Becky’s Caramel Apple Sticky Buns

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(Note the missing sticky buns … this recipe didn’t last long enough for the photo — ha!)

Golden Delicious Apples are one of the only fruits in the entire world that I can still eat — and even then they have to be sweet, ripe, and peeled!  But Becky came up with a deliciously simple way for sulphite/salicylate intolerance sufferers to enjoy the flavors of fall with her amazing Caramel Apple Sticky Buns.  They are soooo yummy, and travel well as a snack when you don’t have time to heat up a meal.

The first step is to make an amazing bread dough — it takes a few hours of inactive cooking to get it going, but the result is WELL WORTH IT!  If done right, you will emerge with two preservative-free loaves of bread (that will last you for lunch all week … sandwich recipes to come in future posts!) AND a slate of sticky buns for a sweet treat or snack.

I must admit, I was a little intimidated to try baking my own bread, but it really wasn’t hard at all, and the sticky buns only took a minute or two to put together once the dough was made.  Worth it, worth it, worth it!  A new staple at my house, for sure!

If you are sulphite/salicylate sensitive, I will warn you that even Golden Delicious apples can sometimes lead to minor reactions (drowsiness and small rashes in my case), so I caution you to enjoy this meal in moderation (although it is so good that it may be too tempting to overindulge!).  Besides, there HAS to be SOME FRUIT in the world we can eat!  Right??  Sigh.

Here you go!  Enjoy!!!!!!

Becky’s Caramel Apple Sticky Buns (and Bonus SSF White Bread Recipe)

Create a full-sized batch of Grandma Vandoren’s whitebread dough, substituting safflower oil for vegetable oil.  Bake 2/3 of the dough into loaves of bread (per recipe).  Congrats!  Sandwiches for a week!
 
With the remaining 1/3 of the dough, it’s time to make Sticky Buns!  (Or just triple the recipe if you reallyreally love sticky buns — ha!)
 
Ingredients:
1/3 batch of Grandma Van Dorens White Bread
2 tablespoons butter, melted
1 PEELED Golden Delicious apple, grated
1 cup + 1/4 white sugar
1 cup whipping cream
 
For the sticky buns:
Roll the dough to an approximately 24″ square. Drizzle with melted butter, sprinkle generously (1/4 +/-) with sugar and the grated apple. Roll tightly and cut the roll with a sharp knife into 1 inch rounds. Pour the cream and remaining sugar into a buttered 9×13 inch pan. Mix well. Arrange the rolls in the pan. You can then let it rise for one hour on the counter or refrigerate overnight. Bake at 375 for 20 minutes or until golden brown. Invert onto a platter and serve! 
 
Variations:
If you aren’t salicylate intolerant, you can sprinkle the dough generously with cinnamon and/or chopped pecans as well.  (Salicylate people, cinnamon will crush you!)

October 16, 2013. Tags: , , , , , , , , , , , , , , , . Uncategorized. 1 comment.

SSF Brownie in a Mug!

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Before I found out I was sulphite-salicylate intolerant, I used to bake brownies every single week for my Very Small Group Bible Study (with the help of able chefs Katie and Colt). Every single week for eight years — or more!

When I found out I couldn’t eat brownies anymore, it was one of my saddest moments. I was so upset about it that I didn’t bake brownies for my family for over a year. It was just too hard. Since then, I can now bake brownies for my family without getting too depressed.

And now, thanks to Becky’s sleuthing, I don’t ever have to miss brownies ever again!!!!!

She found this awesome Brownie in a Mug recipe that you “regular” people can enjoy here: http://themicrowavekitchen.blogspot.com/2012/09/ultimate-eggless-brownie-in-mug.html

We’ve adapted it for those who need an SSF recipe. Here it is — and it is amazingly delicious!!! (And easy and quick andandand!)

Becky’s SSF Brownie in a Mug

Ingredients:
4 Tablespoons Flour
4 1/2 Tablespoons White Sugar
2 Tablespoons Cocoa powder (Note: don’t use cocoa mix or Quik, it shouldn’t have any sugar)
2 Tablepsoons Safflower Oil
4 Tablespoons milk
Dash of sea salt
Mug

Mix all the ingredients together in a mug and Microwave on high for right around a minute. (At one minute mine was too gooey). You may have to microwave it longer or shorter, depending on your microwave, but the brownie should still be wet in the center when done.
Remove from microwave and eat immediately.

Ahh. The perfect comfort food for a cloudy fall day. Thank you, Becky!

October 7, 2013. Tags: , , , , , , . Uncategorized. Leave a comment.