Caramel Apple Sticky Buns Pampered Chef Food

CARAMEL APPLE STICKY BUNS (PAMPERED CHEF)

Steps:

• Melt butter, brown sugar, and corn syrup in deep dish baker.
• Sprinkle chopped apples in pan.
• Coat biscuits in cinnamon/sugar.
• Place biscuits on top of apples.
• Bake at 375 for 18 - 20 minutes.

HONEY CINNAMON SPREAD FOR BAGELS

Steps:

• In a small bowl, mix all of the ingredients together until smooth.
• Spread cream cheese mixture on toasted bagels.
• Store remaining cream cheese spread in covered container in the fridge.

EASY CARAMEL STICKY BUNS (PILLSBURY)

Steps:

• Heat oven to 375 degrees.
• In ungreased 8-inch round pan, place 1/4 cup of melted butter.
• Stir into round pan with butter the brown sugar and corn syrup, sprinkle with pecans.
• In bowl, place 3tbl of melted butter.
• In another bowl mix sugar and cinnamon.
• Separate dough into 10 biscuits.
• Dip biscuits into melted butter to coat all sides, then dip into sugar mixture, coating well. Arrange biscuits sides touching, over topping in pan.
• Bake 18 to 22 minutes or until golden brown.
• Cool 2 minutes; turn upside down onto serving plate.
• Serve warm.

APPLE STICKY BUNS

Steps:

• In a large mixing bowl, combine 1 1/2 cups flour, yeast, sugar and salt.
• In a saucepan, heat the milk, water and butter to 120* to 130*. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in remaining flour and apples. Do not Knead.
• Cover and let rise in a warm place for 30 minutes.
• Meanwhile, in a sauce pan, combine the topping ingredients. Bring to a boil, stirring until blended.
• Pour into an ungreased 13x9x2 in baking dish.
• Stir dough down.
• Spoon walnut sized pieces of dough over nut mixture.
• Cover and let rise for 30 minutes.
• Bake at 375* for 30-35 minutes or until golden brown.
• Let stand for 1 minute before inverting onto a large serving platter.

MOCHA CHIP BISCOTTI (PAMPERED CHEF)

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine flour, baking powder and cinnamon; set aside.
• Beat butter and 3/4 cup sugar in a 2 quart bowl until creamy.
• Beat in eggs, vanilla, and instant coffee which has been dissolved in water.
• Add flour mixture and mix well.
• Stir in 1/2 cup semi-sweet chocolate morsels.
• Divide dough in half.
• Form each half into a 7x2-inch log.
• Lightly grease a 11x17-inch pan.
• Place each log crosswise in pan about 4 inches apart.
• Bake 30 minutes.
• Remove pan to cooling rack.
• Let logs cool in pan 15 minutes.
• Carefully remove logs to cutting board.
• With serrated knife, gently cut logs diagonally into 1/2 inch thick slices.
• Arrange slices upright in pan, about 1 inch apart.
• Bake 20- 25 minutes or until dry and crisp.
• Cool completely on a cooling rack.
• To drizzle with chocolate, microwave 1/3 cup semi sweet chocolate morsels and 2 TBS.
• butter on high one minute.
• Continue microwaving until chocolate is smooth.
• Drizzle over biscotti.
• You can refrigerate 20 minutes to make chocolate drizzle firm.
• Store in tightly covered container.

CHEDDAR BROCCOLI CHICKEN SKILLET - PAMPERED CHEF

Steps:

• Season chicken breasts with salt, 1/8 teaspoon of the black pepper and paprika.
• Heat oil in Large Skillet over medium-high heat until hot.
• Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink in center.
• Remove chicken from skillet; keep warm.
• Add milk, soup, broccoli and remaining black pepper to skillet; mix well.
• Bring to a boil; stir in rice.
• Top with chicken; cover with lid.
• Reduce heat and simmer 5 minutes.
• Remove skillet from heat.
• Sprinkle cheese over chicken and rice.
• Cover with lid; let stand 5 minutes before serving.

