Lardy Cake Monkey Bread Recipe By Tasty Food

LARDY CAKE MONKEY BREAD RECIPE BY TASTY

Steps:

• In a large bowl, combine bread flour, sugar, and butter. Use your hands to mix, until the mixture is the texture of breadcrumbs.
• In a small jar, stir together the milk, yeast, and eggs. Pour three quarters of the liquid mixture on top of the dry ingredients and mix together. Add liquid, a tablespoon at a time, until the mixture forms a soft dough.
• Turn the mixture out onto a large, floured surface and knead for 10 minutes.
• Form the dough into a ball and place it in a clean mixing bowl covered with cling film. Set in a warm, dry place and let it rise for one hour.
• Combine the raisins and the hot tea in a small bowl and let the mixture sit for 45 minutes, then drain the raisins.
• When the dough has risen, divide it into 16 equal sized pieces. Flatten each piece into a disk about 8cm in diameter, and place a teaspoon of cream cheese and a teaspoon of raisins in the centre. Form the disk into a ball, with the sultanas and cream cheese in the centre.
• Roll each ball in caster sugar, to coat. Place stuffed balls of dough into a cast iron skillet or round baking dish and cover with cling film. Set in a warm, dry place and let it rise for one hour.
• Bake in a 350°F/180°C fan oven/gas mark 6 for 45 to 50 minutes, until the bread is cooked through and golden on top.
• While the bread cooks, make the glaze. Stir together icing sugar, cream cheese, and milk to combine. If the mixture is too dry, add more milk a tablespoon at a time.
• Drizzle it all over the monkey bread.
• Enjoy!

MONKEY BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
• Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
• In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

PULL-APART HOLIDAY MONKEY BREAD RECIPE BY TASTY

Steps:

• Cut brie into cubes. Open biscuit dough and separate into individual biscuit pieces. Using your hands (or a knife for extra precision), tear each piece of biscuit dough into 2-3 pieces.
• Flatten the torn dough in the palm of your hand and place 1-2 pieces of brie in the middle. Pinch dough around the cheese, then roll together until it forms a small ball with the cheese inside. Repeat until all of the dough and cheese have been rolled together.
• Preheat oven to 350˚F (180˚C).
• Place cheese-filled doughballs into a standard bundt pan that has been generously coated with nonstick spray, spacing them out evenly. Once a layer of dough has been placed into the pan, sprinkle generously with ⅓ of the thyme and rosemary.
• After the sprinkling of herbs, spoon in about ⅓ of the can of cranberry sauce. Repeat this (dough, herbs, sauce) pattern until all of the ingredients have been layered evenly in the pan.
• Bake in preheated oven for 40 minutes. Loaf should be fragrant with cheese and cranberry sauce should be bubbling on top when removed.
• Let cool for 10 minutes before covering and inverting the bread onto a large serving dish.
• Enjoy!

EASY MONKEY BREAD

Steps:

• Cut each biscuit in quarters and shake in mixture of sugar and cinnamon.
• Drop into a bundt pan or angel food cake that has been sprayed with a non stick coating.
• In a small pan combine topping ingredients and bring to a boil. Pour over biscuits in the pan and bake at 350 degrees for 40 to 45 minutes.
• Turn out onto a plate when done.

MONKEY BREAD BRIE FONDUE RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Prepare a 9-inch (22 cm) round cake pan with a 3½- inch (8 cm) ramekin in the center and set nearby.
• Melt the butter in a large pan over medium-low heat. Add the onion and sauté until caramelized, stirring occasionally for about 15 minutes. Remove the pan from the heat.
• Take a golf ball-sized piece of pizza dough and flatten it out with your fingers. Stuff the dough with about a teaspoon of caramelized onions and cooked bacon. Close the dough ball by pinching at the seam and roll into a ball in your hands. Repeat with the remaining dough and fillings.
• Dip each stuffed ball in the melted butter. Place the stuffed balls in the prepared cake pan, stacking them around the ramekin.
• Bake for 30 minutes, or until golden brown. Remove from the oven and reduce the oven temperature to 350˚F (180°C). Remove the ramekin with tongs (it will be hot!).
• Place the wheel of brie in the center. Return the pan to the oven for 10 minutes more, or until the brie is soft.
• Brush the monkey bread with more melted butter and sprinkle the bread and cheese with chives. Serve with vegetables like broccoli, potatoes, and mushrooms for dipping.
• Enjoy!

LARDY CAKE (LARDY BREAD)

Steps:

• Sprinkle yeast into 1 cup warm water with the pinch of sugar. Leave until frothy, about 15 minutes.
• Put the flour and salt in a bowl. Cut in 1 tablespoon lard with 2 knives or pastry blender. Make a well in the center and pour in the yeast liquid. Beat with an electric mixer until a dough forms and starts to pull away cleanly from the sides of the bowl, adding more water if necessary.
• Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a clean bowl and cover with a clean tea towel. Leave in a warm place until doubled in size, about 1 hour.
• Turn risen dough onto a lightly floured surface and roll out to a 1/4-inch thick rectangle. Dot 1/3 of the remaining lard over the surface, then sprinkle with 1/3 each of the raisins, currants, orange zest, and sugar. Fold the bottom third of the dough up and then the top third down and give a quarter turn on the work surface. Repeat the process twice more, starting with the rolling.
• Grease an 8x10-inch pan. Roll out the layered dough to fit and place in the pan. Cover and leave in a warm place until puffy, about 30 minutes. Score the top in a criss-cross pattern with a knife.
• Preheat the oven to 425 degrees F (220 degrees C).
• Bake in the preheated oven until well risen and golden brown, about 30 minutes. Remove from the oven and serve immediately or leave to cool on a wire rack.

