Sticky buns cook quick, are eaten quicker

Jeffrey Clayton from Baltimore was hoping someone would have the recipe for the sticky buns that were served in the cafeterias at Garrison Junior High and Forest Park High school back in the 1950s when he and his wife were students there.

Unfortunately, I did not receive any recipes for those particular goodies, but I did get a super-easy and delicious recipe for making sticky buns from Helen Braun of Charleston, S.C., that I decided to try.

What is nice about her recipe is that it uses store-bought crescent rolls as the base. If you don’t have time to fool with making yeast dough from scratch, these quickie sticky buns are a terrific substitute. The refrigerator dough not only gives a perfect texture to these buns but also allows you to make them in minutes rather than hours.

Try these for a holiday brunch or just as a special treat for your family on a weekend morning. You may want to double the recipe as these got gobbled up lighting-fast in my house on Sunday morning.

Requests

Liz Williams of Newton, N.C., said that at one time she had the best recipe for making traditional baked lasagna but she has lost it. She said the recipe came from a box of pasta about 20 years ago.

Jackie Commins of Redmond is looking for a recipe for split-pea doughnuts. She is almost sure they were baked, not deep-fried.

Recipe Finder

Looking for a hard-to-find recipe or can answer a request? Write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278, or email baltsunrecipefinder@gmail.com. Names must accompany recipes for them to be published.