"Tuesday's with Dorie" - Pecan Sticky Buns

Pecan Sticky Buns
(Bread Machine Recipe)

I have tried today's recipe several times and just like in the past... it just really doesn't work for me, so I thought I would share our favorite. I am very heavy handed in my kneading, therefore I use the bread machine recipe to help cut down on the handling time.

 Ingredients
* 1 1/4 cups milk
* 1 teaspoon vanilla extract
* 3 tablespoons butter
* 3 cups all-purpose flour
* 3 tablespoons sugar
* 1 1/4 teaspoons salt
* 2 teaspoons instant yeast
* 3/4 cup brown sugar
* 1 tablespoon cinnamon
* 6 tablespoons butter
* 1/3 cup butter
* 1 cup brown sugar
* 1/4 cup light corn syrup
* 1 cup pecans, chopped

1. Place the flour, white sugar, salt, yeast, milk, vanilla, and 3 tablespoons of butter into your bread machine as directed in your user's manual. Program it for the "Dough" cycle.
2. While the dough is mixing, prepare the filling by mixing the 3/4 cup brown sugar and cinnamon together. Let the 6 tablespoons of butter come to room temperature.
3. Grease the bottom and sides of a 13"x9" baking pan.
4. When the dough cycle is nearly finished, make the caramel topping by combining the 1/3 cup butter, 1 cup brown sugar, and corn syrup in a small pan over moderate heat. Heat and stir just until the syrup is dissolved, then pour it into the baking pan and spread it out. Sprinkle the chopped pecans over the caramel.
5. When the dough cycle ends, remove the dough and place on a lightly floured surface. Roll it out to make a 12" by 15" rectangle.
6. Spread the softened butter across the dough, leaving a 1-inch border on all sides. Sprinkle the cinnamon mixture over the butter.
7. Roll up the dough like a jelly roll, lengthwise. Pinch the seam closed.
8. Cut the dough into 1 1/2" sections and place them in the baking pan, close together, with the spiral cut down.
9. Cover the buns tightly with plastic wrap and refrigerate overnight.
10. In the morning, take the pan out of the refrigreator while you preheat the oven to 350 degrees.
11. After the dough has been out of the refrigerator about 20-30 minutes, bake at 350 degrees for about 30-35 minutes, or until buns are nicely browned on top.
12. Remove from the oven, then place a wire rack on top the pan. Place another baking sheet or pan over that. While firmly holding these three together, flip the buns over, being careful not to let the hot caramel drip on you.
13. Let the buns cool 20-30 minutes before serving.

NOTE: If you prefer to bake them right away, let the buns rise at room temperature, lightly covered with plastic wrap, about 45 minutes or until they are puffy and the tops are about as high as the pan itself.

"Tuesday's with Dorie"... Chocolate Truffle Tarts

I am not one who enjoys warm soggy raspberries in with my chocolate, but I have to admit these are pretty good. I would make these again...

Join in the fun & Check out other great at  "Tuesday's with Dori".

Make-Over Monday - Mashed Cauliflower

I was so excited when my hubby gave me a copy of Chef Anne Burrell's "Cooking like a Rockstar" Here is our first attempt!  "Big Brown Braised Short Ribs" We really enjoyed the ribs and since I am trying very hard to be good and semi-stick to my "Biggest Loser" plan, we chose to replace the mashed potatoes with mashed cauliflower. It was all very tasty! :)

Mashed Cauliflower 

Ingredients

• 8 cups bite-size cauliflower florets (about 1 head)
• 2 - 4 cloves garlic, crushed and peeled
• 1/3 cup nonfat milk or chicken stock
• 1 teaspoon butter
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• Snipped fresh chives for garnish

Preparation

1. Place cauliflower florets and garlic in  boiling water, cook until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
2. Place the cooked cauliflower and garlic in a food processor. Add milk,  butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl.  You can drizzle with the  2 teaspoons oil and garnish with chives, if desired. Serve hot.

Nutrition

Per serving: 107 calories; 7 g fat ( 1 g sat , 4 g mono ); 3 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 5 g protein; 4 g fiber; 339 mg sodium; 288 mg potassium

Awesome Spinach & Artichoke Dip 

Ingredients:

1 (8 ounce) package cream cheese, softened 1/4 cup mayonnaise  1/2 teaspoon sour cream 1/4 cup grated Parmesan cheese 1/4 cup grated Romano cheese 1 clove garlic, peeled and minced

salt and pepper to taste 1 (14 ounce) can artichoke hearts, drained and chopped 1/2 cup frozen chopped spinach, thawed and drained 1/4 cup shredded mozzarella cheese

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2.	In a medium bowl, mix together cream cheese, mayonnaise, sour cream, Parmesan cheese, Romano cheese, garlic, salt and pepper. Gently stir in artichoke hearts and spinach.
3.	Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Christmas Cookies (Sugar Cookie Cutouts)

Fruitful Friday ----- Ye Old English Fruit Cake

(we like our's all natural without all the candied fruits)

5 lg. eggs
1/2 lb. real butter
1 c. sugar
1 3/4 c. flour (plain)
1/2 tbsp. baking powder
3/4 lb. dried cranberries or cherries
1 lb. drained pineapple tidbits

1 cup diced dates

1 cup golden raisins
4 c. pecans 

4 tablespoons vanilla

1 teaspoons lemon flavoring 

 Toss fruit and pecans in 2 cups of flour; set aside.

Cream butter and sugar on medium high speed of electric mixer until light and fluffy; add flavoring and continue beating. Beat egg and add to creamed mixture. Dissolve soda in water. Add remaining 3 cups of flour and soda mixture to creamed mixture. Blend thoroughly. Fold in coated fruit and pecans.
 Pour into well greased and floured pans. Bake 3-3 1/2 hours at 250 degree oven. Will keep for 30 days in the fridge.

Thrifty Thursday ----- Mulled Orange Cider

        Here it is, December 1st, and Christmas is just around the corner. We thought is would be fun to share some our favorite holiday recipes we all of you.  So... to kick off the Holiday season, we would like to share an old traditional favorite.

• 1 cup water
• 1/2 cup sugar 
• 2 (3-inch) cinnamon sticks
• 4 whole cloves
• 1/4 teaspoon nutmeg 
• 1/2 teaspoon ground ginger
• 4 cups apple cider 
• 2 cups orange juice 
• 1/4 cup lemon juice 
• 1/4 cup pineapple juice 

Preparation

1. Bring 1 cup water and sugar to a boil in a saucepan over medium heat, stirring constantly. Boil 3 minutes. Add apple cider and juices; bring to a boil. Add cinnamon, cloves, nutmeg and ginger; reduce heat, and simmer, stirring occasionally, 10 to 20  minutes.
2. Pour mixture through a wire-mesh strainer into a Dutch oven, discarding spices and 
3. Serve hot with sliced "Ye Old English Fruit Cake" (Recipe posted Dec.2, 2011)