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24
6.
Lightly coat a 13 x 9-inch baking pan with
nonstick cooking spray. Pour the glaze into
the pan and evenly top with the chopped
pecans and salt. Reserve.
7.
Once the dough has risen, transfer it to a
lightly floured surface and gently punch
down. Roll into 20 x 12-inch rectangle.
Spread with the softened butter (4
tablespoons), sprinkle with cinnamon/sugar/
raisin filling. Beginning on the long side (this
is easiest if it is the side closest to you), roll
dough up tightly and pinch seam to seal.
Using a sharp knife, cut into 18 slices (about
¾ to 1 inch thick).
8.
Put buns, cut side up, in pan. Cover with
plastic wrap coated with cooking spray and
let rise in a warm place for 40 minutes.
Preheat oven to 375°F.
9.
Bake until tops are well browned, about 20
to 25 minutes. Remove from oven and
invert pan immediately onto serving plate,
allowing sugar mixture to drip onto buns.
Scrape any remaining sugar/nut mixture
onto buns and serve warm.
Nutritional analysis per sticky bun:
Calories 249 (41% from fat) • carb. 41g • pro. 4g
fat 14g • sat. fat 7g • chol. 37mg • sod. 112mg
calc. 20mg • fiber 1g
Black & White Cookies
These irresistible cookies are sure to be your new
favorite, a step up from the standard diner version.
Makes about 45 cookies
Cookies:
1½ cups unbleached, all-purpose flour
1½ cups cake flour, not self-rising
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon grated lemon zest
1 cup buttermilk
1 teaspoon pure vanilla extract
12 tablespoons (1½ sticks) unsalted butter,
melted and cooled to room temperature
1
1
/
3
cups granulated sugar
2 large eggs
Icing:
3 cups confectioners’ sugar, sifted
3 tablespoons light corn syrup, divided
¾ teaspoon pure vanilla extract
¼ cup water, plus additional tablespoons if
necessary, divided
4 ounces bittersweet chocolate, chopped,
melted and cooled to room temperature
1.
In a small bowl, combine the flours, baking
soda, salt and zest; reserve. In a measuring
cup, combine the buttermilk and vanilla
extract; reserve.
2.
Put the butter into the Cuisinart
®
mixing
bowl. Attach the flat mixing paddle and mix
on Speed 5 until creamy, about 1 minute.
With the mixer running on Speed 3,
gradually add the sugar. Increase to Speed 8
and mix until light, about 2 minutes. Scrape
the entire bowl well. With the mixer running
on Speed 3, add the eggs, one at a time.
Mix until fully incorporated, about 2 minutes.
Scrape the bowl well.
3.
Reduce to Speed 1 and add a third of the
dry ingredients. Once almost fully combined,
add half of the buttermilk mixture. Repeat
with the dry and wet ingredients, scraping
the entire bowl as necessary. End with the
final third of the dry.
4.
Chill dough for at least one hour. Clean the
mixing bowl.
5.
When ready to bake, preheat oven to 350°F.
Line two baking sheets with parchment
paper. Reserve.
6.
Using a small cookie scoop (1½ tablespoons
or a #40 ice cream scoop), measure the
chilled dough and place it on a cookie sheet,
leaving about 2 inches between each cookie.
Bake in preheated oven until edges of the
cookies are lightly golden, about 10 to 15
minutes. Remove from oven and allow to
cool prior to icing.
7.
While cookies are baking, make the icings.
Put the sifted confectioners’ sugar, 2
tablespoons of the corn syrup, vanilla
extract and ¼ cup water in the mixing bowl.
Attach the chef’s whisk. Begin mixing by
slowly increasing to Speed 5 until
ingredients are smooth and incorporated.
Using a small offset spatula, ice half of each
cooled cookie.
8.
Add cooled chocolate, 1 tablespoon of corn
syrup and 1 tablespoon of water to
remaining icing. Mix on Speed 5. If
necessary, add additional water, 1
tablespoon at a time until smooth and
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