The Jag News

FM9's Daily News - Tuesday, February 21, 2017

Feb 21

FM Wrestling Team

Congratulations to the Flower Mound Wrestling Team for advancing to State! These students placed at regionals and are headed to state: Bataa Douglas-2nd Place, Duke Carrillo-3rd Place, Kolton Alexander, Jake Carrillo, Daryl Rutherford - 4th Place. Please congratulate these students if you see them.

Varsity Jags Basketball Playoff Game Tonight

The Bi-District Playoff game is tonight at The Colony High School at 7:30pm. Come out and support the Jags tonight!
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Varsity Jags Playoff Shirts

The Varsity Boys Basketball Booster Club will be selling their PLAYOFF SHIRT on Tuesday, 2/21/17 at FM9 during lunch time in the cafeteria area.

Rosettes Spring Show

We all need a little inspiration! Please join the Flower Mound High School Rosettes for an evening of inspiration and dance. The Rosettes Spring Show, "Inspired By..." will present amazing dance performances that will leave you inspired and thrilled! The performances are February 23 to 25 at 7:30pm in the FMHS Auditorium. Tickets are on sale now at fmhsrosettes.com. Tickets will also be sold at the main campus during lunches all week February 21-24.
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Jag Sport Schedule

Soccer

  • 4:30-9pm - Jaguar Soccer vs. Southlake Carroll @ Southlake Dragon Stadium

  • 5:45-9pm - Lady Jags JV/Varsity Soccer vs. Southlake Carroll @ FMHS Jaguar Stadium


Basketball
  • 7:30pm Varsity Jaguars Bi-District Championship vs. McKinney @ The Colony High School

National Sticky Bun Day

National Sticky Bun Day

Sticky buns have been consumed since the Middle Ages, at which time cinnamon became more prominent, and Today is a day that pays homage to the classic sweets. Sticky buns also have a Germanic origin and were originally known as "Schnecken". They came to america in the eighteenth century and have been loved and appreciated ever since. Here’s an amazing stick bun guide that is sure to delight the senses and boggle the mind!

Courtesy of Cooksinfo.com


The dough is basically a white bread dough (in the British or North American sense of bread) kept plain and simple, to help you bear the richness of the topping (though some recipes will sweeten the dough a little.)


It is topped with nuts, and a glaze made from water and brown sugar; some recipes add corn syrup, but it is not strictly necessary.


Walnuts are traditional, though some like to use pecans instead.

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Philadelpha-Style Sticky Buns seem to add raisins, and a spice such as cinnamon, nutmeg or (gasp) cardamom, though in Philadelphia they just call these "cinnamon buns."


The foundation is a basic bread dough, though it can be enriched with egg and more fat than you might usually put in a bread. Some like to add some vanilla flavouring plus a bit more sugar.


To assemble the buns with the dough that you have made, you pour some of the glaze and sprinkle some of the nuts on the bottom of your cake pan. Pros add the touch of making sure that each bun (see a few lines further on) will end up with 1 whole nut in its centre.


The dough is then rolled out into a rectangle, and brushed on top with the leftover glaze. It is then rolled up like a jelly roll (rolling it in from the side of the rectangle, so that you end up with a longer piece of dough than you would if you rolled it up from the bottom.) The dough roll is then sliced into about 8 pieces (each of which will become one of the buns.) These are arranged flat on top of the glaze and nuts in the cake pan, and let rise. Then they are baked, and inverted out of the pan to serve.

Cooking Tips

As Sticky Buns are a favourite breakfast dish, the trick is how to get the dough risen and ready to go for baking by breakfast time. It is easier if you have a bread machine, which you can set the timer on. Some recipes have you start with frozen dough, cut the dough into rolls, set them in the topping and set out the pan on the counter overnight to raise so that it is totally ready to bake first thing in the morning. Others simply have you make them up the night before, cover with a towel (and or brush with a vegetable oil) and let rise slowly in the fridge overnight.


If the glaze comes out crystalized, it can mean that your baking temperature was too hot.