MONKEY BREAD

Steps:

• Preheat oven to 350°F.
• Cut biscuits into fourths.
• Mix cinnamon and sugar in a large Ziploc bag and add the biscuit pieces. Shake to coat with sugar mixture.
• Pour half the melted butter into a bundt pan.
• Layer biscuit pieces and nuts alternately.
• Pour remaining cinnamon/sugar over the top and add the rest of the melted butter.
• Bake 45 minutes. Cool slightly before removing from pan.

SURPRISE MONKEY BREAD

Steps:

• In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside. , Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly., Sprinkle 1/2 cup walnuts into a greased 10-in. fluted tube pan. Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 cup walnuts. Repeat layers., Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.

MARTHA STEWART'S LARDY CAKE

Steps:

• To make the sponge - In the bowl of an electric mixer, combine 1/4 c warm water (110 degrees) and first set of yeast. Let stand until creamy, about 10 minutes. Add 1 1/4 c warm water and flour. Mix on low speed, 2 minutes; the sponge should feel like very wet dough. Place sponge in lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 24 hours. Store sponge, refrigerated up to 1 week or freeze in plastic up to 3 months. Bring to room temperature before using.
• To make dough - With paddle attachement on mixer, combine 1 c warm water and second set of yeast. Let stand until creamy, about 10 minutes. Add 1/2 cup warm water and 3 1/2 cups of the sponge that has been pulled into small pieces. Mix on low until combined, about 2 minutes.
• In a medium bowl combine bread flour and salt. Add to yeast mixture and mix on low for 1 minute. Change to dough hook and mix on medium low until dough is smooth and just sticks to your fingers when squeezed, about 8 minutes.
• Lightly flour a work surface. Turn out dough and knead 4-5 turns into a ball. Place smooth side up in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled, slightly blistered and satiny, about an hour. Punch down dough and fold over 4-5 times. Place folded side face down in bowl. Cover and let rise again until doubled and satiny, about 50 minutes. Divide dough in half and wrap in plastic until ready to use.
• To make cake - Using a rolling pin, roll out half of the dough into a 16" square on a lightly floured surface. Cover remaining half with plastic and set aside.
• In small bowl, combine spices. In a large bowl combine dried fruit.
• Spread 4 T of butter over top of dough, leaving 1/2" border around perimeter. Sprinkle 6 T brown sugar over butter. Sprinkle 1/4 of the spices over the sugar and 1/4 of the fruit over the spices. Using palm of hand gently press fruit into dough. Fold four corners of square into the center, creating a smaller square, enclosing the filling. Gently press dough down with a rolling pin. Spread 2 oz butter over dough, leaving a 1/2" border around perimeter. Sprinkle 6 T brown sugar over butter. Sprinkle another 1/4 of the spices over the sugar and another 1/4 of the fruit over the spices. Using palm of hand gently press fruit into dough. Fold dough into thirds.
• Transfer dough to a piece of parchment paper; roll out into an 11"x16" rectangle. Carefully lifting parchement paper; transfer to baking sheet. Refrigerate 20 minutes to chill butter.
• Repeat with remaining dough, butter, brown sugar, spices and dried fruit.
• Heat oven to 350 degreees.
• Combine jam and brandy in a small saucepan. Set over low heat; cook until liquified. Strain mixture; discard solids. Brush surface of lardy cakes with jam mixture.
• Bake cakes until golden and puffed, 35-45 minutes. Let cool slightly before serving.
• Lardy cake will keep up to 3 days, very tightly wrapped in plastic. Reheat cake before serving.

S'MORES MONKEY BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut each biscuit in half. Flatten a biscuit half slightly with your fingers and place a milk chocolate nugget in the center. Gather the edges of the biscuit dough around the chocolate and pinch to seal. 3. Gently roll between your hands to form a ball. Repeat with the remaining biscuit halves and chocolate.
• Add the graham cracker crumbs to a shallow bowl. Dip a biscuit ball in the melted butter to coat, then toss in the graham cracker crumbs until fully coated, shaking off any excess.
• Lightly grease a 12-inch cast iron skillet with a bit of the melted butter. Starting at the outer edge, arrange the biscuit balls seam-side down in the prepared skillet.
• Transfer the pan to the oven and bake for 20 minutes, or until the biscuits are puffed and golden brown.
• Scatter the chocolate chunks and marshmallows all over the monkey bread. Return to the oven for another 5 minutes, or until the marshmallows are golden.
• Let the monkey bread cool for 5 minutes before serving.
• Enjoy!

LARDY CAKE

Steps:

• Roll out the dough to an oblong.
• Spread on Lard and sprinkle with Sugar, nutmeg and Currants.
• Roll up like a Swiss roll and place on oiled cookie sheet with rim.
• Cover and let rise for about 15 minutes.
• Brush with Honey and bake at 375F for 35 to 40 minutes.

FUNKY MONKEY BREAD

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.

CHEESY GARLIC MONKEY BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F.
• Mix the divided biscuits with the olive oil, minced garlic, Italian seasoning, and half the cheese.
• Put some of the mixture into a Bundt pan so that it covers the bottom layer (greased if you would like)
• Add some cheese, depending on however much you want.
• Repeat the steps until all your mixture is done and top it off with some cheese.
• Serve.