Externship Goal: France

While I was completing my undergraduate degree, I  dismissed the possibility of being able to study abroad. During those days, money was always an issue for me.  I was constantly broke and racking up the student loans.  The probability of spending a summer living in another country, learning to speak a foreign language, and traveling was more a dream than reality.  While several of my friends travelled to Spain or Italy, I spent my time soaking up the Florida sunshine.  

There were two things I had wished I would have done in my early 20s.  1.  I would have loved to live in NYC (and of course with 3 of my best friends and to wear fabulous shoes without my feet ever hurting)  and 2. study abroad.  Now, I will likely continue to live vicariously through my Sex and the City DVDs to fulfill wish #1; however, wish #2 is something that I will be working on for the next 8 months.  Part of the requirement to graduate is to complete an externship for 6 weeks.  We have the option of staying local or going anywhere we can secure an externship.  Now that I'm much more financially stable than I was 10 years ago, I'm ready to go overseas.    

When I enrolled with Le Cordon Bleu there was one person who vividly came to mind:   Julia Child.   I have always been aware of who she was and what she did, but thanks to the movie Julie & Julia,  I learned more about her story.  Although I wasn't a fan of the movie, I did feel compelled to read Julia Child's book, My Life in France.  After reading about her culinary school experience and adventures, I'm yearning to go back and experience France in a whole new way.    

Visiting a bakery in Paris, France back in 2008

Unfortunately, last week when I went to talk to the career counselor about beginning the externship process I was informed that our campus doesn't have connections in France.  I was floored.  Really, Le Cordon Bleu doesn't have connections in France?  That can't right.  Crushed by this news,  the counselor then consoled me with the following options:

1.  I can still go to France, but I'd have to work deal on my own at first.  Once I find a hotel or bakery, the school would help finalize the arrangement.

2.  Change country.  The school has an agreement with culinary schools in Spain and Italy

3.  Stay local.  The school has several connections in the local area and Napa.  However, I'm also competing with 4-5 other culinary schools in the region.  

Currently, I'm paralyzed from disappointment and fear.  How am I going to get an externship on my own in France?  To make matters worse, my French speaking is not so good.  Let's say that I'm only on Rosetta Stone level 1, unit 1.   I certainly have my work cut out for me.  However, I won't let that get me down and plan to work on the first two options.  I'll keep you all posted on my progress!  

  

Best Tip Ever: Butter + Cheese Grater

One of the primary focuses of my 101 class is to teach me the basic techniques used in baking.  Most people think that you can learn to cook by simply following recipes.  While you'll probably produce a good product, you may never stray from the recipe card.  Having techniques in your back pocket equips you with endless possibilities.    It's like the old adage, give a man a fish and he eats for one day; teach him to fish and he eats for a lifetime.  I don't know about you, but I love to eat so I've been starving to learn techniques.

Last week I learned the creaming method.  Most of us have done it when making cookies and never realized it had a name.  When using this method, you always want your fat (i.e. butter or shortening) room temperature.   On Tuesday, Chef introduced the biscuit method.   The name kind of gives it away, but it is also the same technique used to make pie doughs and scones.   When using the biscuit method, you always want your fat to be cold.  This is what creates flaky biscuits and pie doughs.  I won't get into the science of why it's important; just know that if your butter is warm it won't mix properly and will adversely affect your baked product.   

Now, here's where I felt this week I got my tuition's worth in just this one tip.  Most often when using a biscuit method, food shows or cookbooks say to use a food processor, pastry cutter, knives/fork, or your hands to "cut" the butter into the flour until it is the size of peas or hazelnuts.  During demo, the Chef pulled out a cheese grater and began grating her butter like it was a block of white cheddar cheese.  It took her all of 30 seconds to have her butter in uniform pieces.  She dumped it into her dry ingredients and began to toss the butter into  until they were coated and pea sized.  She then added her wet ingredients and WHA-LAH,  she whipped together the biscuits in less than 5 minutes.   She didn't have to worry about crazy-sized butter chunks, cramping hands, or having to lug out the food processor.  

I was amazed at her spin on this technique and couldn't hold this little golden nugget to myself.  Next time you find yourself with a recipe card that calls for cutting your butter into flour, try this variation of the biscuit method.   If you do, let me know what you think.  I'm curious to know if there is anyone else that has ever seen this before or is a new fan!   


Need a recipe to try out the new technique?  Check out the Jalapenos Cheddar Biscuit I learned to make in class!  

