Sticky Buns 

For the dough: 
3 large eggs 
1/3 c. brown sugar 
3/4 c. buttermilk (or 3/4 c milk with 1 t. vinegar) 
1 t. salt
2 t. instant yeast 
6 T. unsalted butter, melted 
4 c. flour

For the filling:
1 c. brown sugar
2 T. cinnamon
3 T. butter, melted

For the topping:
8 oz jar of caramel (recommended: Pecan Pie, Bourbon Pecan, Salted or Maple Bourbon)

1. Make the dough: mix together eggs, brown sugar, buttermilk, salt, yeast and butter until well combined. Add flour and stir with wooden spoon until a ball forms. 
2. Turn the dough out on a floured surface and knead for 2 minutes until smooth and silky. Return to bowl, cover with plastic wrap and allow to rise at room temperature until doubled in size (about 2 hours).
3. Make the filling: Combine sugar and cinnamon in bowl and set aside.
4. Roll out the dough on floured surface. Shape into a rectangle approximately 16 inches by 12 inches.
5. Brush with melted butter, leaving approximately 1 inch around the edges and top with cinnamon/sugar mixture. Roll the short end of the dough, keeping the dough tight. Pinch the edges closed, with the seam side down. 
6. Using a sharp knife, cut the roll into 12 even pieces (cut in half, then halves again and then thirds). Place the rolls in a greased 13x9 inch pan with the swirled pattern facing up. Cover with plastic wrap and allow to rise until about double in size, approximately 2 hours or overnight. 
7. Preheat oven to 350 degrees. Bake for approximately 30 minutes or until rolls are golden brown. Allow to rest for 5 minutes and then invert the buns onto a serving platter, scraping the excess goo from the dish and covering the rolls. 
8. Heat caramel sauce in microwave for approximately 15-30 seconds and stir well. Drizzle over buns. Enjoy!





Soy Sesame Salmon

  • 2 boneless salmon filets
  • 1 T. Olive oil
  • 8 oz jar Soy Sesame Caramel Sauce

Over medium-low heat, heat olive oil in a large frying pan.  Carefully place salmon filets in oil and scoop out a spoonful of soy sesame caramel sauce over the salmon.  Allow to cook for approximately 5 minutes on each side, until fish is flaky and no longer bright pink (internal temperature should be at least 145 degrees).  Top with additional soy sesame sauce, if desired.  Serve with rice.  Enjoy!  


Bourbon & Bacon chicken

Bourbon & Bacon Chicken Glaze

1 lb boneless, skinless chicken breasts

Bourbon & Bacon Caramel Sauce, to taste

Preheat oven to 350 degrees.  Place foil over cookie sheet with taller sides. Spray with non-stick spray.   Place chicken on pan and spoon caramel sauce over the chicken to taste, reserving at least a spoonful.  Bake for approx. 30-45 minutes.  Place the remaining caramel sauce over the chicken and continue to bake until chicken reaches an internal temperature of 165 degrees.  Enjoy!


Caramel Peach Cobbler

  • 6 fresh peaches or 1 29 oz can sliced peaches (peeled, pitted and sliced)
  • 1/2 t. vanilla extract
  • 1 c. flour
  • 3/4 c. sugar
  • 1/4 c. brown sugar
  • 1/2 c. oats
  • 1/2 t. ground cinnamon
  • 1/4 t. salt
  • 1/2 c. butter
  • Caramel Sauce to taste (recommended: Vanilla Bourbon, Salted or Maple Bourbon)

Preheat oven to 375 degrees.  Grease 13 x 9 pan and place prepared peaches in bottom of dish in a single layer, sprinkle with vanilla extract.  In a medium bowl, mix flour, oats, sugars, cinnamon and salt.  Cut in the butter using a pastry cutter, a fork or your hands until crumbly.  Sprinkle crumb mixture evenly over the peaches and bake for 45 minutes, until the peaches are bubbling and the topping is browned. 

Drizzle with caramel sauce while still warm. Enjoy!


Caramel Crunch Apple Pie

  • 1 9 inch pastry crust
  • 3 T. flour
  • 6 c. thinly sliced pealed apples
  • 1/2 c. sugar
  • 1 t. cinnamon
  • 1/8 t. salt
  • 1 c. brown sugar
  • 1/2 c. oatmeal
  • 1/2 c. flour
  • 1/2 c. butter
  • Pecan Pie Caramel Sauce to taste (or other flavored caramel sauce of choice)

Stir together brown sugar, flour and oats.  Cut in 1/2 c. butter until topping is like coarse crumbs.  Set aside.  In a large bowl, stir together the sugar, flour, cinnamon and salt.  Add apple slices and gently toss until coated.  Transfer apple mixture to pie shell.  Sprinkle crumb topping over apple mixture.  Place pie on a cookie sheet and cover the edges of the pie with aluminum foil.  Bake at 375 degrees for 25 minutes then remove the foil and put back in for another 25-30 minutes without foil.  Remove from oven.  Drizzle caramel sauce over pie.  Let cool.  Enjoy! 


 Maple Brown Sugar Ham Glaze

  • Maple brown sugar caramel sauce, to taste
  • 1 lb boneless sliced ham or spiral sliced ham

Place ham in the crock-pot.  Cover with a layer of maple brown sugar caramel sauce and in between slices.  Heat on low for about 4 hours until heated through or about 2 hours on high heat, depending on size.  You can continue to baste the ham throughout the heating process, if desired. Serve warm and drizzle with more sauce.  Enjoy!


 Caramel Popcorn

  • 4 quarts popped corn
  • Caramel sauce to taste

Pop corn in to large bowl.  Sift out kernels with fingers while transferring popcorn to a paper bag.  Drizzle popcorn with caramel sauce of your choice (heating in microwave in 10 second increments if needed to soften).  Fold over the top of the paper bag and shake for several seconds.  Place in microwave and heat for one minute and 30 seconds.  Using pot holders, remove bag and shake thoroughly.  Please in microwave for another one minute and 30 seconds.  Remove bag with pot holders and shake thoroughly again.  Pour contents into a bowl or baking sheet to cool.  Enjoy! 


Marshmallow Cream Frosting

  • 1 c. butter, softened
  • 6 c. Powdered Sugar
  • 1- 16 oz jar Marshmallow Cream (or Chocolate Marshmallow Cream)
  • 1 T. milk

In a stand mixer, beat softened butter until light and fluffy (approximately 3 minutes).  Gradually add in powdered sugar one cup at a time and beat thoroughly.  Add in marshmallow cream and continue to mix while adding in milk (add more milk if you want a softer frosting).  

Decorate your favorite cake!  Goes well with most any flavor of cake, but we like dark chocolate and vanilla almond.