Craig's Monkey Bread

 Monkey Bread

2 large Pillsbury Biscuits (tube) Flaky variety (cut each biscuit in 4 pieces with scissors)

Put in a Ziploc bag and shake till coated with 1 cup sugar and 2 T. cinnamon.

Spray bundt pan, lay in

Melt 1 cup butter, add 1 cup brown sugar and 1 T cinnamon.  Drizzle on top.

Bake at 350 degrees for 30 minutes.

Sourdough Waffles

 From: The New York Times 

For the overnight sponge, or base:

• 1 cup/240 grams sourdough starter “unfed”
• 1 cup/224 grams buttermilk
• 1 cup/120 grams all-purpose flour
• 1 tablespoon/about 13 grams light brown sugar

For the batter:

• 1 large egg
• ¼ cup melted unsalted butter or neutral oil
• ½ teaspoon vanilla extract
• ½ teaspoon/3 grams kosher salt
• 1 teaspoon/6 grams baking soda 

• Preparation

• Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
• When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
• Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. 

Grandma Bradley's Buttermilk Biscuits

1 c. flour

2 tsp. baking powder

¼ tsp. baking soda

¼ tsp salt

Shortening the size of a large egg

Buttermilk

Cut the shortening in and add enough buttermilk to make moist, stiff dough. Turn out onto a floured board. Knead 10 times, then pat out to desired thickness. Cut and bake at 425 for 12 to 15 minutes.

Blueberry Buckle

The most beautiful and delicious coffee cake you ever had. Jill Dorrough

3/4 c sugar 1/2 c butter 1 egg 1 t vanilla zest from 1 lemon, or 2 tsp lemon juice 1/2 c milk 2 c flour 2 t baking powder 1/2 t salt 2 c blueberries streusel: 1 c sugar 1/2 c cold butter, cut into small pieces 2/3 c flour 2 t cinnamon Directions: Cream butter and sugar together. Add egg, vanilla, lemon zest and milk. Sift dry ingredients together and add to butter mixture until just mixed. Fold in blueberries. Spread batter in a 9x13 pan, or any 2 1/2 qt dish.  Pulse streusel ingredients in a food processor and sprinkle over batter. Bake 350 for 30-35 minutes.

Monkey Bread

Everyone's favorite breakfast      Jill Dorrough

1 pkg yeast 1/4 cup warm water 1 1/4 cups warm milk 1/4 cup sugar 2 eggs 1 tsp salt 5 cups flour caramel: 2/3 cup packed brown sugar 1/4 cup butter, cubed 1/4 cup heavy whipping cream assembly: 3/4 cup chopped pecans (if your family goes for that) 1 cup sugar 1 tsp ground cinnamon 1/2 cup butter, melted Directions: In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. Knead for about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. For caramel, in a saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into the greased 10-inch fluted bundt pan; sprinkle with half of the pecans. Punch dough down; shape into 40 balls (each about 1 1/4 inch ddiameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture. Place 20 balls in the tube pan; top with remaining cramael and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes. Bake 350 for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly). Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Raspberry Coffee Cake

Megan Bradley

2 c Bisquick 3 oz cream cheese ¼ cup butter 1/3 cup milk ½ cup raspberry jam fresh or frozen raspberries Icing: 1 cup powdered sugar 1 t vanilla milk to drizzling consistency Directions: Cut cream cheese and butter into Bisquick (2 knives, pastry cutter, or food processor). Add milk and incorporate with fork. Knead in bowl about 8-10 times into a ball Roll out between waxed paper to a rough rectangle 12” x 8”. Transfer dough to greased baking sheet. Put jam down middle of rectangle. Sprinkle with berries. Along sides, cut into middle every inch. Bring cut pieces together into middle over jam and pinch together. Bake at 425 for 12-15 minutes. When cool, drizzle frosting over.

Buttermilk biscuits

So yummy, and a quick and easy thing to add to any dinner. Make it look like you planned ahead! I keep some powdered buttermilk in my cupboard, mostly just for this recipe.
Jill Dorrough

2 c flour 2 tsp baking powder 1/2 tsp soda 3/4 tsp salt 1/2 tsp sugar 1 stick butter 1 c buttermilk Directions: Cut butter into dry ingredients. Add buttermilk and mix until dough comes together. Turn out, pat with hands until about 1'' thick. Cut into circles (or skip this part and just drop mounds onto a cookie sheet) and bake at 375 for 18-20 minutes. Make sure you use a rimmed baking sheet.