I had a couple of requests for this week, a rice pudding and sticky buns. Two of my favorites! Sally, we had a recipe submitted by Barbara for this Depression era rice pudding and Nancy from South Paris subscribes to the paper to keep in touch with her home town.
Of course, I’m sure that our recipes are her favorite part of the paper! Nancy asked for a recipe for our sticky buns. Her mom enjoyed them at some of the parties we’ve been to. I have to say, I’ve taken these to nearly all the family gatherings over the years, and even as a young bride, I had requests to bring them nearly every time! I hope you enjoy them as much as we do.
Old Fashioned Creamy Pineapple Rice Pudding
1 cup cooked long grain rice
1 can (8 ounces) crushed pineapple, drained
1/2 cup heavy whipping cream
2 tablespoons confectioners’ sugar
1/4 teaspoon vanilla extract
Maraschino cherries and fresh mint, for garnish, optional
Directions: In a small bowl, combine the rice and pineapple; set aside. In a small bowl, beat cream, sugar and vanilla until soft peaks form. Fold into rice mixture. Cover and chill until serving. Garnish with cherries and mint if desired. Yield: 2 servings.
Sticky Cinnamon Buns
Dough
1 1/ 4 cup 2% milk, just above body temperature (105 F)
1 pkg instant dry yeast
1/ 4 cup sugar
1 large egg at room temperature
1/ 4 cup unsalted butter, melted
3 1/ 2 cup all-purpose flour
3/ 4 tsp salt
Sticky bottom
1/ 2 cup unsalted butter
1 cup packed light brown sugar
Filling
2/ 3 cup packed light brown sugar
1 Tbsp ground cinnamon
3 Tbsp unsalted butter, melted
Directions: For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.
For the sticky bottom, add the butter, brown sugar in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan prepared pan and set aside.
For the filling, stir the brown sugar and cinnamon together and set aside. Have the melted butter ready. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Brush the entire surface of the dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour.
It is at this point, you can refrigerate and bake in the morning for breakfast or brunch.
Preheat the oven to 350 F. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve. The sticky buns are best served the day they are baked.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us?
Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
