Christmas Mornin' Monkey Bread

Ingredients:  

18 Frozen Dinner Rolls
Butterscotch Pudding Mix (Not Instant)
1/2 Cup Melted Butter
1/2 Cup Brown Sugar
1 Cup of Chopped Nuts
Cinnamon to Taste
Bundt Pan

Directions:

Night before - Spray bundt pan with cooking spray.  Put the frozen dinner rolls into the pan and sprinkle with butter scotch pudding mix, brown sugar, nuts, cinnamon (we sprinkle a LOT, but you can do a little if you please) and then pour melted butter over rolls last.  Cover with cloth over night.

Next Morning - Preheat the oven to 350.  Bake 25-30 minutes.  Let them cool for 5 minutes and then turn over onto a large platter.  YUM.

Comments from Chef:  Easy and Delicious.  Everybody loves 'em!

Sunday Mornin' Scones

Makes 12 triangular scones
Prep time: Maybe 15 minutes 
Bake time: 10-12 minutes
Any special tools needed? A food processor fitted with a metal blade makes this easiest. 

For the Scones
3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
6 ounces COLD unsalted butter (1.5 sticks), cut into 1/2" cubes - quarter it lengthwise and dice it up
1 cup buttermilk* (see bottom for an easy substitution - I almost never use buttermilk)
1 tablespoon finely grated orange or lemon zest 

For the Topping
2 ounces unsalted butter, melted, for brushing
1/4 cup sugar

For Serving
Freshly whipped cream (or any kind)
Jam (I love raspberry)

Okay, let's go!

First, position racks to divide oven into thirds and preheat to 425°F.

If using food processor (I always do): Add flour, sugar, baking powder, baking soda, and salt to food processor bowl and pulse it to combine.  Add butter pieces and pulse until mixture resembles coarse cornmeal.  Pour in 1 cup buttermilk or buttermilk substitution and the zest, and pulse until ingredients are just moistened.  

If not using a food processor: Stir flour, sugar, baking powder, baking soda, and salt together with a fork.  Add butter pieces and work into the dry ingredients until mixture resembles coarse cornmeal.

Turn the crumbly dough out onto a floured surface,  gather into a ball and knead briefly - 10 or 12 turns should do.  You'll be picking up little crumbly bits as you go, like cleaning up play-doh.  Cut dough in half.
 
To shape scones, roll one piece of dough into a 1/2-inch-thick circle that is 7 inches across.  Craggy edges are good - no need to trim.  Pour half of the melted butter into a little pool on top of the dough circle and gently spread it around with a brush, sprinkle with 2 tablespoons of sugar, and cut the circle into 6 triangles.  Place the scones on an ungreased baking sheet and repeat with remaining dough.

Bake scones 10 to 12 minutes or until both tops and bottoms are golden.  My oven's heat is a bit uneven, so I rotate the pans after 5 or 6 minutes.  What to do while waiting?  Clean up your messy counter and wash yer dishes.  When you're done, they'll be almost done!  Or you can sit and stare through the oven window like Josie does. 

Transfer scones to a rack to cool a little, but they're yummiest while warm.

Serve with whipped cream and jam if you're feeling fancy, and maybe a nice cup of English Breakfast tea.  Or do like Josh and eat them plain while warm.

Buttermilk substitution:   
Get a liquid cup measure.  Add 1 tablespoon white vinegar or lemon juice, then add milk to reach 1 cup.  Let stand 5 minutes and it's ready!  Verry handy, eh? 

If you make these scones, someone might just pin something like this on your wall:

Source: Marion Cunningham's Buttermilk Scones, with a few hints from Lauren.  

I've made 'em a few (hundred) times...

Soy-Ginger Flank Steak

Serves 5-6

Time:  35-40 Minutes Total 

·         1 tbsp. vegetable or canola oil

·         1 1/2 tbsp. finely grated peeled fresh ginger

·         1 tbsp. minced garlic

·         2/3 c. low-sodium soy sauce, or 1/2 c. regular soy sauce and 3 tbsp. water

·         1/2 c. lightly packed light or dark brown sugar

·         1/2 tsp. red pepper flakes, optional

·         1 (2 1/2 to 3 lb.) flank steak

·         Freshly ground black pepper

·         Thinly sliced green onions, both white and light green parts, optional for serving

·         Lime wedges, for serving

·         Hot cooked rice, for serving

Directions:

1.     Preheat the broiler and, if you have an adjustable rack, make sure it is as close to the heat source as it can get.

2.     Heat the oil in a small saucepan over medium heat. Add the ginger and garlic and cook, stirring, until you can really smell everything and the garlic turns golden, about 3 minutes. Add the soy sauce, brown sugar and red pepper flakes, if using. Increase the heat to medium-high and let the soy glaze simmer until slightly reduced and syrupy, stirring occasionally, about 5 minutes. Set the glaze aside to cool for about 5 minutes.

3.     Season the flank steak lightly with black pepper. Brush the top side of the steak with some of the soy glaze, then broil it for 4 minutes. Using tongs, turn the steak, then brush the second side with the glaze. Broil the flank steak until it is done to your liking, about 4 minutes longer for medium-rare. Transfer the steak to a cutting board and let it sit for 5 minutes. Meanwhile, bring the remaining soy glaze to a simmer over low heat.

4.     Thinly slice the flank steak across the grain and brush the slices with some of the reheated soy glaze. Transfer the sliced steak to a platter and scatter the green onions, if using, on top. Arrange the lime wedges on the edge of the platter for people to squeeze over their steak if they like. Put the rest of the soy glaze in a small pitcher or bowl to serve at the table for drizzling over rice.

Comments from the Chef: Serve with a generous scoop of rice and a green veggie!  Also – if you like a spicy kick feel free to add more red pepper flakes!

Kudos to: what2cook.net