MONKEY BREAD
Steps:
- Preheat the oven to 350 degree F. Grease a 10-inch Bundt or tube pan with nonstick cooking spray.
- Cut the biscuits into quarters and roll into balls. Combine 2/3 cup of the sugar, 1 1/2 teaspoons of the cinnamon, the cardamom and the zest from 1 orange in a shallow dish. Roll the biscuit balls in the mixture. Place the coated balls in the pan, sprinkling some of the mixture over the balls occasionally while filling the pan.
- Melt the butter in a small saucepan over medium-low heat. Add the remaining 1/3 cup sugar and 1 tablespoon cinnamon and the vanilla. Warm, stirring occasionally, until the sugar dissolves. Add the remaining orange zest and pour over the top of the biscuit balls.
- Bake until the top of the bread is golden and caramelized, about 30 minutes. Remove from the oven and let sit at least 5 minutes. Unmold the monkey bread onto a cake plate. Slice or pull apart to serve.
STICKY MONKEY BREAD
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes; set aside.
- Melt 1 stick butter in a medium saucepan over medium heat. Add the brown sugar and heavy cream; boil until slightly thickened, about 4 minutes. Stir in the vanilla, vinegar, rum, salt and the toasted pecans. Pour all but 1/2 cup of the pecan mixture into an 8-inch-round, 3-inch-deep cake pan. Refrigerate until almost set, about 15 minutes. Set the remaining pecan mixture aside at room temperature.
- Put the remaining 1/2 stick butter in a microwave-safe bowl; microwave until melted. Put the granulated sugar in another bowl. Pinch off tablespoonfuls of dough and roll into 1-inch balls. Dip the balls in the melted butter, letting the excess drip off, then roll in the granulated sugar; arrange in the prepared cake pan in 2 layers, leaving a bit of space between the balls. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 30 minutes.
- Preheat the oven to 350 degrees F. Bake the bread until puffed and golden brown (a thermometer inserted into the center should register 175 degrees F), about 55 minutes; tent with aluminum foil if the top is getting too dark. Remove the bread from the oven and spread the reserved 1/2 cup pecan mixture on top. Transfer to a rack and let cool 10 minutes in the pan, then invert onto a plate. Pull off pieces to serve.
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
SUNNY'S FUNKY MONKEY WAFFLE PUDDING
Provided by Sunny Anderson
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Butter the bottom and sides of an 8-by-8-inch baking dish. Arrange the waffle wedges standing up in rows, alternating every other piece so the curved side faces the opposite direction to create an organized but random top with curved peaks.
- In a blender, add the chocolate milk, peanut butter, brown sugar and bananas. Add a pinch of salt and blend to taste; it should not be salty, just taste like a hint of salt. Add the egg and blend until smooth.
- Preheat the oven to 350 degrees F.
- Slowly pour the custard over the prepared dish of waffle wedges and let rest 10 to 15 minutes to allow it to soak into the waffles. The waffles will crest above the custard line; gently press down to encourage absorption.
- Bake until the tops are golden and the custard feels set, 50 minutes to 1 hour. Remove and sprinkle the marshmallows, chips and bacon over the top. Put back in the oven and bake until the chocolate is shiny and the marshmallows soften, 5 to 10 minutes more. Serve with warm maple syrup.
FUNKY MONKEY
This is a great coffee drink that I serve to my running friends after a Saturday morning long run. The protein powder helps restore our tired muscles! Serve each glass with a straw so the drink can be stirred while it cools.
Provided by Jen K.
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Place the hot coffee, banana, condensed milk, chocolate syrup, and protein powder into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the coffee moving before leaving it on to puree until smooth. Divide ice cubes into 4 large glasses, and pour coffee mixture over the ice.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 29.5 g, Cholesterol 2.5 mg, Fat 0.9 g, Fiber 1.3 g, Protein 9.8 g, SaturatedFat 0.1 g, Sodium 38.4 mg, Sugar 23.2 g
SAVORY MONKEY BREAD
Steps:
- Preheat the oven to 350 degrees F. Add the garlic powder and Italian seasoning to the butter. Remove the biscuits from their packaging. Separate each biscuit and cut into quarters, using a pair of kitchen shears. Dip each biscuit piece into the butter and layer them into the Bundt pan. Bake for 30 to 35 minutes, or until golden brown. Let stand for 5 minutes before turning out onto a serving platter. Serve with marinara and pesto dipping sauces.
FUNKY MONKEY BREAD
Actually, I just call it "butt cake." That's just because it comes out of a bundt pan and I can't help myself. But really, this is a super easy recipe and great to serve to guests if you want to give them the impression you care. It works. That's how I came by it. I was visting a friend and I woke up to find breakfast waiting for me. "She loves me!"
Provided by hisfavoritemavis
Categories Breads
Time 10h35m
Yield 15 rolls, 6 serving(s)
Number Of Ingredients 5
Steps:
- The night before, spray the bundt pan with Pam (the floured, baking variety).
- Spread 15 frozen rolls around the bottom of the pan.
- Sprinkle the packet of butterscotch pudding over top.
- Sprinkle brown sugar over.
