|
|
Post by Sherry on Feb 19, 2004 17:43:33 GMT -6
Looking for STICKY WICKETS
Looking for STICKY WICKETS: this recipe was inside a flour bag..10-25 #
either under the flap or in a booklet.
It has Apple Butter as one ingredient and some bran??
We use to make this for our children and now they need it to bake for their own.
We have no idea it it was rolls or later cut in squares.
Thanks!
|
|
|
|
Post by Chris in NM on Apr 15, 2004 7:07:09 GMT -6
Hi Sherry! Sorry it took so long in answering your message. I hope the following is close to what you are referring to. It is the closest I could find. There is no bran in it, but other ingredients. Perhaps another of our great sleuths will jump in with more help! Welcome to Nancy's Kitchen Message Board! Chris in NM Philadelphia Sticky Buns from www.recipegoldmine.comThis is the famous bun of the Quaker City. 1 1/4 cups milk 1 package active dry yeast 1/4 cup warm, not hot, water 5 cups sifted flour, or more 1 1/2 teaspoons salt 1 tablespoon granulated sugar 1/2 cup shortening 3/4 cup granulated sugar 2 eggs 1/4 cup butter or margarine 1/2 cup brown sugar 2 teaspoons cinnamon 1/2 cup chopped walnuts 1/2 cup raisins or currants 1 cup dark or light corn syrup Scald milk; cool to lukewarm. Dissolve the yeast in water for 10 minutes and combine with milk. Make a sponge by adding 2 cups of flour, salt and 1 tablespoon sugar, beating until smooth. Set aside in a warm place. Beat shortening until light. Whip in 3/4 cup sugar and add eggs one at a time, beating each in thoroughly. When the sponge is bubbly, gradually beat in shortening mixture, then stir in remaining 3 cups flour. Cover and let rise in warm place until double in bulk. Divide dough in half and roll each portion to 1/4-inch thickness. Spread with softened butter or margarine. Sprinkle with mixture of brown sugar and cinnamon. Scatter on nuts, raisins or currants; dribble with part of syrup. Roll as a jellyroll and cut in 1 1/2-inch lengths. Stand buns in 2 deep 9-inch pans that have been well buttered and filled with syrup to a depth of 1/4 inch. Cover. Let rise until double in bulk. Bake at 350 degrees F until brown, about 45 minutes. Turn out of pans immediately. Yields 2 dozen sticky buns. |
|
|
|
Post by nikiruks on Dec 20, 2008 13:51:27 GMT -6
This is the recipe I have used all my life. My great grandmother gave me this same recipe when I was 16... awesome recipe for sure....I'm am originally from PA. Dutch country and gram was Mennonite....
|
|
