In the southeast, there’s a sweet that is considered as down-to-earth, homey and as wholesome as laundry dried in the sunshine: stickies! This is an old-fashioned pastry that is a cousin to biscuits. These, however, are very sweet and there are many ways to make them. I’ve heard that some cooks fry them, whereas some cooks bake them. Some fill them with spices that reminds you of a cinnamon roll and some just use butter and sugar. While baking, the butter and sugar melts together with the pastry dough, giving them a sticky, even crunchy, appearance. This was often an after-school snack for children that many adults today look back on with special memory.
As I mentioned, there are many ways to prepare stickies, and I’ve got a recipe for stickies that’s a good and basic. This one is flavored with cinnamon and brown sugar, so this will very much remind you of a cinnamon roll. These are served hot and would be just the treat with coffee, tea, or just a glass of cold milk! This recipe come from Jo Wright, who taught home economics in the Charlotte-Mecklenburg school systems for years. She says that this was a hit in the class with the boys who took home economics.
Now comes an interesting slant in making stickies: baking them in a pie! This next recipe comes from Martha Skidmore of Stanley, NC who says her grandmother baked stickies into this wonderful pie. It’s very unique and even has a chocolate variation. I made this pie and it’s really great, especially if you use real butter in it. Try to keep the servings small, since this is a rich dessert! If you want to fully indulge, serve some ice cream along side of it!
A while back, I gave a recipe for “City School Cinnamon Rolls” that are some of the best I’ve tried. Because you’ll use yeast in this recipe, they will be higher and lighter than stickies, of course. Here’s the link to it, in case you don’t already have it:
If you’re not familiar with stickies, this easy recipe will show you how to go about making them. And if you know about stickies, bake them into a pie for something unique that’ll remind you of the good old days!
- Any buttermilk biscuit recipe based on 2 cups of flour
- 1-1/2 cups brown sugar, packed
- dash of cinnamon
- 3 tablespoons cream
Roll the biscuit dough 1/4 inch thick and into 9×12 rectangle. Spread surface with brown sugar. Dot generously with butter and sprinkle lightly with cinnamon. Sprinkle mixture with cream (this helps to hold mixture in place and adds flavor.)
Roll up dough, jelly roll style from the long side. Pinch ends together firmly. Using a sharp knife, slice into 1/2 inch slices and place on a well-greased baking sheet. Bake at 425 degree oven for 10-15 minutes until lightly browned. Remove at once and serve hot.
- Pie crust dough for a 2-crust pie
- 1-3/4 cup sugar
- 1-1/2 sticks butter
- 2 tablespoons milk
Roll out half of the pie crust and fit into a 8 or 9-inch pie shell. Cream together 1-1/2 cups sugar and butter. Roll out the rest of the dough and spread with the creamed mixture. Roll up tightly, like a jelly roll. Cut into 1-1/2-2 inch pieces. Place flat side down in the pie shell. Fill the crust with the sticky rolls. Sprinkle with remaining 1/4 cup sugar over the pie. Drizzle milk over the pie. Bake at 375 degrees until caramel colored. If desired, brown the pie under the broiler.
Variation: For a chocolate flavored pie, mix milk with 1 tablespoon unsweetened cocoa to make a paste and spoon over the pie before baking.