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southern food blog
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Monkey Bread


This week my Aunt Donna passed away, and as a result I’ve been thinking a lot about my elementary school years.  We lived in southern Florida, and my Aunt Donna and Uncle Bill lived just over the bridge.  Their house was beautiful and they had a big yard full of hundred year old trees to climb.  Their house was incredible, especially from a child’s perspective.  My aunt’s collection of stuffed koala bear dolls, their bar that had treasure maps and sand and shells trapped under a sheet of glass.  Aunt Donna even had the entire collection of original Nancy Drew books, a series that she lent me each and every one of.


Dan and I drove up to New Jersey for the service, and I’m really glad that we did.  I was reminded what a truly sweet, kind, and generous person Aunt Donna was.  In listening to other people’s stories and anecdotes I realized that my experience with her hospitality wasn’t rare, that her home was open to anyone who needed a place to sleep, a book to read, or a lap to snuggle in.  My heart broke for everyone sitting in that room- sisters, daughters, granddaughters, friends.  I was just thankful that I got to know her, that I was afforded the opportunity to spend my childhood with someone like her.


One food that really epitomizes my childhood for me is monkey bread.  I loved making monkey bread, and I wanted to bring the ultimate comfort food with us to New Jersey.  I used to love making it with my mother, and it should go without saying that I loved eating it just as much.  Before we left on Monday I spent the day making it with my little friend Marin.  It’s a really fun recipe to make, and there are a lot of dipping and kneading steps where little hands can play a big part.


I bought this monkey bread dish from Williams-Sonoma, and it came with a recipe.  I don’t remember how my mother made it growing up, but knowing her she made it from scratch.  I’ve seen it done where people used canned biscuits, which tastes great, but I’m a from scratch kind of girl.  The dough is easy to make, and while there is a lot of waiting involved (whenever there is yeast, there is downtime) it’s worth it.


There are certain traditions from my childhood that I really can’t wait to pass on to my own kids, and baking is absolutely one of them.  I have always loved being in the kitchen with my parents and grandparents, and I really cherish the nostalgia certain foods hold for me.  Few things will ever taste better than monkey bread to be because after one bite I am six years old again, begging my mother to make it.


For the same reasons I cherish books and smells, certain movies and songs.  One glimpse of a Nancy Drew book in a second hand shop and I can feel the warm breeze on my face, the excitement I felt as the plot thickened, swinging on a hammock in Aunt Donna and Uncle Bill’s back yard.  Their house was home to my first serious injury (stitches in my foot from a barnacle), my first jet ski ride (moments before the stitches), some of my best birthday parties, and the first beer I ever poured from a tap (Uncle Bill taught me carefully how to pour it without getting any foam).  I have a lot of really incredible memories of them, and remembering them with friends and family this week was really special.  When I was a kid I would sit on her lap and count her wrinkles, and I know now that as I get older every wrinkle will make me laugh and remember what a kind, wonderful person she was.

monkeybread5 (photo from after aunt donna’s service)

Monkey Bread
Source: Williams-Sonoma


3/4 cup warm milk

1/2 cup warm water

2 tbsp butter, melted

1/4 cup sugar

1 egg, lightly beaten

1 package rapid rise yeast

3 1/2 cups flour

2 tsp salt

Sugar Coating:

1 cup light brown sugar

2 tsp ground cinnamon

8 tbsp butter, melted


4 tbsp butter

1/2 cup light brown sugar

1/4 cup maple syrup

1 tsp cinnamon

1 tbsp water

All ingredients should be room temperature unless otherwise noted.

Whisk together milk, water, melted butter, sugar, egg, and yeast.  In a stand mixer fitted with the dough hook, quickly mix flour and salt.  Slowly add milk mixture while it’s mixing at a low speed.  Beat for about two minutes until a dough forms, and then increase the speed for an additional five, until the dough becomes smooth and glossy.

Turn the dough onto a lightly floured surface and knead for an additional two minutes.  Oil a mixing bowl, place the dough ball in it, turn once, and cover with a damp towel.  Let the dough rise for an hour.

To make the sugar coating, whisk together brown sugar and cinnamon and melt the butter.  Set it up in a line- dough, butter, sugar, baking pan.  I made my monkey bread in the ceramic monkey bread dish I bought at W-S.  However, you can make it in a bundt pan as well.

When your dough has risen, cut it into about 40-50 square inch pieces.  Roll each piece into a ball.  Dip the dough balls in butter, then in the sugar mixture, and then place in your baking dish.

Cover the dish with plastic wrap and let rise an additional 45 minutes in a warm place.

Heat your oven to 350.  Bake the bread for 25 minutes, and then cover loosely with aluminum foil and bake an additional 30.  You want the dough to be golden brown and springy to the touch.

While your bread is baking, you’ll make your glaze.  Heat your butter, syrup, cinnamon, and sugar in a pan and melt it all completely.  It only takes twenty minutes or so over low heat.

When the bread is baked and the glaze is done, pour the glaze evenly over the bread and let it sit for ten minutes.  Serve and enjoy!

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Cardamom-Semolina Shortbread Cookies

This weekend Dan and I are traveling to Bainsbridge, Pennsylvania so that he can complete his SCUBA training.  He’ll be doing his checkout dives in a quarry, so we’re going to camp out and make a weekend out of it.  I know I’ve talked a little on this site about my father’s dive charter and my family’s passion for diving.  My dad and I got certified when I was 16 (it was my sweet 16th birthday present) and since my father and my brother Reid have become dive masters, I’m a rescue diver with dreams of doing my divemaster training (after the wedding maybe), and my brother Ryan, my sister Lauren, and my stepmom have all also gotten certified.


