Monkey Bread

E's mom, Elaine, wrote out by hand an entire recipe box full of food her boys loved growing up. Audrey loves Monkey Bread, so below is based on Elaine's recipe with a modern day tweak (biscuits instead of frozen bread).

3 (16.3-ounce) package refrigerated buttermilk biscuit dough

1 cup granulated sugar

1 tablespoon ground cinnamon

1 cup unsalted butter

¾ cup packed light brown sugar

• Preheat oven to 350F.
• Separate the biscuit dough rounds, cut each biscuit into quarters, and place the pieces in a large zip-top bag. Add the sugar and cinnamon, seal, and shake until the biscuit pieces are evenly coated (you can do this in batches if needed).
• Lightly grease a 10-inch bundt pan and place the coated biscuit pieces in the pan.
• In a small saucepan, combine the butter and brown sugar. Cook over medium heat, stirring occasionally, until the mixture starts to boil and the butter is completely melted. Pour the hot sugar mixture over the biscuit pieces in the pan.
• Bake for 40 to 45 minutes or until the top is deep golden brown. Place the pan on a wire rack and let cool for 10 minutes. After cooling, place a large serving plate on top of the pan and carefully flip the pan over to invert the bread onto the plate. Remove the pan and let the bread cool for a few more minutes before serving warm.

Banana Bread

 An excess of bananas led to to this one. Pretty basic.

Quick note: the recipe is recommended for a 8.5" x 4.5" inch loaf pan. I only have a 9" x 5" pan, so I doubled it. It tasted great but I did not accommodate for that in the timing. So note to self: ALSO DOUBLE THE COOK TIME!

1/3 cup butter, melted

3/4 cup sugar (if doubling, I recommend cutting down on the sugar by a 1/4 cup or so)

3 bananas VERY RIPE

1 egg

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

1 1/2 cups flour

1. Preheat oven to 350 degrees.

2. Prepare loaf pan with butter, oil or butter flavored pam.

3. In mixing bowl, combine melted butter and sugar.

4. Mash bananas and mix into butter and sugar.

5. Add egg and vanilla.

6. Mix in baking soda, cinnamon, nutmeg, and flour.

7. Pour batter into prepared loaf pan.

8. Bake for 40 minutes or so until toothpick or fork comes out clean.

9. Remove from oven and completely cool.

French Toast Casserole

 I made this for Easter Brunch with the kids and they loved it. It is a lot of bread, however!

1 loaf of sourdough (or French/Italian)

8 eggs

2 cups milk

1/2 cup heavy cream

3/4 cup sugar

1 T vanilla

Topping

1/2 cup flour

1/2 cup brown sugar

1 t cinnamon

1/4 t salt

1/2 cup butter, cold and cut into pieces

1. Cut loaf into cubes and place in a greased 9x13 pan.

2. In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.

3. Cover pan and refrigerate overnight. 

4. Mix together topping mixture then cut in butter with the topping mixture until crumbly. Sprinkle over bread once removed from refrigerator the next morning.

5. Bake at 350 for 45 minutes to an hour.

Cinnamon Rolls

 Cookbook: The Southern Entertainer's Cookbook by Courtney Dial Whitmore with Phronsie Dial

1/3 cup warm water (100 degrees)

1 T (1 packet) rapid-rise yeast

1 T sugar

1/4 cup butter, melted

1/4 cup sugar

1/4 cup warm milk

1/2 t  salt

1 egg, beaten

2 1/4 to 2 1/2 cups all-purpose flour

1 cup light brown sugar

1/2 cup butter, softened

1 t vanilla extract

1/4 t almond extract

2 1/2 T cinnamon

1. In a small bowl, combine warm water with yeast and 1 T sugar. Stir and cover with a paper towel. Set aside for 5-10 minutes. Yeast will become bubbly.

2. In a large mixing bowl, stir together butter, sugar, milk and salt. Add the yeast mixture and stir until combined. Mix in egg. Add 1 cup of flour, stir well, then add second cup of flour. Mix well then add remaining 1/4 cup flour. Knead dough either with hands or a dough hook of stand mixer for 1-2 minutes or until dough pulls away from sides of bowl to form a soft ball. Add additional flour if dough is too sticky. Cover dough with a damp towel and set in a warm spot. If you don't have a warm spot, heat oven to 200 degrees and place bowl inside oven with door ajar. Allow dough to rise for 20-25 minutes.

3. While dough is rising, mix together brown sugar, butter, extracts, and cinnamon in a small bowl to make a thick filling.

4. Uncover dough and punch down. Place the dough onto a floured surface and roll into a 12x16 inch rectangle.

5. Preheat oven to 350 degrees. Spread filling evenly over the entire surface of the dough. You may need to use the back of a wooden spoon to press it down evenly. Starting on the long side, gently roll the dough into a log shape and slice dough gently into 1 1/2 inch cinnamon roles.  Prepare dish or baking sheet by buttering or spraying with nonstick cooking spray. Place the rolls into dish or space them evenly on baking sheet. Cover with plastic wrap and allow rolls to rise again for 15 minutes. Bake for 20-22 minutes or until lightly golden.

Vanilla Glaze

1 1/2 cups powdered sugar

1/2 t vanilla extract

1/4 t almond extract

1/4 cup butter

2 T milk

Whisk together powdered sugar, extracts, butter and milk until smooth. For a thicker glaze, add more powdered sugar. For a thinner glaze, add more milk. Spread frosting on top of warm cinnamon rolls. 

Classic Southern Biscuits

 Cookbook: The Southern Entertainer's Cookbook by Courtney Dial Whitmore with Phronsie Dial

2 1/2 cups all-purpose flour

1 T sugar

1 T baking powder

1 t salt

1/4 cup butter, room temperature

1/3 cup shortening

1 cup whole milk

Melted butter to brush the tops of biscuits

1. Preheat oven to 450 degrees.

2. Mix flour, sugar, baking powder and salt until blended. Add the butter and shortening. Using a fork, work the butter and shortening into the flour mixture. Pour in milk and knead biscuits 4-5 times.

3. Turn dough out onto a lightly floured surface. Roll dough to a 1-inch thickness and cut with a biscuit cutter. Press the cutter into the dough and pull straight up. Do not twist the cutter.

4. Place biscuits on a baking sheet lined with parchment paper and bake 12-14 minutes or until lightly golden. Remove from the oven and brush with melted butter.