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Saturday, September 29th, 2007...6:05 pm

Sticky is good
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If you happen to see buns all over the place today, do not panic, you are not losing your mind, it´s just that
the Daring Bakers are at it again, and with some 50 new members, this is looking like world domination
at this point.

I was in charge of hosting this month, and while I loved picking the challenge, it´s definitely hard to come
up with something I thought everyone would enjoy, and at the same time something I hadn´t done before
and wanted to try for a while. I didn´t want to choose something difficult just for the sake of it, I just
wanted this month to be fun and relaxing.

The answer: cinnamon and sticky buns, using a recipe by Peter Reinhart from The Bread Baker´s
Apprentice. I know many people have serious issues with yeast, so I wanted to help encourage them to get
over it already, and I had never tried cinnamon or sticky buns before so that situation needed to be
remedied ASAP.

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Now, on to the recipe, I loved it. The dough is a breeze, with or without a stand mixer (and without would
be the case with me, it´s the perfect excuse for an upper-body workout before the bun-munching that will
most certainly come next). It´s incredibly silky but isn´t loaded with butter (though the sticky bun version
does have tons of extra butter in the glaze).

I had given everyone the chance of changing the spices and the nuts/dried fruits however they wanted, so
the first batch I made was half cinnamon buns, half sticky buns and for the sticky buns I used chai spices
instead of just cinnamon for the sugar filling. The spices would be: cardamom, cloves, cinnamon, ginger
and allspice.

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For my brother´s birthday, I made a second batch, and went local and used dulce de leche and coconut for
the filling of the regular buns, and a touch of salted butter in the sticky buns glaze. Of course, this being
Argentina, the dulce de leche buns were the ones that disappeared in a matter of minutes, but the sticky
buns were also remarkable, and the regular buns could easily have been classified as sticky because damn
did that dulce de leche drip or what! I took some pictures of my friends enjoying the dulce de leche buns,
but they are all quite blurry, so I could only salvage this one, that while blurry, it´s still hilarious (it´s my
brother Nicolás and my friend Pablo, please notice the pinkie finger sticking up as the fine lady Pablo is).

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But, back to the recipe, this is actually a Daring Baker recipe that can be made often, and the dough can be
retarded in the fridge or frozen so it´s quite convenient too. And you can really go crazy with the filling as
the dough is very versatile, i´m thinking chocolate chips with cinnamon sugar would be great, or
precooked apples with cinnamon and cardamom… you get the idea.

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Sticky is good « Pip in the city

From what I´ve seen and heard, the rest of the girls (and boys) made some remarkable buns, so please
check them out here.

Full recipe after the jump.

Cinnamon and Sticky Buns

(from Peter Reinhart’s The Bread Baker’s Apprentice)

Days to Make: One (1)

Active/Resting/Baking Time: 15 minutes to mix, 3 1/2 hours fermentation/shaping/proofing, 20 - 40
minutes to bake
Recipe Quantity: Eight(1) - twelve (12) large rolls or twelve (12) - sixteen (16) small rolls

Making the Dough


6 1/2 tablespoons (3.25 ounces) granulated sugar

1 teaspoon salt
5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter or margarine
1 large egg, slightly beaten
1 teaspoon lemon extract OR 1 teaspoon grated zest of 1 lemon
3 1/2 cups (16 ounces) unbleached bread or all-purpose flour
2 teaspoons instant yeast*
1 1/8 to 1 1/4 cups whole milk or buttermilk, at room temperature OR 3 tablespoons powdered milk
(DMS) and 1 cup water
1/2 cup cinnamon sugar (6 1/2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon,
or any other spices you want to use, cardamom, ginger, allspice, etc.)
White fondant glaze for cinnamon buns or caramel glaze for sticky buns (at the end of the recipe.)
Walnuts, pecans, or other nuts (for sticky buns.)
Raisins or other dried fruit, such as dried cranberries or dried cherries (for sticky buns, optional.)

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*Instant yeast contains about 25% more living cells per spoonful than active dry yeast, regardless of the
brand. Instant yeast is also called rapid-rise or fast-rising.

Step 1 - Making the Dough: Cream together the sugar, salt, and shortening or butter on medium-high
speed in an electric mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it
by hand).

