Monkey Bread

4 cans Refrigerated Buttermilk Biscuits
cut into 4ths
1-1/2 cups sugar(you may use brown sugar if you prefer)
2 Tbsp cinnamon
1 cube margarine, butter or oleo

Butter bundt cake pan.
MIX sugar and cinnamon together in large bowl.
ROLL biscuit pieces into balls and toss
in sugar & cinnamon mixture til coated.
Put into a greased bundt cake pan.
Melt margarine and add to remaining sugar
cinnamon mixture, stir to mix. Drizzle over
coated dough balls.
Bake at 350*, 30 to 40 minutes. Cool slightly
then invert onto serving platter.

Submitted By: DKITYKAT

Cappuccino Crumb Muffins

2 cups all-purose flour 1/2 cup granulated sugar 1/4 cup brown sugar 2 tsp. baking powder 2 tsp. instant coffee powder 1/4 tsp. salt

1 tsp. ground cinnamon 1 cup milk 1/2 cup melted butter or margarine 1 egg 1 tsp. vanilla 3/4 cup semisweet chocolate mini-chips or 4 oz. semisweet chocolate,cut into 1/2-inch pieces.

Crumb Topping:
1/4 cup butter or margarine
6 TB all purpose flour
4 TB brown sugar
1/2 tsp cinnamon

1.) In harge bowl, combine the flour, white and brown sugar,
baking powder, coffee powder, salt and cinnamon.
2.) In aother bowl, mix together milk, melted butter,
egg and vanilla.
3.) Pour the liquid ingredients into the dry mixture.
Stir to combine, do not over mix. Stir in chocolate bits. 4.) Spoon batter into 12 paper lined muffin cups.
5.) Combine the crumb topping ingredients, using a pastry cutter.
6.) Sprinkle topping evenly over the unbaked muffins.
7.) Bake at 400* for 20 mins or until a toothpick comes out clean.
8.) Serve while hot or warm.
**Good served with a bowl of fresh strawberries and freshly
brewed coffee~!! One of our family's faves~!!
Submitted By: AUTUMN

Pumpkin Streusel Muffins

1 egg, beaten 1/2 C milk 1/2 C canned pumpkin 1/3 C oil 1-3/4 C flour

1/2 C sugar 3 tsp baking powder 1/2 to 1 tsp cinnamon 1/2 tsp salt 1/2 nutmeg 3 oz pkg. cream cheese

STREUSEL TOPPING

1/4 C firmly packed brown sugar
1/2 tsp cinnamon
1 Tbsp margarine or butter
1/4 C finely chopped nuts (optional)

Heat oven to 400 degrees F. Line with paper baking cups
or grease bottoms only of 12 muffins cups. In medium
bowl, combine egg, milk, pumpkin and oil; mix well.
Lightly spoon flour into measuring cup; level off.
Stir in flour, sugar, baking powder, 1 tsp cinnamon,
salt and nutmeg just until dry ingredients are moistened.
(Batter will be lumpy.)
Fill prepared muffin cups 2/3 full.

Combine streusel topping ingredients; mix well.
Sprinkle evently over each muffin. Bake at 400 degrees
for 18 to 22 minutes or until golden brown.
Serve warm. Makes 12 muffins.

HIGH ALTITUDE: Above 3500 Feet: No change.

*We enjoy serving these muffins with some quick cream
cheese frosting, which you can pick up at your local
grocery store, if you'd rather not make it from scratch.

Enjoy!
Submitted by: Autumn

Eclairs

1 cup hot water
1/2 cup butter or margarine
1 cup sifted all purpose flour
1/2 teaspoon salt
4 eggs,unbeaten

Mix above and shape into eclairs (4"x 3/4")

Bake 10 minutes at 450* Reduce heat to 400* Bake 15-20 minutes longer
or until puffed and golden brown. Cool eclairs.

Filling:

1 envelope whipped topping mix
2 1/2 cups of milk
2 boxes (3-3/4 oz) instant vanilla pudding
Make the whipped topping using 1/2 cup milk, following package directions.
Make the vanilla pudding using 2 cups milk (half the
amount called for on package )
Fold the whipped topping into the pudding.

Spread top with chocolate frosting,(I use dark chcolate I just like it better)
Makes about 18 medium eclairs.

This is easy....do not grease cookie sheet. Do not make them to big for baking
because they will expand. ENJOY~!