Jalapeno Cheddar Biscuits

Makes approximately 9 biscuits

20 oz      All purpose flour (or 10 oz Bread Flour + 10 oz Pastry Flour)

1 tsp       Salt

1 tsp       Baking Powder

1/2 tsp   Baking Soda

1 oz         Sugar

7 oz         Butter

6 oz         Shredded Sharp Cheddar Cheese

1 oz         Chopped & seeded fresh jalapenos

13 oz       Buttermilk  (*if you don't have buttermilk, use reg milk, but add 1 tsp lemon juice)

Mixing:  Biscuit Method**

Scaling:  Use 2" biscuit cutters

Baking:  400 degrees for 15-20 (or until centers are done)

**  Whisk together first 6 ingredients in a bowl.  (You can try and use all-purpose flour in place of pastry flour or both.)  Shred butter using cheese grater.  Add butter to dry ingredients and using your hands, toss until butter is coated with flour and butter resembles size of peas.  Mix in cheese and jalapeno.  Make a well in the center of bowl and slowly add in buttermilk.  Mix together using hands until a soft dough is formed.   Do not over mix.  

Place dough onto plastic wrap and chill at least 30 minutes.  Once chilled, unwrap and press out dough to about 1" thick and begin folding it in half.  Rotate 90 degrees and fold in half again.  Do this 5-6 times.  This step will create layers once the biscuit is baked.  

Use 2" biscuit cutters, making sure not to twist the biscuit cutter.   Twisting squishes the layers and flattens the biscuit.  Take scraps and press dough together and cut additional biscuits.  

Icebox cookie

Here's the recipe so you can make your own icebox cookies at home.  This will make several dozen, but only cut and bake what you need.  The dough can be kept in the refrigerator or frozen.   

I also learned this week, you need to scale your ingredients to ensure that your baked item is consistent each time you make it.  Because I can't guarantee that the recipe will be good if I convert the recipe to measuring cups, I'm going to share the recipes as I prepared them in class.  I encourage you all to go out and purchase an inexpensive kitchen scale.  I promise, you'll be much a happier baker when you do.

Additionally, the way that I'm learning to write out recipes, or as my textbook calls them, formulas, is by listing the ingredients, identifying the method, makeup, and baking instructions.  Here's how my Icebox Cookie formula looks:

Icebox Cookies

Vanilla batter:
8 oz butter    
4 oz granulated sugar
4 oz powdered sugar
3/4 tsp vanilla extract
1 egg
3/4 tsp salt
12 oz pastry flour 


Chocolate batter:
Make second batch of vanilla batter, but add 2 oz. melted unsweetened chocolate during the creaming stage.


Eggwash:  
1 egg
1 T water

1. Mixing:  Creaming Method
2. Make up: Icebox
3. Baking:  375 degrees F for 10-12 min.  (or according to the Chef...they are done when they are done.  Keep an eye on them!)

Here's what all of that means:

Creaming Method:  All ingredients must be at room temperature.  Using a mixer, combine butter and sugar and cream until light and fluffy.  Add in eggs and vanilla.  (If adding more than one egg, add one at a time).  Sift or whisk together dry ingredients in a separate bowl.  Slowly add 1/3 of dry ingredients to butter mixture.  Continue adding remaining flour into batter.  Mix until just combined.  Do not overmix or gluten will develop.

Icebox:  Divide chocolate and vanilla batter in half onto plastic wrap.  Flatten dough to allow it to chill faster.  Refrigerate dough for at least 30 minutes.  

To keep things simple:  Here's the pinwheel design.  Roll out vanilla dough and chocolate dough into 1/8" layers.  Brush vanilla dough with eggwash and stack chocolate dough on top.  Roll up like a jelly roll until the roll is 1 inch.  Wrap and refrigerate overnight to ensure dough is firm when cut.  Once thoroughly chilled, using a serrated knife slice 1/4" pieces and place on ungreased cookie sheet.  Cut the desired amount of cookies you would like to bake and store the remaining dough in the refrigerator or freezer.   

If you want to be a little daring,  Here's the checkerboard pattern instructions:   

Take firm dough, roll out the dough portions into rectangles. Cut dough edges to ensure smooth.  Set aside scraps.  They will be used later.   The goal it so keep each of the portions the same thickness and length. Once layers are uniform in size and shape, you will be stacking the layers, alternating flavors (i.e. start with bottom layer as vanilla.)  Use eggwash and brush each layer to ensure they stick together.  

