GOODIES

2 cups flour, sifted
1/4 tsp salt
1 cup butter, softened
1/2 cup powdered sugar, sifted
1 tsp vanilla
powdered sugar, sifted

Sift flour and salt together. Beat the butter, 1/2 cup powdered sugar, and vanilla in a medium-sized bowl until light and fluffy. Gradually work in the sifted flour and salt until the mixture is smooth. Pinch off pieces of dough and roll them, making balls that are about 1-inch in diameter. Place about 1-inch apart on an ungreased cookie sheet. Bake at 350° for 12-15 minutes until the edges of the cookies are light golden brown. Do not overbake or allow cookies to become brown. Transfer cookies to wire racks; set them over another cookie sheet. Let the cookies cool slightly. Sprinkle with powdered sugar. Cool cookies completely and generously sprinkle a second time with powdered sugar.

For the topping:

2/3 cup sugar
1/2 cup pecan, chopped
2 tablespoons butter, melted
1 1/2 teaspoons cinnamon

For the cake:

1 cup buttermilk 2 large eggs
2 teaspoons vanilla extract 2 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder 1/2 cup butter, chilled and cut into pea-size pieces 1 1/2 cups frozen blueberries Preheat the oven to 350 degrees F. Butter 9x9x2-inch baking pan. Dust pan with flour. For topping: Stir all ingredients in small bowl to blen. Set aside. For cake: Whisk buttermilk, eggs, vanilla in small bowl to blend.
Stir flour, sugar, and baking powder in large bowl, to blend.
Using fingertips, rub butter into dry ingredients until mixture resembles coarse meal.
Add buttermilk mixture and stir just until blended.
Fold in berries. Transfer batter to prepared pan. Sprinkle toppping over.
Bake cake until tester inserted into center comes out clean,
about 1 hour 5 minutes. Cool cake completely in pan on rack.

2 Cups Sugar 1/2 Cup Margarine/Butter (Don't Use Low-fat or Fat-free) 1/2 Cup Sugar 3 Tablespoons Cocoa 1/2 Cup Peanut Butter 1 Teaspoon Vanilla 3 Cups Uncooked Oatmeal (Old Fashioned Works Best, but you can use QuickOats) Wax Paper Heavy Saucepan

Assemble ALL ingredients and lay out wax paper (about 3 foot long sheets)before starting. These come together quickly, so you need to have everything within reach.

Combine Sugar, Milk, Cocoa, And Margarine in saucepan. Cook over medium heat, stirring, until margarine melts. Bring to a boil, and boil for approximately 1 minute. Make it at least a minute, but don't go for two! Remove from heat and add peanut butter and vanilla. Mix until peanut butter is all melted and combined with other ingredients. Add oatmeal and stirred until oatmeal is all coated.

Drop by spoonfuls (as big or small as you like) onto wax paper. These will take a little while to harden. They do not need to be refrigerated. Not that they will stay around too long. ~~~

This isn't the "original" Monkey Bread recipe, but it's very, very good and my
family loves it.  I usually have to make 2 loaves.

                    *  Exported from  MasterCook  *

                        Orange Ginger Bubble Loaf


Recipe By     : Dawn LaFrate
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads                           Kid's

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           sugar
     1/2  teaspoon      ginger
     1/4  teaspoon      allspice
   2      teaspoons     orange peel -- grated
  15      ounces        refrigerated buttermilk biscuits -- (2-7.5 oz cans)
     1/4  cup           orange marmalade

Combine sugar, ginger, allspice and orange peel.  Separate dough into 20
biscuits.  Cut each into quarters.  Shake biscuit pieces in sugar mixture to
coat.  Place in a 9x5 loaf pan sprayed with Pam.  Bake at 375F for 20-25
minutes.  Cool in pan 1 minute and then remove.  Spread marmalade over top of
hot loaf.  Cool 5-10 minutes.  Cut into slices.  Serve warm or at room
temperature.

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NOTES : by Lavon Moffat

Note:  Use a large ziplock bag to combine the dry ingredients in.  Then add
the biscuit pieces, zip and shake.  This is the part kids like to help with.
--

Monkey Bread

2 12 oz cans  Biscuits
1 cup  Sugar
1/2 cup  Brown sugar
4 t  Cinnamon
2 sticks Butter, melted

Mix sugars & cinnamon in a bowl.  Butter a bundt pan.  Cut Biscuits
into quarters.  Roll pieces in butter, then sugars.  Pile in pan.
Pour any remaining ingredients on top.  Bake at 350 for 30 minutes.

Alisa Norvelle
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