Monkey Bread

April 13, 2014 Leave a Comment
Monkey Bread

Monkey Bread

 

Is it called Monkey Bread because it is more fun than a barrel of monkeys?  Or because it is picked apart the way monkeys pick at things?  Or because it looks like monkey brains?   Whatever the reason is…one thing for sure, it’s delicious!!  Make your own, and you’ll agree!!

Lauren Chattman

 

Monkey Bread Recipe

Monkey Bread

For the Topping:   ½ cup (1 stick) unsalted butter, melted and cooled

¾ cup light brown sugar

1 tsp. pure vanilla

¼ tsp. salt

For the Cake:   ½ cup granulated sugar

1 tsp. cinnamon

9 Tbsp. unsalted butter, chilled

3 cups unbleached all-purpose flour

1 Tbsp. baking powder

¾ tsp. baking soda

¾ tsp. salt

1 cup plus 2 Tbsp. buttermilk (plus more if necessary)

½ cup chopped pecan

Preheat the oven to 350 F.  Grease a nonstick 12 cup Bundt pan and dust with flour.  Make the topping: whisk together the melted butter, light brown sugar, vanilla and salt.  Set aside.

Make the cake: Combine the granulated sugar and cinnamon in a zipper-locked bag.  Dice the butter into ¼ inch pieces.  Place the butter in a small bowl and set it in the freezer while you gather the rest of the cake ingredients.

Combine the flour, baking powder, baking soda and salt in a large mixing bowl.  Add the chilled butter pieces and, with an electric mixer, mix on low until the mixture resembles coarse meal.  Stir in the buttermilk until the mixture just comes together, adding a little extra if it seems too dry.

Use a small ice cream scoop or spoon to scoop up balls of dough and transfer them to the zipper-lock bag.  Shake the bag to coat the balls with cinnamon sugar.

Place the coated balls of dough in the prepared pan, sprinkling pecans over them as you go.  Pour the melted butter mixture over the cake.  Bake until the cake is firm and well risen and the caramel is melted, 35 to 40 minutes.  Let the cake cool 10 minutes.  Invert onto a serving platter and serve immediately.        8-10 servings

 

(Recipe for Monkey Bread was in Newsday, Thursday, March 27, 2014)

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Gluten-Free Banana Bread

March 30, 2014 Leave a Comment

 

Gluten-Free Banana Bread

Gluten-Free Banana Bread

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

A lot of gluten-free baked goods are dry and crumbly, but thus one tastes like the real thing.  I hope you try it!  This recipe is Diabetic Friendly!

        Gladys Amoid                                                                   Pittsburgh, Pennsylvania

 

Gluten-Free Banana Bread Recipe

Gluten-Free Banana Bread

2 cups gluten-free flour

1 tsp. baking soda

¼ tsp. salt

4 eggs

2 cups mashed ripe bananas (4-5 medium)

1 cup sugar

½ cup unsweetened applesauce

1/3 cup canola oil

1 tsp. vanilla

½ cup chopped walnuts

In a large bowl, combine the flour, baking soda and salt.  In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla.  Stir into dry ingredients just until moistened.

Transfer to two 8 x 4 inch loaf pans coated with cooking spray.  Sprinkle with walnuts.  Bake at 350 F.  for 45-55 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

 

(Recipe for Gluten-Free Banana Bread was on www.tasteofhome.com, 2014)

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Chocolate-Filled Crescents

February 26, 2014 Leave a Comment
Chocolate-Filled Crescents

Chocolate-Filled Crescents

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

“I always get compliments on these rich, flaky rolls drizzled with chocolate…and requests for the recipe.  These are great for brunch, dessert or a mid-day coffee treat!

         Carole Formholtz                                                                             Deltona, Florida

 

Chocolate-Filled Crescents Recipe

Chocolate-Filled Crescents

3 Tbsp. butter, softened

1 cup confectioners’ sugar

1 Tbsp. whole milk

1 tsp. vanilla

¼ cup baking cocoa

3 Tbsp. finely chopped pecans or walnuts

2 tubs (8 oz. each) refrigerated crescent rolls

Chocolate Glaze:   1 cup confectioners’ sugar

2 Tbsp. baking cocoa

2 Tbsp. plus 1 tsp. water

2 Tbsp. butter, melted

½ tsp. vanilla

In a small bowl, cream butter and confectioners’ sugar until light and fluffy.  Beat in milk and vanilla.  Gradually add cocoa and mix well.  Stir in pecans or walnuts.

