I remember as a child, whenever we went to any of my German relatives, there was always coffee and cake or cookies. As a child, I liked that there was always cake or cookies (and milk for me) A German would not think of having company without offering something to eat and drink!
It was my turn this Sunday and so Saturday was spent baking cakes and Sunday morning I got up extra early to make some sticky pecan bites which I found on a blog -- shamefully, I can't remember which blog to give credit to where credit is due! I copied and pasted and then printed the recipe and I lost the blogsite!
The sticky pecan bites -- they are yummy, very easy to make and would be especially good for a brunch. It says to serve them warm but alas, I really couldn't (for I needed to be in church -- not in the kitchen baking) and they were fine. I would recommend making and serving them at least the same day. I did try one just out of the oven and they are killer!!!!
Two trays of cake -- half the old favorite Texas sheet cake and the other half my pound cake which is always a winner.
And fresh strawberries.
It's a team effort and husband Jim helped with the cake trays while I was busy with the strawberries and Kool-Aid for the kids.
The last stanza of the final hymn was sung and the doors opened and the throng descended. What did I bring home? A few strawberries and two pieces of poundcake which made the perfect nosh for our tea this afternoon!
It's Monday and I'm visiting Yvonne at Stone Gable for What's On the Menu Monday -- my Monday Menu is really Sunday's Treats!
Do try the sticky pecan bites -- they are stellar and many came back for a second or third (and some took seconds and thirds the first time around!)
STICKY PECAN BITES
24 pecan halves
1 cup flour, plus more for work surface
1 t. baking powder
1/4 t. salt
3/4 c. heavy cream
1/2 c. packed brown sugar
1/2 t. ground cinnamon
2 T. room temperature unsalted butter, plus more for the muffin cups
Preheat the oven to 400. Position a rack in the lower third of the oven. Lightly butter the muffin cups unless they are non-stick (I pammed mine)
Place a pecan half in each muffin cup, top side down. Combine the flour, baking soda and salt thoroughly with a whisk or fork. Make a well in the center. Pour the cream into the well. Use a rubber spatula to fold and stir the flour mixture and cream together just until the dry ingredients are completely moistened and a soft dough is formed. The dough should not look perfectly smooth. Let the dough rest for 2 to 3 minutes to firm.
Meanwhile mix the brown sugar and cinnamon.
On a lightly floured surface with a floured rolling pin, roll the dough to a rectangle about 12 by 7 and 1/4 inch thick. Use a small offset spatula to spread the dough with the soft butter, then sprinkle with a pinch of salt and the brown sugar, leaving 1/8 to 1/4 inch border. Press the seam to seal. Starting at one short end, roll the dough tightly. Gently stretch the dough to length the roll slightly to about 12 inches in length. Refrigerate for at least 30 minutes.
Cut the dough roll crosswise into 24 equal pieces. (It's easiest to do this by cutting the dough in half, then cutting each half in half, then cutting each portion into 6 pieces. This is easier to do than it sounds.) Place each piece of dough in a muffin cup, cut side up.
Bake the sticky buns for 12 to 15 minutes, until browned. Rotate the pan from front to back halfway through the baking time to ensure even baking. (The longer you leave them in the oven, the crisper the edges but the drier the dough.) Immediately turn the buns out onto a sheet of parchment on a heatproof surface. (And we do mean immediately, otherwise the buns may stick to the pan.) Serve warm out of the oven.