Monkey bread

Monkey Bread recipe


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5193

from Joan Lacy Fitzsimmons

Preheat oven to 400 degrees.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 Tablespoons sugar
1/3 cup butter or margarine
1/2 cup sour cream
1 large egg, lightly beaten
2/3 cups currants (optional)
2 teaspoons milk
1 Tablespoon sugar
Strawberry Butter Ingredients:
1/2 cup butter, softened
2-1/2 Tablespoons strawberry preserves

Instructions:

Combine flour, baking powder, baking soda, salt and sugar in medium bowl; stir well. Cut in butter with a pastry blender until mixture is crumbly. Add sour cream and egg, stirring just until dry ingredients are moistened. Stir in currants if desired.

Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. Pat dough to an 8 inch circle on a greased baking sheet. Brush top with milk; sprinkle with 1 tablespoon sugar. Cut circle into 8 wedges, using a sharp knife; separate the wedges slightly.

Bake at 400 degrees for 14 to 16 minutes or until lightly browned.

Serve scones warm with Strawberry Butter.

Yield:8 scones

Strawberry Butter:Beat butter at medium speed of an electric mixer until creamy or beat vigorously with wooden spoon. Stir in the preserves.

Yield:1/2 cup

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