"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sticky Buns, by Joyce Vagts, is from The Schuldt Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
20 to 25 frozen bread balls 1/2 box butterscotch instant pudding 1 tbsp. cinnamon 1/2 c. pecan bits 3/4 c. brown sugar 1 1/2 c. sticks, melted
Put frozen bread balls in a greased 9 x 13 inch pan. Thaw for about an hour uncovered. Slice bread balls down the middle at least half way or more. Combine and sprinkle pudding, brown sugar, and cinnamon over the bread. Pour melted butter over the bread. Sprinkle nuts over the butter. Cover loosely with foil. Leave it set overnight. Bake at 350° for 20 minutes. Remove from oven and flip them upside down onto a large platter or tray. I usually make these in the evening.
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