Here is the recipe that I used from Teresa on the Recipe Exchange. It's pretty similar to what you posted. I might cut the salt back to one and a half teaspoons especially on a small chicken (mine was just three pounds). I only had time to let the rub stay on the chicken for two hours so while the chicken meat was not overly salty, the skin was a little more salty than I would have preferred. I think that would even out if the chicken was refrigerated overnight and the salt was more absorbed. I also used smoked paprika because that was what I grabbed and it it was already measured in the bowl of spices before I realized what I had done. I think either regular or smoked paprika would be fine, but we did like the smoked. I didn't have any onion powder so that was left out. Except for the paprika and onion powder I made it exactly as posted and we thought it was very good. I thought the balance of spices as Teresa posted them was quite nice. This was also incredibly easy! I only did one small chicken in my toaster oven - five hours at 250 degrees, but the next time I might do two or three in the regular oven and freeze the extra. I roasted the chicken on non stick foil in a tray with half inch sides. Because it didn't stick to the foil I found it easier to simply turn the chicken over several times instead of basting frequently. It came out with a wonderful deep golden brown sticky glaze. Lee Roasted Sticky Chicken Posted by teresa_nc7 (My Page) on Sun, Jun 25, 06 at 8:36 A high heat roasted chicken is indeed delicious, but I tried a new recipe for slow/low roasted chicken yesterday that is really good also - and won't smoke up your house! Roasted Sticky Chicken Recipe By :Sharon Worster Personal Chef's Network Serving Size : 6 Preparation Time :5:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds whole chicken 2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/4 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 large onion -- quartered Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious! Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions. Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown. Sharon's NOTES : These freeze GREAT & I recommend you make several of them at one time since your oven is on for so long! This chicken is to die for & falls off the bone!!! For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ papertowels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout. Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes.

I made LindaC's cinnamon buns/rolls last week and while I was happy with the end results, I messed up a bit and knew I could do better. Basically, last week I made the dough in my KA which I do not recommend as it tends to over mix the dough, bringing out the stickiness and making one think it needs more flour. This time I mixed it with a wooden spoon to start, and then kneaded it on my counter top adding flour as necessary. After I made the dough, I remembered Lou's plea for photos and a tutorial. So here it is, unfortunately minus the mixing of the dough. But the recipe I used was very easy for the dough. Basically proof the yeast and start dumping in the other ingredients. I used LindaC's recipe as a base and added 1 and 1/4 cups brown sugar mixed with a generous tbs of cinnamon for the filling. I spread about 1/3 cup soft butter before I put down the brown sugar mix. The icing is a combo of almost equal parts cream cheese, butter and a cup or more of powdered sugar and a splash of vanilla. Next a rise of about 1.5 hours: Punched down: Rolled out like buttah: Spread with softened butter: Add brown sugar mixed with cinnamon: Start rolling up on the long side: finished roll: Sliced, in a greased pan, then let rise 30 min: Out of the oven: Iced:

I tried posting this yesterday and got some kind of maintenance page, so I know this is late. AM, King Arthur Flour sells the cinnamon chips (see link below). I'm sure other online sellers do also, but that's where I usually get them. I've never seen them in stores. That doesn't mean they aren't available, but the selection of baking items is pretty skimpy in my neighborhood. Annie, we have 3 sugar maples along the front road, and if I were to guess, those are probably the only sugar maples for a 100 miles. My DH found them root-bound and neglected in an overgrown "no-man's-land" at the back of an old nursery owned by an elderly gentleman. I doubt tapping those would yield more than a teaspoon. Not to mention we've had almost no cold weather this winter. The crocuses are up and the ornamental cherries and plums are blooming. Hardly ideal for maple-sugaring. Thank goodness for Trader Joe's and the lovely (and well-priced) Grade B maple syrup they offer from our Canadian neighbors. Costco's I haven't tried. Since there are no children in the house, even with baking maple syrup lasts a long time here. Definitely OT, but I'm remembering the homemade pancake syrup we made when I was a child. I think it was some mixture of brown sugar, white sugar, water and Watkins maple flavoring. Karo has its uses, as Annie mentioned, especially for candy-making. I use a small amount in maraschino cherries to prevent the syrup from crystallizing and the same in some fudge recipes. Carol

shawnalyn- Perhaps this yeast test will come in handy for you - especially if you use yeast purchased in bulk amounts, don't use it frequently, and are uncertain of the strength of the yeast. Yeast Test: In a 1-cup glass measuring cup place 1-1/2 t. yeast, 1 t. sugar and 1/4 c. warm water. Wait 10 minutes. The mixture should be up to the 1/2 c. line if the yeast is active enough to raise bread dough. If you proof your yeast in water/sweetener for a recipe and you don't see good activity after 5\-10 minutes of proofing time, then there won't be enough "umph" in the yeast to raise bread dough and there's no sense continuing the recipe and wasting any more ingredients than the proofing mixture. And it's also an indication it's time for new yeast..... Be sure to add your yeast to the water, not water to yeast. Dumping the water on the yeast can actually "kill" or damage the yeast from the beating it takes from the water. If you actively stir the proofing mixture you can damage or kill the yeast. In one of his bread books, Bernard Clayton offers this advise: "If the dough refuses to rise, you may have forgotten the yeast or the yeast may have been outdated and dead. Don't throw the dough away. Start a new batch of dough but make certain the yeast \- in the amount specific in the recipe is among the ingredients. After the dough is mixed, blend the two doughs. There will be more than enough healthy yeast cells to go around. OR, dissolve the yeast in a small amount of water and work this into the dough. It will be a sticky mess in the beginning, but the yeast will be absorbed." \-Grainlady