Unroll crescent dough and separate into triangles.  Spread about 2 rounded teaspoons of filling over each triangle to within ¼ inch of edges.  Roll up each from the wide end.  Place point side down 2 inch apart on ungreased baking sheets.  Curve ends to form crescent shapes.

Bake at 375 F. for 12-15 minutes or until golden brown.  Remove to wire racks; cool slightly.  In a small bowl, whisk glaze ingredients until smooth; drizzle over crescents.        16 servings

 

(Recipe for Chocolate-Filled Crescents was on www.tasteofhome.com, 2013)

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Italian Garlic Parmesan Breadsticks

January 13, 2014 Leave a Comment
Italian Garlic Parmesan Breadsticks

Italian Garlic Parmesan Breadsticks

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I found this recipe in a farm newspaper many years ago.  It is one of my family’s favorite appetizers especially before Italian dishes.

         Loretta Fisher                                                                    Abbottstown, Pennsylvania

 

Italian Garlic Parmesan Breadsticks Recipe

 

Italian Garlic Parmesan Breadsticks

3 tsp. active dry yeast

1 ½ cups warm water (110 F. to 115 F.)

4 Tbsp. canola oil, divided

1 Tbsp. sugar

¼ tsp. salt

4 cups flour

½ cup butter, melted

3 Tbsp. grated Parmesan cheese

2 Tbsp. dried parsley flakes

1 ½ tsp. garlic powder

 

In a large bowl, dissolve yeast in warm water.  Add 1 tablespoon oil, sugar, salt, and 3 cups flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky).  Cover and let rest for 10 minutes.

On a lightly floured surface, roll dough into a 15 inch square.  Cut in half lengthwise; cut each half widthwise into 1 inch strips.

In a shallow bowl, combine the butter, cheese, parsley, garlic powder and remaining oil.  Dip each strip into butter mixture, then twist two to three times.

Place 1 inch apart on greased baking sheets.  Bake at 350 F. for 18-21 minutes or until golden brown.  Serve warm.                  2 ½ dozen

 

(Recipe for Italian Garlic Parmesan Breadsticks was on www.tasteofhome.com, 2013)

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Pumpkin Bread Pudding with Gingered Creme Anglaise

January 3, 2014 Leave a Comment

 

Gingered Creme Anglaise

Gingered Creme Anglaise

A new twist on a classic Fall flavor.  To make the Pumpkin Bread Pudding, the only thing you would have to buy would be the heavy cream, everything else you already have.

 

Pumpkin Bread Pudding Recipe

Pumpkin Bread Pudding

4 cups white bread, cut into cubes

4 eggs

3 egg yolks

1 ½ cups milk

1 ½ cups heavy cream

¾ cup canned pumpkin puree

1 cup sugar

¼ tsp. salt

1 Tbsp. rum or brandy

¼ tsp. nutmeg

1 tsp. cinnamon

¼ tsp.  ground cloves

2 Tbsp. butter, cold and cut into pieces

Preheat oven to 350 F.  Grease a 13 x 9 inch baking pan.  Put dry bread cubes on cookie sheet in oven 10 to 15 minutes.  Place bread cubes in pan.

In large mixing bowl, whisk together all pudding ingredients except butter.  Pour mixture over bread cubes.  Let sit 10 minutes until bread is fully soaked.  Dab butter over top.

Bake 40 to 50 minutes.  Pudding should be set in center, but not dry.

 

(Recipe for Pumpkin Bread Pudding was in Newsday, USA Weekend, 2013)

 

 

Gingered Creme Anglaise

Gingered Creme Anglaise

 

Gingered Crème Anglaise

Gingered Crème Anglaise

1 cup milk

1 cup heavy cream

2 tsp. ground ginger

1 tsp. vanilla

5 tsp. egg yolks

½ cup sugar

 

In a medium, heavy saucepan over medium heat, heat milk, cream, ginger and vanilla until mixture is hot and begins to boil slightly, stirring occasionally.  Remove from heat.

While mixture is heating, in a medium bowl, whisk together egg yolks and sugar until smooth.  Slowly pour 1/3 cup of hot milk mixture into egg yolks, whisking constantly.  This is to temper the mixture so that the eggs do not cook when combining two temperatures.  Gradually add egg yolk mixture back to remaining milk mixture in pot, whisking constantly.  Returning pot to the stove, and continue to cook, stirring constantly, until the mixture coats the back of a spoon.  Do not boil, or sauce will CURDLE (see Quick Tip).  Set aside, uncovered.  Pour over warm pudding, and serve.

