Thursday, January 15, 2009

Recipe Club

About a year ago I started a recipe club in my church. Once a month, all the ladies are invited over for lunch at my house. We have a theme for every month too. I started the club mainly to meet new people and have an excuse to throw a mini party.

So if you come, your going to be bringing a dish that represents the theme and some copies of the recipe. It's really fun. I get some regulars that come and I get new people every month too. I like it.

So anyway, I am going to start posting the theme and the recipe I do. If anyone brings anything really noteworthy, I'll put them up as well.

Our theme this month, per request, was Jello. Being LDS and knowing that Salt Lake City is the #1 consumer of this product I knew people wouldn't be hard pressed for recipes. So, here's what I did. I went the pudding route. I made Grandma DeCoursey's sticky pull-aparts.

18 frozen rolls (Rhodes rolls)
1 small package cook and serve butterscotch pudding
1 cube of buttah
1/2 cup of brown sugar (I prefer dark)
1 small package of pecans about a cup (I use whole nuts and break them to the size I want)

I use a bundt pan for this recipe I guess you could use what ever you feel the equivilant would be. So, grease your pan, sprinkle nuts on the bottom of your pan. Place the frozen dough on top of the nuts. Try to get them as evenly spaced as possible. If some are on top of each other that is good. Then sprinkle the pudding mix on top of the dough. Try to distribute it as evenly as you can. On the stove top, combine the butter and the sugar in a small sauce pot. Cook over a low-medium heat. Cook the mixture until well combined and it resembles caramel. You don't really want it to start boiling. You do want to have the sauce very smooth. Next, pour the sauce evenly over the rolls. It's ok if you see pudding that isn't covered, it will work out. Cover the rolls and let them raise over night. When they are good and puffy, put them into a preheated 350 degree oven and bake for 30 min. At the end of the time, pull them out and tap on the top. It they seem to have a hollow sound they're ready. Let them sit for about one minute. Then turn them upside down onto a plate large enough to contain the caramel goodness that's about to come out. Enjoy!


Alicia said...

Those are so good! Daniel's family has them every christmas morning, and now, thanks to you, I have the recipe!

::Jan:: said...

That looks amazingly good. I love things like that. Every time I hear the word Bundt. I just laugh thinking about My Big Fat Greek Wedding. Loved that show. Thanks for sharing Heidi.

Lisa said...

That picture is amazing! Like something from a magazine! That sounds like a great theme for the recipe club.

SuzanSayz said...

Yum, yum, yum. You know what? I can't help but think that I have asked you for cinnamon rolls in the last few months and you never deliver. (Does this make you feel guilty? GOOD!) Any way, Kelly will be spending a few days over there and wouldn't it be just lovely if he came home with cinnamon rolls for mom?!? Tell him BTW that if he eats them all on the way home that he will not be allowed entrance.
Oh, and on a similar note,Please, Please, Please, PLEASE, send back all of my silverware that accidently got taken to your house.


P.S. That last Please was for the cinnamon rolls aaand the silverware.

Em and Ms said...

That. Looks. Awesome. Why do I have to be trying to eat healthy? I'll be saving this recipe for sure. Oh, and the recipe club sounds like fun!

Jeanette said...

That sounds like so much fun. And your recipe makes me wish for smell-o-vision. I will have to try this one for sure.

A while ago you asked about my cheesecake recipe-If you really want it, email me at j_s_mortensen at yahoo dot com. Happy to share.

dani said...

what a great idea, heidi!!! and, i love, love, love your coffee cake, literally:P my grandmother used to make it all the time; yummo!!!
much love,

Amy J. said...

This is one of our families favorite recipies...we had them Christmas morning!