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misters and sticky bun recipe

EHarbison@aol.com
Sat, 3 Feb 2001 11:26:55 EST
v101.n008.11
The Pampered Chef mister must be a good one because I bought mine 2-1/2 years 
ago and decided I liked using butter-flavored Pam instead and forgot about 
the mister.  Yesterday I saw it in the back of the cabinet (which is tightly 
squeezed between the fridge and top oven, potentially making the oil gummy), 
took it out and tried it.  It misted perfectly.  Think I'll start using it 
again!

Also, I have a wonderful, easy sticky bun recipe from "Eat, Drink, and be 
Chinaberry" (the best cookbook I own, and I own hundreds...you can buy it 
from chinaberry.com, I think).

Ben's Buns:

1/2 c chopped nuts (I use pecans)
2 loaves frozen bread dough, slightly thawed
1 4.6 oz. box "cook and serve" vanilla pudding mix (not instant)
1/2 c butter, softened
1 c brown sugar
1 t cinnamon
2 T milk

Grease a 9 x 13 pan.  Spread chopped nuts on the bottom of the pan.  Slice 
bread dough in half lengthwise, and then chop into pieces about 1 inch thick. 
 Lay pieces of dough on top of nuts in single layer (remember the dough will 
rise and fill in the gaps).

In a bowl, mix the pudding mix, butter, brown sugar, cinnamon and milk.  
Spread mixture over bread.

Allow bread to rise overnight on the kitchen counter (or even in a cold oven 
that you'll just turn on in the morning).  In the morning bake for 20-30 
minutes at 350 degrees.

Yum!

Beth
elizabethharbison.com