Monkee Bread...Oh, Yum!

Oh....I had forgotten...How good Monkee Bread is.....

Monkee Bread

4 cans of refirgerator biscuits

(or any bread dough works)

1/2 c. butter

1 c. brown sugar

pecans, chopped (as many as you like)

1 c. white sugar

2 t. cinnamon

melt butter and brown sugar together. mix white sugar and cinnamon together in

a ziploc bag. cut biscuts into fourths and coat with white sugar mixture

(shake in bag). layer half of the coated biscuits in a greased bundt pan, with lots of

pecans sprinkled on top, then pour over half of the butter brown sugar mixture.

repeat with remaining biscuits.

Bake at 350 degrees, for 30-35 minutes.

remove from oven when golden brown and turn

out onto a large plate.

Enjoy!

Banana Crunch Muffins

The granola jar is full...and my sister-in-law Kim reminded me about The Barefoot Contessa recipe for Banana Cruch Muffins...another use for granola. I love this recipe because of the chunks of banana not just mashed banana that the recipe calls for. It is a great recipe...and The Darlings loved it too! The dolop of cream cheese frosting finished it of perfectly! They would be perfect for breakfast...maybe without the frosting;)

Barefoot Contessa - Banana Crunch Muffins

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 lb unsalted butter, melted and cooled
2 extra large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe banana (2 bananas)
1 cup medium-diced ripe banana (1 banana)
1 cup small pieces walnuts
1 cup granola cereal
1 cup sweetened flaked coconut
dried banana pieces (optional) or granola cereal (optional) or shredded coconut (optional)
Preheat oven to 350°F.
Line 18 large muffin cups with paper liners.
Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with the paddle attachment.
Add the melted butter and blend.
Combine the eggs, milk, vanilla and mashed bananas, and add then to the flour-and-butter mixture.
Scrape the bowl and blend well.
Don't overmix.
Fold the diced bananas, walnuts, granola and coconut into the batter.
Spoon the batter into the paper liners, filling each one to the top.
Top each muffin with dried banana chips, granola, or coconut, if desired.
Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
Cool slightly, remove from the pan, and serve.

Granola

The Farmer loves Granola! So early this week I made a batch that I thought would last awhile.....well this morning the jar was basically empty. Time for another batch! The great thing about granola is that you can basically put anything into that you like. I combined several recipes to come up with the one we like at our house.

GRANOLA

8 c. rolled oats

1/2 c. coconut (I used sweetened)

1/2 c. sliced almonds

1 c. pecans, roughly chopped

1/2 c. ground flax seed

1/2 c. brown sugar

1/2 c. real maple syrup

1 c. canola oil

1/2 t. salt

1 t. vanilla

1 T. cinnamon

1 T. nutmeg

Mix all dry ingredients in large bowl. In smaller bowl mix together oil syrup and vanilla. Add into dry mixture, stirring until combined. Bake at 200 degrees for 1 1/2 hours stirring every 15 minutes. When cool, add 2 c. rice krispie cereal and whatever dried fruit you like. We add dried cranberries, pineapple and dried apples. You can also add sunflower seeds which are great too. It is wonderful with milk, with yogurt or over ice cream. A family favorite for us, hope you enjoy too!