Please list the ingredients in order of use, and note the number of servings each recipe makes. Important: Name and hometown must accompany recipes in order to be published. Calvert St., Baltimore 21278 or email If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. She is almost sure they were baked, not deep-fried. She said while he can't stand split peas for soup, he really liked the doughnuts. She said she made them 'ever so long ago' for her son and has lost the recipe. Jackie Commins of Redmond, Ore., is looking for a recipe for split-pea doughnuts. She said the recipe came from a box of pasta about 20 years ago. Liz Williams of Newton, N.C., said that at one time she had the best recipe for making traditional baked lasagna but she has lost it. Spoon any syrup in pan over buns and serve warm. Pour in 1/4 cup hot water and set aside until the cherries are. To make the buns, place the cherries in a small bowl and add the rum. Pour into a nonstick 9-inch round cake pan and sprinkle on the pecans. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.Bake buns until golden brown, about 20 minutes. Directions: To prepare the glaze, combine the sugar, honey, and butter in a small saucepan and stir over medium heat until melted and smooth. Repeat with the second sheet of puff pastry to make 12 sticky buns.īake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Increase mixer speed to medium and mix/knead about 5 minutes, until dough is soft and tacky, but not sticky. Place each piece, spiral side up, in 6 of the muffin cups. Add flour in 1 cup increments, mixing after each addition. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Trim the ends of the roll about 1/2-inch and discard. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Brush the whole sheet with the melted butter. Unfold 1 sheet of puff pastry with the folds going left to right. Lightly flour a wooden board or stone surface.

When ready to bake, thaw the dough in the refrigerator for 24 hours before using, then proceed with assembling the sticky buns. Freezer-Friendly Instructions: After the 3-hour rise in the refrigerator, freeze the dough in an airtight container for up to 2 weeks. Bake in preheated oven until golden brown, 20. Remove and discard plastic wrap from buns. Cover with plastic wrap, and let stand in a warm place until rolls double in size, 45 minutes to 1 hour. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture. Reheat the sticky buns, covered with foil, in a 350F oven until warmed through. Place rolls, cut side down, in baking pan with sides touching. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Place biscuit over the topping in the pie pan. Place a biscuit in the bag, shake, and makes sure it is covered with the sugar mixture. Pour caramel over the pecans and sprinkle cinnamon over the caramel. In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place crushed pecans in the bottom of a 9-inch pie pan. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

Quicky sticky buns