2009-02-08

Making the best of things and a Sunday recipe

Just when we thought we were finally settled in together and back in the swing of things, the Army has decided to stir things up for us again. Yesterday, Rob left for the Instructor Pilot course at Fort Rucker, AL. We had (still do) grand plans for M and I to drive down to be with him once he settled in to his TDY housing(TDY = temporary duty -- lovely army acronym vocab builder for those of you who care to know). Turns out his room is very tiny, studio style with one double bed. We have always been able to make the best of any situation and we still intend to do so. I'm praying that we will be able to provide comfort to Rob with our presence yet maintain my patience and sanity in a situation where privacy will be obsolete. I so hope that we will be able to stay with him until he finishes his course. Colin Powell once said, "Perpetual optimism is a force multiplier." Bring on the optimism, PLEASE!
Loving and missing you, dear Heart
~Your #1 fan

Comforting sticky food -- should I or shouldn't I make another batch (made these ones 2 weeks ago but I'm craving them again)?
Sticky Caramel Rolls
2 cups
warm water (not hot)
2 (¼ ounce) packages yeast (or 4 ½ Tsp)
½ cup
sugar
2 teaspoons
salt
4 tablespoons
butter (softened)
1
egg
6 ½ cups
flour
1 tsp. cinnamon
½ c. brown sugar
Optional: finely chopped pecans

Topping
1 ½ cups
brown sugar
¾ cup
butter
3 tablespoons
water
¾ -1 cup pecan halves

Combine water and yeast in large bowl and let rest for 5 minutes. Stir in sugar, salt and 2 cups of flour. Add egg and butter and mix until thoroughly combined. Stir in enough remaining flour by hand until dough no longer sticks to your fingers but is smooth and elastic, not tough (this is the perfect opportunity to get out all those frustrations). Place dough in a bowl sprayed with non stick spray, cover and let rise in a warm, draft free place until doubled in size (45 min. to one hr.). Lightly sprinkle flour on surface and roll dough into a rectangle approx 18 X 12 inches. Spread a very thin layer of soft butter on dough and sprinkle cinnamon, ½ cup brown sugar and finely chopped pecans (if used) over the buttered dough. Begin rolling up dough from the long side. When you have finished rolling the dough it should look like a log and the seam should be on the bottom. Using a serrated knife or a piece of thread, cut rolled dough into 18-20 1-inch pieces. Place 1 ½ cups brown sugar and ¾ cup butter into microwave dish and heat until butter is just melted. Stir butter and brown sugar mix thoroughly, then stir in 3 T water. Divide butter/sugar topping mixture between 3 pans (I use 8-inch cake pans). Add pecan halves to the pans, dividing evenly. Place 6 pieces of dough in each pan on top of the butter/sugar/nut mixture. Let rise for about 30-45 minutes. Bake for 20 minutes in a 325°F oven. Immediately turn each pan of rolls over on a plate upon removing them from the oven. Allow rolls to cool for 10 minutes before serving.

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4 comments:

  1. This sounds like my coolrise sticky buns recipe. You can actually place unbaked rolls in fridge for up to 24 hours. This allows you to make ahead of time and bake them fresh in the morning. So sorry about the TDY housing situation.

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  2. Meredith Ryncarz09 February, 2009 15:40

    I will have to make those rolls this weekend! They look great. I am sorry to hear that you and Rob must be seperated. How long? All though I know any amount of time at this point is to long! If you find yourself in Alabama and want a change of scenery come on up. We have a guest bed. Connie is 4 hours away and Cristy is still in SC I think!

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  3. How long will he be there??

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