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Super Easy Sticky Buns

1 cup brown sugar, firmly packed, divided into 2/3 cup and 1/3 cup

1/4 cup water

4 tablespoons butter, softened and divided

1 lb frozen white bread dough, thawed

2 teaspoons cinnamon

1/2 cup chopped pecans

flour, for dusting

Directions

In a small saucepan, combine 2/3 cup brown sugar with the water and 2 tbsp of butter.

Cook and stir until sugar has melted and the mixture is well blended.

Spread all but about 3 tbsp of this mixture in the bottom of a shallow 9 inch baking dish.

On a lightly floured surface, shape the thawed bread dough into a rectangle.

Roll with a rolling pin until you get a 10x16 rectangle, letting the dough rest a few minutes if it is resistant to rolling.

Spread remaining 2 tbsp of butter over the dough.

Sprinkle on remaining brown sugar, cinnamon, and pecans, and drizzle with remaining caramel.

Roll dough up jelly-roll style, starting at the long end.

Pinch the seam together tightly.

Using a serrated knife, cut the roll into 12 equal pieces.

Place in pan, cut side up, and allow to rise for 30 minutes.

Preheat oven to 350 degrees F.

Bake for 30 minutes, until buns are golden brown.

Let sit for 5 minutes, then invert onto serving platter.

Why don't you try traditional Indonesian cup cakes? It's very easy to make and colorful, and you don't have to warm up. Even cold this dessert is still delicious and very suitable for the crowd.

Here is the recipe:

Ingredients:

150 gram self raising flour

350 gram rice flour

300 gram sugar

3 tablespoon vanilla sugar

1 tablespoon baking powder

Food coloring, red, yellow and green or any color you want

250 cc soda water

200 cc warm water

250 gram grated coconut

Salt

Instructions:

Mix the rice flour, self raising flour, sugar, baking powder, water, soda water, vanilla sugar and ½ teaspoon salt, stir it until you get a well mixture.

Divide the dough in 3 parts, if you want three colors. More parts if you want more different colors.

Add the desired color to the mixture and blend it until smooth.

While you prepare the mixture, set the steamer on fire until you get boiled water. So if the mixture ready, the steamer will be ready too.

Fill the cups that have been already oiled with the mixture about 2/3 full.

Put it in the steamer and cooked for 20 minutes. Don’t open the steamer before 20 minutes or the cakes wouldn’t be open like a flower.

If you have dried grated coconut, don’t forget to steam it too, so you can have moist grated coconut. Seasoned first with some salt and add some water before you steam it.

Serve with moist grated coconuts.

If you want to see how this cup cakes look like please visit the website or if you want other dessert that might be suitable for your class.

Have fun

Crumble:- Kiwifruit

6 to 8 Kiwifruit

2 tablespoon raisins

1 small glass of rum

2 tablespoon marmalade

2 tablespoon slivered almonds

150g flour

125g powdered almonds

125g brown sugar + 2 tablespoon

125g soft butter + 20g for the dish

Preheat the oven (210°C, gas mark 7).

Grease an oven dish with 20g of butter and sprinkle on 2 tablespoons of brown sugar.

Put the raisins in a bowl with the run. Add the marmalade and mix. Then mix in the slivered almonds.

Peel the Kiwifruit, dice them, then scatter them in the cake pan. Pour the raisin-marmalade-almond mixture on the top.

Make the pastry: in a large bowl, mix together quickly the flour, powdered almonds, brown sugar and knobs of butter. It should have a rough consistency, like breadcrumbs. Spread this mixture over the Kiwifruit.

Place the dish in the oven at mid-height and leave to cook for 30 minutes. If the top colours too quickly, lower the temperature to 190°C (gas mark 6-7).

Serve hot, warm or cold, accompanied with vanilla ice-cream or single cream.

Here are some ideas that looking yummy. All served at room temp.

http://www.newenglandrecipes.com/desserts/pudding/...

http://www.cookingvillage.com/recipe/3958/spinach-...

http://www.seriouseats.com/recipes/2009/08/cook-th...

http://www.landolakes.com/mealIdeas/RecipeBox_Brow...