MRS. RAGAN'S GASTON COUNTY STICKIES
Found this recipe in the Myers Park Presbyterian Church cookbook, "Count Our Blessings". It is a fabulous cookbook filled with great treats but this has to be my favorite of the recipes I have tried. The recipe says serve at room temperature but even better slightly warmed. Also that this recipe has been a Ragan family tradition for 100 years.
Provided by SB61287
Categories Breads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first 5 ingredients to form dough. Divide dough into 3 sections.
- Roll each section thin and cut into four (4 - 4 1/2") squares. Divide butter into 12 pieces. Place 1 piece of butter on each square, or stickie crosswise.
- Add 3 rounded teaspoons sugar to each stickie. Fold dough over from sides to middle & pinch edges together.
- Place 12 stickies in greased 11 1/2 x 7 1/2 x 1 1/2" pan. Press down on top of each stickie until they are close together and none of the pan shows.
- Bake at 375 degrees for 30 minutes.
- Remove from pan while hot.
- Cool on brown paper.
Nutrition Facts : Calories 266.4, Fat 19.6, SaturatedFat 12, Cholesterol 49.3, Sodium 243.2, Carbohydrate 19.8, Fiber 0.7, Sugar 0.7, Protein 3.2
CINNAMON ROLL STICKIES
Cinnamon Bun + French Toast = Stickies. Made famous by the College Diner at Penn State, this is a shortcut version of the sticky-sweet breakfast (and late night) food that students love. Make it at home when you're feeling nostalgic for your campus days.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 stickies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
- Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
- Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
- Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
- Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.
- Preheat the oven to 350 degrees F.
- Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
- Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
- Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
- Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
- Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.
PRESIDENT REAGAN'S FAVORITE MACARONI AND CHEESE
Make and share this President Reagan's Favorite Macaroni and Cheese recipe from Food.com.
Provided by Miss Annie
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil macaroni in water until tender and drain thoroughly.
- Stir in butter and egg.
- Mix mustard and salt with 1T hot water, and add to milk.
- Add cheese, leaving enough to sprinkle on top.
- Pour into buttered casserole; add milk, sprinkle with cheese.
- Bake at 350°F for about 45 minutes or until custard is set and top is crusty.
STICKIES
These take a lot less time to make than the conventional bread dough cinnamon rolls. I always make this when there is over night company. They wake up to hot cinnamon rolls and fresh coffee. Who doesn't like cinnamon rolls? They are always a hit.
Provided by Carol Zahn
Categories Other Snacks
Time 30m
Number Of Ingredients 8
Steps:
- 1. Stir together flour, baking powder and salt. Cut in shortening with a fork until crumbly. Make a well in the center and pour in all of the milk. Stir until blended. Put mixture on a floured board and knead until mixture is smooth. Roll dough into a rectangle about 15" x 10". Leave rolled dough about 1/2 inch thick.
- 2. Spread softened butter on the dough and sprinkle with brown sugar and cinnamon. Roll up jelly roll style and slice into about 1 1/2 to 2 inch slices. Put slices in prepared pans (sprayed) cut side up. sprinkle with cinnamon sugar and bake at 400 for 15-20 minutes. Serve hot and enjoy.
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