Monkey Bread*

Takes a little over 3 hours total: 2 hours to rise, half hour to cook and 15 minutes to cool.

Can be made to the point of baking step 5 and put in the fridge to rise the second time over night.

Ingredients:

Dough:

4 Tbs unsalted butter, divided, 2 Tbs softened (or Crisco) and 2 Tbs melted

1 cup milk, warm

1/3 cup water, warm

1/4 cup granulated sugar

2 1/4 tsp active dry yeast (1 standard packet)

3 1/4 cups all-purpose flour, plus extra for work surface

2 tsp salt

Brown Sugar Coating:

1 1/2 cups light brown sugar

3 tsp ground cinnamon

1/2 cup unsalted butter, melted

Glaze:

1/2 cup powdered sugar

1/2 tsp vanilla extract

1 Tbs cream or milk

Directions:

1)In a large measuring cup, mix together milk, water, 2 Tbs melted butter, sugar and yeast packet. Allow the yeast to get foamy so you know it's alive, about 5 minutes.

2)In the bowl of you stand mixer fitter with a dough hook (or a large bowl with a spoon in you are making this by hand), add flour  and salt. Turn mixer on low and slowly add the milk mixture. Once the dough starts coming together, increase speed to medium and mix until the dough is smooth about 6-7 minutes. If the dough is too wet, add 1 Tbs more flour at a time. The dough should still be sticky, but workable with floured hands. Take the dough out and grease bowl well with non-stick cooking spray and place dough in, then flip to be sure all areas are coated. Cover tightly with plastic wrap and let rise in a warm place until doubled, about one hour.

Tip: can turn oven to 170 degrees, turn it off and place the bowl of dough in there to create a warm environment for the dough to rise.

3)While dough is rising, grease a bundt pan very well with 2 Tbs of softened butter (or Crisco) being sure to get into all of the crevices. Set aside. Get the brown sugar and cinnamon coating together. Once dough is done rising, melt butter and set it in a shallow dish beside the brown sugar mixture.

4)To form the bread, remove the dough from the bowl and press it into a rough 8-inch square. Using a knife or pizza cutter, cut the dough into 60-64 pieces (8x8 pieces). Roll each dough piece into a ball, it doesn't have to be perfect. Working one at a time, dip the balls in melted butter then quickly into the brown sugar mixture. Layer the balls in the bundt pan, staggering the seams randomly to build layers. 

5)Cover the bundt pan tightly with plastic wrap and let the monkey bread rise in a warm place again until puffy and it has risen almost to the top of the pan, about one hour. (If making the night before then cover and put in the fridge to rise over night. The next morning let it come to room temperature while oven is preheating) 

6)Preheat the oven to 350 degrees. Unwrap the pan and bake until the top is deep brown an it begins to bubble around edges, 25 to 35 minutes. Cool the monkey bread in the pan for 5 minutes ONLY, then turn out on a large plate and allow to cool slightly, about 10 minutes.

7)While the bread cools a bit, mix up the glaze. Whisk the powdered sugar, milk and vanilla together in a small bowl until the mixture is smooth. Drizzle the glaze over the warm monkey bread, letting it run over the top and sides. Serve warm.

Lemon Option:

sugar coating 

1/2 cup unsalted butter melted

1 cup granulated sugar

2-3 Tbs lemon zest

lemon glaze

1 cup powered sugar

2 Tbs lemon juice

Sprinklesomesugar.com Homemade Monkey Bread

Homemade Sticky Buns from Scratch*

Total Time: 2 hours, 10 minutes
Yield:12 Sticky Buns

Ingredients:

1 Packet (2 1/4 tsp) of Active Dry Yeast
1/2 cup Warm Water
1/4 cup Unsalted Butter, room temperature
1 Large Egg, room temperature
1/2 cup Granulated Sugar
1 cup Buttermilk (Sub: 1 Tbsp white vinegar then fill the rest of the cup with regular milk)
1 tsp Salt
4 1/2 - 5 cups All-Purpose Flour

Cinnamon Sugar Filling:

1/4 cup Granulated Sugar
1-2 Tbsp Ground Cinnamon
3 Tbsp Unsalted Butter, melted

Caramelized Pecan Topping:

