Friday, September 22, 2006

Recipe request

I'm looking for a recipe for sticky pecan rolls. I have several good cinnamon roll recipes (one that you make the night before and refrigerate, then remove the rolls in the morning and let them rise) so what I'm really after is the recipe for the sticky, caramel like, gooey, messy topping that some people put in the bottom of the cinnamon roll pan. Also, has anyone checked out what kind of advertising this blog attracts? Not an undergarment ad among them!


lenabell said...

i don't have one, but i did a recipe search and found one with good reviews. it's here

i'll copy it here...hope that's ok:)

1/2 cup milk
1/2 teaspoon white sugar
1/2 teaspoon salt
1/4 cup margarine
1/8 cup warm water (110 degrees F)
1 (.25 ounce) envelope active dry yeast
1 egg
2 1/2 cups all-purpose flour, or as needed

2 tablespoons margarine, softened
1/4 cup white sugar
1 teaspoon ground cinnamon

2 tablespoons light corn syrup
1 1/2 tablespoons water
3 tablespoons margarine
3/4 cup packed brown sugar
1/2 cup pecan halves

Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.

Amy said...

My Grandma's Pull-apart Morning Rolls

(don't worry Janet this is from my Grandma Jackie, not my Gramdma Blom!)

1 cup chopped nuts
1/2 stick butter-melted
1/2 cup brown sugar
2 tablespoons Karo Syrup
3 packages pillsbury rolls

Mix together nuts, butter, syrup and brown sugar, place mixture into bundt pan. Place th erolls on top of the mixture.

Bake at 350 degrees for 15 minutes or until golden brown. Cool a few minutes and then turn out onto plate.