Diving is something Dan has been interested in doing since his boy scout days, so no matter what my sisters insist I promise I’m not making him get certified.  I am, however, completely ecstatic that he wants to be a diver because it’s such a big part of my life, I can’t wait to share it with him.  And since we have no plans to expand the size of our family (except maybe for a dog) anytime soon, I’m hoping we can spend the next 5-7 years taking trips together diving (especially to New Zealand).


Camping is also something that I love to do.  I have a lot of really incredible family memories from our years of camping, from the night it rained so hard the 40 year old tent flooded and all six kids slept in the car to the amazing sand camping trip I took with a few of my siblings and my cousin all up and down the Outer Banks.  Dan is an Eagle Scout and spent a few summers as a scout camp counselor, so it’s fair to say he is much more experienced in the world of wilderness than I am.  Nonetheless, I have been excited about this particular trip since we signed Dan up for his open water class a few months ago.  I’ve spent the week digging through our closet pulling out gear and planning.


We are going to be there for two lunches, one dinner, and one breakfast.  Saturday night we’ll go out to dinner, which takes away from the whole wilderness thing but all the dive students go out with their significant others and their dive instructor (we’ll also be the only ones camping so naturally we’ll be the prettiest).  I decided that I would make rosemary biscuits for Sunday morning so that we could have bacon, egg, and cheese biscuits (he’ll need the energy to dive and I’ll need the energy to sunbathe and read Harry Potter).  I also wanted to bring a batch of cookies for snacking, on top of the fruit and granola bars.  What is a camping trip without cookies?

I recently started receiving the Food Network magazine (which I love), and they had a recipe for Cardamom-Semolina shortbread cookies.  My love for shortbread and shortbread cookies is no secret, and I love the flavor of cardamom, so I decided they would be perfect.  I had never before worked with semolina flour, so I did a little research.  Semolina flour is usually used for pastas, gnocchi, and couscous.  It’s yellow in color and a little coarser than regular flour.


These cookies are delicious and easy to make.  The recipe makes a bajillion (or 8 dozen), so you can halve it or freeze half of the dough.  If you do decide to freeze the dough, wrap it in wax paper and then put it in a freezer bag.  It’ll keep for a few months.  The recipe calls for you to make a log, refrigerate it, and then slice and bake it.  Cooling the dough allows them to keep their shape while they bake.  Otherwise the butter would liquify and make one giant cookies.  Believe me, Dan & I have made that mistake before.  It also called for orange-flower water, which is not something I possess.  It says you can substitute orange extract or orange liquor.  I threw in some Triple Sec and for good measure added a tablespoon of orange blossom honey.


Oh!  And as of today, Biscuits and Such is an official ISSN holding member of the Library of Congress!  You can search for us with the ISSN number 1948-1128!!

Cardamom-Semolina Shortbread Cookies
Source: Adapted from Food Network Magazine, February/March 2009

3 1/4 cups all purpose flour

3/4 cups semolina flour

2 tsp cardamom

4 sticks unsalted butter, softened

1 1/4 cup sugar

1/4 tsp salt

2 large egg yolks

1 tsp orange liquor

1 tbsp orange blossom honey

1/4 cup sugar & 1/4 tsp cardamom for topping

Whisk together both flours and cardamom.

In a large bowl, beat the butter, sugar, and salt.  Mix it until it’s light and fluffy.  Beat in the egg yolks and when they’re fully incorporated, put away your mixer.  Use a spatula to fold in the flour, and fold until it’s just mixed.  Add the liquor and honey.

Divide the dough in half.  Lay out a sheet of wax paper and dump half the dough onto it.  Use the paper to form it into a log.  Wrap it in paper and refrigerate.  Repeat with the remaining dough.  It needs to be in the fridge for about an hour.

Mix the remaining sugar and cardamom.  Pull that dough log out and slice it into 1/4″ pieces.  Dip the top of each cookie into the sugar mixture, and place on a baking sheet.  Bake 12-15 minutes at 350.

Makes 8 dozen cookies.

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BLT & Apologies


Recently, I posted my mother’s recipe for cream puffs.  In the post, I mentioned that cream puffs can easily be adapted into something more savory.  This week, I tried that theory out, making bacon, lettuce, and tomato puffs.  Into the puff I mixed fresh chopped cilantro, a little cheese, and some salt, which made the flavors more sandwich like.  I filled them with turkey bacon, mixed greens, and fresh tomatoes.  They would also be delicious with a jalapeño mayonnaise or a little red onion.


I also wanted to apologize that posts have been a little few and far between lately.  I’ve been crazy busy lately with wedding stuff (I know, I know, what an excuse!).  Dan and I have also been trying to watch our waistline because of the aforementioned nuptials, which makes my penchant for butter a problem.  I promise that I’ve got a nice queue of recipes for the summer, some healthy, some more buttery than ever, and all coming soon!

Savory Puffs

1/2 cup flour

1/2 cup water

1/4 stick butter

2 eggs

1/4 cup cheese (your choice)

Herb of your choice

1/2 tbsp salt

Boil water and add butter, stirring until melted.  Remove from heat and add in your flour, herbs, and salt.  Mix until it forms a ball around your spoon.  Mix in one egg at a time, totally incorporating one before adding the other.

Spoon balls of dough onto a greased baking sheet, making sure each ball has a peak.  This should be enough dough to make four large puffs.  Bake for 10 minutes at 400 and then 20 additional minutes at 350.

BLT Puffs

Puffs (see above)

4 slices turkey bacon

1 small tomato

1/4 cup mixed greens

Begin by cooking your bacon until crispy.  Slice your tomatoes into thin slices.

Once your puffs are baked, slice in half.  Layer one slice of bacon per puff, and add tomatoes and mixed greens.  Don’t feel shy about adding your own improvements- condiments or onions, avocados or sprouts!

Serves 4.

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