QUICK & EASY---BREADS

CARAMEL STICKY BUNS

Dough:
* 1/2 cup sugar
* 3/4 cup butter
* 3/4 cup milk
* 1 tsp salt
* 1 pkg yeast
* 3/4 cup warm water
* 5 cups flour (approximately)
* 1 egg

Filling:
*1/2 cup sugar
* 1 tsp cinnamon
* 1/4 cup butter, softened

Caramel:
* 1/2 cup firmly packed brown sugar
* 1/3 cup butter
* 1/3 cup dark corn syrup
* 1 cup chopped nuts

1. In a saucepan combine 1/2 cup sugar, 3/4 cup butter, milk and salt. Cook over mediuim heat, stirring occasionally, until butter is melted. Cool to warm.
2. In a large mixing bowl dissolve yeast in warm water; add butter mixture, 2 1/2 cups flour and 1 egg. Beat at medium speed, scraping bowl often, until smooth. By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic.
3. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double in size. Punch dough down; divide in half. Let rest for 10 minutes.
4. Meanwhile, in a small bowl stir together 1/2 cup sugar and cinnamon. In saucepan stir together all caramel ingredients except pecans. Cook over medium heat, stirring occasionally, until butter is melted. Stir in pecans.
5. Pour half of caramel mixture into a 9-inch round cake pan. On lightly floured surface roll half of dough into a 12x9 inch rectangle. Spread dough with 2 tablespoons butter to within 1/2 inch of edge; sprinkle with 1/4 cup sugar/cinnamon mixture. Roll up jelly roll fashion beginning with 12 inch side; seal seams well.
6. With serrated knife cut into 12 (1 inch) rolls. Place rolls in the prepared 9-inch pan. Repeat with remaining dough and sugar/cinnamon mixture. Cover and let rise for 30 minutes.
7. Heat oven to 375 degrees. Bake for 25-35 minutes or until golden brown. Immediately invert pans onto heat-proof serving platters. Let pans stand 1 minute to allow caramel mixture to drizzle over bun; remove pans.




FRESH SAGE & PEPPER POPOVERS

Popovers:
* 3 eggs, room temperature
* 1 1/4 cups milk, room temperature
* 1 1/4 cups flour
* 1/2 tsp dried sage
* 1/4 tsp coarsely ground pepper
* 1.4 tsp salt

Sage Butter:
* 1/2 cup butter, softened
* 1/2 tsp dried sage
* 1/4 tsp coarsely ground pepper

1. Heat oven to 450 degrees. In a small mixing bowl beat eggs at medium speed, scraping bowl often, untiil light yellow. Add milk, continue beating for 1 minute to incorporate air. By hand, stir in all remaining popover ingredients.
2. Pour batter into a greased 6-cup popover pan or 6-ounce custard cups. Bake for 15 minutes; reduce temperature to 350 degrees. DO NOT OPEN OVEN DOOR. Continue baking for 25 - 30 minutes or until golden brown.
3. Meanwhile, in small mixing bowl beat the sage butter ingredients at low speed, scraping bowl often, until light and fluffy; set aside. Insert knife into popovers to allow steam to escape. Serve immediately with sage butter.