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2 pkt (0.25-ounce) active dry yeast
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1/4 c. Hot water
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3 x Large eggs
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1/3 c. Granulated sugar
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2 tsp Salt
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1/2 tsp Baking soda
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1 c. Buttermilk or possibly sour lowfat milk
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1/2 c. Melted butter or possibly vegetable oil
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3 3/4 c. All-purpose flour
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2 c. Whole wheat flour
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1/4 c. Wheat germ
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Currant-pecan filling for
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1 1/2 c. Packed brown sugar
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1/2 c. Butter, softened
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1 1/2 Tbsp. Grnd cinnamon
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1/2 c. Dry currants
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3/4 c. Finely minced pecans
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Sticky pecan glaze for
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1 c. Butter, softened
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1 3/4 c. Packed brown sugar
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1/4 c. Dark corn syrup
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3/4 c. Small pecan halves or possibly coarsely minced pecans
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1 1/2 c. Brown sugar
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1 1/2 Tbsp. Cinnamon
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1 1/2 c. Powdered sugar
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1/8 tsp Vanilla
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1 Tbsp. Butter
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1 Tbsp. Lemon juice
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1 x -(up to)
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2 Tbsp. Hot water
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