Busters Recipes

Quick Sticky Buns

1 package (16 ounces) pound cake mix
3 cups Gold Medal all-purpose flour
2 packages regular or quick active dry yeast
1 1/2 cups very warm water (120° to 130°)
1/2 cup butter or margarine
3/4 cup packed brown sugar
1/2 cup dark corn syrup
3/4 cup coarsely chopped pecans or pecan halves

Mix cake mix (dry), flour and yeast in large bowl until well blended. Stir in
water (dough may seem dry at first). Cover and let rise in warm place about 30
minutes or until dough becomes puffy. (Dough will not double in size.)

Heat oven to 375°. Melt butter in rectangular pan, 13x9x2 inches, in oven.
Stir in brown sugar and corn syrup. Sprinkle pecans over caramel mixture.

Stir down dough. Turn onto lightly floured surface. Divide into 15 equal
pieces. Shape each piece into ball; arrange evenly spaced on caramel mixture.

Bake 35 to 40 minutes or until golden brown. Immediately invert onto heatproof
tray or serving platter. Let pan remain over buns 1 minute; remove pan. Spoon
any excess caramel from tray onto buns. Serve warm. 15 buns.

Overnight Sticky Buns: Prepare as directed--except do not bake. Cover pan
tightly with aluminum foil. Refrigerate 8 hours or overnight. Uncover and bake
as directed.

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