The Cranberry Orange Loaf recipe submitted by Gonzo White sounds wonderful;
however, I would like clarification regarding the "1 can whole berry
cranberries" called for in the recipe. Is this a can of whole cranberries
or a can of whole berry cranberry sauce? Thanks, Gonzo, for your
help. I'd like to bake this for Thanksgiving.
I have intended for some time to submit this recipe for Stickie Buns, which
is my variation of a recipe that used to be on each bag of Rich's frozen rolls.
1 small package pecans (or 1/3 to 1/2 cup, chopped)
1 recipe bread dough (using 3 cups flour)
1/2 cup brown sugar
1 package Cook & Serve vanilla pudding and pie mix (NOT intant)
1 stick Fleischmann's margarine (or other brand without water)
Using a large non-stick bundt pan, spray with PAM; spread pecans in
bottom. Pinch dough off in golf ball size pieces and arrange on top of
pecans, squeezing to make single layer. Sprinkle brown sugar over dough,
then sprinkle pudding and pie mix over sugar. Melt margarine and pour on
top of pudding mix. Cover with wax paper and allow to rise for
approximately one hour, or until pan is about 3/4 full.
Preheat oven to 350 F, place pan on next to lowest oven rack and bake for
30 minutes. Remove from oven and let stand 5 minutes. Turn out onto large
plate to serve.
NOTE: I use the delay feature on my bread machine and have the dough ready
when I get up the next morning. It takes about 20 minutes to get the buns
into the pan, another hour for rising and another 30 minutes to the
table. They truly are worth having a late breakfast.