DebPC
Staff member
- 3,020
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
jrstephens said:I am confused as to what you are talking about.
jlevernier said:When there is something you are supposed to be doing and you do everything else BUT that.
--Jenny L
jlevernier said:When there is something you are supposed to be doing and you do everything else BUT that.
--Jenny L
CookingWithMary said:Just saw this thread.
When it is a task that I Do Not Like, I set the timer for 15 min and just work on that task. Often the task is over well before the timer goes off. If the task isn't quite finished, I take a 15 min break and then do 15 min more.
Learned this technique from flylady.com...has helped me in all areas! Including making phone calls
To make these delicious sticky buns, you will need the following ingredients:
Yes, you can use any type of apple that you prefer or have on hand. However, I recommend using a crisp and tart apple, such as Granny Smith or Honeycrisp, for the best flavor and texture in the sticky buns.
If you have any leftovers, you can store them in an airtight container at room temperature for up to 2 days. Alternatively, you can wrap them tightly in plastic wrap and store them in the fridge for up to 5 days. To reheat, simply pop them in the microwave for a few seconds or warm them up in the oven.
Yes, you can prepare the sticky buns up to the point of baking and then cover them with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes before baking as directed in the recipe.
Yes, you can freeze these sticky buns before or after baking. To freeze before baking, prepare the buns and place them in the baking dish. Cover with plastic wrap and then foil, and freeze for up to 1 month. To bake, let them thaw overnight in the fridge and then let them sit at room temperature for 30 minutes before baking. To freeze after baking, let the buns cool completely and then wrap them tightly in foil and freeze for up to 1 month. To reheat, thaw overnight in the fridge and then warm them up in the oven or microwave.