Note: if you are using powdered milk, cream the milk with the sugar, and add the water with the flour and

Whip in the egg and lemon extract/zest until smooth. Then add the flour, yeast, and milk. Mix on low
speed (or stir by hand) until the dough forms a ball. Switch to the dough hook and increase the speed to
medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough
is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to
achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it
with oil. Cover the bowl with plastic wrap.

Step 2 - Fermentation: Ferment at room temperature for approximately 2 hours, or until the dough
doubles in size.

Step 3 - Form the Buns: Mist the counter with spray oil and transfer the dough to the counter.

To shape the buns: (A) Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it
from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long
for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don´t roll out the dough too thin, or
the finished buns will be tough and chewy rather than soft and plump. (B)Sprinkle the cinnamon sugar
over the surface of the dough and (C) roll the dough up into a cigar-shaped log, creating a cinnamon-sugar
spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches
thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.)

Step 4 - Prepare the Buns for Proofing:

For cinnamon buns: line 1 or more sheet pans with baking parchment. Place the buns
approximately 1/2 inch apart so that they aren´t touching but are close to one another.

For sticky buns: coat the bottom of 1 or more baking dishes or baking pans with sides at least 1 1/2
inches high with a 1/4 inch layer of the caramel glaze. Sprinkle on the nuts and raisins (if you are
using raisins or dried fruit.) You do not need a lot of nuts and raisins, only a sprinkling. Lay the
pieces of dough on top of the caramel glaze, spacing them about 1/2 inch apart. Mist the dough with
spray oil and cover loosely with plastic wrap or a food-grade plastic bag.

Step 5 - Proof the Buns: Proof at room temperature for 75 to 90 minutes, or until the pieces have grown
into one another and have nearly doubled in size. You may also retard the shaped buns in the refrigerator
for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to

Step 6 - Bake the Buns:

Preheat the oven to 350°F (175°C) with the oven rack in the middle shelf for cinnamon buns but on
the lowest shelf for sticky buns.

Bake the cinnamon buns for 20 to 30 minutes or the sticky buns 30 to 40 minutes, or until golden
brown. If you are baking sticky buns, remember that they are really upside down (regular cinnamon
buns are baked right side up), so the heat has to penetrate through the pan and into the glaze to
caramelize it. The tops will become the bottoms, so they may appear dark and done, but the real key
is whether the underside is fully baked. It takes practice to know just when to pull the buns out of

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Sticky is good « Pip in the city

the oven.

Step 8 - Cool the buns:

For cinnamon buns, cool the buns in the pan for about 10 minutes and then streak white fondant
glaze across the tops, while the buns are warm but not too hot. Remove the buns from the pans and
place them on a cooling rack. Wait for at least 20 minutes before serving.

For the sticky buns, cool the buns in the pan for 5 to 10 minutes and then remove them by flipping
them over into another pan. Carefully scoop any run-off glaze back over the buns with a spatula.
Wait at least 20 minutes before serving.

Toppings for the Buns:

White fondant glaze for cinnamon buns

Cinnamon buns are usually topped with a thick white glaze called fondant. There are many ways to make
fondant glaze, but here is a delicious and simple version, enlivened by the addition of citrus flavor, either
lemon or orange. You can also substitute vanilla extract or rum extract, or simply make the glaze without
any flavorings.

Sift 4 cups of powdered sugar into a bowl. Add 1 teaspoon of lemon or orange extract and 6 tablespoons
to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as
much as is needed to make a thick, smooth paste.

When the buns have cooled but are still warm, streak the glaze over them by dipping the tines of a fork or
a whisk into the glaze and waving the fork or whisk over the tops. Or, form the streaks by dipping your
fingers in the glaze and letting it drip off as you wave them over the tops of the buns. (Remember to wear
latex gloves.)

Caramel glaze for sticky buns

Caramel glaze is essentially some combination of sugar and fat, cooked until it caramelizes. The trick is
catching it just when the sugar melts and lightly caramelizes to a golden amber. Then it will cool to a
soft, creamy caramel. If you wait too long and the glaze turns dark brown, it will cool to a hard,
crack-your-teeth consistency. Most sticky bun glazes contain other ingredients to influence flavor and
texture, such as corn syrup to keep the sugar from crystallizing and flavor extracts or oils, such as vanilla
or lemon. This version makes the best sticky bun glaze of any I´ve tried. It was developed by my wife,
Susan, for Brother Juniper´s Cafe in Forestville, California.
NOTE: you can substitute the corn syrup for any neutral flavor syrup, like cane syrup or gold syrup.

