Over 20 years ago, a young woman traveled to Sedona and stayed, on recommendation, at Don Hoel’s cabins. They were a cluster of small cabins near Oak Creek, looking a bit tired, but still cozy and homey, each with a kitchen, fireplace and a separate bedroom.
12 years later, she returned to Sedona and the first lodging she considered was Don Hoel’s. She was disappointed to learn she couldn’t reserve a cabin – the owner was selling and the cabins were closed. She stayed just down the road at Junipine, at a place that was neither cozy nor homey. During that trip, she drove past Don Hoel’s and saw the large “For Sale” sign across the closed gates. Even then, she daydreamed about buying it. The place was big – over 20 acres, with 20 cabins and a market. Her thoughts on the matter stayed in the daydream world.
The woman is back again. The place is now renamed, owned by a young couple for the past 5 years . They’ve polished the place up, adding the much needed character, and turned it into a little gem. The woman, who is not so young anymore, is envious. Again, she thinks “I could do that” and this time she doesn’t consider it just a daydream.
Quick Apple Sticky Buns
- 2 Tablespoons unsalted butter, sliced into 10 pieces
- 1 medium apple, peeled and grated
- ½ cup pecans, chopped
- 3 Tablespoons brown sugar
- ½ teaspoon cinnamon
- 1 7.5 ounce tube refrigerated buttermilk biscuits
- ½ cup powdered sugar
- Preheat oven to 375 degrees. Drop a piece of butter in the bottom of 10 muffin tins. Divide apple among tins and sprinkle with pecans, brown sugar and cinnamon. Top each with a biscuit.
- Bake until golden brown, 8-12 minutes. Remove from oven, cover with a baking sheet and flip the tin over. Tap the bottom to release the buns.
- Combine powdered sugar with enough water to make a thick glaze. Drizzle glaze on still-warm sticky buns. Serve warm.