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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Apple Cranberry Sticky Buns

These are so incredibly sticky and tasty I want to sit down with my paper, cup of coffee and enjoy. You can always substitute prepared cinnamon rolls in a tube for this recipe if desired. Simply follow the recipe and you, too, will be saying the same thing to everyone... "Leave me alone!".
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Ingredients

For 4 people

Recipe

  • 1 Cinnamon Roll Cups
  • 2 cup(s) diced apple
  • cup(s) dried cranberries
  • 2 cup(s) chopped nuts of your choice
  • 2 cup(s) brown sugar

Apple Cranberry Sticky Buns Directions

  2. Heavily spray a 12- cup muffin tin (or two 5-cup tins) with nonstick cooking spray. Evenly divide the brown sugar into cups and then evenly spread the chopped apples, cranberries and chopped nuts on top of the brown sugar.
  3. Push one cinnamon roll into each muffin cup, slightly pushing down into the cups so that the dough meets the sugar/fruit mixture. Bake 25-30 minutes, or until browned on top.
  4. Immediately remove from oven and let cool 5 minutes. Invert onto a large serving plate or platter and enjoy while hot and sticky.
  5. Want a great sweet sauce for these buns? Mix together 2 c. pureed pumpkin in a saucepan with 1 c. apple cider and 1 teaspoon lemon or lime juice. Whisk well and heat over medium heat until hot. Remove and enjoy.
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