- Drizzle the melted butter over everything, saturating as much sugar/powder as possible.
- Cover with towel and let rise over night.
- Bake at 350 degrees for 30 minutes.
- Let cool a bit and invert on a nice serving dish with some kind of lip (the butter will run).
- Serve with fresh melon and orange juice.
Nutrition Facts : Calories 409.5, Fat 30.7, SaturatedFat 19.4, Cholesterol 81.3, Sodium 232.2, Carbohydrate 35.7, Sugar 35.3, Protein 0.3
MONKEY BREAD
I got this recipe from my friend Lois Dickerson in 1978 and have been making it ever since. We love it--actually I just made it 3 days ago.
Provided by Darlene Summers
Categories Quick Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mixture:.
- Heat ingredients and stir in pan till boiling.
- Biscuits:.
- Cut each biscuit into 4 pieces and shake in bag with sugar and cinnamon.
- Arrange in a bundt pan that has been well buttered (I use butter spray).
- Pour dissolved mixture over top evenly.
- Bake at 350° for 35 to 40 minutes.
- Be careful when you take it out of the oven,if you try to snitch some.
- IT IS VERY HOT!
Nutrition Facts : Calories 815, Fat 43.6, SaturatedFat 8.2, Sodium 1573.7, Carbohydrate 100.9, Fiber 4.1, Sugar 52.9, Protein 9.1
CHUNKY MONKEY BREAD
My mom used to make this when I was younger. Kids love the way it looks and that they can eat it with their hands.
Provided by Leanne
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Separate biscuits; cut each biscuit into 4 pieces.
- Mix cinnamon and sugar in a bowl coat each piece of biscuit and pile into a bundt or tube pan.
- Heat margarine and brown sugar until it is melted; pour over the biscuits.
- Bake at 350°F for about 20 minutes.
- When it has cooled, unmold onto plate.
- Pull apart to eat.
PRALINE MONKEY BREAD
I remember my mom making this while I was growing up. Only she used Domino Liquid brown sugar, that I can't find anymore. I came up with an easier way to make this scrumtious family favorite and added my own touch with a praline mixture that can be tasted throughout, not in spots. My DH and boys Love this and it is always a treat when I make it. ;)
Provided by Vseward Chef-V
Categories Quick Breads
Time 50m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350' - spray bundt pan with cooking spray.
- Make Prailine Mixture by adding all ingredients to a saucepan and bring to a small boil. Add one cup walnut pieces. Once butter is melted and ingredients are combined, lower heat to simmer.
- Place remaining walnuts in bottom of bundt pan.
- Separate biscuits and cut into quarter pieces (I use my cooking shears and cut them in 4).
- Place 1 cup sugar and 3 Tbls cinnamon in a plastic bag.
- Add first can of cut biscuits into sugar/cinnamon mixture and shake to coat.
- Layer biscuits in prepared bundt pan.
- Pour half of praline mixture on top of the biscuits.
- Repeat second can of cut biscuits with sugar/cinnamon and add to layer.
- Top with remaining Praline mixture.
- Bake 35 minutes.
- Turn out while hot onto a large serving plate.
- Pull apart or slice like cake.
- Share with your loved ones ;).
Nutrition Facts : Calories 1150.5, Fat 66, SaturatedFat 25.4, Cholesterol 81.3, Sodium 1601.4, Carbohydrate 135.4, Fiber 5.7, Sugar 80.6, Protein 12.4
SAVORY MONKEY BREAD
A full recipe of monkey bread is in a Bundt® cake pan or mold pan. Cut recipe in half to bake in a smaller metal mold or iron skillet. May be made the night before serving.
Provided by poppy
Categories Bread Yeast Bread Recipes
Time 40m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir melted butter, parsley, onion, and dill together in a bowl. Dunk biscuit halves into the butter mixture to coat; arrange into a tube-cake pan.
- Bake in preheated oven until dough is cooked through and golden brown on top, about 30 minutes.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 18.8 g, Cholesterol 49.2 mg, Fat 24.2 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 13.2 g, Sodium 557.5 mg, Sugar 3.3 g
CLIFFANY'S MONKEY BREAD
My first experience with monkey bread, and always a winner. Seriously, yum!
Provided by Aleasha Wales Shelnutt
Categories Bread Quick Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine sugar, 2 tablespoons cinnamon, and nutmeg together in a bag. Drop biscuit quarters into bag and shake well to coat biscuits.
- Stir margarine, brown sugar, and 2 teaspoons cinnamon together in a saucepan over medium-high heat. Cook and stir until sugar dissolves and mixture has a syrup consistency, 2 to 5 minutes. Remove from heat.
- Arrange 1/3 the biscuits in bottom of a tube or fluted tube pan (such as Bundt®) and pour 1/3 the syrup over the top. Repeat layering process 2 more times.
- Bake in the preheated oven until bread is golden and cooked through, about 35 minutes. Cool in the pan for 5 minutes and turn bread out onto a serving plate.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 57.8 g, Cholesterol 0.7 mg, Fat 21 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 4.5 g, Sodium 843.4 mg, Sugar 30.9 g
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