Part of recipe missing

[wicc99]

I saved a recipe from Dec. 1998 Cooking Light, but cannot find second page. It is "Make-Ahead Ooey-Gooey Sticky Buns". The bottom of my recipe says continued on page 170. Does anyone have this recipe that would share that part with me? I would really appreciate it. Thanks Wicc99

[donleyk]

I will try to remember to bring that issue to work tomorrow. Or maybe some kind soul with Matercook will post it.

[Maggie]

Make-Ahead Ooey-Gooey Sticky Buns

SOURCE: Cooking Light YEAR: 1998 ISSUE: December PAGE: 172

INGREDIENTS FOR 24 SERVINGS:
1 package dry yeast (about 2-1/4 teaspoons)
1 teaspoon granulated sugar
1/4 cup warm water (105 degrees to 115 degrees)
4 cups all-purpose flour, divided
1/4 cup granulated sugar
1 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup evaporated skim milk, divided
1/4 cup water
1 large egg, lightly beaten
Cooking spray
1-1/4 cups packed dark brown sugar, divided
1/3 cup dark corn syrup
2 tablespoons stick margarine or butter
3/4 cup chopped pecans
1 tablespoon ground cinnamon

INSTRUCTIONS:
1. Dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm
water in a small bowl; let stand 5 minutes. Lightly spoon flour into
dry measuring cups; level with a knife. Place 3-3/4 cups flour, 1/4
cup granulated sugar, nutmeg, and salt in a food processor; pulse 2
times or until blended. Combine 2/3 cup milk, 1/4 cup water, and egg.
With processor on, slowly add milk mixture and yeast mixture through
food chute; process until dough forms a ball. Process for an
additional minute. Turn dough out onto a lightly floured surface;
knead until smooth and elastic (about 8 minutes); add enough of
remaining flour, 1 tablespoon at a time, to prevent dough from
sticking to hands.

2. Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85 degrees), free from
drafts, 45 minutes or until doubled in size. Combine 1/3 cup milk, 1
cup brown sugar, corn syrup, and margarine in a small saucepan; bring
to a boil, stirring constantly. Remove from heat. Divide pecans evenly
between 2 (9-inch) round cake pans coated with cooking spray. Top each
with half of brown sugar mixture.

3. Punch dough down; let rest 5 minutes. Roll into a 24 x 10-inch
rectangle on a lightly floured surface; coat entire surface of dough
with cooking spray. Combine 1/4 cup brown sugar and cinnamon in a
small bowl; sprinkle evenly over dough. Beginning with a long side,
roll up jelly-roll fashion; pinch seam to seal (do not seal ends of
roll). Cut roll into 24 (1-inch) slices, using string or dental floss.
Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap
coated with cooking spray, and let rise in refrigerator 8 to 24 hours
or until doubled in size.

4. Preheat oven to 375 degrees.

5. Bake rolls at 375 degrees for 23 minutes. Run a knife around
outside edges of pans. Place a plate upside down on top of pan; invert
onto plate. Yield: 2 dozen (serving size: 1 bun).

Mixer Variation: Combine yeast mixture, 3 cups flour, granulated
sugar, nutmeg, and salt in a bowl. Add 2/3 cup milk, 1/4 cup water,
and egg. Beat at medium speed of a mixer until blended. Turn dough out
onto a lightly floured surface; knead until smooth and elastic (about
8 minutes); add enough remaining flour, 1 tablespoon at a time, to
prevent dough from sticking to hands. Proceed to step 2.

NUTRITIONAL INFORMATION:
CALORIES 188 (19% from fat); FAT 4g (sat 0.5g, mono 2.1g, poly 1g);
PROTEIN 3.7g; CARB 35.1g; FIBER 1g; CHOL 10mg; IRON 1.5mg; SODIUM
110mg; CALC 51mg

[wicc99]

Originally posted by wicc99:
I saved a recipe from Dec. 1998 Cooking Light, but cannot find second page. It is "Make-Ahead Ooey-Gooey Sticky Buns". The bottom of my recipe says continued on page 170. Does anyone have this recipe that would share that part with me? I would really appreciate it. Thanks Wicc99Thanks for the quick response with the missing recipe.