New Recipe - Sticky Biscuits

We like to make Monkey Bread every now and then around here.  It's not complicated, but it is time consuming.  When I saw this recipe for using refrigerator biscuits it reminded me of Monkey Bread.  I had to give it a try.  The only minor problem I had was I only had 1/4 cup of pancake syrup.  I had considered using some pure maple syrup from the fridge.  Maybe combining it with some Caro syrup, so the maple flavor wouldn't be so strong.  In the end I thought there was so much butter and brown sugar it would be OK only using the 1/4 of syrup I had.

 I was right it was just as sticky as anyone would want it.

I love the toasted flavor of the nuts.  Personally I don't think they should be optional.  I used only almonds today, but pecans would be really good too.

I took the liberty of changing the name of the recipe.  It was originally called "Sticky Bun Breakfast Ring."  Check out her blog called "The Jones Way."  With a recipe this yummy, she's bound to have more great things over there.

Sticky Biscuits

2 small tubes refrigerator buttermilk biscuits
OR 1 1/2 tubes Pillsbury Grands! buttermilk biscuits
3 Tbsp. butter, melted
1/2 cup pancake syrup (any brand you like
1/3 cup packed light brown sugar
1/2 tsp. cinnamon
1/4 cup chopped pecans, optional
1/4 cup chopped almonds, optional

Spray a fluted/Bundt pan with non-stick spray

Combine the melted butter and syrup in a small bowl and set aside.

In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).

Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures.

Bake at 375 degrees for approximately 20-25 minutes or until golden brown.

Cool for 1 minute in the pan, then invert onto a serving platter and enjoy.

** I ended up using 1 1/2 tubes of the Pillsbury Grands! refrigerator buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30-40 minutes.

So simple.

So delicious!

Delicious Ooey Gooey Monkey Bread

It's Thanksgiving break and my DD wants Monkey Bread.  I'm thinking we have time let's make our own.  I just can't bring myself to buy that frozen one at the grocery store.  I remembered years ago making something that really reminded me of Monkey Bread.

It was a recipe in my "Make A Mix" cookbook called Butterscotch Butter Balls.  The "Make A Mix" part of this recipe is that you make a Hot Roll Mix.  It can be used in many recipes in this book.  So, first I made a batch of Hot Roll Mix.

Hot Roll Mix 

• 5 lbs all-purpose flour
• 1 1/4 cups sugar
• 4 teaspoons salt
• 1 cup instant nonfat dry milk powder

1. Combine all ingredients in a large bowl. Stir together to distribute evenly. Pat in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups of Hot Roll Mix.

I have to admit that the name of this recipe I find quite unappealing.  Especially in this day and age where people like Katherine Heigl are launching websites called IHateBalls.com.  All for a good cause in spaying and neutering pets and the adoption of pets that have been rescued.  But come on I'm really getting sick of talking about balls in the media.  My daughter and I threw a few name ideas around.  Her suggestion was Butterscotch Monkey Balls, which elicited a good natured chase around the kitchen and spanking with a spatula.  We still haven't come up with a name we really like, but we did really like the recipe.

Butterscotch Butter Balls 

• 1 1/2 cups lukewarm water
• 1 tablespoon active dry yeast
• 2 eggs, beaten
• 1/2 cup vegetable oil or 1/2 cup melted margarine
• 5 to 6 cups hot roll mix
• 1 (3 ounce) pkg regular butterscotch pudding
• 1 cup butter or 1 cup margarine, melted
• 1 cup brown sugar, firmly packed
• 1 (1 1/2 ounce) pkg pecans, chopped
• 2 teaspoons cinnamon

1. In a large bowl dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups of Hot Roll Mix. Stir well. Add additional Hot Roll Mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Punch down dough. Divide dough in to 48 balls of equal size. Place balls on a cookie sheet. Cover with plastic wrap and freeze. When frozen, transfer to plastic bags for storage in freezer. Use within 1 to 2 months. About 8 hours before serving, or the night before, place 24 frozen balls in each of 2 unbuttered bundt pans. Sprinkle half of the butterscotch pudding on each pan of frozen rolls. Combine melted butter or margarine and brown sugar in a small bowl Pour half the mixture over each pan of rolls. Sprinkle half of pecans and half of cinnamon over each pan. Cover both pans with towels and let rise about 8 hours over night. Preheat oven to 350 F (175 c) Bake about 30 minutes, until golden brown. Makes 2 butterscotch rings.

Lynne's note:  I make one.  Saving the 1/2 butterscotch pudding for another day.  We doubled the pecans, because we like them.

It's best eaten while warm.  If you can't eat it while warm from the oven.  Warm it up in the microwave. 

My Love Affair with Cranberry and Orange Continues

Not just my love for Cranberry and Orange continues with this recipe, but my love for bread machines also continues.

In November my bread machine of 19 years died.  Yes, indeedy I had it for 19 years.  It worked great up until... well... it didn't.  It just stopped kneading and mixing.  Big problem in bread machine world considering thats one of the big reasons for having it.  A lot of the time that is the only thing I want it to do is make dough.  I'll bake the dough in the oven using my shaped pans.

Christmas and my parents to the rescue.  I got a new machine for Christmas courtesy of my parents.  I really didn't know how much I used my bread machine until I didn't have one to use.  Especially, during November and December.  I am counted on to make homemade rolls.  I love doing it.  Everyone enjoys them so.  I learned over the years to get a batch started by hand and one in the bread machine.  This year I had to make 6 batchs all by hand.

With my new bread machine I've been trying new recipes.  I read about this Cranberry Orange Breakfast Bread and had to try it.  As you know I love love love orange and cranberry together in a recipe.  This turned out great!  Toasted with a little butter or pumpkin butter made for a great treat in the morning.

Cranberry Orange Breakfast Bread

Servings: 12
1 1/8 cups orange juice
2 tablespoons vegetable oil
2 tablespoons honey
3 cups bread flour
1 tablespoon dry milk powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon salt
1 (.25 ounce) package active dry yeast
1 tablespoon grated orange zest
1 cup sweetened dried cranberries
1/3 cup chopped walnuts

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the cranberries and nuts at the signal, or about 5 minutes before the kneading cycle has finished.

These ingredients are waiting for the beep to add them later in the mixing and kneading process, so they don't get too beat up.

Dough is mixing and starting to form a nice ball.

I've added the cranberries, nuts, and zest.  They are getting a last whirl to mix into bread dough.

Done mixing and ready to start rising.

Dough has risen nicely and ready to start baking.  I better close the lid as to not let all the heat out.

Bread fit for a King!  You'll really feel pampered when eating this.