Bubble Bread / Monkey Bread

I got this recipe from a co-worker who made it for a brunch potluck. I fell in love immediately with the sticky pecan exterior!! Apparently this wonderful mouth watering dish has several names but no matter what you call it, it is awesomeness!! Not only is it so delish but it is SUPER easy and a make ahead dish (which I truly appreciate when I have plenty of other things to make). You can make it the night before and throw it in the fridge then the next morning it is ready bake.....how easy!! Another plus is when you dump it out of the fluted pan it looks so pretty that it appears you spent quite some time on that delectable glazing!! Yep, this ones a keeper.

1 pkg of 24 frozen Parkerhouse rolls
1 c brown sugar, packed
1 small pkg cook & serve butterscotch pudding (NOT instant)
1 tsp. cinnamon
1/2 c. chopped pecans, divided
1 stick butter, melted

Grease and flour a bundt pan. Combine brown sugar, pudding mix and cinnamon in a small bowl. Set aside. Arrange 12 rolls in the bottom of the bundt pan. Sprinkle half of the sugar mixture on top of the rolls. Sprinkle half of the pecans on top of the sugar mixture. Arrange remaining rolls in pan and top with remaining sugar mixture and pecans. Pour butter evenly over rolls. Let sit overnight. DO NOT COVER. Next morning, bake at 350 for 30 minutes. Let sit in pan for 10 minutes and then turn out onto plate. Cut with a serrated knife.

Crawfish Cornbread Muffins

1 med. Onion, minced
¼ lb. butter
1 clove garlic, minced
1 lb. crawfish tails
8 green onions, minced
1 (16 oz) pkg. Mexican corn bread mix.
**ingredients listed on cornbread box**
Salt, cayenne pepper and garlic powder to taste.

Sauté onion in butter until tender. Add garlic, crawfish tails, and seasonings. Cook over low heat for 15 minutes. Add green onions. Cook for five minutes.

Prepare cornbread mix according to the directions on the package. Add crawfish mixture, stir will.

Spoon into greased mini muffin tins. Bake at 350° for ten minutes.

(2008 Cookbook)

Cheddar Apple Bread

2 ½ cups flour
¾ cups sugar
2 tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
2 eggs, beaten
¾ cups milk
1/3 cup butter, melted
2 cups sharp cheddar (block graded)
1 ½ cup apples, chopped & peeled (apx. 1 ½ apples)
¾ cup chopped nuts

Combine dry ingredients. Add combined eggs, milk & butter; mix well. Stir in remaining ingredients. Spoon into well-greased and floured 9x5 loaf pan. Bake at 350° for 65-70 minutes or until wooden pick inserted in center comes out clean. Let stand 5 minutes; remove from pan.

**Provided by Stephanie Sheppard**

Banana Nut Bread

½ cup butter
1 cup sugar
2 eggs beaten together
3 or 4 mashed ripe bananas
2 cups flour
1 tsp soda
½ cup pecans or etc.

Preheat oven to 350°. Mix in order given above. Pour mixture into greased pan.

Cook for apx. 40 min or until toothpick is clean.

(2008 Cookbook)

Banana Crumb Muffins

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

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

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.

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.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

(2008 Cookbook)

Gorgonzola Cheese, Honey & Ciabatta Bread

Ciabatta bread
Whole garlic cloves
Gorgonzola cheese
Honey
Olive oil

Slice the ciabatta bread is in half, lay the two halves on a baking sheet and brush them with olive oil lightly. Toast the bread lightly in a 450° oven.

While the bread is warm, rub a peeled garlic clove or two all over the hot bread. This imparts the lightest touch of garlic flavor to the bread.

Crumble the gorgonzola cheese over the bread.

Put the bread back into the oven to melt the cheese into the bread.

When melted, remove the bread from the oven and slice it into small pieces, a little larger than bite-size.

Drizzle honey over the bread.

The combination of the pungent cheese, the subtle garlic flavor, and the sweet honey is a taste that must be experienced!

(2009 Cookbook)

Sticky Gingerbread

1 stick plus 2 tbs. butter
¾ C dark corn syrup
2/4 cup molasses
2/3 C packed soft dark brown sugar
2 tsp. finely grated fresh ginger
1 tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
1 C whole milk
2 eggs, beaten to mix
1 tsp. baking soda, dissolved in 2 tbs. warm water
2 cups all-purpose flour

Preheat oven to 350° and line cake pan with aluminum foil or parchment paper (grease foil if using).

In saucepan, melt butter over low heat along with syrup, molasses, sugar, fresh and ground gingers, cinnamon, and cloves.

Remove from heat and add milk, eggs and dissolved baking soda in its water

Measure flour into bowl and pour in liquid ingredients, beating until well mixed (batter will be very wet).

Pour into pan and bake 45-60 minutes until bread rises and is firm on top. Do not over bake; it will continue to bake as it cools.

Transfer pan to wire rack and let cool before cutting gingerbread into squares.

Makes 20 squares