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Country Kitchen
July 1, 2011 Previous Recipe | Next Recipe
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ORANGE FLUFF
CHEESEBURGER SOUP
RITZY CHICKEN
MAMMA’S SUNDAY ROAST
KEY LIME PIE
FRUIT SALAD
CHEESE DIP IN A BREAD BOWL
CHEESY CHICKEN BAKE
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SIMPLE STICKY BUNS

2 (1 pound) loaves frounceen bread dough, thawed, divided
Ground cinnamon to taste
1 (6 ounce) or 2 (3 ounce) packages cook and serve (not instant) vanilla pudding mix
2 Tablespoons milk
1 ˝ sticks (3/4 cup) butter
1 cup packed brown sugar
1 cup chopped pecans
˝ cup raisins
1 apple, peeled and chopped

Cut each loaf of dough into 18 pieces. Arrange 2/3 in a greased 13 by 9-inch baking dish. Sprinkle with cinnamon. In a saucepan over low heat, melt butter. Remove from the heat; stir in brown sugar, pudding mix, and milk until smooth. Pour over dough. Sprinkle with pecans, raisins, and apples. Arrange remaining dough over top. Cover and refrigerate overnight or let stand at room temperature for 3 hours. Bake, uncovered, at 350 degrees for 35 minutes or until center sounds hollow when tapped with fingers. Invert onto a serving platter or another casserole dish. Note: 36-count frounceen dinner rolls may be substituted for 2 loaves frounceen bread dough. Cut into pieces.





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