Day Part: Breakfast

INGREDIENTS

Filling

• 1 cup packed light brown CRYSTAL SUGAR^®
• ¼ cup granulated CRYSTAL SUGAR^®
• 1 Tablespoon ground cinnamon
• ¼ cup unsalted butter, softened
• ¼ teaspoon coarse salt

Dough

• 3 – 8-ounce tubes dough sheets

Topping

• 1 cup coarsely chopped pecans
• 6 Tablespoons unsalted butter, melted
• ½ cup packed light brown CRYSTAL SUGAR^®
• ¼ cup granulated CRYSTAL SUGAR^®
• ¼ cup dark corn syrup
• ¼ teaspoon coarse salt

DIRECTIONS

1. Grease a 9×13-inch metal baking pan; set aside. Preheat oven to 350°F.

Filling

1. In a bowl, stir together brown sugar, granulated sugar, cinnamon, butter and salt.
2. Remove the dough sheets from their tube and roll out on a floured surface. Shape into rectangles.
3. Divide filling into thirds and spread evenly over dough.
4. Gently press filling into the dough to help it stick.
5. Roll dough up lengthwise, pinching seam to seal.
6. Cut each filled dough into 8 medallions and place into prepared baking dish.

Topping

1. Place chopped pecans on sheet tray and toast in pre-heated oven for 3–5 minutes. Allow them to cool, then add to topping sauce as directed.
2. Whisk melted butter, brown sugar, granulated sugar, dark corn syrup and salt together in medium bowl until smooth.
3. Bake rolls for 15 minutes, then pull from the oven to add topping.
4. Add pecans to the whisked topping mixture, pour over buns and continue to bake for an additional 15 minutes, or until baked through.
5. Allow the sticky buns to cool in pan for 5 minutes. Invert onto a serving platter or serve from the baking dish.
6. Let buns sit 10–15 minutes before serving.

Yield: 24 sticky buns

INGREDIENTS

Filling

• 1 cup packed light brown CRYSTAL SUGAR^®
• ¼ cup granulated CRYSTAL SUGAR^®
• 1 Tablespoon ground cinnamon
• ¼ cup unsalted butter, softened
• ¼ teaspoon coarse salt

Dough

• 3 – 8-ounce tubes dough sheets

Topping

• 1 cup coarsely chopped pecans
• 6 Tablespoons unsalted butter, melted
• ½ cup packed light brown CRYSTAL SUGAR^®
• ¼ cup granulated CRYSTAL SUGAR^®
• ¼ cup dark corn syrup
• ¼ teaspoon coarse salt

DIRECTIONS

1. Grease a 9×13-inch metal baking pan; set aside. Preheat oven to 350°F.

Filling

1. In a bowl, stir together brown sugar, granulated sugar, cinnamon, butter and salt.
2. Remove the dough sheets from their tube and roll out on a floured surface. Shape into rectangles.
3. Divide filling into thirds and spread evenly over dough.
4. Gently press filling into the dough to help it stick.
5. Roll dough up lengthwise, pinching seam to seal.
6. Cut each filled dough into 8 medallions and place into prepared baking dish.

Topping

1. Place chopped pecans on sheet tray and toast in pre-heated oven for 3–5 minutes. Allow them to cool, then add to topping sauce as directed.
2. Whisk melted butter, brown sugar, granulated sugar, dark corn syrup and salt together in medium bowl until smooth.
3. Bake rolls for 15 minutes, then pull from the oven to add topping.
4. Add pecans to the whisked topping mixture, pour over buns and continue to bake for an additional 15 minutes, or until baked through.
5. Allow the sticky buns to cool in pan for 5 minutes. Invert onto a serving platter or serve from the baking dish.
6. Let buns sit 10–15 minutes before serving.

Yield: 24 sticky buns

INGREDIENTS

1 cup flour
1 teaspoon baking soda
1 tablespoon granulated CRYSTAL SUGAR^®
½ teaspoon salt
1 teaspoon baking powder
1 cup buttermilk
1 egg, separated
2 tablespoons melted butter
Waffle iron also needed

DIRECTIONS

1. Stir dry ingredients together.
2. Add buttermilk, egg yolk and melted butter. Beat until smooth.
3. Fold in stiffly beaten egg white.
4. Bake in waffle iron set to medium-high heat.

Hint: add more melted butter if they stick to the waffle iron or spray iron with non-stick vegetable spray.

INGREDIENTS

3 eggs
2 cups granulated CRYSTAL SUGAR^®
3 teaspoons vanilla
1 cup vegetable oil
2 cups grated zucchini
2 cups plus 1 tablespoon flour
2 teaspoons baking soda
¼ teaspoon baking powder
2½ teaspoons cinnamon
1 teaspoon salt
¾ cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350°F.
2. In a large bowl, mix and beat the eggs, sugar and vanilla. Then add the oil plus zucchini and mix well.
3. In a separate bowl, blend together the last six ingredients. Add to the creamed mixture. Mix well. 
4. Pour batter into two greased and floured loaf pans.
5. Bake at 350°F for approximately 1 hour.

INGREDIENTS

2 cups flour
1 cup granulated CRYSTAL SUGAR^®
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon baking soda
2 eggs
1 cup dairy sour cream
1 cup finely diced apples

Streusel topping:
¼ cup granulated CRYSTAL SUGAR^®
3 tablespoons flour
¼ teaspoon cinnamon
2 tablespoons margarine or butter

DIRECTIONS

1. Preheat oven to 350°F.
2. In large bowl, stir together sifted flour, sugar, baking powder, cinnamon, salt and baking soda. Set aside.
3. In a small bowl beat eggs and sour cream. Add at once to dry ingredients, along with the apples. Stir just until well moistened.
4. Fill well-greased muffin tins or baking cups to 2/3 full.
5. Combine topping ingredients. Sprinkle on top. Bake at 350°F for 20–25 minutes.

Yield: 12 servings.

Hint: Can use part brown sugar in streusel topping and a bit less margarine

INGREDIENTS

2 cups flour
½ cup granulated CRYSTAL SUGAR^®
½ cup chopped pecans
1½ teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon salt
2 eggs, slightly beaten
¾ cup canned pumpkin
½ cup butter or margarine, melted
¼ cup sour cream
1, 3-ounce package cream cheese, cut into 12 cubes
Sugar and cinnamon

DIRECTIONS

1. In large bowl, mix flour, sugar, pecans, pumpkin pie spice, baking powder and salt. In small bowl mix eggs, pumpkin, butter and sour cream. Add to flour mixture. Stir just until blended.
2. Grease muffin tins or use paper muffin cups. Fill cups 1/3 full, place a cream cheese cube in center of each, add more batter to fill pans 2/3 full. Sprinkle top with sugar and cinnamon.
3. Bake in preheated 400 degree oven for 15–25 minutes, until toothpick inserted in center comes out clean.

Yield: 12 servings.