Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Pecan Stickies




Source of Recipe


Southern


Recipe Introduction


Preheat oven to 375 degrees F.-muffin tin with large wells.-makes 1 dozen.


List of Ingredients




1 C milk or cream, scalded
1 tsp salt
1/2 C sugar
1 pkg yeast
1/4 C tepid water(110 degrees)
2 eggs, well beaten
1/2 C butter, softened
5 C sifted flour

Brown sugar mixture;
1 C coarsely chopped pecans
1 C firmly packed brown sugar
1/4 C currants
1 T cinnamon
1 C small pecan halves

1 C butter, melted

Recipe



Mix chopped nuts, brown sugar, currants and cinnamon. Sprinkle 2 tsp into each muffin well. Gently press 3-4 pecans into bottoms.

To prepare dough, combine the first 3 ingredients in a large bowl.
Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add eggs and softened butter; stir until well combined.
Add most of the flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly soft and tacky).
4. Place dough in a large bowl coated with grease. Turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes. Punch dough down and turn over in bowl. Form into 2 balls. Roll each out to a 6x8x12 rectangle. Brush with melted butter and sprinkle with brown sugar mixture.
Roll into a log as for cinnamon rolls. Press edges to seal. Cut into 12 slices. Place cut side down into each each well of a muffin tin. Cover and let rise to double.
Bake at 375 degrees F. 15-20 minutes. Invert muffin tin and let cool 5 minutes. Remove from pans and cool. Glaze if desired.

Var; make in a rectangular baking pan if desired, as you would cinnamon rolls. That will require about 1/2 again as much brown sugar mixture.