Take scrap pieces and roll out into a thin sheet large enough to wrap around your dough.  Brush with egg wash.  Place dough onto this sheet and wrap.  

The dough should look like a long rectangle, almost like the tubes of cookie dough you can buy in the grocery stores.  Wrap the dough with plastic wrap and refrigerate overnight.  This will ensure each layer is firm and will easily cut the next day.  

Once batter is firm, utilize a serrated knife to cut even slices (approximately 1/8"-1/4").  Cut the desired amount of cookies you would like to bake and store the remaining dough in the refrigerator or freezer.   

Week 1: My icebox cookie A-ha moment

I bet many of you are wondering how my first week of class turned out.  The thought of baking classic brownies, chocolate chip & icebox cookies, biscotti and almond macaroons filled with a dark chocolate hazelnut ganache initially evoked images of pure bliss.  I thought to myself, this first week is going to be a cake walk (pardon the pun.)  With my inflated ego, I anticipated walking in and calmly preparing most of the recipes on this week's syllabus with much ease and no stress.  I was told that the first course is to ensure every B&P student is familiar with basic ingredients, techniques, and appliances.   I felt that I had enough home baking experience to assume that I'd ace this course.

Day 2: Chocolate Chip Cookies

To my surprise, my assumptions and expectations were quickly crushed.  On day 2, the instructor informed us that we had 2 hours to prepare chocolate chip cookies and classic brownies. "No problem," I thought.    However, when production time began, 33 students dashed to "mise en place" (pronounced [meese on plaz] which is french for "everything in it's place") their ingredients and  pick up their mixers.  The kitchen was instantly filled with chaos.  I found myself running from one station to the next only to find myself standing in a long line.  Frustrated that I was wasting time, I'd hop over to another station.  I began to realize that I probably looked like Seth from Season 1 of Top Chef: Just Desserts.    Panic began to set in.
    
Finally when I reached the front of a line, and began weighing my ingredients, I noticed we were all fighting for the scales too.  No sooner than I had turned my head to add more flour to my bowl, another student had snagged the scale from me.  We were all climbing over each other for space, ingredients, and scales.  I felt overwhelmed at how crowded and unorganized everything appeared and wondered if everyone else felt the same way.


In addition to everyone running circles around the kitchen and jumping in front of one another, the kitchen did not have enough mixers. As some students were getting ahead, others like myself were quickly falling behind.  To add fuel to the fire, the Chef would continually yell out loud to the group things like, "Move faster!", or "Someone better get those cookies out of the oven...they are BURNING!" or, "It's not unreasonable to ask you all to bake two items in 2 hours!"   


Slowly, my ego began to deflate and I started to think that maybe this isn't going to be as easy as I expected.  At the end of the day, I felt flustered and somewhat disappointed in how things flowed.   Thankfully in the midst of the storm, I somehow managed to whip together the perfectly moist chocolate chip cookie and fudgey nut brownies.  Although, inside I was not content with how the day went and began to internalize some of the mistakes I had made and had hoped to drown my feelings with some milk & cookies.   

 Day3: Icebox Cookies

The next day, our objective was to prepare icebox cookies which are basically, a sugar cookie dough that is refrigerated and then sliced the next day.  We were making two batters (vanilla and chocolate) and were expected to create a 4x4 checkerboard patterned cookie.  Creating the batter was a breeze, but when it came time to roll out my dough and begin the layers, I started to struggle with the assembly.  Instead of rolling out my dough to 1/2 inch thickness, I rolled them out to 1/4 inch.  As I began cutting the layers to create the checkerboard pattern, the Chef had finally made her way to review my progress.  In her stern and cold tone, she advised me that my layers were too thin and that I'd need to recut them.  She didn't seem pleased with me.  My 4x4 checkerboard had somehow become 6x6.  As soon as she left, I looked over to the girl next to me to see a perfect checkerboard.  Other students had begun to walk by and literally admired out loud how perfect her cookies had turned out.  For some reason, I began to beat myself up for not being able to follow the simple instructions the Chef provided during demonstration.   