CINNAMON APPLE BUNS

Steps:

• in a small bowl combine yeast, warm water, and sugar. set aside until foamy.
• In a large bowl: make pudding according to package directions. add butter, eggs and salt. mix well.
• add yeast mixture, blend.
• gradually add flour and knead until smooth. adding sprinkles of flour to control stickiness.
• once the dough is no longer sticky and soft and silky feeling (like a baby "bottom") the dough is ready.
• place in a very large greased bowl.
• cover and let rise until double in bulk (about 1 hr).
• punch down and on a lightly floured surface role out dough to a 34 inch x 21 inch rectangle.
• spread softened butter on the dough.
• combine the brown sugar, cinnamon, and diced apples, spread over the dough leaving about an inch away from the ends.
• gently and tightly roll up the dough.
• with a knife, put a notch in the dough every 2 inches. then with string or thread place under roll at marking and make a criss-cross over to cut the roll.
• place on greased cookie sheets, 2 inches apart.
• lightly press down rolls with your hand.
• cover and let rise again (about 30 minutes).
• bake at 350 degrees for 15-20 minutes. take them out when the just begin to turn golden brown. DO NOT over bake!
• frost hot rolls with frosting. (see recipe below).
• frosting: 8 ounces cream cheese softened, 1/2 cup butter softened, 1 tsp vanilla, 3 cups powdered sugar, 1 tablespoon milk.
• beat cream cheese and butter until light and fluffy, add vanilla and milk then gradually add powdered sugar. beat until smooth.

CARAMEL APPLE CINNAMON BUNS

Steps:

• Prepare the dough for the buns the day before you want to bake them, if you have time - this will develop a better flavour. Warm the milk in a pan until steaming but not boiling. Add the butter and swirl the pan for 1-2 mins until the butter has melted and the milk cooled slightly. It should be just warm.
• Put the flour in a large bowl, or the bowl of a stand mixer. Add the yeast and sugar to one side of the bowl, then ½ tsp salt to the other. Whisk together, then pour in the warm buttery milk. Mix until the ingredients form a soft dough (it should be a little sticky), then tip onto a lightly floured work surface and knead by hand for 8-10 mins, or keep the stand mixer going for 5 mins or so. The dough will feel stretchy and soft when it's ready - you should be able to pull it apart without it breaking straightaway (this means the gluten has been developed). Lightly oil a bowl, add the dough and cover. Leave to rise at room temperature for a few hours, or until the dough has doubled in size. Or, chill overnight.
• To make the apple filling, cook the apples, butter, sugar and 1 tbsp water in a pan for 5-10 mins until soft and sticky. Add a splash more water if the pan looks dry or the sugar starts to burn. Leave to cool.
• If the dough has been chilled, take it out of the fridge 30 mins before shaping. For the cinnamon butter, mix the butter, sugar, vanilla and cinnamon together with a pinch of salt. Tip the dough onto a lightly floured surface, shape into a rough rectangle, then roll out until it's about 50 x 40cm. Spread the cinnamon butter over the dough and all the way out to the edges. Spoon over the apple filling.
• Working from one of the longer sides, roll the dough up as tightly as you can into a sausage shape. Cut into 12 equal pieces. To easily do this, first cut the dough in half crosswise, then cut each half into three pieces, then halve each piece. Line a large round baking dish or cake tin (about 33cm) with baking parchment. Arrange the buns, cut-side up, in the dish or tin. Make sure the tails of the buns (where the dough opens) are tucked in towards the middle of the tin, so they don't unfurl when baked. Leave some space around each bun, as they will expand as they prove. Cover loosely and leave to rise for 30 mins-2 hrs (depending on how hot your kitchen is) until the buns are puffed up and touching at the sides. Heat the oven to 200C/180C fan/gas 6.
• Bake for 35-40 mins until golden. Check the buns after 25 mins - if they still look a little doughy at the centre but the edges are burning, cover with foil and continue baking. Leave to cool in the tin while you make the icing.
• Mix the soft cheese, icing sugar and cinnamon together. Spread over the buns while still slightly warm, so the icing drips into the swirls of the buns a little without melting completely. Loosen the caramel with a drop of milk, if needed, then drizzle over the icing. Leave to set for 30 mins before serving.

CARAMEL APPLE STICKY BUNS

Steps:

• Heat oven to 400ºF.
• Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted and mixture is well blended, stirring after each minute. Pour into 8-inch round pan sprayed with cooking spray; top with apples.
• Discard Frosting or reserve for other use. Place rolls, cinnamon side up, in prepared pan.
• Bake 13 to 17 min. or until lightly browned. Immediately invert pan onto serving plate; remove pan. Spread any caramel from pan over rolls.