Caramel Sticky Buns

I don't enjoy reading long blog post before finally getting to the recipe that I am interested in. I don't generally care about some secret ingredient and how it was found on the shores of some tiny remote island.

I like to cut to the chase! I hope you don't mind.

Caramel Sticky Buns Pumpkin N Spice

1/4            cup unsalted butter

1/2            cup packed light brown sugar

Pinch of salt

2              tablespoons honey

2              tablespoons heavy whipping cream

1              teaspoon vanilla bean paste or vanilla extract

1              (12 pack) King's Hawaiian Original Hawaiian Sweet Rolls


Preheat oven to 350 degrees F. Lightly grease an 8-inch baking pan with cooking spray. Set aside.

In a medium saucepan, melt butter, brown sugar, honey, and salt over medium heat, stirring occasionally until sugar is completely dissolved and mixture is bubbling.

Remove pan from heat and add heavy whipping cream and vanilla extract, stirring to combine. Spread caramel sauce onto the bottom of prepared dish and top evenly with chopped pecans. Place uncut rolls upside down onto caramel mixture.

Bake for about 15 minutes, or until caramel mixture is bubbly. Remove from oven and invert dish onto a large serving platter or plate. Let dish remain inverted for 2-3 minutes, as caramel sauce will drip down sides of rolls and thicken. Slice and enjoy!

Notes:

Caramel sticky bins will keep in an airtight container at room temperature for up to three days.

Sticky buns can be frozen in a freezer-safe container for up to three months. When ready to serve, thaw in the refrigerator and then microwave for a warm treat.

North Carolina Lemon Pie

I am teaching from home, since my school has been closed, due to the craziness that is now occurring. So, with that comes a little bit more time to do stuff throughout the day. I decided to make this pie. It is very quick to mix up and bake. It does take a bit of chilling time (4 hours), so, keep that in mind.

My only suggestions... don't forget to add the corn syrup to the crust like I did. And, maybe care a little bit more when pressing the crust into the pie plate, so it is not uneven, like mine. Ha, ha.

North Carolina Lemon Pie America's Test Kitchen


Crust

6            ounces saltines (approx. 53 crackers)

1/8         teaspoon salt

10          tablespoons unsalted butter, melted

1/4         cup light corn syrup


Filling

1            (14-ounce) can sweetened condensed milk

4            large egg yolks

1/4         cup heavy cream

1            tablespoon grated lemon zest plus 1/2-cup juice (3 lemons)

1/8         teaspoon salt


Topping

1/2         cup heavy cream, chilled

2            teaspoons sugar

1/2         teaspoon vanilla extract


FOR THE CRUST: Adjust oven rack to middle position and heat oven to 350 degrees. Combine saltines and salt in food processor and pulse to coarse crumbs, about 15 pulses. Add melted butter and corn syrup and pulse until crumbs are broken down into oatmeal-size pieces, about 15 pulses.

Transfer saltine mixture to greased 9-inch pie plate. Using bottom of dry measuring cup, press crumbs into even layer on bottom sides of plate, using your hand to keep crumbs from spilling over plate edge. Place plate on baking sheet and bake until light and golden brown and fragrant, 17 to 19 minutes.

FOR THE FILLING: Whisk condensed milk, egg yolks, cream, lemon zest, and salt in bowl until fully combined. Whisk in lemon juice until fully incorporated.

With pie plate still on sheet, pour filling into crust (crust needn't be cool). Bake pie until edges are beginning to set but center still jiggles when shaken, 15 to 17 minutes. Place pie on wire rack and let cool completely. Refrigerate pie until fully chilled, about 4 hours.

FOR THE TOPPING: Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream over top of pie.