I’m starting the new year by printing two recipes I tried over the holidays that I know are really good. I hope 2009 is a very good year for all of us.
Monkey Bread
1/4 cup granulated sugar
1 cup brown sugar, packed
1 (3.75-oz.) pkg. butterscotch pudding mix (non-instant works best)
2 teaspoons cinnamon
1/2 cup chopped pecans (or favorite nut)
1 pkg. Bridgford Parkerhouse Rolls (found in frozen bread section)
1/2 cup melted butter or margarine
Lightly grease a tube pan (bundt or angel food). Mix together both sugars, pudding mix and cinnamon; set aside. Sprinkle 1/4 cup sugar mix on the bottom of prepared pan. Sprinkle nuts over this; set aside. Dip each piece of dough in melted butter and roll in sugar mixture. (The original recipe says the dough can either be frozen or thawed but I would suggest frozen.) Place dough in pan evenly. Top with any leftover butter and sugar mixture. Let the dough rise in a warm area until double in size or leave in the refrigerator overnight. Dough should not rise above the top of the pan so cover with foil if leaving in refrigerator overnight. When ready to bake preheat oven to 350 degrees. Place pan on a cookie sheet and bake for 30 to 40 minutes. Do not underbake. Remove from oven and invert on large serving plate and remove tube pan. Let cool until warm and serve. This is usually broken off and eaten with your hands.
Source: Bridgford Parkerhouse Rolls package
Peach Brandy Cookies
1 lb. butter
1 cup confectioner’s sugar
4 cups all-purpose flour
1/2 cup peach brandy
1 cup finely chopped nuts
Preheat oven to 250 degrees. Mix first 3 ingredients. Add brandy, mix well. Add nuts. Line cookie sheet with foil. Drop by teaspoon onto sheet. Bake 45 minutes or until very light brown.
Source: Gloria Campbell’s personal files
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