This recipe was cut out of a sugar box and included a handy tab at the top making it easy to find in the recipe box. But this particular one has been worn down over time so that it no longer says ‘sticky buns’ on it. Does that mean it was well used? Or, skipped over a lot?
1 package (13 3/4 oz) yeast roll mix
1 1/4 cups firmly packed Domino Dark Brown Sugar
1/2 cup plus 2 tablespoons butter or margarine
1 tablespoon water
1/2 cup pecans chopped
1 teaspoon cinnamon
Prepare yeast roll mix as directed on package. While dough is rising combine 3/4 cup brown sugar, 1/2 cup butter and water. Mix until blended. Pour mixture into 9×13 inch pan. Sprinkle pecans over syrup.
When dough has risen, punch down; roll into a rectangle 12×15 inches. Spread with remaining 2 tablespoons soft butter or margarine; sprinkle with a mixture of remaining 1/2 cup brown sugar and 1 teaspoon cinnamon. Roll up like a jelly roll to make a roll 15 inches long. Seal edges. Cut into 15 slices; place in prepared pan. Cover, let rise until doubled, about 30 minutes, Bake in moderate oven 350º F 25 to 30 minutes. Turn out immediately into serving plate. Yield: 15 buns.
Just in time for Thanksgiving, here’s a recipe for pumpkin pie. It really seems similar – if not identical – to the one on the pumpkin can.
Traditional Pumpkin Pie (9 inch) – Donna
1 9 in unbaked pastry shell
1 15 oz can pumpkin (about 2 cups)
1 14 oz Eagle Brand sweetened condensed milk
1 tsp ground cinnamon
1/2 tsp each: ground ginger, nutmeg, salt
Preheat oven to 425. In large mixer, combine all ingredients except pastry shell. Mixx well. Pour into pastry shell. Bake 15 minutes – reduce heat to 350. Bake 35-40 minutes longer or until knife inserted one inch from edge comes out clean.
Some of the many recipes on this site call for a basic yeast dough, and then continue on with the addition of various ingredients to make something wholly wonderful. But, I don’t think I have ever posted a basic yeast dough recipe. So, here you go.
Simple Basic Yeast Dough (flour bag)
2 pkgs active dry yeast
1/2 cup warm (not hot) water
3/4 cup warm (not hot) milk
1/2 cup butter or margarine, melted
3/4 cup sugar
3 eggs well beaten
1 tsp salt
5 to 5 1/2 cups sifted enriched flour
Add yeast to water. Let stand a few minutes, stir to dissolve. Allow yeast to bloom approximately 10 minutes.
Combine milk, butter and sugar. Cool to lukewarm. Add eggs, salt & 2 cups flour; beat thoroughly. Stir in yeast mixture. Blend in remaining flour. Beat 5 minutes. Do not knead. Brush with shortening. Cover and let rise until double in bulk (about 1 hour)
Turn out on lightly floured surface. Knead 1 minute. Shape into any of the following variations:
This recipe card is really messy – not because it has spills or stains on it, but because the author of the card was clearly disorganized. They could have gone onto the back of the card to write out the instructions, but instead crammed them on the front. She also indicated “over” at one point, but there’s nothing written on the back!
Regal Peach Pie
2 cups peaches
1 tbs lemon juice
1/4 cup sugar
3 tbs cornstarch
2 tbs margarine or butter
1/4 tsp almond extract
Sprinkle peaches with lemon and sugar, let stand 1 hour. Drain. Use 1 cup of syrup, add to cornstarch & blend well. Stir this over low heat until thick. Add rest of ingredients except peaches. Cool. Place peaches in mixture…
Add peaches to cooled glaze, then pour into unbaked pie crust. Top with dabs of butter/margarine. Add a top crust. Bake at 400º 45-50 minutes.