Bread & Rolls



Peanut Butter-Banana Monkey Bread

time prep:
15 min
40 min
servings total: 12 servings
1 small  banana, coarsely chopped
6 Tbsp.  PLANTERS COCKTAIL Peanuts, divided
1/4 cup  packed brown sugar
2 Tbsp.  butter
2 Tbsp.  PLANTERS Creamy Peanut Butter
2 Tbsp.  maple-flavored or pancake syrup
1 Tbsp.  water
1/4 cup  granulated sugar
1 can  (16.3 oz.) refrigerated buttermilk biscuits, each cut into quarters
HEAT oven to 350F.

PLACE bananas in 9-inch round pan sprayed with cooking spray; sprinkle with 1/4 cup nuts. Microwave brown sugar, butter, peanut butter, syrup and water in small microwaveable bowl on HIGH 1 min. or until butter is melted; stir until mixture is well blended. Drizzle over ingredients in pan.

USE pulsing action to process remaining nuts and granulated sugar in food processor until nuts are almost ground; pour into shallow dish.

DIP dough pieces in nut mixture, turning to evenly coat each piece. Arrange in single layer over ingredients in pan; top with any remaining nut mixture.

BAKE 25 min. or until golden brown. Cool 1 min.; invert onto plate. Remove pan. Top bread with any nuts remaining in pan; cool slightly.

Kraft Kitchens Tips

Prepare using PLANTERS Honey Roasted Peanuts.
Peanut Butter-Apple Monkey Bread
Prepare as directed, omitting water and substituting 1 chopped peeled small apple for the banana.
Special Extra
For an interesting twist, sprinkle 2 slices cooked and crumbled OSCAR MAYER Bacon onto bottom of prepared pan along with the bananas; sprinkle with nuts then continue as directed.
Copied from Kraft


Pork-N-Bean Bread

                                                    1 c. raisins                          1/4 t. cloves              
                                                  1 c. boiling water                 1/4 t. nutmeg
                                                        3 eggs                          1/2 t. baking power
                                                        1 c. oil                                1 t. soda               
                                                      2 c. sugar                             1/2 t. salt   
                                                1 can beans (16 0z)                 1 tsp. vanilla
                                                      3 c. flour                              1 c. nuts +
                                                                           1 t. cinnamon
Mix raisins with boiling water. Stir and set aside.
Mash bean, add eggs, oil. and sugar. Add flour and rest of dry ingredients, then add vanilla and nuts. Drain raisins, add to mixture.
Pour into 3 well greased loaf pans.
Bake at 325 degrees for 50 to 60 minutes. ENJOY!
Shared by Sherry's friend Jane Moore

Savory Parmesan Bites

Prep Time: 15 min
Total Time: 30 min
Makes: 32 servings, 1 piece each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup KRAFT 100% Grated Parmesan Cheese, divided
2 cans (8 oz. each) refrigerated crescent dinner rolls
1 cup chopped red pepper
1/4 cup chopped fresh parsley
PREHEAT oven to 350F. Mix cream cheese and 3/4 cup of the Parmesan cheese with electric mixer on medium speed until well blended.
SEPARATE crescent rolls into 8 rectangles; press perforations together to seal. Spread 3 Tbsp. cream cheese mixture onto each rectangle; top with red pepper and parsley. Fold long end of dough up over filling to center; fold up again to enclose remaining filling. Cut each into 4 equal size squares. Place seam sides down on baking sheet. Sprinkle with remaining 1/4 cup Parmesan cheese.
BAKE 13 to 15 min. or until golden brown.

Copied from Kraft

                                                                                        IRISH SODA BREAD
Dry Ingredients 4 cups flour, sifted; cup sugar; 1 tsp baking soda; 1 tsp salt.  Mix dry ingredients together in a bowl and add 2 cups raisins.  In separate bowl mix together 2 cups buttermilk (or add lemon juice to 2 cups of milk), 1 egg slightly beaten, stick margarine melted and cooled.  Make a well in the center of the mixed dry ingredients, and add the wet ingredients.  Mix until blended.  Butter a round deep pie pan; spoon in batter; make a cross on the top.  Cover cross with stick sliced butter.  Bake 1 hour in 350 degree oven.    Kathy Lux Shared by Gordon Bieberle



2 cups corn meal                                                        1/2 cup chopped onion
1 cup flour                                                                 1/2 cup buttermilk                         
1 tsp. baking powder                                                  3/4 cup water 
1 tsp. salt                                                                    1 egg
1/2 cup sugar                                                              1/2 cup melted oleo

Mix together and drop by teaspoonfuls into hot oil.  Fry until golden.  From:  Lillie Taylor's kitchen!


Butter for greasing muffin tins
2 cups self-rising flour
1 cup milk
2 tablespoons sugar
4 heaping tablespoons mayonnaise

Preheat over to 350 degrees.  Lightly grease a 12 cup muffin tin with butter.  In a large bowl combine flour and milk, blending with a rubber spatula.  Add the sugar and mayonnaise and stir until just combined.  Spoon batter into prepared muffin tin.  Bake for 12 to 15 minutes or until golden brown.  From:  Food Network

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