Monkey Bread

Make ahead recipe ~

Grease and flour a large TUBE pan
(not a bundt pan)


In it, arrange 24-30 

  1-oz frozen Parker House rolls.



Mix together the following dry ingredients and sprinkle over the rolls:

1  3-3/4 oz butterscotch pudding mix (NON INSTANT)
1    cup brown sugar
1/3 cup white sugar
1 tsp cinnamon

Evenly distribute 1/2 cups chopped pecan over rolls.

Pour 1/2 cup melted butter over everything.

Allow bread to rise overnight (or 8 hrs).  No need to cover pan.

Later ~
Pre-heat oven to 350 degrees and bake for 30 minutes.

Let pan rest for 5 minutes before turning out onto a large dish with a lip, so the sauce wont run over the edges.

There are never any leftovers of this holiday breakfast item.

Cornbread

How I love thee, let me count the ways ~

In the above photo, there are three pans, one 8", one 7", and one 5".   While we were only 7 at the table, we plan for leftover cornbread.

In seasoned cast iron skillets, add several tablespoons of safflower oil to each.  Place in cold ovens, turning it on for 425 degrees.  While skillets and ovens are preheating, prepare the batter.

In a large mixing bowl, add and whisk together ~

2 eggs
1/2 cup buttermilk
1/2 cup safflower oil

Then add the following dry ingredients, stirring with a strong wooden spoon ~

3 1/2 cups white cornmeal
1/2 cups coarsely ground grits
1 tsp salt
1 tsp baking SODA
1 1/2 tsp baking POWDER (optional)

Then add more buttermilk, close to a full quart. Stir to achieve a smoothness similar to cake batter.  Be careful not to overwork the batter.

Now check the ovens.  By this time, it should be good and preheated.  You will know for sure, if the oil in the skillets is smoking.

Remove the pans from the ovens.

Divide batter into pans.  It should sizzle and sound like frying as you pour batter into hot oil

Return pans to ovens.

Bake 25 minutes or until top becomes golden brown.

How to fix biscuits

I think I have posted my recipe before. No matter. I will post it again. For any cooks out there, you know that recipes evolve, and this one is no different. When I first learned to prepare biscuits, I was using white flour and Crisco shortening. Furthermore, each cook puts her own *stamp* on her biscuit recipe. So, be ready to own up to your style of this Southern quickbread.

Dry Ingredients:
2 Cups whole wheat flour
2 Cups unbleached white flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder (optional, but it will lighten your biscuit)

Wet Ingredients:
1 Cup Oil (I use safflower)
2 1/2 Cups buttermilk

Combine five dry ingredients in large mixing bowl. In a one quart pyrex mixing cup, blend wet ingredients with a wire wisk. Pour over dry. Stir with wooden spoon until all is combined without overworking batter. It should form into a loose ball of dough. Dump onto floured surface. I dust again with flour, before rolling out to 1" thickness. Cut into 2 1/4" rounds and place on large baking sheet. Do not allow edges of biscuits to touch. Bake 20-25 minutes in 425 degree PREHEATED oven or until browned.

Serves 8 adults.

Enjoy plain, buttered, jammed, honeyed, sorghumed, or stuffed with a sausage patty. I NEVER throw these out. Leftovers are *planned* and stored in ziplock freezer bag. If they are not used up on soup night, or crumbed for use in meatloaf or squash casserole, they are a prized ingredient for my Cornbread Dressing at Thanksgiving.