Bread-Monkey Bread

Found this clipping in a Hints From Heloise and thought it might be just perfect for New Year's morning after staying up late.

MONKEY BREAD

You will need:

1/2 cup margarine or butter (don't use diet)

1/3 cup granulated sugar

1/3 cup brown sugar

1/4 cup finely chopped nuts

1 tablespoon cinnamon

3 cans buttermilk biscuits

Preheat oven to 375 degrees. Spray the inside of a Bundt pan with nonstick cooking spray. Next, melt the margarine in a bowl. Mix sugar, brown sugar, nuts, and cinnamon in a separate bowl. Open the biscuits, separate and cut each into four sections. Roll each section into a ball and put into the sugar mixture to coat. Place the balls into the pan and drizzle a little melted butter evenly over the top of this first layer. which is one can of biscuits. Repeat until all 3 cans of biscuits are used. Sprinkle remaining sugar mixture over the top and bake for 30-35 minutes. Let cool for a minute or two before turning the bread onto a plate and carefully removing the pan. If you leave the monkey bread in the pan much longer, it will stick and be hard to remove.

Bread-Cinnamon Bread Rollups

This may be the recipe for Christmas morning. Most everyone loves cinnamon bread and this one might just be the hit of the morning.

CINNAMON BREAD ROLLUPS

2 loaves bread

2 & 1/2 c. sugar

cinnamon

4 sticks of butter

2 egg yolks

2 (8 oz.) pkgs. cream cheese

Cut crust off of bread. In 1st bowl cream the cream cheese. Add 2 egg yolks, & 1/2 c. sugar. In 2nd bowl melt 4 sticks of butter. In 3rd bowl mix 2 c. sugar & cinnamon to spread cream cheese mixture on bread. Roll up. Dip in butter, roll in cinnamon & sugar, cut into pieces. Place on cookie sheet. Bake 10-15 min. on 350 degrees.

Bread -"Cinch" Cornbread

This recipe was in the same clipping as the soup posted below. They commented that it is easy, but a very good cornbread recipe that works even for beginning cooks. Here it is for anyone to try:

"CINCH" CORNBREAD

1 box Cinch cornbread mix

2 eggs

1 teaspoon salt

1 cup cream-style corn

1 cup sour cream

1/3 cup cooking oil

Mix all ingredients and pour into greased 7 -by- 11-inch baking pan or dish. Bake for 30-35 minutes or until lightly golden. Makes 6-8 servings.

Bread -Strawberry Bread

My cousin's wife gave me this recipe. I remember baking it years ago.

STRAWBERRY BREAD

3 cups flour

1 tsp. soda

1 tsp. salt

3 tsp. cinnamon

2 c. sugar

1 & 1/4 cup oil

2 cups frozen strawberries thawed

4 eggs, well beaten

1 & 1/4 cup chopped pecans

Sift together dry ingredients. Fold other ingredients in dry ones. Bake at 3 50 degrees for 1 hour. Makes 2 loaves

Bread -Poppy Seed Bread

Christmas baskets can be fun to put together for family and friends. It is fun to find and put together the goodies that fill the basket. This bread would be a wonderful addition to any basket or to serve with coffee.

POPPY SEED BREAD

3 c. flour

1 & 1/2 t. salt

1 & 1/2 t. baking powder

2 & 1/2 c. sugar

1 & 1/2 c. milk

1 & 1/8 c. oil

1 & 1/2 T. Poppy seeds

3 eggs

1 & 1/2 t. vanilla extract

1 & 1/2 t. almond extract

Mix all ingredients and pour into 2 greased loaf pans. Bake at 325 degrees for 1 hour 15 minutes approximately. Take bread out of pan and place on foil for wrapping and pour glaze over and wrap while hot.

Glaze-Melt 3 T. margarine in small pan and add 3/4 c. powdered sugar, 1/4 c. orange juice, 1/2 t. vanilla, and 1/2 t. almond extract.

For smaller pans it makes 4 loaves-bake 50 minutes.

Dessert -Paula Deen's Pineapple Upside-Down Biscuits

This is Paula Deen's sweet biscuit recipe that she might serve for breakfast or a side to a holiday dinner. I love watching Paula Deen and also trying her wonderful recipes.

PINEAPPLE UPSIDE-DOWN BISCUITS

1 (10-ounce) can crushed pineapple, drained, juice reserved

1/2 cup firmly packed light brown sugar

1/4 cup (1/2 stick)butter, at room temperature

10 maraschino cherries

1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

Preheat oven to 400 degrees. Grease 10 cups of a muffin tin.

In medium bowl, combine pineapple, sugar, and butter, and mix well. Divide pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup. Place one biscuit in each cup on top of pineapple mixture. Pour about 1 teaspoon pineapple juice over each biscuit.

Bake 12 to 15 minutes, or until golden.

Bread -Norwegian Carrot Bread

I suppose since I have been baking the Amish Friendship Bread so much when I see a bread recipe I get excited. Come to think of it when I see any good recipe I get excited. This was in a newspaper clipping that I had in my recipe collection.

AUNT GENEVA'S(not my aunt)NORWEGIAN CARROT BREAD

3 eggs

1/2 cup oil

1/2 cup butter

3 cups sugar

3 cups flour

1 teaspoon each cinnamon, salt, baking soda

1 teaspoon vanilla extract

1 cup crushed pineapple drained

2 cups grated carrots, firmly packed

1 cup chopped nuts

Combine eggs, oil, butter and sugar in mixing bowl. Mix flour and soda with spices in separate bowl, then add to first mixture and beat well. Stir in vanilla, pineapple, carrots and nuts. Pour into 2 well-greased loaf pans. Bake at 350 degrees for 1 hour. Yield:2 loaves

Muffin -Sour Cream

This muffin is great to serve with chicken salad. I slip around and even eat them as a snack. Shame on me! Give them a try and hope you enjoy.

SOUR CREAM MUFFINS

2 cups self rising flour

2 sticks butter, melted

1/2 pint sour cream

Preheat oven to 350 degrees

Combine all ingredients and spoon into small ungreased muffin tins

Bake for 20 to 30 minutes