Recipe - Sticky Buns For A Sunday Morning

5 tablespoon Brown Sugar, Packed
2 tablespoon Dark Corn Syrup
1 tablespoon Water
2 tablespoon Pecans toasted, chopped
1 cup Flour unbleached
2/3 cup WholeWheat Flour
1 One half teaspoon Baking Powder
1 teaspoon Ground Cinnamon
2 tablespoon Margarine chill, cut
Into
small Pieces
1/3 cup Raisins
2/3 cup Nonfat Milk **NOTE

Just the aroma of these buns baking in the oven is enough to drive your
taste buds wild, but the massive fat reduction from the original should let
you enjoy them with guiltfree calm. So go ahead savor a warm bun.

*NOTE: Original recipe called for skim milk.

Preheat the oven to 425 deg F. Coat an 8" round baking pan with nonstick
spray.

In a small saucepan over low heat, stir 4 T of the brown sugar, the corn
syrup and water until the brown sugar dissolves and the mixture is warm.
Pour the mixture into the prepared pan and sprinkle with the pecans.

In a medium bowl, combine the flours, baking powder and One half t of the
cinnamon. With a pastry blender, cut in the margarine until the mixture
resembles coarse meal. Add the raisins and milk, and stir just until
moistened.

Turn out the dough onto a lightly floured surface and knead it 10 times.
Roll the dough into an 8 x 10" rectangle. Sprinkle the rectangle with the
remaining 1 T of brown sugar and the remaining One half t of brown sugar and the
remaining cinnamon. Starting from a long side of the rectangle, roll up
the dough into a cylinder. Cut the cylinder into 1" slices. Place the
slices, cut side down, into the prepared pan.

Bake until the buns are golden brown, 12 15 min. Place cut side up onto
a serving plate. Serve warm. Makes 10 buns.

Variation: Substitute reducedcal pancake syrup for the dark corn syrup
and omit the water.

These are really good!

Reggie's Notes: 1. I omitted the pecans 2. Next time I will make a little
more of the syrup and use the extra to pour over the bottoms of sticky buns
when I put them into the round baking dish. I hope this will get some of
the syrup into the roll. I don't want to put the syrup in and then roll it
up don't think that the roll will stay together. 3. Ended up cooking them
a bit longer then recommended as they were not done at the specified time.
4. Are much better hot then cold.

Entered into MasterCook II and taste tested for you by Reggie Dwork
reggie@reggie.com

Recipe By : Quick & Healthy Cooking, Aug 1995, pg 13

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip