Monkey Bread

This recipe gets its name because they're yummy, gooey, breakfast rolls you eat with your hands. A childhood favorite, for sure.

32 Rhodes frozen rolls
3/4 c. brown sugar
1 c. chopped walnuts
1 small pkg. butterscotch pudding
melted butter

Mix brown sugar, walnuts, and butterscotch pudding mix. Roll rolls in melted butter, then roll them in sugar mixture and place rolls in either a bundt pan or 10-inch tube pan (angle food cake pan). Sprinkle any remaining sugar mixture over top. Put in cold oven overnight. Remove from oven in morning. Preheat oven to 350 degrees then bake 40 minutes. Turn over onto serving plate immediately and serve.

Submitted by Becca Hansen (from our original swap group theme "Bread.")

Lemon Cranberry Bread

2/3 Cup butter
2 TB Baking powder
3 TB lemon juice
2 tsp Salt
3 Cup Flour
1 1/2 Cup Sugar
2 Cups Dried Cranberries
2 TB Grated Lemon Zest
4 Eggs
1 Cup Milk

Cream Butter and Sugar. Add eggs, beat well. In an other bowl combine flour, salt and baking powder. Alternate milk and flour mixture, mixing well after each addition. Stir in lemon juice and zest, Cranberries. Pour into greased and floured loaf pans. Bake at 350 degrees fro 35-40 minutes. Cool for 10 minutes. Poke holes in loaf then pour glaze over. Makes 4 mini loaves.

Glaze:
1/4 Cup Sugar
1/4 cup Lemon Juice

Simmer in a small pan until sugar is completely dissolved.

Submitted by Janene Erickson (from our original swap group theme "Bread.")

Grandma Jane's Cornbread

Beat 2 eggs, add 1 cup milk.

Add ½ cup oil and mix.

Add 2 cups Bisquick,
2/3 cups sugar,
½ tsp soda,
5 or 6 tbsp cornmeal.

Mix well and pour in 9x9" well-greased pan. Bake at 400º for 30-35 minutes

Submitted by Lindsay Anderson (from our original swap group theme "Bread.")

Coconut Croissants

¼ c. warm water
1 pkg. active dry yeast
1 c. whipping cream
1/3 c. sugar
2 eggs
½ tsp. salt
3 ¼ c. flour
½ c. butter, cold

Place warm water into bowl and add yeast. Stir until dissolved. Blend in cream, sugar, eggs, and salt. Add ¼ cup of the flour and mix well. Set aside.

Place the 3 cups flour into a separate bowl. With a pastry blender cut the butter into flour until the mixture is the size of small peas.

Pour yeast mixture over flour mixture and with a rubber spatula fold until flour is just moistened. Cover and refrigerate 2 hours-overnight.

Divide dough into four equal parts. On lightly floured surface roll each out into a 12-inch circle. Cut each round into eight wedges.

Place 1 level teaspoon coconut filling onto wide end of each wedge. Roll up toward point. Curve into crescent shape.

Place on greased baking sheet. Brush with Glaze and sprinkle with coconut. Let rise about 1 hour until puffy and almost doubled.

Bake at 375 for 12-15 minutes or until golden brown.

Coconut filling: cream ¼ cup soft butter with ½ cups un-sifted powdered sugar. Add ½ cup flaked coconut. Mix until well blended.

Glaze: Beat 1 egg with 2 TB milk until egg is thoroughly incorporated.

Submitted by Mandy Hillman (from our original swap group theme "Bread.")

English Muffin Bread

2 T. cornmeal
2 pkg. Yeast
2t. Salt
2 c. warm milk ( 120-130 degrees)
½ c. warm water
5 c. flour
1 T. sugar
¼ t. baking soda

Coat 2 loaf pans with cooking spray, sprinkle with cornmeal set aside. Mixing bowl combine 3 c. flour, yeast, sugar, salt, baking soda. Add milk and water; beat until smooth. Stir in remaining flour (dough will be very sticky) transfer to prepared pans, cover let rise in a warm place for 30 minutes. Bake at 400 degrees for 25-30 minutes or until golden brown.

Submitted by Shauna Hunt (from our original swap group theme "Bread.")

Pita Bread

2 ½ c. flour
¾ t. salt
½ t. sugar
1 ½ t. yeast
1 c. hot water
1. T vegetable oil at room temp.
Cornmeal

Set aside ½ c. flour. Mix reaming flour, salt, sugar, yeast, hot water, oil. Stir in enough reserved flour to make a soft dough. Knead until smooth and elastic.
Place dough in greased bowl, cover refrigerate for hours.
Divide dough into 6 pieces, on floured surface shape each piece into a smooth ball, roll balls into 6 inch circles.
Sprinkle ungreased baking sheets with cornmeal, place circles on baking sheet; cover place baking sheets on large shallow pan filled with boiling water, let rise until slightly puffy 15-20 minutes.
Place baking sheet in 475 degree oven on bottom rack, bake 5 minutes or until puffed and lightly browned.

Submitted by Emily Saye (from our original swap group theme "Bread.")

Scones

3 cups water
1/4 cup margarine
1 cup instant potatoes, dry
2 Tablespoons yeast
2 Tablespoons sugar
1 Tablespoon salt
6 cups flour (I use 6-8 cups)

Dissolve margarine in 2 cups of hot water. Add salt and dry instant potatoes. In 1 cup warm water, add sugar and yeast. Add to potato mixture and put in flour. Let rise until double. Pinch off golfball size piece and stretch out to pancake shape. Drop into preheated oil and fry until both sides are golden brown. Best served warm with honey, powdered sugar, or cinnamon sugar. (These are also the base for Navajo Tacos -- with chili, cheese, lettuce, etc...)

Submitted by Joyce Anderson (from our original swap group theme "Breakfasts.")