Yes, we are in that month where we are thinking about guest lists, menus, and plans for a holiday dinner. My ever-present notebook is always at hand but lots more scribbling going on in it at this time of the year.
Here is one super-fast recipe that will make you look like a culinary expert in the kitchen!
For a nice breakfast snack with the first cup of coffee of the day, Monkey Bread is always a welcome addition. There are many, many recipe versions but this one is easy to get in the oven and baked within 30 minutes. Okay, 35 minutes if you decide to ice them, too.
3 cans of refrigerated biscuits (I like using the flaky type but any will do nicely.)
1 Tablespoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/2 cup granulated sugar
1/2 cup (1 stick) butter (margarine would be okay, too)
1 cup dark brown sugar
2 teaspoons water
1/2 cup finely chopped walnuts or pecans
2 teaspoons vanilla
Preheat oven to 350 degrees. Grease or vegetable oil spray a Bundt pan or any round cake pan with high sides. Place the chopped nuts evenly over the bottom of the baking pan.
Cut each biscuit into fourths. Kitchen scissors make fast work of this. Combine the granulated sugar and spices in a bowl. Roll each piece of biscuit in the mixture. Place in prepared baking pan.
In a small pot, melt the butter, brown sugar, water, and vanilla together. Bring to a boil and boil for about two minutes, stirring constantly. Pour over the biscuits in the baking pan. Bake for approximately 20-30 minutes. Biscuits should be golden. Cool for a few minutes and turn out onto a serving plate. Pour the glaze over the still warm treat and let it drip down the sides!
1 cup powdered sugar
1 teaspoon vanilla extract
Enough milk to form a glaze.