That night I had gotten home and reflected on the day.  Things were much smoother than the first production day.  Most of us were familiar with the flow of the kitchen and how to use the scales.  We also paired up with a partner so there were enough mixers for each group.  In spite of the productive day that I had, I couldn't get over the fact that I was continually making mistakes on simple cookies.  I'm not used to making blatant errors that others can see.  My old world was black and white.  There was a right and wrong way to do things. I avoided at all costs doing things the wrong way.   Even though I've been through military training and had been yelled at worse than anything I had experienced in the kitchen that day, I couldn't  get over my icebox cookies and the previous days' events.   

Day 4: Espresso Biscotti

Later that night after sharing my experience with Kurtis, he helped me see the true problem.  It wasn't that my cookies didn't look like the demo or solicited admiration from the Chef, but the realization that I'm not comfortable with making mistakes. I know it is part of the  learning process, but to now be in a world where my mistakes are not only visible to myself, but visible to ALL of my classmates makes it a tough pill to swallow.   I am OCD and a perfectionist.  I have always strived to be the best and in an entry level class, I was falling short of that expectation.     


Yes, I'm simply making cookies that will soon be eaten and forgotten.  But to my mind, that didn't matter.  I. HATED. making mistakes.  So, while I expected to learn about baking this week, I learned more about myself.  


The following day, when I had reset my worldview and accepted that mistakes will be present, I began to notice that others were also making mistakes.  Even the Chef announced that she had burned her bread the day before.  No one was beating themselves up.  They brushed off the error, recognized what caused the problem and moved on.  
I know it seems simple, but have you ever placed a high expectation upon yourself?  Have ever thought that you  HAD to be  the model parent, or perfect spouse,  consummate Christian or ideal fill in the blank.   When we fall short of that expectation or when things turn out more complicated than we thought, it can be a rude awakening.  No matter how many times we've been told by others that life is filled with mistakes, no one likes making them...especially the perfectionist.   However, in addition to a pantry filled with cookies, I welcomed a new worldview that is no longer black and white, but becoming more colorful.  I am slowly recognizing that I can't beat myself up for the next 9 months whenever things don't go as I expect.  It will be those mistakes that will make me a better baker.   

My New Uniform

This weekend I attended orientation and was giddy with excitement to finally pick up my chef uniform.   I have not been this ecstatic to wear a uniform since the day I was commissioned into the Air Force.  As soon as I got home I had to put it on and snap this little photo.  

As you can see my hat, known as a toque, is quite flat emphasizing the fact that I am a mere student.  There are several stories on how the toque blanche, which is french for "white hat",  evolved into the tall fluted hat that many recognize today. The height of the hat denotes hierarchy and supposedly there are 101 flutes on a toque blanche to represent the 101 different ways to prepare an egg.  So for the next nine months I will have no height to my toque and will try to figure out if there really are 101 different ways to prepare an egg.  I personally can only think of eight...I have a lot of learning to do!

In less than three days I will begin this journey I have been waiting nearly nine months to embark on.  I love the process of learning, but never before will I be more thrilled to learn...and then eat what I just learned.  How many people can do the same with their homework?  Now, aside from earning my diploma my other goal will be to graduate in this very uniform and not have to trade it in for bigger size.  

Wish me luck!

Sweet Success

Did you wake up this morning elated or depressed that the Green Bay Packers won Super Bowl XLV?   Maybe the best part of your Super Bowl experience was the half-time show.  I'll be honest, I nearly screamed like a little girl when Usher lowered himself onto the stage.  If Justin Bieber would have followed him I would have....  Oh wait, did I just write that?  But seriously, food is always at the heart of every Super Bowl party.  So regardless of what team won.  Hopefully you enjoyed some good food.  

For days, I racked my brain to figure out what bring with me to my first California Super Bowl Party.  I dug endlessly through my new cookbooks and magazines, but everything seemed a little pretentious.  I wanted something simple, easy to munch on, and not a cookie since someone had already planned on bringing them.  Since I had procrastinated all week and woke up the morning of the game with no new idea, I decided I would stick with a tried and true recipe...sugared pecans. 

Yes, I know this one is not new to many of you; however, I'm in the process of adjusting the website and needed to reorganize my recipes.  I figured why not kill a few birds with one stone.   I am also working on a cookie recipe, but am not ready to reveal that just yet.  I am still in the testing stages and am missing my critical taste tester.  I brought the cookies with me to the party and received some good feedback.  But I need to tweak it a bit before I can share it with you all.  

For those who have yet to make your own homemade sugar pecans, these are great for any get-together or hostess gift.   You  don't need a reason like the Super Bowl to make them.  They are perfect to munch on during a weekend game night or simply while catching up on a little tv.   