Chocolate Bread Pudding

1 tablespoon butter, plus more for baking dish
8 slices (8 ounces) cinnamon-raisin bread
2 cups milk
3 ounces semisweet chocolate
2 large eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon confectioners’ sugar

1. Preheat oven to 350°. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.

2. In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.

3. Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.

4. Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners’ sugar just before serving.

Note: Using a cinnamon-raisin bread adds even more flavor to this chocolatey pudding.

Serves 6; Prep time: 15 minutes; Total time: 50 minutes. This pudding can be served warm, room temperature, or cold. To chill, let cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight.

Kens' Cinnamon Rolls

Autumns' Fruitcake

8 ounces dried apricots (about 2 cups) 8 ounces pitted dates (1-1/2 cups) 1 cup red and green maraschino cherries 9 ounces Brazil nuts (about 1-1/2 cups) 5 ounces red and green candied pineapple, cut up (about 1 cup)

3/4 C flour 3/4 C sugar 1/2 tsp baking powder 1/2 tsp salt 3 eggs 1-1/2 tsp vanilla

Heat oven to 300*. Line loaf pan, 9x5x3 or 8-1/2x4-1/2x2-1?2 inches, with aluminum foil; grease. Mix all ingredients. Spread in pan.

Bake until wooden pick inserted in center comes out clean, about 1-3/4 hours. If necessary, cover with aluminum foil during last 30 minutes of baking to prevent excessive browning. Remove from pan; cool. Wrap in plastic wrap; store in refrigerator.

Layered Pumpkin Loaf

1 C canned pumpkin
1 C+2 TB sugar, divided
1/2 C packed brown sugar
4 egg whites, divided
1/2 C fat free milk (or regular milk)
1/4 C canola oil (or any oil)
2 C flour
2-1/2 tsp baking powder
2 tsp salt
2 tsp pumpkin pie spice
1 8oz pkg Cream Cheese

Preheat oven to 350. Grease 9x5 loaf pan; set aside. Mix pumpkin, 1 C sugar, brown sugar, egg whites, milk and oil in large bowl.
Add flour, baking powder, pie spice & salt, stir til moistened. Set aside.
Beat cheese & remaiing egg whites with whisk til blended.
Spoon 1/2 batter into pan; spoon cheese mixture over batter. Cover with remaining batter.
Bake 1 hour to 1 hour-15 minutes or until pick comes out clean.
Loosen in pan and cool in pan, on wire rack 10 minutes. Remove from pan to rack; cool completely.

~Autumn~

Blueberry Cheese Rolls

1 pkg (8oz) refrigerated crescent rolls
4 oz Cream cheese, softened
2 TB sugar
1/2 C blueberries, divided

Preheat oven to 375. Unroll dough into 4 rectangles, press to seal perforations. Combine
cream cheese & sugar; spread onto dough within 1/2 inch of edges. Top evenly with berries.
Bring opposite corners together; press together to seal. Place on ungreased baking sheet.
Bake 11-13 minutes until golden brown.
*Can sprinkle with powdered sugar before serving.
4 Servings

Nilla Apple Crisp

8 C thinly sliced Granny apples (4 lg or 2 lbs)
1/2 C packed brown sugar, divided
2 tsp cinnamon, divided
1/3 C oats
1/4 C margarine
25 Nilla wfters, crushed (1 C)
1/2 C cool whip

Heat oven to 350. Toss apples with 1/4 c brown sugar & 1 tsp cinnamon. Spoon into 8 or 9 inch
square pan. Combine oats, 1/4 c brown sugar & 1 tsp cinnamon. Cut in margarine until mixture
resembles crumbs. Add wafer crumbs, mix well. Spread evenly over apples.
Bake 30-35 minutes until apples are tender. Serve warm or cooled. Top with cool whip.

12 servings~ 1/2 C each

Freestyle Fruit Tart

1 refrigerated pie crust
4 oz cream cheese, softened
3 C sliced plums (about 3 & can use any fruit)
1/4 C sugar
2 TB flour
1 tsp cinnamon sugar (3/4 tsp sugar + 1/4 tsp cinnamon
1 C cool whip

Heat oven to 450. Place crust in greased 10 inch pie plate. Spread cream cheese in 6 inch circle
on center of crust. Toss plums with sugar & flour; spoon over cream cheese. Fold edges 2 inches
over plums, leave center uncovered. Sprinkle cinnamon sugar evenly over tart.
Bake 25 minutes or until golden and bubbly. Cool slightly before lifting out of plate.
Cut into slices, top with cool whip.