Tahoe recipe: Morning Monkey Bread for the little monkeys
TAHOE-TRUCKEE, Calif. — Yikes! School has been in session now for a couple weeks and, if you are anything like me, you have yet to send the little monkeys off to class on a hot breakfast — unless a Pop-Tart counts.
In fact, you probably haven’t even been up to see them out the door. What most people do not seem to realize is your real summer vacation, mom, started the day your children’s summer vacation ended.
It’s OK. I get it. Now, with the kids forced into earlier bedtimes, you are free to wander around your quiet house (so quiet) until the wee hours, watch all the shows you’ve been TiVoing for the past three months, linger over that glass of red wine, bust out the fancy bubble bath you got for Christmas. Shoot! Even your husband is looking more attractive and worthy of note these days.
So really it is not your fault if all this night crawling you’ve been into has resulted in some late starts in the morning. Unfortunately, now that we are getting close to our third week of the school year, your little “me time” really must come to a close.
It is time to face reality — and the mornings. Time to feed the kids something warm and from the heart before little Susie’s teacher asks why she keeps eating her mid-day Lunchables (Yes, you did stock up on those. Good Mommy.) at 9 a.m.
The solution to your morning re-entry is easy, kid friendly, and really looks like you put a lot of old-fashioned Donna Reed elbow grease into it: Monkey Bread. Why it is called “Monkey Bread” I really have no idea, but I am guessing it is because your little ones will be so thrilled once they try it they will be swinging from the rafters.
Hopefully, they will not be throwing it at you. What can I say? Best served just as the school bus arrives.
2-3 tbls. butter
1 bag frozen Parkerhouse dinner rolls
1/2 cup sugar
1 cup brown sugar
1/2 cup chopped pecans
1/2 cup melted butter
1 box butterscotch pudding, the real stuff, not instant
2 tsp. cinnamon
The night before, heavily grease a bundt pan or angel food cake tube pan with butter. Mix both sugars, pudding mix and cinnamon in large bowl and set aside. Sprinkle 1 / 4 cup of this mixture on bottom on your greased pan and then sprinkle the pecans on top of this.
Place divided, still frozen, rolls in a large bowl or a 9×13 baking dish. Pour melted butter over rolls and toss gently. Next toss butter coated rolls with the remaining sugar/pudding mixture. Place rolls in your bundt or angel food cake pan, cover with cloth, and let rise overnight.
In the morning, preheat oven to 350 degrees. Place your roll pan on a cookie sheet and bake for 25-35 minutes. When done, place large plate or platter over the pan bottom and flip over.
Remove your pan and voila! You will have a nice ring of hot Monkey Bread rolls.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at firstname.lastname@example.org.