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Sticky Buns II

Reviewed: Jan. 7, 2008
I made these initially as a Christmas gift for my boss and told her I'd never make them again - I'm not one for rolling dough. But they were far too good, so a couple days later I made another batch. I would call them more like cinnamon rolls than sticky buns, which doesn't matter to me because they are so good. The only problems I had with the first batch was I didn't use a muffin tin, but a 9x9 pan and the buns fell apart too easily. The first batch also seemed to be a little under done at the 25 minute time, so I extended it two minutes for the second batch. They came out perfect! I used a muffin tin the second time and they were perfectly shaped, plus it seemed less messy to clean up. The key thing for this recipe is flour - when kneading add flour, and be sure you have flour on your rolling surface, hands, and rolling pin. I have never altered the amount of milk added like some other reviewers, I just add enough flour to make the dough more dough-like and less sticky. These disappear quickly in my house, even with people who traditional "claim" they don't like sticky buns/cinnamon rolls. I also definitely recommend eating them right after they cool down from baking since they seem to taste the best right then. I made them once with pecans and a vanilla icing - extremely good and more like a sticky bun. If I didn't hate all the flour mess I get when making these, I would have some in the house everyday.
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Yule Log

Reviewed: Dec. 24, 2007
I had the same problem as others with the filling - just liquid. The instructions are very vague at parts. After the filling turned out to be "not filling" I gave up told my mom (who was helping) to just forget it and throw it out. She insisted on continuing, ending up with a gooey mess. I will never make this again and am very disappointed that we will not have a dessert for Christmas. Unfortunately, my oven is also uneven, which is no fault of the recipe, so the cake part itself was burnt on one side and just done on the other. I do not recommend this recipe too anyone.
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Nana's Apple Crisp

Reviewed: Nov. 10, 2007
Very, VERY good! I took another reviewer’s advice and put the second tablespoon of cinnamon directly on the apples, but I don’t think it would really matter. I also sprinkled extra cinnamon on top because I like a lot of cinnamon with my apple desserts. The first time I made this I used golden delicious apples since they were the ones I had in the refrigerator and like the best. I used more than the called for 6 apples since they were a little small. The second time I used Granny Smith apples. It wasn’t quite as good as the first batch, but only because the apples are a little more tart. Still, it was excellent. Great with a cold glass of milk.
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