Recipes Discovered

Sticky Bun Recipe

The true test of sticky buns in my mind is always how they taste the next day. As I mentioned in my original blog, I hadn’t had much luck making sticky buns that passed the next day test, so I was skeptical when making these. I was pleasantly surprised this afternoon when I tried the sticky buns again though. The caramel sauce remained soft and gooey, even without heating! The bread was still a little on the dry said, but I still believe that’s because of the lack of butter. I’m so excited to have a good sticky bun recipe now, and I will definitely be trying these again.

Sticky Buns Recipe

How these Sticky Buns survived the next day challenge.

Seth has been asking me to make sticky buns for weeks now and I kept ignoring him because honestly, the only sticky buns I have made are made with frozen bread dough, and if they aren’t eaten within 10 minutes of coming out of the oven, they turn into rocks. I didn’t think that’s what he had in mind. I was watching TV last night though and there happen to be a show on showcasing the best sticky buns in Boston. The sticky buns were made from homemade brioche dough, covered with cinnamon and sugar, and baked in a gooey caramel sauce. Brioche is a sweet French bread that has a rich taste and a tender texture. The caramel sauce was made with cream and honey, which should keep it from hardening. After watching the show, Seth convinced me that I needed to try making them myself. >> Read more

Banana Bread Recipe

I bake goodies at least once a week for Seth to take to work with him. I have been lucky so far, avoiding major disasters. Until the banana bread. I don’t know what went wrong, but this was definitely not right.
The recipe is from the www.amishcookonline.com website, and I recently saw it published in my local newspaper. It is a straightforward recipe for banana bread. Flour, sugar, baking powder and salt (I didn’t use the nutmeg or cinnamon it called for) are mixed together with mashed bananas, butter and milk. Beat this mixture for 2 minutes and then add eggs and more flour and stir until it’s combined. It’s baked in a loaf pan at 350 degrees for an hour. Simple. I baked the bread for an hour and it looked like it was done, but a toothpick came out still wet. I covered it with a piece of tin foil so it didn’t get too brown on top and I let it go for another 10 minutes. The toothpick was still wet. 15 minutes later and it was still wet. I baked the bread for two hours before I finally gave up and took it out of the oven. I let it cool a bit and then cut it in half to reveal that the bottom half really did not bake. The bread didn’t rise at all either. I don’t know if something was missing in the recipe or if I made a mistake I didn’t realize, but this bread didn’t work out for me.