Monkey Bread

Breakfast

A perfect breakfast for a house full of teenage boys. This version instructs you to make them in individual muffin tins, but they can also be made in a casserole dish. I like to top the warm, finished product with a small pat of butter and a pinch of salt.

Ingredients

1 cup Sugar
2 tsp Cinnamon
½ tsp Nutmeg
⅛ tsp Kosher Salt
1 batch Biscuit dough cut into 16 large biscuits, then quartered
¾ cup Unsalted Butter
1 cup Brown sugar
Melted butter or non-stick spray

Instructions

Preheat oven to 350 degrees

Combine the sugar, cinnamon, nutmeg and salt in a large mixing bowl. Reserve ¼ cup. Gently toss the biscuit quarters in the sugar mixture.

Lightly grease large muffin tins and place 6-7 pieces of prepared biscuit dough in each tin.

Place the butter, brown sugar and ¼ cup of the leftover cinnamon/sugar mix in a small sauce pot. Place over medium-high heat and cook just long enough for the sugar to dissolve.

Drizzle the butter mixture evenly over all the prepared biscuit pieces in the muffin tins.

Bake for 25-30 minutes.

Allow to rest for 5 minutes before serving.

Yield: 10 individual servings

Recent Recipes

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

RobertStJohn.com