It is a busy time in our region at the moment. Lots of people are making hay..
Canola is being windrowed, farmers are gazing at the sky for some rain to get the summer crops going and we are shearing..
|Love this before and after shot|
Last time I said I'd give you the recipe for the sticky buns that I made for the garden group that came a couple of weeks ago. My fond memories of Sticky Buns goes back to my teenage summers at Robe, where a local cafe served "Dog Team Tavern Sticky Buns", which were considered by all as the most decadent indulgence and I spent much of my hard earned waitressing money consuming them. Many years later I was given the recipe by a mutual Sticky Bun fan from back in the day and discovered they contained of all things mashed potatoes and involved yeast and dough and really they just looked too hard. I found this simpler (though not quite the same) recipe ages ago in a book by Ina Garten and have never had the chance to make them until the other day. They are impossibly delicious and ridiculously easy. There is a lot of sugar and butter involved so if you are trimming down for the beach, look the other way...
STICKY BUNS - Makes 12
165g room temp butter
1/3 cup light brown sugar
1/2 cup chopped pecans (or walnuts)
2 sheets of frozen puff pastry, thawed
2 tblsp melted butter, melted
1/2 cup or so of brown sugar
1 tblsp cinnamon
1 cup raisins or sultanas
Preheat oven to 200c. Line a baking sheet with baking paper and put your muffin tray on top.
Cream the 165g butter and 1/3 cup brown sugar in and electric mixer. Place a dessertspoon of the mix in each muffin cup and sprinkle with the nuts.
Put a sheet of pastry on floured board and brush with the melted butter. Sprinkle with half the filling amount of brown sugar, 1/2 the cinnamon and half the raisins or sultanas.
Roll it up, trim off the ends and cut into 6 even pieces and place in the muffin cups. Repeat with the other pastry sheet.
Bake 30 minutes until golden. Allow to cool for five minutes then invert onto the baking sheet below. Spoon out any filling that is left behind and put on the top of the buns. Then hide them.