Homemade Kahlua and Sticky Buns

HOMEMADE KAHLUA

4 cups of water

2 1/2 cups pf sugar

3/4 cups of instant coffee

2 tbl of chocolate syrup

1 qt of vodka (your choice. I loved using stoli or smirnoff)

2 tbl of vanilla extract

Bring water to a boil, add sugar, instant coffee, chocolate syrup. Remove from heat and stir until dissolved. Let cool for 20-30 min.

Add vodka and vanilla and stir a few more times. Pour into bottle(s), cap tightly and let ferment for 4 wks (30 days) I say again let ferment for 30 days meaning do not open until then! LOL 

STICKY BUNS

Preheat oven to 375 degrees farenheit (190 celsius)

Grease lightly a 9 x 13 rectangle baking pan

1 tsp sugar

.25 oz (1) packet of yeast

1/2 cup of warm water

1/2 cup of milk

1/4 cup sugar

1/4 cup butter

1 tsp salt

2 eggs, beaten

4 cups of flour

3/4 cup butter

3/4 cup brown sugar

nuts, pecans optional

3/4 cup brown sugar

1 tbl ground cinnamon

1/4 cup melted butter

1) in a small bowl dissolve 1 tsp sugar and yeast in warm water. Let stand until creamy, about 10 min. Warm the milk in a small saucepan until it bubbles. Remove from heat, mix in 1/4 cup of sugar, 1/4 cup butter and salt. Stir until melted. Let cool until lukewarm.

2) In a large bowl combine yeast, milk mixture, eggs and 1 1/2 cups of flour. Stir well. Stir in remaining flour 172 a cup at a time, beating well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

3) Oil a large bowl, plaec dough in the bowl and turn to coat the dough with oil. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.

4) Melt 3/4 cup of butter in a small saucepan over medium heat. Stir in 3/4 cup of brown sugar, whisking until smooth. Pour into a greased 9 x 13 baking pan. Sprinkle bottom of pan with 1/2 cup of pecans (or nuts of your choice) set aside. Melt renaining butter, set aside. Combine remaining 3/4 cup of brown sugar, 1/2 cup pecans and cinnamon and set aside.

5) Turn dough out onto floured surface and roll into a 18 x 14 rectangle. (doesnt have to be totally accurate) Brush with 2 tbl of melted butter, leaving 1/2 in borders. Sprinkle with brown sugar mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tbl of butter. With serrated knife (or just as big not necessarily serrated) cut into 15 pieces. Place cut side down in prepapred pan. Cover and let rise for another hour or until  doubled.

Bake for 25-30 minutes or until golden brown. Let cool in pan for 3-5 min

ICING FOR THE STICKY BUNS

1/2 cup butter, softened

1 1/2 cup confectionate sugar

1/4 cup cream cheese, softned

1/2 tsp vanilla extract

1/8 tsp salt

In a medium size bowl, cream the butter and confectionate sugar together. Add the cream cheese, vanilla extract and salt. Mix until well blended. Once you let the sticky buns cool for the required time, top the buns with the icing, and then commence to stuff your face with sticky buns!!!!! ENJOY!!!

Now when you are putting the brown sugar mixture into the pan, it will be quite a bit. Some may want that extra brown sugar, but if you do not, just use 1/2 cup of brown sugar and 1/2 cup of butter when you are lining the pan with this mixture.  Let me know how both of these came out when you are down. Enjoy!!!