Monkey Bread

My mother-in-law makes this delicious breakfast treat called Monkey Bread. We ask her to make it for us every time she visits us or we visit her. It is very easy to make but be careful as its even easier to eat!

4 tubes of refrigerator rolls
cinnamon sugar mixture
3/4 cup butter, melted
1/2 cup brown sugar
1/2 cup white sugar

Instructions:

Separate rolls and divide each roll into quarters. Roll quartered dough balls in cinnamon -sugar mixture, making sure to coat well. Place coated dough balls into four round 8-inch baking tins. Combine sugar, brown sugar and white sugar together in a small sauce pan on the stove until butter is melted and sugar is dissolved. Pour melted butter mixture evenly over each tin of coated dough balls. Bake in preheated oven at 350 for about 30 minutes. Remove from oven and invert onto a plate. Best when eaten warm from the oven.

Yield: Serves about 8

Welshcakes

While in Wales over the weekend I had my first Welshcake at a little shop in Cardiff Bay called "Fabulous Welshcakes." The cake may appear to be a docile little ditty but don't be fooled- these little buggers are like a cross between a sugar cookie and mini doughnut, warmly melting in your mouth. YUM! If I were you I would make some as soon as possible!

1 lb. all purpose flour

1 teaspoon baking powder
1 pinch allspice
1 pinch salt
4 oz. butter
4 oz. lard
7 oz. sugar
4 oz. raisins
2 eggs, beaten
milk to mix
finely granulated sugar for sprinkling

Instructions:

Stir together flour, baking powder, allspice and salt in a large bowl. Rub in the butter and lard. Add the sugar and raisins. Beat the eggs and add to the mixture, with a little milk, to make a fairly stiff dough. Roll out on a lightly floured surface to a thickness of about 1/4 inch. Cut into 2 inch rounds. Cook on a greased griddle or heavy based frying pan for about 3 minutes on each side until golden brown. Sprinkle with sugar and serve warm.

Scottish Cheese Crusted Potato Scones

These scones are quick and easy to make and taste of mashed potatoes.






200 gs/7 oz. self raising flour
25 gs/1 oz. whole wheat flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
25 gs/1 oz. butter, cubed
5 tablespoons milk
175 gs/6 oz. cold mashed potato
black pepper
2 tablespoons milk
40 gs/1 1/2 oz. mature cheddar cheese, finely grated
paprika, to dust

Instructions:

Preheat the oven to 220 C/425 F. Sift the flours, salt, and baking powder into a large bowl. Rub in the butter until the mixture resembles fine bread crumbs. Stir 4 tablespoons of milk into the mashed potato and season with pepper. Add the dry ingredients to the potato mixture, mixing together with a fork, and adding the remaining one tablespoon of milk. Knead the dough on a lightly floured surface for a few seconds until smooth. Roll out to a 15cm/6 inch round and transfer to an oiled baking sheet. Mark the scone round into six wedges, cutting about halfway through with a small sharp knife. Brush with milk, then sprinkle with the cheese and a faint dusting of paprika. Bake on the middle shelf for 15 minutes or until well risen and golden brown. Transfer to a wire rack and leave to cool for 5 minutes before breaking into wedges. Serve warm with butter or jam or leave to cool completely. Once cool store in an airtight container.

Variation: Serve these for breakfast with a couple of fried eggs and beans (not the sweet American style baked beans but the British style beans which are in tomato sauce).

Yield: 6 scones.