two 9 x 9 pans. I used Susan Reid's recipe from her blog, the Silver Palate.
Monday night we had quesidillas made with leftover taco meat, peppers, onions, salsa and cheddar. Now we have leftovers of those for lunch!
Last night we had chili and maple cornbread. For tonight, I'm simmering a tomato sauce will add sliced Italian sausage, onions, and green peppers, with a green salad from the sunroom.
I have an oven thermometer, and intend to use it, but I keep forgetting to put it in. I turn the convection off for baking. This is my Breville Smart Oven Air Fryer Pro, which I've had for about a year and haven't mastered yet, although I rarely use my big oven any more. I've found another sticky bun recipe I'd like to try, so we look forward to another week of good breakfast snacks!
And I had planned to have salmon on the grill, but my husband was sugaring and didn't come home until 10:30 - way too late to eat dinner. We had split pea soup from the freezer.
Mike, my sticky bun pan was full of gooey goodness before I baked it. I used 1 stick of butter, 1 cup of brown sugar, and 3 tablespoons of cinnamon, plus pecans. I've not baked them in my counter top oven before, so I'm thinking maybe the temp was too high? or the rack set too low? I had to tent the buns after the first 10 minutes or so as they were browning too quickly. I've found some other items that need a lower temp (below 350) than the recipe calls for. Anyway - they are delicious and almost gone now!
That's a great article! I love Rosti! When we returned from living in Germany, I made them frequently, the correct way, but I haven't made them for years. You just need to plan ahead to have chilled potatoes. I think they will be on our menu next week. Unfortunately, I won't be making schnitzel also. BakerAunt, sorry, I probably shouldn't remind you that butter tastes better.
We're getting a big storm Sat. all day into Sunday, 6 -12 inches, possibly preceded by sleet and freezing rain. Maybe I'll start some more plants inside.
I don't believe I mis-measured, but that could be the problem, Mike. I read through all the comments, and one other baker said their's came very sugary, not sticky. I also used the alternative to the Sticky Bun Sugar. I haven't made these for ages, and I'm not sure which recipe(s) I've used in the past. I did not write down any comments on either of the KAF recipes. Now I've marked it so I won't use that glazing recipe again.
I made sticky buns this morning. I'm looking for advice about the "sticky" part, the glaze that goes in the bottom of the pan, and ends up on top after it's baked and flipped over. For the first time ever, this "glaze" is not sticky, but is very crumbly, and does not stick to the buns. It's made of melted butter poured into the pan, then sprinkled with brown sugar, cinnamon, and pecans. I inverted the pan immediately after removing it from the oven, and scraped out anything still on the bottom of the pan. I used the KAF recipe "Our Favorite Sticky Buns" which I have used in the past, but sometimes I've used their "Sticky Buns" recipe. I've never had this problem before. Suggestions, please?
I scrambled two eggs with onions, peppers, and cabbage leftover from the tacos we had the other night, and add some diced cheddar. My husband is up at our sugar house, hopefully boiling sap into maple syrup. He'll have to fend for himself when he gets home.
We had leftover chicken and rice casserole, and buttercup squash.
Yesterday I made egg muffins for breakfasts, with bacon, onion, red pepper, and spinach, plus Penzey's Foxpoint seasoning.
I made a basic whole wheat bread with oatmeal and maple syrup today. It makes a lot of dough, so rather than fuss with decreasing it, I made it into two 9 x 4 loaves (huge, great oven spring) and a 4 x 7 (guessing here, a Fat Didio pan), which I made into a cinnamon swirl.
Today I tried a new casserole recipe "Chicken and Rice Casserole" by The Cozy Cook. It has an interesting flavor, and is delicious. The rice was overcooked and a little gummy, so next time I will try the rice I use for risotto. There is plenty leftover for the rest of the week!
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