It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is PHILADELPHIA STICKY BUNS!

A good sticky bun is hard to beat, which is a good thing because this recipe does take a bit of prep. So worth it though! If you want to impress your family or the book club, give this sticky bun a try. Just plan ahead of time so it’s coming out of the oven warm and sticky and ready to eat.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 678 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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PHILADELPHIA STICKY BUNS
[Makes 12]

1/3 cup milk
¼ cup sugar
½ tsp. salt
¼ cup butter
¼ cup. warm water
1 pkg. active dry yeast
1 egg
2-1/2 cups unsifted flour

Filling:
Light brown sugar butter, softened
½ cup chopped raisins
½ cup pecan or walnut halves
½ tsp. cinnamon

In small pan, heat milk just until bubbles form around edge. Removed from heat and add sugar, salt and ¼ cup butter. Stir and cool to lukewarm.

Sprinkle yeast over water in large bowl. Stir in lukewarm milk mixture. Add egg and 2 cups flour. Beat until smooth. Add remaining ½ cup flour; mix by hand until smooth.

Turn out dough and knead until smooth and blisters appear. Place in lightly greased bowl. Turn greased side up. Cover with towel; let rise until double 1-2 hours.

Meanwhile, make filling. In small bowl, cream ¼ cup butter with ¼ cup brown sugar. Spread on bottom and sides of 9 x 9 x 2” pan. Sprinkle with pecans or walnuts.

Roll dough on floured surface into 16 x 12” rectangle. Spread with ¼ cup soft butter, sprinkled with ½ cup brown sugar, the raisins and cinnamon. Roll up from long side. Pinch edge. Cut crosswise into 12 pieces. Place, cut side down, in pan. Let rise, covered, 1 to 1-1/2 hours until doubled.

Meanwhile, preheat oven to 375 degrees. Bake 25-30 minutes or until golden. Invert on board, let stand 1 minute; remove from pan. Serve warm.

Happy Eating!