Tuesday, May 16, 2006
Way too late for LP 8 but as they say, "better late than never". My daughter baked this for breakfast(eerrr, this should have been fit for LP 7). Anyway, she lifted this from Company's Coming (Breakfasts and Brunches Edition). Ha, I'm slowly catching up.
2 cups all purpose flour
1 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter or hard margarine
3/4 cup milk
1/2 cup ground pecans
1/2 cup brown sugar, packed
2 tbsp ground cinnamon
1 tbsp butter or hard margarine, melted
3/4 cup Icing (confectioner's) sugar
4 tsp Milk
1/2 tsp Vanilla
measure first 5 ingredients into bowl. Cut in butter until crumbly.
Add milk. Stir to form a soft ball. Knead 8 times on lightly floured surface. Roll or pat into 10 x 15 inch rectangle.
Filling: Mix pecans, brown sugar and cinnamon in small bowl.
Brush dough with melted butter. Sprinkle with cinnamon mixture, keeping in from edges about 1/2 inch (12mm). Roll up from long side. Pinch seam to seal. Cut into 20 slices, 3/4 inch thick. Arrange on greased baking sheet, placing aout 1 inch apart. Bake in 400%F oven for 12 to 14 minutes until lightly browned.
Glaze: Stir icing sugar, milk and vanilla together in bowl, adding more icing sugar or milk as needed to make a consistency that can be barely poured. Drizzle, in pinwheel fashion, over buns while still warm. Makes 20.