FEBRUARY RECIPE(s) OF THE MONTH: MONKEY BREAD AND MONKEY CAKE..celebrating the Chinese New Year Feb 8th when we transition into the Year of the Monkey

These are 2 easy recipes that span over 300 years, one is a traditional take on Monkey Bread, not the sugared loaves that are commonly on market shelves, but a light buttery one; and the other is a  Banana Nut Loaf that comes down the line of George Washington.



MONKEY BREAD aka Pull apart bread

Makes 1 x 10 inch loaf

1 cup milk
1/2 cup butter
1/4 cup sugar
1 tsp sea salt
 Place all the above in a small saucepan and heat until the butter melts and sugar is dissolved. Remove from heat and allow to cool to luke warm 105-115F

2 1/4 tsp active dried yeast
Add the dried yeast to the cooler milk mix and stir well 


3 1/2 cups all purpose flour, place the flour in a medium mixing bowl and make a well, pour in the yeast milk mix and beat with a wooden spoon until everything is well incorporated.
Cover and let rise to double in a warm place ( approx 1hour and 20 mins)
Punch down the dough and roll the dough into 1 1/2 inch balls.


1/2 cup melted butter, cooled. For rolling the dough balls in before baking.

Dip each ball of dough into the cooled melted butter and layer the balls into a 10 inch tube/loaf pan or bundt tin, until the tin is full, then cover with a cloth and repeat the proving process 45 mins or until risen double.

Bake on middle shelf in a preheated 375f oven for 35 mins.
Remove from oven, and leave for 5 mins for contents to settle before unmolding onto a serving place/board.


Variations:
For a more syrupy loaf, roll the balls in butter then in sugar and cinnamon mixed together, before placing the balls in a  well buttered baking pan.

or Pour liquid honey/Agave syrup/golden syrup/ black strap molasses* over the loaf as it comes out of the oven fully baked, and before unmolding.

*maple syrup is too runny for this although maple sugar would work to roll  the balls in  prior to baking.
For a whole wheat version use 50:50 whole wheat to all purpose flour and increase the milk to 1 1/4 - 1 1/2 cups depending on time of year and temp. of the kitchen.

Monkey Cake aka whole wheat mix, banana-nut bread

makes 2   well greased 7 1/2 x 3 x 2 inch loafpans

1/2 cup softened butter
1 cup cane sugar
2 large eggs beaten
1 1/2 cups all purpose flour
1/2 cup all whole wheat flour
2 cups mashed banana ( approx 5 medium sized very ripe and well mashed)
1 1/4 tsp baking soda
1/4tsp sea salt
 1 cup chopped pecans or walnuts

Method:
Beat the butter well, until light and fluffy and then add the sugar and continue to beat, scraping down the bowl from time to time, until the sugar is well mixed.
Then beat in the eggs, gradually if the mix curdles it is fine.
Add the mashed bananas and beat well to combine .
Mix the flours, salt and baking powder together then slowly add this to the egg mix, and stir gently until all is incorporated.
Stir in the chopped nuts then pour the batter equally into the 2 prepared pans.
Place on a cookie sheet and bake middle oven in a preheated 375f oven  for 15 mins.
The reduce the heat to 350F and bake for a further 40 mins or until toothpick, inserted into center of cake, comes out clean.

Remove from oven and cool in pans for 15 min then transfer from pans to a cooling wire.
Cool completely, wrap in waxed paper and store in a dry cool place..this is perfect for tea or morning snacking

 


Variations: use any chopped raw nuts you have on hand.
If making with just all purpose flour then use  2 cups all purpose and 4 mashed bananas 1 1/2 cups and 1tsp baking soda.

Almost Raw/VEGAN/DELICIOUS!!..Peanut Butter & Banana "Caramel" Sauce/dip for cookies..IDEA in Photos

This is a fantastic dip/dunker for slightly sweet cookies ( like my walnut, peanut and coconut nuggets I made today)
 

3nut nuggets

  and nibbly things, I created for a  client who has to avoid too much processed sugar and is having a party this weekend.
It is a take off from some ideas for Raw fudge, but I prefer to use roasted  nut butter so this is almost raw instead.
Also if you freeze very ripe bananas in their skins...they result when thawed are very very intensely flavored fruit that is almost "cooked" in the freezer.

Always try and soak any dried fruit in boiling water for 1 hour before use or boiled water/black tea overnight for good flavors, and better moister products, this also kills off any bacteria on the fruit from packaging.


