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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!
This morning, I baked two King Cakes, one for us to taste-test, and the other for a gathering on Saturday. I used the dough recipe from Emeril's website, and the filling recipe from Bob's Red Mill. This is not my usual annual cake! Although I let them rise and bake the suggested times, and they appeared to have risen fine, and seemed done, although it's not an easy product to test the doneness, something is not right. The inner, base sections are not done. The texture is different, soggy. It might be the cream cheese filling soaked into the dough too much, also. But the flavor is excellent and I will use the same recipes when I make it again - next year! - paying attention to my notes.
This evening, I made a pizza. It rose beautifully, was cooked perfectly, and the flavor is excellent.
I didn't have to do much cooking again today! We had lasagna from the freezer; I had made it about a month ago. And we had a green salad mostly from the sunroom, with the addition of onions, sweet red peppers, carrots, and tomatoes.
Happy Birthday Joan! Glad you had a great day -- you can make a cake when you run out of other baked goodies!
Last night we had soups for supper. I had mushroom, out of the freezer, and I made fresh clam chowder for my husband. With it, we had cheesey gougeres, from the freezer.
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