Saturday, March 6, 2010

Sticky Buns for a Beautiful Brunch

Recently I was invited to a brunch in a lovely, whimsical farmhouse. The instructions were to bring my favorite brunch treat and I made sticky buns (Caramel Pecan Rolls from Recipes from the Old Mill: Baking with the Whole Grains). First they rise overnight in the fridge (how handy).

The next morning, I took them out of the oven, drove them to the brunch, and when I tried to flip them at the brunch, they were cemented to the pan with hardened caramel. Silly me - I now wrote a note in my cookbook to make sure the buns and caramel are warm, so they can be flipped out with the goo where it should be.

Despite my irritation with the sticky buns, I loved prowling around the farmhouse and talking with friends, enjoying all the brunch treats we brought.


Simple in France said...

Hah! That sounds like something I would do. I recently made home made pizzas that were so hard I was afraid I (and everyone else eating them) would break a tooth. Really. My MIL and I eventually got the idea of putting one of the pizzas back in the oven with a little water in the bottom of the dish to resurrect it. Apparently it does not matter how many times you make a dish, there is always an amazing new way to make it hard to eat!

But, your sticky buns look great! I like the idea of having them rise overnight in the fridge. I do this when I have guests over, but I don't put as much 'sticky' in the pan and don't flip them over. Yours look fabulous.

Margo said...

dear Simple in France, thanks for your kind comments. I want to visit your blog, but my anti-virus program is blocking it! I'm working on getting it unblocked.


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