![]() Letter and recipes may be edited for clarity. Please list the ingredients in order of use, and note the number of servings each recipe makes. Important: Name and hometown must accompany recipes in order to be published. Calvert St., Baltimore 21278 or email If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. She is almost sure they were baked, not deep-fried. She said while he can't stand split peas for soup, he really liked the doughnuts. She said she made them "ever so long ago" for her son and has lost the recipe. Jackie Commins of Redmond, Ore., is looking for a recipe for split-pea doughnuts. She said the recipe came from a box of pasta about 20 years ago. Liz Williams of Newton, N.C., said that at one time she had the best recipe for making traditional baked lasagna but she has lost it. Spoon any syrup in pan over buns and serve warm. All of the caramelly, boozy goodness will be on top.Bake buns until golden brown, about 20 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices.įor the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing.īutter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. You'll wind up with one long buttery, cinnamony, sugary, gooey log. ![]() When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Don't worry if the filling oozes as you work that just means the rolls are going to be divine. Use both hands and work slowly, being careful to keep the roll tight. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal. Sprinkle over the granulated sugar and cinnamon. Use your fingers to spread the butter evenly. The dough should be very thin.įor the filling: Pour the melted butter over the surface of the dough. To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.) Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.Īfter 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Bake in preheated oven until golden brown, 20. Remove and discard plastic wrap from buns. Cover with plastic wrap, and let stand in a warm place until rolls double in size, 45 minutes to 1 hour. ![]() Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Place rolls, cut side down, in baking pan with sides touching. ![]() For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil. ![]()
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