The Best of Jan's Best, part two

 As we ease into the last week here at the Cafe, I'm sharing a nostalgic post from the past.

The Cafe has been around for what - ten years? Eleven? And you have been with us through many changes during those years. The biggest change for most of us is that our nests have gone from full to empty - - to full again - -

We've celebrated births of grandchildren, weddings, new puppies, new houses, new books...and we've also suffered some losses. And you've been here with us through it all.

Today's post is a rerun from before my daughter got married and left the nest. As I read through the recipe, I got a serious craving for Carrie's Monkey Bread. This might mean a trip to the store...

Monkey Bread to the Max

by guest blogger, Carrie Drexler (now Carrie Orr!)

Hi Everyone!

Carrie and her youngest brother.
Isn't he every girl's dream?

It's Carrie again, filling in for my mom. 

 The problem with having two bakers in the house is that sometimes we want to use the same pan. This happened yesterday morning; I wanted to make this simple monkey bread recipe, and my mom was going to make a sour cream blueberry cake (I think she's still going to make it, check back next week). Both recipes used the bundt pan, but since mine meant getting gooey maple, brown sugar monkey bread for breakfast before church, I won out.

I would not consider myself a Pinterest addict, but there are some great recipes to be found through that site. This was a recipe that's been pinned on my Pinterest board since I joined the site a couple years ago and I've never found the time to buckle down and make it. It was super simple and looks amazing.

First, preheat the oven to 375, and grease your bundt pan.

Then gather up your ingredients!

1 ½ Cans Pillsbury Grands Biscuits

3 TBSP Butter (melted)

½ C. Pancake Syrup

1/3 C. Packed Brown Sugar

½ tsp. Cinnamon

¼ C. Pecans (Optional)

I forgot to clean up behind my ingredients. Don't worry, you can leave out the cat treats and Ritz crackers.

Mix together melted butter and syrup. In another bowl mix together brown sugar, cinnamon and nuts (if using, I left them out).

Pour half the syrup in the bottom of the pan and sprinkle half of the brown sugar mixture over the top.

Layer your biscuits on top of that in a circle. The great part about this is that you can use fewer/more biscuits depending on the number of people (you'll just have to watch the bake time).

Pour the rest of the syrup over the top and sprinkle the rest of the brown sugar. It already looks delicious!

Bake at 375 for 25-30minutes, or until biscuits are golden brown on top.

Look at that gooey maple goodness. They were definitely delicious and super easy. This is a Sunday morning keeper for sure.

I celebrated my birthday at the beginning of the month and since then came across this picture from my second birthday. As you can see, a love for baked goods was instilled at a very early age.

Carrie's 2nd Birthday 

Thank you, Carrie, for sharing your recipe. And yes, it was delicious! And as promised, next week we'll have a Blueberry Sour Cream Cake recipe straight from southwest Michigan.

And what Monday would be complete without a gratuitous puppy picture?

Thatcher heard that puppy kindergarten starts this evening...does it look like he's ready for it?

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Back to 2021 - 

Have a great week, everyone!