Quick Tip:

No stale bread?  Dry bread cubes on a cookie sheet in 350 F. oven for 10 to 15 minutes.

When baking, pudding edges will puff up higher on the sides, but will deflate once it’s removed from the oven.

If sauce curdles, remove from stove and whirl in a blender.  As hot liquids tend to splash, be careful, the sauce DOSE NOT SPLASH OUT OF THE BLENDER WHILE BLENDING.

To store, cover and chill separately in airtight containers for up to 3 days.  Reheat just before serving.

(Recipe for Gingered Crème Anglaise was in Newsday, USA Weekend, 2013)

 

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Nut Roll

December 27, 2013 Leave a Comment
Nut Rolls

Nut Rolls

This recipe is from my Mother-In-Law, Marie Shea.  Mom loved to bake for friends and family.  The Nut Rolls were a staple…she baked it so often.  Everything that she made was from scratch, and most of the time she didn’t even look at a recipe.  Don’t get me wrong…she always had the recipe there in case if she needed it.

Nut Roll Recipe

Nut Rolls

STEP 1:   1 pkg. dry yeast

1 tsp. sugar

1 tsp. flour

STEP 2:   1 stick margarine

4 cups flour

3 Tbsp. sugar

1 ½ tsp. salt

STEP 3:   1 small can Evaporated Milk

3 egg yolks

1 egg white

STEP 4:   1 stick margarine

1 small can evaporated milk

1 cup sugar

STEP 5:   1 Lb. walnuts

Melted margarine

Place all ingredients in STEP 1 into ½ cup of luke warm water; heat the water to 115 F.  Stir to mix and set aside until it FOAMS UP.

STEP 2 – Cut 1 stick of margarine into the flour, sugar and salt.

STEP 3 – Pour the evaporated milk into a 1 CUP measuring cup; fill with water until it equals one full cup.  Then beat the yolks until foamy.  Pour the milk into the yolks and beat.  Add yeast mixture; beat up a little then add to the flour.  Knead until no longer sticky; add more flour if needed.  Place dough into a buttered bowl and place in fridge overnight.  **DOUGH WILL NOT DOUBLE IN SIZE, BUT WILL INCREASE A LITTLE**

STEP 4 –  Now make the nut filling.  Bring to a boil; the margarine, milk and sugar.  Take off the heat and cool.

STEP 5 – Chop 1 Lb. walnuts in blender.  By the time the walnuts are chopped, the margarine mixture should be cooled.

STEP 6 – Add walnuts to margarine mixture then add 1 egg white, beat up until foamy, then place in fridge for about 2 hours.

SPRAY PAM ON COOKIE SHEETS

***   CUT DOUGH INTO 2 OZ. OR 4 OZ. PIECES, ROLL OUT DOUGH, FILL WITH WALNUT MIXTURE   ***

***   BRUSH WITH MELTED MARGARINE   ***

BAKE 325 F. 20 MINUTES – BOTTOM RACK

15 – 20 MINUTES TOP RACK

 

(Recipe for Nut Rolls is from Marie Shea)

 

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Pumpkin Cranberry Nut Bread

November 22, 2013 Leave a Comment
Pumpkin Cranberry Nut Bread

Pumpkin Cranberry Nut Bread

 

Delicious, seasonal and easy, this bread makes for a great teacher’s gift.

                                                Julie Lincoln                                                                      

 

Pumpkin Cranberry Nut Bread Recipe

Pumpkin Cranberry Nut Bread

3 ½ cups flour

2 tsp. CINNAMON *

1 tsp. salt

1 tsp. baking soda

½ tsp. baking powder

2 tsp. grated orange peel (or 2/3 tsp. MINCED ORANGE PEEL *)

¾ cup butter or margarine, 1 ½ sticks, softened

1 cup sugar

1 cup brown sugar

3 eggs

½ tsp. PURE VANILLA EXTRACT *

1 (15 oz.) can pure pumpkin puree

1 cup fresh, chopped cranberries

1 cup chopped walnut or pecans

(* Penzeys Spices)

Preheat oven to 350 F.  Combine the dry ingredients and set aside.  In a mixing bowl, cream together the butter/margarine and sugars.  Add the eggs, one at a time, mixing after each one.  Add the VANILLA, pumpkin and dry mixture approximately ½ cup at a time, alternating between the pumpkin and dry mixture until all is combined.  Stir in the cranberries and nuts.