1. In the bowl of an electric mixer, combine 1/2 cup granulated sugar, 1/2 cup firmly packed brown sugar,
1/2 teaspoon salt, and 1/2 pound unsalted butter, at room temperature.

2. Cream together for 2 minutes on high speed with the paddle attachment. Add 1/2 cup corn syrup and 1
teaspoon lemon, orange or vanilla extract. Continue to cream for about 5 minutes, or until light and fluffy.

3. Use as much of this as you need to cover the bottom of the pan with a 1/4-inch layer. Refrigerate and
save any excess for future use; it will keep for months in a sealed container.


Filed under Daring bakers, bread, food, sweet

Tags: Daring bakers, food

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Sticky is good « Pip in the city

September 29th, 2007 at 7:11 pm

Thanks for hosting this month! I loved the buns (I tried the sticky bun variant) and so far this is the
only DB challenge I’ll bake more times

September 29th, 2007 at 8:37 pm

Marce, thanks for a great challenge! I really enjoy making those.

September 29th, 2007 at 9:47 pm

What better way to march toward world domination than with platters of cinnamon & sticky
buns?!? Thanks for hosting and for choosing such a fun recipe!

September 29th, 2007 at 9:54 pm

When you emailed me with pics of your buns this is the type I assumed they’d be. You took
advantage of me!

lol I know I have sweet buns, it’s nice to know you have some too… I could go on…

Oh, and I believe I told you before you told me what you’d decided on, that you’d have condensed
milk/dulce de leche in the recipe somewhere… I knoew you wouldn’t be able to resist!

September 29th, 2007 at 10:50 pm

Marce, they look terrific. Thanks for choosing such a great challenge. I really enjoyed it. I’ve been
wanting to make sticky buns for ages, but have never found a suitable recipe. You have lots of great
ideas for fillings and spices. I think I will be trying some of them in the future.

September 29th, 2007 at 11:40 pm

Wow, Marce…they look soooo yummy, and you did a super job as hostess, choosing these lovely
cinnamon rolls and sticky buns…I am all set to make my very first post as a Daring Baker…thanks
so much for the wonderful recipe this month. That photo of your bro and his buddy with the rolls is
so funny! It looks like your creations were enjoyed by all!

September 29th, 2007 at 11:59 pm

Fantastic Fun! Thank you so very much Marce. This was excellent on every sticky little finger that
it meet up with.
Certainly looks like your brother and friend were enjoying!


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September 30th, 2007 at 12:02 am

Thanks for a great challenge- sounds like it was a success for the whole group! And I agree that
sticky sure is good!

September 30th, 2007 at 12:16 am

Thanks for the tasty challenge Marce! It was wicked good fun. All your rolls and buns look tasty as
hell too!

September 30th, 2007 at 2:35 am

Oh Yeah! Great recipe, great results and great host!

Made often is an understatement and everybody at my house loves you for it!
Dulce de leche…hmmmhmmm!

September 30th, 2007 at 3:42 am

Hi Marce,
Your sticky buns look fantastic. I love the idea of the coconut variation. Thanks for choosing such a
fun challenge - it was great.

September 30th, 2007 at 4:21 am

Great challenge Marce, and your buns both look great!

September 30th, 2007 at 6:01 am

Thank you Marce! I loved this challenge. I’m always a bit scared of yeast stuff so to find a sweet
dough recipe that I found a total doddle is great!
I have some dulce de leche and as I didn’t try the sticky buns may just give that a go - very soon.
Thanks again!

September 30th, 2007 at 6:01 am

Marce, thank you so much for picking such a great recipe. Definitely a new favourite in my house.

Now I can’t wait to try my hand at the sticky buns too.


September 30th, 2007 at 6:03 am

Thanks for a great challenge. It is the first one in a while where I truly loved the finished product
and no swearing was involved!

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Your buns look hot

September 30th, 2007 at 6:06 am

Thanks for encouraging me to get over the yeast hump. I really liked this challenge!

Hilda (SB)
September 30th, 2007 at 6:39 am

Marce, thank you for picking a great recipe! (especially for those of us that are yeast-fearing). Your
buns look lovely (no pun intended) and dulce de leche sounds fabulous, as do the other concoctions
you thought up. I will definitely try chai spices next time.

September 30th, 2007 at 9:54 am

World domination is so true. Marce you were a gracious hostess and I loved your challenge. These
look so good!

September 30th, 2007 at 10:01 am

Thanks for the wonderful challenge Marce, it actually encourage me to make more yeasted goods. I
have some sour dough starter fermenting right now. Your buns look gorgeous!

September 30th, 2007 at 10:04 am

EXCELLENT challenge, my love!

But I have to agree with Mark, I was a bit taken aback when you sent the photos of your buns as I,
too, was expecting the flour and yeast kind.

I had so much fun with this and can’t wait to make new renditions of it in the future!

You’re awesome.


Butta Buns
September 30th, 2007 at 11:00 am

I’m taking notes in my menu planner to make these with dulce de leche. I could eat these year

PS What is that insanely delicious looking caramel concoction on your blog banner? Is it a caramel

September 30th, 2007 at 11:43 am

Thanks for setting a fun challenge, Marce, and one that was easy to share with others. Great buns.

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Sticky is good « Pip in the city

September 30th, 2007 at 11:51 am

Yup you’re quite the heroine in my house too. Thanks for a fab challenge. Sticky buns are here to
stay! I like your al fresco bun best!

September 30th, 2007 at 11:59 am

This was an awesome recipe! I’m so glad your recipe was my first challenge The buns turned out
so soft and with that sticky bun glaze…I was in heaven!

September 30th, 2007 at 12:22 pm

Thank you so much for hosting! Chai spices sound absolutely brilliant - smart idea!

September 30th, 2007 at 12:38 pm

I really enjoyed the challenge…thanks for choosing a great recipe…btw, your’s look gorgeous.

Sheltie Girl
September 30th, 2007 at 12:39 pm

Marce - Thank you for a wonderful first challenge for my introduction into the Daring Baker’s. I
thoroughly enjoyed making the cinnamon rolls.

Sheltie Girl @ Gluten A Go Go

September 30th, 2007 at 1:04 pm

A big thank you from me as well for choosing a recipe from Peter Reinhart! I really love this book,
so it was a perfect theme for my first challenge.

September 30th, 2007 at 1:12 pm

Yum! Dulce de leche! I’m so impressed–and hungry!

September 30th, 2007 at 1:59 pm

Wonderful choice of recipe, Marce - thanks so much! I love your choice of spices!

September 30th, 2007 at 2:22 pm

Marce, Wow! Those look fantastic. I loved your sticky bun baking tin too. Thanks for a wonderful
challenge this month! I had a blast!!!

The Sour Dough » Blog Archive » Daring Bakers Go GaGa over Buns
September 30th, 2007 at 2:40 pm

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Sticky is good « Pip in the city

[…] The recipe we all used was quite easy to put together and didn’t require any unusual skill for
anyone who has worked with yeast before. One of the things that came out during the challenge was
how many people have a fear of yeast. I won’t go into details here but will address yeast fear in an
upcoming “Ask Breadchick” post. Let’s just say, today’s yeast isn’t your grandmother’s yeast and if
you are using your grandmother’s yeast…um throw it out. It is dead, dead, dead…unless you are
using her sourdough starter in which case email me because I want some of your starter! But, I
digress and I can see you drumming your fingers because by golly you want to hear about rolls and
not my pedantic meanderings about yeast, grandmothers, and you do have over 90 other Daring
Baker posts to read… […]

JennDZ - The Leftover Queen

September 30th, 2007 at 2:52 pm

Marce! Those look so nice. Obvioulsy I love the Chai Spice idea, but Dulce de Leche and Coconut?
Now that is pure genius!

September 30th, 2007 at 3:09 pm


I sure did lose my mind! That’s because these buns were so unbelievably amazing! I have
Reinhart’s book and I’d never tried this recipe so I thank you for pointing us to it.

You’ve been a great Daring Baker host!

September 30th, 2007 at 3:27 pm

Marce, Thanks so much for the great recipe. I hadn’t made either the buns or rolls before, but
they’re a favorite, so this will be a good recipe to work with. I love the photo of the guys. Hilarious!
Hmmm…a few others made the Chai spice combo. It sounds delicious. But the coconut? Whoa.

September 30th, 2007 at 4:37 pm

They look very nice!

September 30th, 2007 at 5:48 pm

Looks Great!! Great choice for my first challenge!!

