Mini Monkey Breads

Ingredients:
12 Rhodes Dinner rolls, thawed, but still cold
1 stick of butter, melted
2 tbsp corn syrup
1 1/4 cup brown sugar
2 tsp cinnamon

Icing: (I double this)
1 cup powdered sugar
1 tbsp butter, melted
1-2 tbsp milk
1/2 tsp vanilla

Directions:
1. Cut each diner rolls into 6 equal pieces, In a bowl, combine butter and corn syrup and stir until well mixed.
2.  In another bowl, combine sugar and cinnamon and mix well. Dip each roll piece in the butter mixture and then in the sugar mixture.
3.  Place 6 pieces in each well sprayed cup of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double in size. (Watch them so they don't rise too much.)
4.  Remove wrap and bake at 250 15-20 minutes. Combine icing ingredients and mix well. Drizzle over monkey bread if desired.
5.  Cool at least 5-10 minutes before removing from pan, or they will fall apart.

found at: http://fortheloveofcooking-recipes.blogspot.com/

Banana Bread

Ingredients:

4 bananas

1 1/2 C sugar

2 C flour

2 TB shortening

1 tsp vanilla

1 tsp baking soda

2 eggs

Directions:

Mix all ingredients together. Pour batter into 1 greased loaf pan and bake at 375 degrees for 45 minutes.

Italian Bread Bowls

Ingredients:

2 (.25 oz) packages active dry yeast

2 1/2 cups warm water

2 teaspoons salt

2 tablespoons vegetable oil

7 cups all purpose flour

1 tablespoon cornmeal

1 egg white

1 tablespoon water

Directions:

1. In a large bowl, dis

solve yeast in warm water. Let stand until creamy, about 10 minutes.

2. Add salt, oil, and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour 1/2 cup at a time, beating well with

 an electric mixer at medium speed after each addition.

3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic

, about 6 minutes. Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume. About 40 minutes.

4. Punch dough down and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise n a warm place, fre

e from drafts until double in bulk. About 35 minutes.

5. Preheat over to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.

6. Bake in preheated over for 15 minutes. Brush with remaiing egg mixture, and bake 10-15 more minutes or until golden. Cool on wire racks.

7. To make bowls: cut a 1/2 inch tick slice from top of each loaf; scoop out centers leaving 3/4 inch thick shells. Fill bread bowls with hot soup and serve immediately.

Given to me by Kelsey Ellis 

Really good with Chicken Corn Chowder

Cinnamon and Sugar Glazed Orange Knots

Ingredients:
12 Rhodes Texas Rolls, thawed but still cold
1 medium orange rind, grated (or 1 heaping TBS dry orange zest)
1/2 cup sugar
1 tsp. cinnamon
1/4 cup butter, melted

Citrus Glaze Ingredients:
1 cup powdered sugar
1 TBS butter, melted
3 TBS orange juice
1 tsp. vanilla

Directions:
1. Mix grated orange rind with melted butter.
2. Roll each thawed roll into a 9" rope and tie in a loose knot.
3. Roll each knot in melted butter mixture and then in cinnamon sugar mixture.
4. Place on a greased baking sheet and let rise until doubled in size (about 1 hour).
5. Bake at 350 degrees for 15 - 20 minutes or until golden brown.
6. Brush or drizzle with glaze while still slightly warm.


I got this recipe from:
http://www.justgetoffyourbuttandbake.com/?p=927

Parmesan Knots

Ingredients:
Texas size Rhodes rolls, thawed but still cold
melted butter
garlic salt
Parmesan cheese, (cheap shelf stable kind)

Directions:
1. Roll each into a 9" rope and tie into a loose knot.
2. Brush with lots of melted butter.
3. Sprinkle with garlic salt.
4. Place on a greased cookie sheet and let rise until double, (about 1 hour).
5. Bake at 375 degrees for 10-15 minutes or until golden brown.
6. Brush with butter again and let cool slightly.
7. Dip in melted butter then in Parmesan cheese.


I got this recipe from:
http://www.justgetoffyourbuttandbake.com/?p=928

Ranch Biscuits

Ingredients:

2 cups biscuit/baking mix

4 teaspoons dry ranch salad dressing mix

2/3 cup milk

2 tablespoons butter or margarine, melted

1 teaspoon dried parsley flakes

1/8 teaspoon garlic powder

Directions:

1. In a bowl, stir the biscuit mix, salad dressing mix and milk until combined.

2. Drop 2 in apart onto a greased baking sheet.

3. Bake at 425 for 10-15 mins or until golden brown

4. In a small bowl, combine the butter, parsley and garlic powder; brush over warm biscuits

9 biscuits 

Cinnamon Bread

Ingredients:
2 cups all-purpose flour
1 cup white sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 tsp vanilla extract
2 TBS white sugar
1 tsp ground cinnamon
2 tsp margarine or butter

Directions:
1. Preheat oven to 350 degrees. Grease one 9x5 inch loaf pan.
2. Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 tsp cinnamon, salt, buttermilk, oil, eggs, and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
3. Combine 2 TBS white sugar, 1 tsp cinnamon, and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
4. Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean.
5. Remove bread from pan to rack to cool.