Tuesday, November 8, 2011

Sticky Bun Bites

A few months ago, I explained away an absence in my posts with the justification that it's possible that the SD card that contained many of my photographs had been temporarily misplaced -- some might say "lost" -- and that if anyone found it, to please contact us.

The other week, my brother received a message from the school secretary in a nearby town, after someone had turned in the card at the school office. (Note that my brother was not in possession of the card when it was ... misplaced.) My brother is a fairly recognizable -- some might say "notorious" -- figure in these parts, so the secretary recognized him in a couple of the pictures. So essentially, my brother got a message that said, "There's an SD card here at the school, and it has some photos of football, you, and Mickey Mouse."

Thank you, nameless student with the eagle eyes who spotted our SD card in the gravel parking lot and then had the moral fortitude to actually turn in the card. The Short family vacation photos have found their way home!

And so have my recipe photos. (And why didn't the secretary mention these?)

This one such recipe, from Pillsbury. I made these one Sunday morning to feed my parents before they hit the road for the day, and the little man loved them, as well. He likes to eat these out of a paper cup in the car. A Mickey Mouse paper cup, if possible.

These harden up pretty quickly if you leave them uncovered, but they soften considerably if you store them in an airtight container. I actually liked these better the next day -- they're soft inside, and the outside tastes more like toffee than caramel.

Sticky Bun Bites
Makes 6 servings

1/4 cup butter, melted
Shortening, for greasing pan
1/4 cup brown sugar
2 tablespoons corn syrup
1 tablespoons sugar
1/2 teaspoon ground cinnamon
1 12-ounce tube Pillsbury Grands! Jr. Golden Layers biscuits

1. Preheat oven to 375 degrees F. Grease 12 regular-sized muffin cups with shortening.

2. In a small bowl, combine butter, brown sugar, and corn syrup. Divide mixture among muffin cups (a little less than a tablespoon in each).

3. Combine sugar and cinnamon in a resealable bag.

4. Separate dough into 10 biscuits, and cut each biscuit into 6 pieces.

5. Place biscuit pieces in bag with cinnamon and sugar, seal, and shake to coat. Place 5 biscuit pieces in each muffin cup.

6. Bake 15-20 minutes, or until golden brown.

7. Cool 1 minute before inverting onto waxed paper and removing pan. Serve immediately, and store leftovers in a storage container.

No comments: