Caramel-Spice-Oatmeal Cookies
INGREDIENTS:
3 1/2 c All-purpose* or bread flour;
-up to 4
1/3 c Granulated sugar
1 ts Salt
2 pk Regular or quick active dry
-yeast
1 c Very warm milk; (120 F to
-130 F)
1/3 c Stick margarine or butter;
-softened**
1 lg Egg
1 c Packed brown sugar
1/2 c Stick margarine or butter;
-softened
1/4 c Dark corn syrup
1 c Pecan halves; (4 ounces)
2 tb Stick margarine or butter;
-softened**
1/2 c Chopped pecans or raisins;
-if desired
1/4 c Granulated or packed brown
-sugar
1 ts Ground cinnamon
3 1/2 c All-purpose* or bread flour;
-up to 4
1/3 c Granulated sugar
1 ts Salt
2 pk Regular or quick active dry
-yeast
1 c Very warm milk; (120 F to
-130 F)
1/3 c Stick margarine or butter;
-softened**
1 lg Egg
1 c Packed brown sugar
1/2 c Stick margarine or butter;
-softened
1/4 c Dark corn syrup
1 c Pecan halves; (4 ounces)
2 tb Stick margarine or butter;
-softened**
1/2 c Chopped pecans or raisins;
-if desired
1/4 c Granulated or packed brown
-sugar
1 ts Ground cinnamon
Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched.
Heat 1 cup brown sugar and 1/2 cup margarine to boiling in 2-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13 x 9 x 2 inches. Sprinkle with pecan halves.
Punch down dough. Flatten with hands or rolling pin into rectangle, 15 x 10 inches, on lightly floured surface. Spread with 2 tablespoons margarine. Mix chopped pecans, 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over margarine. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double.
Heat oven to 350? F.
Bake 30 to 35 minutes or until golden brown. Immediately turn upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle over rolls; remove pan. Serve warm.
* If using self-rising flour, omit salt. ** Spreads with at least 65% vegetable oil can be substituted.
VARIATION: Lighter Caramel-Pecan Sticky Rolls: For less fat and fewer calories per serving omit 1 cup brown sugar 1/2 cup margarine, the corn syrup, pecan halves and omit heating brown sugar margarine, corn syrup and pecans.
Line pan with aluminum foil; spray with nonstick cooking spray. Drizzle 3/4 cup light caramel ice cream topping over foil. Sprinkle with 2/3 cup chopped pecans. Continue as directed in steps 4, 5 and 6 except omit the chopped pecans from the filling
Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched.
Heat 1 cup brown sugar and 1/2 cup margarine to boiling in 2-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13 x 9 x 2 inches. Sprinkle with pecan halves.
Punch down dough. Flatten with hands or rolling pin into rectangle, 15 x 10 inches, on lightly floured surface. Spread with 2 tablespoons margarine. Mix chopped pecans, 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over margarine. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double.
Heat oven to 350? F.
Bake 30 to 35 minutes or until golden brown. Immediately turn upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle over rolls; remove pan. Serve warm.
* If using self-rising flour, omit salt. ** Spreads with at least 65% vegetable oil can be substituted.
VARIATION: Lighter Caramel-Pecan Sticky Rolls: For less fat and fewer calories per serving omit 1 cup brown sugar 1/2 cup margarine, the corn syrup, pecan halves and omit heating brown sugar margarine, corn syrup and pecans.
Line pan with aluminum foil; spray with nonstick cooking spray. Drizzle 3/4 cup light caramel ice cream topping over foil. Sprinkle with 2/3 cup chopped pecans. Continue as directed in steps 4, 5 and 6 except omit the chopped pecans from the filling