Sticky Buns

These are some variations of Sticky Buns, which are quite popular as a breakfast food. In most restaurants, they are large and can be ordered grilled, which is wonderful!! I'm also adding a recipe for french toast. This is not the french toast you're probably used to. It tastes much like the sticky buns. Warning: you will not need additional syrup with this french toast. I've not yet tried the sticky bun recipes, I do make the french toast, mostly when we have overnight company.

Mix together in a 13x9" ungreased pan:

• 1 c. brown sugar, firmly packed
• 1/3 c. maple syrup
• 1/2 c. nuts, chopped (optional) - usually walnuts
• 1/4 c. melted margarine

Blend:

• 1/4 c. powdered sugar
• 2 Tbsp. softened margarine
• 8 oz. softened cream cheese
• 3 cans refrigerated biscuits

Seperate biscuits and flatten: put 1 Tbsp. cream cheese mix on center of biscuit. Overlap dough to form finger shaped rolls. Place rolls seam side down on top of brown sugar mix in cake pan. Bake at 350 degrees for 25 to 30 minutes or until deep golden brown. Cool 3-5 minutes, turn over onto serving plate.

Sticky Buns

• 1 c. brown sugar
• 1/3 c. maple syrup
• 1/4 c. melted butter
• 1/2 c. nuts (optional) - usually walnuts
• 8 oz. cream cheese
• 1/4 c. powdered sugar
• 2 Tbsp. butter, softened
• 2 - 10 count refrigerator biscuits

Mix together the brown sugar, syrup, melted butter and nuts in a cake pan. Seperately mix the cream cheese, powdered sugar and softened butter in a small bowl. Flatten the biscuits and put a rounded teaspoonful of the cream cheese mix in the center. Roll it up and put the seam side down in the cake pan. Bake 25-30 minutes until golden brown at 350 degrees. Cool slightly and turn out onto a rack.

Baked French Toast

• 1 c. brown sugar
• 1/2 c. margarine
• 2 Tbsp. lite corn syrup
• 5 eggs
• 1 1/2 c. milk
• 1 tsp. sugar
• 1/2 c. nuts (optional)
• 1 loaf of French Bread, sliced

Heat brown sugar, margarine and syrup until melted together. Pour into 13x9 pan. Arrange bread in a single layer in pan. Beat eggs, add milk and sugar and pour over the bread. Cover and refrigerate overnight. Remove cover and bake at 350 degrees for 30-35 minutes. Let set 5 minutes before serving. You absolutely will not need syrup for this French Toast. It's delicious!!!

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