Monkey Food Recipes

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.

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.

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.

Steps:

• Knead dough.
• Mix sugar and cinnamon in small bowl.
• Pinch off dough into walnut-size balls.
• Roll in melted butter, then in sugar-cinnamon mixture.
• Place in butter-greased bundt or angel food pan, in layers.
• Sprinkle nuts over each layer, if desired.
• Pour remaining butter and sugar over top.
• Let rise, about 10 minutes.
• Bake in 325 degree oven for 35 to 45 minutes.
• Invert onto plate while still warm.

Steps:

• Start with the dough. Put the milk and butter into a medium pan and heat gently until the butter melts and the milk is at a simmer. Cool for a few mins, then beat in the eggs with a fork. Mix the dry ingredients in a large bowl with 1½ tsp fine salt, then add the liquid and stir to a sticky dough. Leave for 5 mins, then tip onto a floured worktop and knead for 5-10 mins until smooth and springy. Use a little oil to grease a large bowl, add the dough, turn it in the oil to coat, then cover the bowl with clingfilm. Leave in a warm place for 1 hr or until doubled in size. Knead in a tabletop mixer with a dough hook if you prefer.
• To assemble, grease a 25cm bundt pan with butter. Melt the rest of the butter in a pan. In a medium bowl mix the spices and sugar plus a pinch of salt. Spoon 2 tbsp melted butter, 3 tbsp spiced sugar and 4 tbsp pecans into the bottom of the tin.
• Pull the dough into about 65 small pieces and roll into balls. Taking 4 or 5 at a time, dunk the dough balls into the melted butter, let the excess drain off, then tip them into the spiced sugar. Roll to coat, then put haphazardly into the tin. Repeat until there's a full layer of dough in the tin. Scatter with the rest of the chopped nuts, then carry on filling the tin with the coated dough balls. Tip any leftover sugar and butter over the dough. Can be frozen now for up to 1 month. Defrost in the fridge then let prove.
• Cover the pan with oiled clingfilm then leave to rise in a warm place for 1 hr, or until risen and the dough no longer springs back when you poke it.
• Heat the oven to 180C/160C fan/gas 4. Bake the monkey bread for 35 mins, or until well risen and golden. Let the pan cool for 5 mins, then give it a sharp rap on the counter. Leave in the tin until just warm.
• Whisk all of the ingredients together to make the glaze. It will thicken as the melted butter cools. Turn the monkey bread onto a serving plate, then drizzle with the glaze. Let it set, if you can bear the wait.

Steps:

• Cut 8 bananas in half lengthwise and then crosswise.
• Blend the sugar and cinnamon together and dip bananas in the mixture until coated.
• Place the four quarters cut side down, side by side, in a 9-inch round or square ovenproof dish.
• Mix orange juice and liqueur, if using, and pour over bananas. Bake at 350' for 20 minutes, basting with the juice if it looks dry.
• Garnish if desired and serve hot.

Steps:

• Preheat oven to 350 degrees.
• In a plastic bag combine, 1 cup of sugar and 1 tbsp of cinnamon.
• Cut each biscuit into pieces and put into the bag and coat them with the cinnamon mixture.
• Place in an ungreased bundt pan.
• In a small saucepan, bring to boil, 3/4 cup of butter, 1 cup of sugar, 2 tbsp of white karo syrup and 2 tbsp of cinnamon, stir constantly.
• Pour over biscuits.
• Bake for 35 - 40 minutes.
• Remove from pan immediately, be careful of the cinnamon oozing all over the place. But that is the best part of the cake!

Steps:

• Add all ingredients to a saucepan slicing bananas over the top. Bring to a boil over medium heat, stirring often to prevent sticking. Continue stirring and mashing your fruit to get a thick consistency; about 20-30 minutes.
• Ladle hot jam into sterilized jars leaving 1/4 inch headspace. Using a chopstick or plastic knife, pop any air bubbles. Wipe rims spotlessly clean and place a sealing lid on top the jar. Place your lid and rings on finger tight and process in a water bath canner for 15 minutes for pint jars and 10 minutes for half-pint jars.
• If jar lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, or within one month of opening.
• Note: Product may turn a light pink hue.