1/4 cup Unsalted Butter
1/2 cup Dark Brown Sugar
1/2 cup Light Corn Syrup
1 tsp Cinnamon
1/2 cup Chopped Pecans (optional)


Instructions:

1. In a small bowl, dissolve the active dry yeast in the warm water for about 5-10 minutes. Set to the side.
2. Using you stand mixer fitter with the paddle attachment, combine the egg, granulated sugar, unsalted butter, and salt until combined. Add in the dissolved yeast mixture, buttermilk, and 2 cups of the all-purpose flour until well blended.
3. Switch out paddle attachment for the hook attachment and continue to add in the remaining 2 1/2-3 cups of all-purpose flour until a soft dough forms.
4. Place the soft dough onto a clean, lightly floured surface and for about 5-7 minutes or until the dough is nice and smooth.
5. When ready, place the dough into a greased bowl, making sure all sides of the dough are coated. Cover loosely with a clean kitchen towel and set in a warm, draft free spot of your kitchen for an hour, or until the dough has doubled in size. You can also adjust the oven rack to the middle to third mark, then preheat your oven to lowest temperature. Turn off the oven once preheated, place your bowl of dough in the oven with a medium-size bowl of boiling wated on the rack below with the door closed. After 1 hour, open the door and remove the dough and the bowl of water.

Cinnamon Sugar Filling

1. In a small bowl, whisk together the granulated sugar and cinnamon until well blended. Set to the side. In a small microwaveable bowl, melt the better in the microwave and set to the side.

Caramelized Pecan Topping

1. Generously Spray the 13" x 9" pan and set to the side.
2. In a medium-size sauce pan, melt the unsalted butter, dark brown sugar, light corn syrup, and cinnamon over low heat until the mixture is well combined.
3. Pour the mixture into the prepared pan, then sprinkle the chopped pecans over top. Set to the side.

Assembling the Sticky Buns

1. Remove the kitchen towel from over top of the bowl with the dough, and punch it down once with your fist. Then place the dough on to a clean, lightly floured surface.
2. Using a rolling pin, roll the dough out into an 18" x 12" rectangle. Then, using a pastry brush, brush on the melted butter, leaving about 1/2" of space from the edge. Sprinkle the cinnamon sugar mixture over top.
3. Starting with the long side, roll up the dough like your would for a jelly roll, pinching the seams to seal.
4. Cut the roll into approximately 12 equal sizes and place into the pan cut side down on top of the caramelized pecan topping, leaving about a 1" space in between each roll. Cover loosely with a clean kitchen towel and set in a warm spot for about 1 hour, or until the sticky buns have doubled in size.
5. When ready, adjust your oven to the 2nd level mark, and pre-heat your oven to 375 degrees (F). Then bake for 20-25 minutes or until golden brown.
6. Allow the sticky buns to cool for 5-10 minutes before turning the pan over onto a large serving plate or jelly roll pan.

*Pre-make: Step 4 let cut rolls rise in the fridge over night and bake in the morning.

homemade sticky buns at beyondthebutter.com

Strawberries and Cream Scones*

Ingredients:

2 1/2 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 cup granulated sugar
1 stick (4oz) unsalted butter, VERY cold and cut into tiny pieces
1 large egg
1/2 cup whole milk
2 Tbsp heavy cream
1 cup fresh strawberries, hulled and quartered (larger pieces work better)

For the Egg Wash:

1 large egg, beaten
1 tsp milk or water
2 Tbsp sugar, for sprinkling

For Glaze:

2 Tbsp heavy cream
3/2 cup confectioners' sugar
1 tsp vanilla extract
Tiny pinch of salt (1/8 tsp or less)


Instructions:

1. Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside. 
2. In a large bowl combine flour, salt, baking powder, baking soda and sugar; mix well to combine
3. Cut the butter into small cubes then work it into the mixture (using your fingers, two forks or a pastry cutter) until it resembles a coarse meal.
4. In a small bowl whisk together the egg, milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened. 
5. Add strawberries and using a rubber spatula gently fold them into the dough. Don't worry if some of the berries break up a bit
6. Empty the loose dough out onto a clean, floured work surface, that shape the dough into a 8-inch circle. You may need to knead the mixture a few times to get it to a workable texture.
7. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2 inches apart.
8. Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
9. Bake for 18 minutes, or until light golden brown.
10. All ow scones to cool for 10 minutes on the baking sheet in the meantime you can make the glaze.
11. In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve warm.

strawberries-and-cream-scones at bakerbynature.com


*Flaky and moist scones that are great warm with tea or coffee. Best eaten the same day.

