The mustard is what really sets this great breakfast casserole apart, but go easy on it, because it can be overdone.
Brown sausage and drain, then stir into beaten eggs. Add remaining ingredients. Bake at 350 degrees for 45 minutes in 19×12 dish, let stand before cutting.
This is the original and best Monkey Bread recipe; all imitators pale in comparison. This breakfast dish will cause my family to riot when it’s served, and I’ve made it for parties and had people practically swallow it whole. Mom got the recipe from our neighbor, Mrs. Young, on South East 4th Street in Ankeny, Iowa in the 1970’s and has been serving it ever since. Recently it’s become a popular “new” dish with some significant and low-quality differences. Chuck the others, this is the one you want.
Grease bundt pan. Cut biscuits in 1/2, drop in cinnamon and sugar mix. Drop in pan.
Boil 1 minute, pour over biscuits. Bake at 350 degrees for 30-35 minutes.
My mom makes this great coffee cake to take to neighborhood and church breakfasts.
Cream margarine, eggs and sugars and add flour mixture alternately with buttermilk. Add vanilla and blend well. Pour into well-greased cake pan. Sprinkle with topping, let stand covered in refrigerator overnight or bake immediately. Bake 350 degrees for 35 minutes in 9 x 13 pan.
Topping:
May use coconut in place of nuts if you like.
This is a family favorite.
Cream shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternating with a banana, beating well after each addition. Stir in walnuts. Pour into well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Bake at 350 degrees about 1 hour until done. Remove from pan, cool on rack. Wrap, store for at least one day.
Ingredients:
Instructions:
In large mixing bowl, combine flour, baking powder, salt and sugar. Cut in cold butter with pastry blender or two knives until fine. Stir in raisins. In bowl beat eggs, stir in buttermilk and soda. Make well in dry ingredients and add liquids all at once, mixing lightly with fork until blended. Turn dough on to floured surface and knead lightly for 10 seconds. Shape dough into ball and place on buttered baking sheet. Flatten ball into 8 or 9-inch loaf.
Grease sharp knife with butter and cut 1/4-inch deep cross from edge to edge to mark into quarters.
Brush top with melted butter; bake in preheated 375F oven 40 to 45 minutes or until golden brown. Remove from baking sheet and cool to lukewarm.
Stir flour, baking powder, soda, cinnamon, ginger and salt together. Cream shortening, add egg and mix well. Add molasses and marmalade and beat thoroughly. Add sifted dry ingredients and hot water alternately in small amounts, beating well after each addition. Pour into greased 8×8 inch pan and bake at 350 F for 35-45 minutes.
Add sugar to oil. Then add eggs, pumpkin, water. Mix well, then add flour and spices sifted together. Grease and flour pan. Back at 350 degrees for 1 hour. Yield: 1 large loaf or two small ones.
Shake in iced cocktail shaker & strain
1 1/2 oz gin (4.5 cl, 3/8 gills)
3/4 oz fresh lemon juice (2 cl, 3/16 gills)
1/2 oz blue curacao (1.5 cl, 1/8 gills)
Serve in a cocktail glass (4.5 oz)
Shake in iced cocktail shaker & strain
1 oz gin (3 cl, 1/4 gills)
3/4 oz fresh lime juice (2 cl, 3/16 gills)
1/2 oz blue curacao (1.5 cl, 1/8 gills)
Serve in a cocktail glass (4.5 oz)
Shake in iced cocktail shaker & strain
2 oz fresh lime juice (6 cl, 1/2 gills)
1 oz pineapple juice
2 oz vodka or white rum (6 cl, 1/2 gills)
1 1/2 oz blue curacao (4.5 cl, 3/8 gills)
Serve in a double rocks glass (12.0 oz)
Add cherry, pineapple spear