Sugared Pecans

Adapted from AllRecipes.com

Ingredients:

3-3/4 cups pecan halves

1 egg white

1 tsp. water

1 tsp. cinnamon

1 cup sugar

1/4 tsp salt

1.  Preheat oven to 200 degrees.  Place pecan halves in a medium sized bowl.  Whisk egg white and water in small bowl and pour over pecan halves.  Stir until all pecans are covered with egg white mixture.

2.  Combine cinnamon, sugar, and salt in large plastic container.  Add pecans, cover and shake until all pecans are covered with sugar mixture.

3.  Place sugar coated pecans in a single layer on a lightly greased baking sheet or SILPAT.  Bake for 1 hour, stirring every 15 minutes.   Total baking time may vary depending on type of oven or if you are using fresh picked pecans or store bought.   Pecans  are done when sugar mixture hardens and pecans are crunchy.*

4.  Store in an airtight container for 1 week or freeze to maintain freshness.

* I store my pecans in the freezer to prevent them from becoming rancid.  If you are using frozen pecans, you will either need to allow them to come to room temperature or you will need to bake for an extra 30 minutes. 

Apple Walnut Sticky Buns

During the fall, I visited a wonderful area known to Northern Californian’s as Apple Hill.  To my East Coast & Midwestern friends, this place isn’t exactly one location. Located off of Highway 50 it is comprised of over 50 family owned orchards, ranches and farms.  One can pick apples straight from the trees, purchase boxes of them or simply taste about anything made with fresh apples.

Some friends of mine ranted and raved about the apple donuts that are sold at many of the apple bakeries.  So when it was my turn to taste them, I was left well… a little disappointed.    I was expecting an explosion of apple flavor.   What I learned was that the only apple ingredient in the donut was apple cider…personally I could not discern any apple flavor.  While warm and sugary, they were OK, but nothing that made me want to slap my mama!   However, I did not want to be the “Debbie Downer” of the group.  So instead of making a scene, I politely ate my donut, devoured an apple fritter, chugged some warm apple cider, and thought to myself, “I certainly can make something just as good…if not better than the apple donuts served here.”

I cannot lay claim to the creating the recipe entirely myself.  My Apple Walnut Sticky Bun Recipe, although 100% inspired by my Apple Hill visit, was created by combining several recipes into one.  This recipe is quite an ambitious one to start with…it will take a lot of preparation and patience.   However, if you’re not in a rush to eat them you can split this up into 2-days and enjoy the process and success of making something completely from scratch!

In order to prepare these sticky buns, a stand mixer with a dough hook is required.  If you have not made the commitment to purchase a Kitchen Aid, or similar appliance, I cannot assure you that this recipe will turn out so well.  Actually, I would not attempt to make this dough with out one.  Until you are ready to make that purchase, you can utilize frozen bread dough found in grocery stores.  I learned this method from the Food Network’s Semi-Homemade TV show.   If you do this, you will need to allow the dough to complete the first rise and then punch it down.  Once this step is accomplished you will begin at step 5. 

For everyone else, I will reiterate that this recipe does take some time, so please be patient, plan accordingly, and remember  that the end product is worth it.  I have yet to walk into a bakery and be able to order this specific sweet breakfast treat.  So unless you are willing to pay overnight shipping fees for me to make them for you, this is the closest you will get to trying these out.  (That is until I am able to open up my own bakery.)  Until then, the aroma that fills the kitchen will be so intoxicating you won’t be able to hold back your excitement.   I hope you enjoy the process of making the sticky buns as much as I know you’ll enjoy eating them.  

Apple walnut filling and brown sugar mixture.

9.  Second Rise:  Place buns in the sticky topping pan.  Ensure they are evenly spaced to allow them to rise.  Cover pan with plastic wrap or kitchen towel.  Dough needs to sit and rise for approximately 45-60 minutes or until the dough has doubled*.  If your kitchen temperature is cool this process may take longer. 

*If you don’t have time to complete this recipe all in one day, stop here.  The dough can be covered loosely with plastic wrap and saved for the next day.   If making later for a later time,  place dough in the refrigerator or freeze.   In order to prepare next day, you can either leave the sticky buns out on the counter over night or take out dough from the refrigerator and allow to it sit for at least 2 hours before baking.  If you freeze the dough, you will need to allow it to defrost in the refrigerator overnight, then it will you will need to complete the second rise step.  