On Guard Pumpkin Smoothie

Makes 4 servings

Ingredients:

• 1 cup almond milk (or milk of choice)
• 1/2 cup pumpkin puree
• 1/2 cup vanilla yogurt (or coconut milk yogurt)
• 2 frozen bananas
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie seasoning (optional)
• 2-3 drops On Guard Protective Blend
• 1 cup ice

Directions:

Combine all ingredients into blender and blend until smooth.

Note: For a garnish, add some whipped cream and pumpkin pie seasoning.

Original Link

Holiday Brunch Casserole

Ingredients:

1. 4 cups frozen shredded hash brown potatoes
2. 1 pound bulk pork sausage, cooked and drained
3. 1/2 pound bacon strips, cooked and crumbled
4. 1 medium green pepper, chopped
5. 2 cups (8 ounces) shredded cheddar cheese, divided
6. 1 green onion, chopped
7. 1 cup Reduced Fat Bisquick® mix
8. 1/2 teaspoon salt
9. 4 eggs
10. 3 cups 2% milk

Directions:

1. In a large bowl, combine the hash browns, sausage, bacon, green pepper, 1 cup cheese and onion. Transfer to a greased 13-in. x 9-in. baking dish.
2. In another bowl, whisk the biscuit mix, salt, eggs and milk; pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

http://www.holidayspage.net/holiday-brunch-casserole/

Easy Homemade Cinnamon Rolls

Takes about 2 hours

Ingredients:

ROLLS

• 2 and 3/4 cup all-purpose flour
• 3 Tablespoons granulated sugar
• 1 teaspoon salt
• 1 package Red Star Platinum Yeast (1 packet = 2 and 1/4 teaspoons)
• 1/2 cup water
• 1/4 cup milk (cow's milk - I used skim)
• 2 and 1/2 Tablespoons unsalted butter
• 1 large egg

FILLING

• 3 Tablespoons unsalted butter, softened to room temperature
• 1 and 1/2 Tablespoons ground cinnamon
• 1/4 cup granulated sugar

COFFEE GLAZE

• 1 cup powdered (confectioners') sugar
• 1 teaspoon vanilla extract
• 2 Tablespoons strong coffee (or use milk/cream instead)

Directions:

1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 125F-130F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
3. On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
4. Make the filling: After 10 minutes, roll the dough out in a 14x8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise.
5. After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
6. Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar and coffee together until smooth and drizzle over rolls. You may replace the coffee with milk or cream instead. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.

http://sallysbakingaddiction.com/2013/05/08/easy-cinnamon-rolls-from-scratch/

Apple Coffee Cake*

INGREDIENTS:

Streusel Topping:

2/3

cup Original Bisquick® mix

2/3

cup packed brown sugar

1

teaspoon ground cinnamon

1/2

teaspoon ground nutmeg (optional)

1/4

cup cold butter or margarine (Earth Balanced)

Coffee Cake:

2

cups Original Bisquick® mix

2/3

cup milk or water

3

tablespoons granulated sugar

1

egg

2

medium cooking apples, peeled and thinly sliced (2 cups) 

 (Cortland, Northern Spy, Rome Beauty, Winesap, Golden Delicious or Granny Smith)

2

tablespoons chopped nuts (optional)

Glaze:

1/2

cup powdered sugar

2

to 3 teaspoons milk (rice milk)

Directions:

1. Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In small bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender (or fork), until crumbly; set aside.
2. In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.
3. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.

To Pre-Make:

Cut up apples and rinse in lemon water to keep from browning. Make Step one. Put both in fridge so there is less to do in the morning.

http://www.bettycrocker.com/recipes/apple-coffee-cake/63265d92-bd10-4d8b-aa11-507291aa5e5a

Pumpkin Yogurt

Ingredients:

1/4 cup of pumpkin puree

1/2 cup of nonfat plain Greek Yogurt

1/4 teaspoon vanilla extract 

stevia to taste

Directions:

Mix everything and enjoy!  Just 100 calories and full of fiber.

