Monkey Bread (A Pull-Apart Breakfast’y Cake)

Posted on

 

And,… under the cover is…  this…

 

 

Recipes for this are all over the Internet.   If you google “recipe monkey bread“, you are likely to come up with 1 MILLION 200 THOUSAND websites.  Is that a lot, or not?!?!?   


Below:  This morning, we had 23° (after a long period of abnormally warm temperatures, this is probably a more “normal” for March 26).  Here is the monkey bread having its photo taken outside in this morning’s bright morning sunshine…

I’m including this in my collection because of a ‘sweeeeeet memory’.  It’s because the first person who gave me the recipe was the late Shirley Schneider (Mrs. George) of Shawano.  She and her husband were the owners of the Schneider Monument Company in Shawano, but I met Shirley back in the mid 80’s.  Shirley went with me to Chicago for a meeting and we had such a good time.  She was a sweetheart (gem!) of a woman.   (Shirley actually gave me two different recipes for this, both good!  Of the two, this one is just a bit easier to remember…without looking at a card.)

 

Here,… have a chunk (clump?)…

I love using nuts when baking– in fact, I haven’t meet a nut I didn’t like (including humans, if they’re the nice/humorous kind!), but,… because some people have ‘nut allergies’,  so I don’t put a 1/2 cup of chopped nuts into the bottom of the greased Bundt pan UNLESS I know only our family will be having this.  

1. Grease or spray a bundt cake pan.  Set aside.

2.  Combine these ingredients in a plastic bag (or bowl).  Set aside.  This will be your ‘sugar coating’: 

1/2 cup white sugar
1 teaspoon ground cinnamon


(If you have some of this sugar/cinnamon mix left over when you’re all done, put it in a sort of shaking container and sprinkle on warm buttered toast……….. M-m-m-m-m-m-m….)


3.   Open 3 of the 7.5 oz. tubes of buttermilk biscuits (10 ct.); cut each biscuit into 4 pieces.  Put these cut pieces into the bag or bowl of ‘sugar coating’ and shake or stir until each piece is evenly coated.  Put the sugar-covered biscuit pieces into the prepared Bundt pan. (Some bakers say the ‘buttermilk’ kind don’t dry out as much.)

4.  In a medium saucepan, heat together 1 stick butter and 1 cup brown sugar (packed).  Heat this together over medium heat until mixture is well blended and starting to get ‘bubbly’.   Now, pour the prepared/hot TOPPING SAUCE mixture over the sugared biscuit pieces in the Bundt pan.

5.  Bake at 350-degrees for 35-40 minutes or until top is rich golden brown.   (To test for a ‘doneness clue’, I stuck a wooden skewer down into the ‘monkey clumps’ to see if I had any ‘raw residue’ on it.)   

6.  Let stand in pan for a minute or two. Invert onto plate.  Break little clumps off and enjoy while warm.

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *