There is a lovely little specialty bakery in Gresham, Oregon, by the name of CloudTree & Sun Inc. (112 N. Main), that sells: The. Most. Delicious. Sticky Buns
! They are coated in gooey caramel and baked with ripe, crunchy, nutty pecans throughout. The bread melts in your mouth; a buttery pastry that beckons and invites the senses to partake in this sweet privilege.
This is how food is meant to be created.
My mother and I used to visit this shop on our way home from my sister’s house. I always felt that I must have been a very special little girl to be treated to such a delicacy. One whole sticky bun and my favorite treat in the whole world from the prettiest boutique, all to myself. This one small and rare indulgence made me feel like a princess.
These sticky buns are what initiated my journey down the study of gastronomy.
A few years back I got my hands on the recipe for another of my favorite desserts
, also from CloudTree & Sun. All these years I never much paid attention to the fact that it was part of a two columned piece of paper; the left containing the prized recipe and the right a bunch of hand written gibberish.
All these years I’ve been missing out. Turns out that gibberish is quite a treasure!
This flan combines apple pie
. I’ve tried this combination
before, however, this recipe is uniquely different. The texture is not wholly equivalent to cheesecake alone, but instead possesses two distinct flavors: apple and cream.
Whip 8oz. cream cheese until light and airy
2 tablespoons lemon juice
½ cup sugar
Mix until light and fluffy
Roll out crust dough, and layer along bottom and up edges of an 8″ tart pan
Slice and core 2 apples and arrange on the bottom of the flan
Pour cake mixture over apples
Bake at F350° for 30-40 minutes
Allow to cool before removing base of pan
Chill and enjoy