Breakfast Biscuit Quiches*

Ingredients:

2/3 cup shredded Swiss cheese (optional) 
1/3 cup finely chopped ham
1/4 cup finely chopped green onions
3 eggs
2 Tbsp. milk (rice milk)
1/4 tsp. salt
1/8 tsp. pepper
1 pkg 12 oz, 10 biscuits refrigerated buttermilk biscuits (or crescent rolls)

-Can mix eggs with any omelette ingredients instead. 

Directions:

1. Heat oven to 350. Combine cheese, ham and green onions in small bowl: mix well. Beat eggs, milk, salt and pepper in medium bowl until blended.
2. Separate biscuits" press or roll each into a 5-inch round on lightly floured surface. Place 1 biscuit in each of 10 greased muffin cups, leaving the 2 cups in center of pan empty. Press biscuits firmly against bottom and sides of cups and form rim at top.
3. Spoon 2 Tbsp. cheese mixture into each cup. Pour in egg mixture, dividing evenly.
4. Bake in center of 350 oven until filling is set and biscuits are deep golden brown 20 to 25 minutes. Remove from pan. Serve warm.

http://www.incredibleegg.org/recipes/recipe/breakfast-biscuit-quiches?from=/recipes/collection/brunch/baked

Banana Crumb Muffins

makes 10 muffins


Ingredents:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

http://allrecipes.com/recipe/banana-crumb-muffins/detail.aspx

Blueberry Muffins

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk (or rice milk)
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed (or earth balance butter)
• 1 1/2 teaspoons ground cinnamon

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

http://m.allrecipes.com/recipe/6865/to-die-for-blueberry-muffins

French Toast Roll-Ups

Ingredients:

• 8 slices white sandwich bread (the soft, fluffy type)
• peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella
• 2 eggs
• 3 tablespoons milk
• 1/3 cup granulated sugar
• 1 heaping teaspoon ground cinnamon
• butter, for greasing the pan
• maple syrup, for serving

Instructions:

1. Trim the crust from the bread and flatten it out with a rolling pin.
2. Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they're all filled.
3. In a shallow bowl whisk the eggs and milk until well combined.
4. In a separate bowl mix the sugar with the cinnamon.
5. In a skillet set over medium heat melt a tablespoon of butter.
6. Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
7. Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.
8. Serve with maple syrup for dunking.

 http://www.cinnamonspiceandeverythingnice.com/french-toast-roll-ups/#ixzz2aH4EK0Tj

Glazed Doughnut Muffins

Ingredients:

For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!
Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Recipe Note: Muffins will keep at room temperature for about a day.

http://sweetpeaskitchen.com/2011/05/glazed-doughnut-muffins/

Pineapple Upside Down Banana Pancakes

Needs some Tweaking
Ingredients:

• 3  Ripe Bananas
• 2-¼ cups Vanilla Almond Or Soy Milk
• 1-½ cup Whole Grain Flour (such As Wheat Or Oat)
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• 1  Small Pineapple
• A Little Canola Oil

Directions:

1. Mash bananas with a fork—you should have 1 ½ cups. Process the banana in food processor with about ½ cup of milk until smooth. Blend in remaining milk. Whisk together the flour, baking powder and salt. Stir dry ingredients into banana mixture until blended. Let sit while cooking pineapple slices.
2. Cut outer skin off pineapple. Cut pineapple into slices ½ inch thick, making 8 slices. Using a small round cookie cutter, remove center core of each slice. Heat a skillet to medium low heat. Add a little oil to skillet. Cook pineapple slices in batches for about 2 minutes.
3. Turn pineapple slices over. Immediately pour ¼ cup batter into the center of each pineapple slice, allowing batter to spill over and form a circle around the outside of the pineapple slice. Add a little more batter if necessary to form about 1 inch of pancake around the outside of the pineapple slice. Cook for 2 to 3 minutes, until lightly browned.
4. Carefully flip over and cook other side for about 2 minutes, until pancake is cooked through and is lightly browned.

http://tastykitchen.com/blog/2013/05/pineapple-upside-down-banana-pancakes/

Banana Banana Bread

Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

http://allrecipes.com/recipe/banana-banana-bread/