10.   Once buns have completed the second rise, bake for about 30-35 minutes or until center reaches internal temperature of 180 degrees.  Allow to cool for 5 minutes.  Run a knife along the edge to loosen the buns.  Place a platter or plate over the pan.  With oven mitts on, flip pan over to allow buns to release onto platter.  Lastly enjoy with a warm cup of coffee, definitely share them with loved ones, and if worst case scenario the first time you don’t succeed…try again.  

Apple Walnut Sticky Buns will keep for 2 days in a cake dome or an airtight container.
To reheat, either bake at 350 degrees for 7-10 minutes or warm up in microwave for 1-2 minutes. 

Don't forget to share your comments and experiences you had with this recipe.  While I have tested this out a few times in my kitchen, you may have a slight different experience or result.  Your constructive feedback will definitely help me modify the recipe to ensure others can enjoy this breakfast treat.  

Apple Walnut Sticky Buns

Recipe adapted from The Art & Soul of Baking:  Rich Breakfast Bread & Maple Pecan Sticky Buns

Dough Ingredients:

½ cup milk (heat to 110-115 degrees)

¼ cup sugar

1 ½ tsp active years or 1 1/8 tsp active instant yeast

2 ½ cups (12.5 oz) Bread flour 

½ tsp salt

1 large egg and 1 egg yolk (room temperature)

1 stick unsalted butter, softened (room temperature)

Filling Ingredients:

1 medium apple, peeled, cored, chopped (preferably Jonathon Gold or Granny Smith)

¼ tsp cinnamon 

1 T butter

2/3 cup walnuts, chopped

1/3 cup firmly packed light brown sugar

½ tsp cinnamon

½ stick butter, softened (room temperature)

Sticky Topping Ingredients:

½ stick butter

½ cup packed light brown sugar

½ cup walnuts, chopped

1.  Preparing Dough:   Make sure eggs and butter are brought to room temperature. Set aside.   Combine flour and salt into medium bowl.  Whisk together and set aside.

2.   Combine milk and sugar in the mixer bowl.  Sprinkle yeast over the top and thoroughly mix ingredients together.   Let sit for 10 minutes until the yeast is activated and either forms bubbles or becomes foamy.  This step is called proofing and ensures that the yeast is good (i.e. still alive).  If your yeast does not activate…stop here and try again.  Otherwise, your dough may not rise.  It’s better to start over here than to throw away the dough (or worse, eat a dense sticky bun).

3.   Add egg and yolk to yeast mixture and whisk by hand until well blended.  Using a rubber spatula, add in flour mixture. Attach dough hook and knead mixture on low speed for 2 minutes.  Increase speed to medium for 1 minute.  Begin adding butter 1 tablespoon at a time.   Allow each addition to be thoroughly incorporated.  Once butter has been added, decrease to medium low and continue to knead for 5 minutes until the dough no longer sticks to the sides and is soft and silky.   

4.   First Rise:  Lightly grease a bowl and add dough ball.  Brush the surface of dough with a little oil.  Cover with plastic wrap or a kitchen towel until doubled, approximately 1 ½ hours.  Once dough has doubled, punch it down.  If your kitchen temperature is cool this process may take longer. 

Sauteed Apple Filling

5.  Filling:  Place 1 tablespoon butter in a skillet. Add in chopped apples and sprinkle with 1/4 teaspoon of cinnamon.  Cook apples on medium heat until softened, about 5-10 minutes.  Allow to cool completely.

6.   Sugar mixture:  Combine butter, brown sugar, and cinnamon in a mixing bowl.  Using a stand or hand mixer, blend ingredients on medium speed for 2-3 minutes until light and fluffy. 

7.    Sticky topping:  Melt butter and add brown sugar in small sauce pan.  Mix until combined and pour warmed mixture into 10” round cake pan.  Sprinkle walnuts onto pan.  Set aside.

8.  Rolled Dough:  Roll out dough on a lightly floured surface to approximately a 10 x 16" rectangle.  Once rolled out, using a rubber spatula spread brown sugar mixture over entire surface leaving a 1 inch margin along the top.  Evenly sprinkle the apples and chopped walnuts over the dough.  Roll dough towards the top ending with the seam side down.   Depending on the size of sticky buns you desire, evenly cut dough using a sharp kitchen knife to create individual buns.  I usually cut between 6-8 pieces. 

 While the dough is rising begin making the filling and the sticky bun mixture: