Sadly, I no longer own this book, I gave it away on my radio program as a fund drive premium one year, but as I recall, the recipes were mostly rather ordinary. It did have a large selection of Polish recipes, which I thought was nice. Liberace was hardly a purist when it came to food; according to his book "The Wonderful Private World of Liberace" he valued the convenience and reliability of products like cake mixes and instant mashed potatoes. My buddy Frank, of Frank's Vinyl Museum, very kindly sent me a postcard from the Liberace Museum in Las Vegas with this incredibly rich recipe, which was the hit of my "guilty pleasures" party.

Liberace Sticky Buns (18 Buns)

1 cup white raisins
3/4 cup light rum
1 1/2 cups brown sugar
1/2 pound (two sticks) unsalted butter
1/4 teaspoon each of ground nutmeg, allspice, cloves and ginger
1/2 teaspoon cinnamon
3 packages (18 buns) Pillsbury crescent dough
1 cup chopped pecans
1 cup whole pecans
Butter for greasing pans
1. Soak raisins in rum over a low flame. Set aside.
2. Preheat oven to 325 degrees.
3. In a saucepan, melt butter and stir in spices and brown sugar until mixture becomes bubbling syrup.
4. Unroll crescent dough, keeping each package in one flat piece.
5. Drizzle one quarter of the syrup over each individual piece of dough, reserving last one quarter for later.
6. Sprinkle one third of raisins and spread one third of chopped pecans on each of three sheets of dough.
7. Roll up each section of dough, jellyroll style, and cut into 1-inch pieces.
8. Grease two eight-muffin pans or three six-muffin pans with butter.
9. Put a scant teaspoon of reserved syrup and a few whole pecans in bottom of each muffin mold. Cover with individual jellyroll pieces, cut side up.
10. Bake in preheated oven for time recommended on Pillsbury packages.
11. While pans are still hot, invert them on a sheet of heavy aluminum foil, allowing buns to be released. Replace any syrup and pecans that cling to molds on individual buns.

"You should serve my sticky buns while they're still warm and have that fresh-from-the-oven taste. Believe me, there'll be none left over." -Liberace