Stickies Food

STICKIES

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• Mix the flour and salt together.
• Cut in the 1/2 cup margarine with the ice water.
• Roll out like you would a pie crust.
• Sprinkle the brown sugar over the top.
• You can use honey or maple syrup, but it will be messier and even stickier, if that is possible.
• Dot with the 3 tablespoons margarine, and sprinkle with a dash of cinnamon.
• Roll up into a thick roll like a cigar.
• Slice the roll into 1/4 to 1/2 inch pieces.
• Place the slices close together on a cookie sheet, so they won't come apart.
• Bake for about 30 minutes.
• Take these out of the pan while they are still warm or they will stick badly.

CINNAMON ROLL STICKIES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
• Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
• Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
• Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
• Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.
• Preheat the oven to 350 degrees F.
• Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
• Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
• Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
• Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
• Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.

RACHEL'S FAMOUS HOMEMADE BISCUITS AND STICKIES

Steps:

• Place the flour and shortening in a large bowl.
• Using a pastry cutter, a fork, or your fingers, mix the flour and shortening into pea-sized morsels.
• Add the milk to the flour and shortening mixture and combine, using a fork. Mix a minimum number of strokes, or for for about 15 seconds.
• Place the dough onto a hard surface sprinkled liberally with flour.
• Using floured hands, knead the dough a few times. Do not over-knead.
• Sprinkle the dough with flour and, using a rolling pin, roll it out to the desired thickness, thin for crispy biscuits and thick for more doughy biscuits.
• Use a cookie cutter cut out the biscuits and place them on an ungreased cookie sheet about 1 inch apart. Leave a 1 1/2" margin near the edges of the pan on which to place the stickies. Keep the cookie cutter well-coated with flour to prevent sticking.
• To make stickies, ball up remaining dough left from biscuit cutting. Sprinkle with flour and roll into a very thin layer.
• Turn the dough over, flour it again, and roll it again. The resulting dough will be flatter and wider than the biscuit dough, about 13-15 inches in diameter.
• Place triangles of butter or margarine 1 to 1 1/2 inches apart on the dough.
• Sprinkle dough with sugar. Sprinkle ground cinnamon on top of the sugar.
• Roll up the dough jelly roll style and cut it into 3/4 inch slices.
• Place the stickies in the empty space around the edges of the cookie sheet.
• Bake at 450°F for 12 to 13 minutes or until golden brown.