September 30th, 2007 at 6:15 pm

Thanks so much for hosting! These were so fun to make. The insides of your cinnamon buns look
perfect. I think I needed more filling in mine!

baking soda
September 30th, 2007 at 6:42 pm

Thanks for this challenge Marce, I really enjoyed it. Hmm. coconut sounds good (ok add that to

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Sticky is good « Pip in the city

pistacchio, walnut, cranberry)

September 30th, 2007 at 7:10 pm

Hi Marce,
Thanks for hosting and choosing such a great recipe. Your buns are awesome too

September 30th, 2007 at 8:19 pm

Thanks for this month’s challenge! I enjoyed it.

September 30th, 2007 at 9:08 pm

Marce, Thank you! Thank you! Thank you! Thank you! I loved this challenge.

September 30th, 2007 at 9:15 pm

Great challenge Marce! This is a fun recipe because there are so many ways we can alter it and
make it our own. I imagine now that the challenge is over, you’ll see a bunch of variations on sticky
buns and cinnamon rolls. Yours look great as always.

The Cooking Adventures of Chef Paz » Daring Bakers Challenge #10: Cinnamon and Sticky Buns
September 30th, 2007 at 9:18 pm

[…] month, Marce of Pip in the City chose the baking theme. So now, you’re tackling your first
Daring Bakers Challenge […]

September 30th, 2007 at 10:04 pm

Marce, your buns looks marvelous! Thanks for hosting the challenge.

September 30th, 2007 at 10:32 pm

The dulce de leche buns look soooo good! Thanks for picking such a great and fun recipe

October 1st, 2007 at 12:19 am

Your buns look great and I must say a big thanks for hosting this month. The challenge was a lot of
fun and I’m proud that I can now make buns as good as the ones you get in the stores! My kids
loved them too!!

October 1st, 2007 at 12:41 am

Great choice for a challenge. Thanks so much, it was delicious.

World domination it is. Rock on!

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October 1st, 2007 at 7:28 am

Thank you for hosting such a great Db challenge. It can’t be easy. Your buns look delicious.

October 1st, 2007 at 9:52 am


Thanks for hosting this month’s challenge — I loved this recipe and had so much fun making the
buns. And dulce de leche buns? They sound heavenly!

October 1st, 2007 at 3:23 pm

You chose the perfect recipe!! Thanks for hosting this challenge. Ummm, please send some of
those dulce de leche buns my way - I would love to try them!!

The Cooking Ninja

October 1st, 2007 at 5:46 pm

Those looks so good.

Clintonville Big Momma

October 1st, 2007 at 6:39 pm

Thanks for the great recipe. I’m going to make another batch tonight…your look so much better
than mine, I’m inspired!

Big Momma

enthusiasm : archive : » links for 2007-10-01

October 1st, 2007 at 8:27 pm

[…] Sticky is good « Pip in the city Sticky bun, cinnamon bun recipe. The picture had me sold.
(tags: recipes, food, sweets, cinnamon, sticky buns, baking) […]

October 2nd, 2007 at 9:40 pm

Marce you picked such a fantastic challenge I can’t thank or hug you enough! xoxo The dulce de
leche buns sound delish! I am totally making those.

October 3rd, 2007 at 12:08 am

Hi Marce! Thank you for this wonderful challenge. I’ve always loved cinnamon buns… this recipe
is a sure keeper

October 3rd, 2007 at 1:14 am

Thank you for your recipe! I loved it, heck, everyone loved it! J’adore!

October 3rd, 2007 at 4:59 pm

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Sticky is good « Pip in the city

Ooh, dulce de leche. I’ll definitely have to try that version. Thanks for picking such a delicious

October 4th, 2007 at 3:23 am

The dulce de leche version sounds awesome, too!

And the photo of the sticky bun on a plate in the woods? That’s a place in my version of Heaven.

October 4th, 2007 at 8:24 pm

Oh my god Marce, these look amazing!!! Wow. I am one of those “fearful of yeast” people but I
know I need to get over it.

I think I need to eat these now : ). Which means I need to have made them… yesterday…

October 4th, 2007 at 8:26 pm

P.S. Love the new format here at wordpress. I have been busy lately and not keeping up with food
blogs like I should - it’s going to take me a bit to read through your recent posts but I’m looking
forward to it!

October 5th, 2007 at 12:42 am

Great recipe choice for the challenge Marce. Sorry I couldn’t participate, but all the buns look tasty.

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