Divide the batter between two 8×4 ½ inch greased and floured loaf pans (we prefer glass) and bake at 350 F. for 55-65 minutes.

(Recipe for Pumpkin Cranberry Nut Bread was in the Penzeys Spice Catalog)

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Mini Maple Cinnamon Rolls

October 25, 2013 Leave a Comment
Mini Maple Cinnamon Rolls

Mini Maple Cinnamon Rolls

 

Mini Maple Cinnamon Rolls

Maple syrup sweetens these lovely cinnamon buns. I make the dough in my bread machine before popping the rolls in the oven. My husband prefers them warm.

             Juanita Carlsen                                                        North Bend, Oregon

24 ServingsPrep: 20 min. + rising Bake: 20 min

 

Ingredients

  • 2/3 cup milk
  • 1/3 cup maple syrup
  • 1/3 cup butter, softened
  • 1 egg
  • 3/4 teaspoon salt
  • 3 cups bread flour
  • 1 package (1/4 ounce) active dry yeast
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 2 tablespoons bread flour
  • 4 teaspoons ground Tone’s® Ground Cinnamon
  • 6 tablespoons cold butter
  • MAPLE ICING:
  • 1 cup confectioners’ sugar
  • 3 tablespoons butter, melted
  • 3 tablespoons maple syrup
  • 1 to 2 teaspoons milk

Directions

  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).
  • When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12-in. x 7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle.  Roll up jelly-roll style, starting from a long side; pinch seam to seal.
  • Cut each roll into 12 slices. Place cut side down in one greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners’ sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls. Yield: 2 dozen.

Recipe for Mini Maple Cinnamon Rolls was in Taste of Home, 2013

 

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Tropical Paradise Scones

April 20, 2013 Leave a Comment
Tropical Paradise Scones

Tropical Paradise Scones

“After I tried my first scone recipe, I was hooked!” says Gillian.  “Now, I make two kinds of scones every Saturday morning and give them to people I bump into.”  This recipe has macadamia nuts with tropical coconut, lime and mango.

Gillian Ice                                                                                                      Albany, Ohio

Tropical Paradise Scones Recipe

Tropical Paradise Scones

2 ½ cups flour

½ cup packed light brown sugar

1 Tbsp. baking powder

1 tsp. ground ginger

½ cup butter, chilled, cut up

¾ cup chopped mango

¾ cup dry-roasted macadamia nuts, chopped

2 Tbsp. grated lime peel

¾ cup plus 1 Tbsp. coconut milk

2 Tbsp. raw sugar*

 

Heat oven to 400 F.  Whisk flour, brown sugar, baking powder and ginger in large bowl.  With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-size pieces.  Stir in mango, macadamia nuts and lime peel.  With fork, stir in ¾ cup of coconut milk until combined.

On lightly floured surface, divide dough in half.  Shape into 2 (6 inch) rounds, 1 inch thick; place on parchment paper-lined baking sheet.  With large knife, cut each round into 6 wedges; separate slightly.  Brush tops with remaining 1 tablespoon coconut milk; generously sprinkle with raw sugar.

Bake 18 to 20 minutes until lightly browned and toothpick inserted in center comes out clean.  Cool on wire rack 10 minutes to serve warm, or cool completely.

TIP:  Also known as turbinado or Demerara sugar, its large pale brown crystals have a mild molasses flavor.  If unavailable, substitute granulated sugar.

(Recipe for Tropical Paradise Scones was in Cooking Club magazine, Spring 2013)

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Irish Soda Bread

March 7, 2013 Leave a Comment
Irish Soda Bread

Irish Soda Bread

My husband, Mike, brought home a recipe from work for Irish Soda Bread about 8 years ago.  It’s so goooood that I make it every year.

Irish Soda Bread Recipe

Irish Soda Bread

4 cups flour

½ cup sugar

1 tsp. baking powder

1 tsp. salt

1 stick butter or margarine, softened

1 cup raisins

2 eggs

1 tsp. baking soda

1 1/3 cup buttermilk

Heat oven to 350 F.  Grease casserole dish/pan.

Combine the flour, sugar, baking powder and salt; mix together.

Add butter and raisins; mix well.

In another dish beat one egg, then add baking soda and buttermilk.

Mix into dry ingredients until they are moistened and then shape dough into a ball and turn onto floured surface.

Shape and place in greased casserole dish/pan.

Cut a cross in center and beat remaining egg; brush across top.

Bake on 350 F. for 1 hour.

(Recipe for Irish Soda Bread was given to Mike from his work place)

 Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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