Tiny Caramel Sticky Buns

4 ½ to 5 ½ cups unsifted flour

½ cup sugar    2 tsp. salt

2 pkg. dry yeast    ¾ cup milk

½ cup water    ½ cup margarine

1 egg – room temp

1 cup coarsely chopped pecans, some halved pecans

½ cup packed brown sugar    Melted margarine

Caramel Topping:

1 ½ cup packed brown sugar

3/4 cup light corn syrup

¾ cup softened margarine

Directions:  In a large bowl thoroughly mix 1½ cup flour, sugar, salt and un-

dissolved dry yeast.  Combine milk, water and margarine in saucepan.   Heat over 

low heat until liquids are warm (margarine does not need to melt).  Gradually add 

dry ingredients and beat for two minutes at medium speed, scraping bowl as needed.  

Add egg and ½ cup flour or enough flour to make a thick batter.  Beat at high speed 

for two minutes, scraping bowl occasionally.  Stir in enough additional flour to make 

a soft dough.

Turn out dough onto lightly-floured board.   Knead about 10 minutes.  Place in a 

greased bowl, turning to grease top.  Cover.  Let rise in warm place until doubled – 

about one hour.  

Spray Pam in three 9” round cake pans.  Sprinkle pecans, including halves, into cake 

pans.   Prepare caramel topping and divide among three pans.  

Punch down dough and turn out onto a lightly-floured board.  Divide dough into 

three equal parts.  Roll each piece of dough into a rectangle.  Brush with melted 

margarine, sprinkling with brown sugar and some coarsely chopped pecans.  Roll 

each up from long side.  Seal edges.  Cut into 1” slices.  Place slices cut side up in 

prepared pans.   Cover and let rise in warm place until doubled – one hour.

Bake at 350 degrees for 20-25 minutes.  Cool in pans for 5 minutes then flip out onto 

plate.   Do not wait too long to flip out of pan or caramel will harden in the cake pan.

Comment:  The Romer’s favorite pecan rolls.

Southern Fried Chicken

1 chicken cut in pieces

Buttermilk

House Seasoning:

1 cup salt ¼ cup black pepper

¼ cup garlic powder

Basic Recipe:

4 large eggs 1/3 cup water

1 cup hot sauce 2 cups self-rising flour

1 tsp. pepper

Oil for frying; preferably peanut oil

Directions:  Make the House Seasoning.

Soak chicken in buttermilk for at least 20 minutes…longer is better.  

In a medium bowl, beat eggs with water.  Add hot sauce so that the egg mixture is 

bright orange.  In another bowl, combine flour and pepper.  

Pat chicken dry.  Season chicken with House Seasoning.  Dip seasoned chicken in 

egg mixture, then coat well in flour mixture.

Heat oil to 350 degrees. Fry the chick in the oil until browned and crispy.  Dark meat 

takes longer than white meat.  It should take dark meat about 13-14 minutes; white 

meat takes about 8-10 minutes.

Comment:  Paula Deen Recipe

Shrimp and Creamy Pesto Pasta Salad

8 oz. Parmesan Cheese

1 cup toasted pine nuts

5 oz. fresh Basil

1 bunch fresh parsley

1¼ cups Olive Oil

16 oz. Fusilli pasta

1½ lbs. fresh shrimp, cooked and peeled

1 pint grape tomatoes, halved

1 cup ricotta cheese

¼ cup white wine vinegar

Garnish, fresh basil

Directions:  Stem Basil and parsley.  Cook pasta per package directions.

In the work bowl of a food processor, pulse together Parmesan and pine nuts until a 

coarse paste forms.  Add half of the basil, parsley and ½ cup olive oil, pulsing until 

finely chopped.  Add remaining basic and ¾ cup olive oil, pulsing until finely 

In a large bowl, stir together the basic mixture, pasta, and the next four ingredients.  

Garnish with basil, if desired.

Comment:  Better if refrigerated for a few hours for flavors to meld.

Dear Abby’s Chocolate Cake

½ cup margarine    3 oz. unsweetened chocolate

1 cup water    2 cups sugar

2 cups flour    2 tsp. vanilla

1 ¼ tsp. baking soda    1 cup sour cream

2 eggs    1 tsp. salt

Directions:  Grease and flour 8” cake pans.  Combine chocolate, margarine, water in 

double boiler and melt. Cool.  Sift flour, soda, salt into bowl and set aside.  

Beat eggs with sour cream until blended, beat in sugar, vanilla.  Stir in cooled 

chocolate mixture. Beat in flour mixture, half at a time, until smooth.  Pour evenly 

into pans.  Bake at 350 degrees for 40 minutes.  Check with toothpick.

Comment:  The go-to chocolate cake.

Chicken & Mushrooms in Phyllo

8 boneless, skinless chicken breasts, halved crosswise

1 lb. sliced mushrooms ½ cup chopped onion

¼ cup margarine 2 T. sour cream

2 T. Sherry ½ tsp. salt

1/8 tsp. pepper Dash ground nutmeg

16 slices phyllo dough ¾ cup melted margarine

8 slices Swiss cheese

Directions:  Pound chicken breasts until even thickness.  Saute sliced mushrooms 

and onion in margarine in large skillet.   Stir in sour cream, Sherry, salt, pepper, and 

nutmeg.  Divide mixture on chicken breasts and roll up. 

Place two sheets phyllo dough on work surface.  Brush one side with melted 

margarine.  Fold in half.  Brush exposed dough with margarine.  Place rolled chicken 

breast and one piece cheese at short end of phyllo; fold edges in and roll up.  

Repeat with remaining phyllo and chicken.  Place seam sides down in shallow, 

greased baking dish.  Brush tops with melted margarine.  Bake at 375 degrees for 35-

45 minutes.  Let stand 10 minutes before serving.  Serve plain or with gravy.

Comment:  Phyllo dough dries out quickly.  Be sure to keep dough covered with 

damp cloth while preparing other ingredients.  Feel free to add more cheese – 

whatever kind you like.  

Very good, very filling.  A Becky Sensky favorite.