~Kori and Liz
Recipe for: KoriCookies
Level: Easy
These yummy shortbread cookies are perfect for anytime snacking.
Ingredients:
3 sticks butter (room temp/soft)
1 cup sugar
3-1/2 cups flour
1 tsp vanilla extract
1/2 tsp salt
Cream all the ingredients together until dough forms, then roll out to about1/3 inch thick. Cut out with your capture cookie cutter and bake at 350 degrees for 25-30 minutes
Sticky Buns (http://www.foodnetwork.com/)
- Prep Time:
- 2 hr 30 min
- Inactive Prep Time:
- hr min
- Cook Time:
- 45 min
- Level:
- Serves:
Ingredients
Sticky bun dough, recipe followsCinnamon filling, recipe follows
Sticky topping, recipe follows
Dough:
1/2 cup milk, lukewarm
1/2-ounce fresh yeast (compressed) or 1 1/4-ounce package active dry yeast
1/4 cup sugar
2 large eggs, at room temperature
1/2 teaspoon salt
3 cups all-purpose flour
4 tablespoons unsalted butter
Cinnamon Filling: Sticky Buns
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup sugar
1 tablespoon cinnamon
Sticky Topping:
4 tablespoons (1/2 stick) unsalted butter
3/4 cup dark brown sugar, packed
3/4 cup pecan pieces
mixer and
let rest for a few minutes to proof. Mix the eggs and salt into the yeast mixture. With a dough hook, blend
in the flour. Then blend in the butter by the tablespoonful. With the dough hook, knead the dough for 7
minutes, or until springy and elastic. Transfer the dough to a lightly oiled bowl, covered withplastic wrap ,
and set aside in a warm place until doubled in volume, about 50 minutes.
Filling:Punch down the dough. On a lightly floured surface, roll it out into an 8 by-18-inch rectangle.
Brush with the melted butter and sprinkle on the sugar and cinnamon. Starting at a long side, roll the dough
up into a log. Slice into 12 (1 1/2-inch-wide) rolls.
1/4 cup sugar
1 tablespoon cinnamon
Sticky Topping:
4 tablespoons (1/2 stick) unsalted butter
3/4 cup dark brown sugar, packed
3/4 cup pecan pieces
Directions
Dough: Combine the milk, yeast and sugar in the bowl of an electriclet rest for a few minutes to proof. Mix the eggs and salt into the yeast mixture. With a dough hook, blend
in the flour. Then blend in the butter by the tablespoonful. With the dough hook, knead the dough for 7
minutes, or until springy and elastic. Transfer the dough to a lightly oiled bowl, covered with
and set aside in a warm place until doubled in volume, about 50 minutes.
Filling:
Brush with the melted butter and sprinkle on the sugar and cinnamon. Starting at a long side, roll the dough
up into a log. Slice into 12 (1 1/2-inch-wide) rolls.
Sticky Buns
Topping: Lightly butter the bottom of a 9 by 13-inch baking pan. In a small saucepan, combine the butter and
brown sugar and cook, stirring until the sugar has dissolved. Pour the mixture into the pan and sprinkle the
pecan pieces over it.
Lay rolls, cut side down, in the cake pan with the topping, squeezing them in if necessary. Let rise in a
warm place until doubled in volume, about 50 minutes.
Preheat oven to 350 degrees with the rack set in the middle.
Bake the rolls for 30 to 35 minutes, or until golden brown. Carefully invert onto a serving platter and let
cool for just a few minutes. Break into individual buns and serve warm, with the sticky topping, and ice
cream.
brown sugar and cook, stirring until the sugar has dissolved. Pour the mixture into the pan and sprinkle the
pecan pieces over it.
Lay rolls, cut side down, in the cake pan with the topping, squeezing them in if necessary. Let rise in a
warm place until doubled in volume, about 50 minutes.
Preheat oven to 350 degrees with the rack set in the middle.
Bake the rolls for 30 to 35 minutes, or until golden brown. Carefully invert onto a serving platter and let
cool for just a few minutes. Break into individual buns and serve warm, with the sticky topping, and ice
cream.
