Archive for July, 2012

Monkey Bread

Friday, July 6th, 2012

Monkey Bread, sometimes called Pull Apart Bread, Bubble Bread, Hungarian Coffee Cake, Pinch-me Cake, or Golden Crown, is one of my favorite classic recipes.  It can be flavored with chopped nuts and cinnamon, raisins, blueberries, and even Parmesan cheese, garlic and herbs. Popular in women’s magazines in the 1950’s, Monkey Bread is making a comeback. You probably won’t see celebrity chefs preparing Monkey Bread on cooking shows, but you can find some vintage recipes from ZaSu Pitts in 1945, Los Angeles Times in 1957, James Beard in 1975, and Nancy Reagan’s Monkey Bread from the 1980’s at

Watkins Monkey Bread

1/2 cup sugar

1 tsp Watkins Cinnamon

2 cans refrigerated buttermilk biscuits

1/2 cup chopped walnuts, optional

1/2 cup raisins

1 cup firmly packed brown sugar

3/4 cup butter or margarine, melted

Heat oven to 350 degrees F.  Lightly grease 12 cup fluted tube pan with Watkins Cooking Spray.  In a large storage plastic food bag, mix granulated sugar and cinnamon.  Separate dough into 16 biscuits; cut each into quarters.  Shake in bag to coat.  Arrange in pan, adding walnuts and raisins among the biscuit pieces.  In small bowl, mix brown sugar and butter; pour over biscuit pieces.  Bake 28 to 32 minutes or until golden brown and no longer dough-y in center.  Cool in pan 10 minutes.  Turn upside down onto serving plate; best when served warm.

Bon appetit!


Simply Sweet Cinnamon Strawberry Shortcake

Tuesday, July 3rd, 2012

Did you know Watkins award-winning, high-oil Korintje Cassia Cinnamon has been a part of family rituals for more than 100 years? Make it part of yours, and you’ll see what all the fuss is about. With about twice as much flavor as the Ceylon variety, it’s the best quality Cinnamon available anywhere.  Watkins high-oil Korintje Cassia contains 3 to 3.5% essential oil:  many others on the market contain 1 to 2%, and inferior brands as low as .5%.  The value size means lower cost per serving.

Simply Sweet Cinnamon Strawberry Shortcake
2 cups/450 mL all-purpose flour
1/4 cup/60  mL sugar
1 tbsp/15 mL Baking Powder
1/2 tsp/2.5 mL baking soda
1/2 tsp/2.5 mL Purest Ground
Cinnamon 6 oz.
1/2 tsp/2.5 mL orange peel
1/2 tsp/2.5 mL salt
1/4 cup/60 mL butter
1/4 tsp/1.2 mL Original Double-Strength Vanilla
1 1/4–1 1/2 cups/310–375 mL heavy cream
1/4 cup/60 mL walnuts, chopped

Preheat oven to 400F/200C. Mix together flour, sugar, baking powder, baking soda, cinnamon, orange peel, salt and butter. Stir in vanilla, cream and walnuts. Drop on baking sheet using a 1/4 cup/60 mL measuring cup. Brush with butter and sprinkle with sugar and cinnamon, if desired. Bake for 15 to 20 minutes or until brown.Cool shortcakes and cover with strawberries and whipped cream.

Bon appetit!