For this I used:

4 very ripe frozen bananas, defrosted then peeled
juice of half a lemon
2 cups pitted dates..soaked in boiling water, just covering, and half the water drained before using.
2tbsp roasted peanut butter

Blend very well in a food processor and chill before using, but DO serve at room temp. so it stays gooey and smooth.

This is also great with  raw apple wedges, and cut fresh fruit. This is great on Strawberries instead of whipped cream, also serve on ice cream as a vegan "fudge" sauce.

Variations: I used peanut butter with sea salt, you may add a pinch of sea salt if you like..this adds extra sweetness and richness.
Also use any nut butter or choice, roasted or raw.
The bananas HAVE to be VERY ripe, and juicy.

FRESH, RICH, EGG & MILK, WHOLE WHEAT, BREAD ROLLS IN UNDER 2 HOURS FROM SCRATCH!! Very easy, GLOBALLY ADJUSTABLE, RECIPE to welcome in Better homemade bread baking for 2016

This is a great recipe when you want some very good, HAND MADE, rich bread rolls either for  a meal or sandwiches, the advantage is that this recipe uses regular plain/all purpose white flour mixed 50:50 with any whole wheat flour (you may use all white flour if you prefer).
I love these simple and tried and true recipes that always turn out great results, and there is no need to search the web for "artisan" overpriced flours or ingredients.
THIS IS A GREAT RECIPE AS IT IS MADE BY HAND FOR BETTER RESULTS THAN ANY MACHINE ON THE MARKET TODAY.  (also did you know that bread making by hand is a great way to relieve stress and tension?)


I made 16 large rolls for sandwiches, you may also make dinner rolls and then you will get 32 plus.


7 - 7 1/2 cups flour ( I used 3 1/2 cups all purpose plus  3 1/2 cups whole wheat, then used all purpose for extra kneading, depending on your climate and freshness of flours the amount of flour needed differs).

4 tbsp sugar
1 1/2 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda
5 tsp active dried yeast


2 cups  warmed milk (I used almond milk)..do not boil

1 stick butter melt this in the milk

2 large eggs at room temp. beaten well

Method:
In a large mixing bowl:
3 cups flours ( I  mix 2 cups of each together)
sugar, salt, baking soda, baking powder and yeast, mix well.

Make a well in the center and slowly add the warmed milk mix, and stir in then add the beaten eggs, and beat with the wooden spoon, until everything comes together smoothly (about 2 mins).
Remove from the bowl and turn out onto a floured board
Gradually using 1 cup at a time, add the remaining flour, to make a stiff dough, kneading it in.
Knead the dough until somewhat smooth and no longer sticky.

Then place in a greased bowl in a warm place, covered with a clean towel for about  1 hour to rise double.

Knock back,  and cut into rolls...for dinner rolls allow size of a walnut ( they will bake double the size), for sandwich buns make the 2-3 inches. And form them into rolls, as it is a tender dough the easiest way was to pinch their bases and form into balls using both hands like making snowballs, this avoids overworking the dough.

Place on greased cookie sheets about 2 inches apart, cover and let rise to double, also covered in a clean cloth.
Brush with egg wash (another egg beaten with  a pinch of salt) you may sprinkle with seeds, (poppy, caraway, sesame & etc.) I used fennel.
Place into a preheated 375F oven and bake for 15-20 mins, you might have to turn the tray,, until golden brown.
Remove from oven and cool on wire racks or serve warm..I baked mine in batches of 2.

This is a great bread for anyone  who needs extra protein in their diet or for finicky eaters.
For Variations: add any fresh citrus, grated into the  dough; any ground spice  (cardamon and ginger are great in this), fresh or dried herbs, grated onion and dill is a good combination; grated cheese..the list is endless and this recipe is delicious.

HAPPY NEW YEAR   AND WISHING YOU ALL CONTINUED SUCCESS LIVING/EATING THE GOOD LIFE

COOKIE & TART RECIPE FOR JANUARY: WALNUT BUTTER BALLS AND WALNUT BUTTER TARTS

Here are 2 great and simple recipes for the winter months, perfect for tea time or morning coffee, you may use pecans or chopped walnuts or any chopped raw nut on hand.


WALNUT BUTTER BALLS (this can be made Vegan by substituting Vegan Margarine for the butter)
Very similar to a Mexican Wedding Cakes

Makes 24 +

1 cup room temp butter
2 cups all purpose ( or 50:50 all purpose  and whole wheat)
1tbsp vanilla extract*
1 cup powdered sugar
1/2 tsp sea salt
1 1/2 cups chopped raw nuts

Powdered sugar to roll the cookie in once baked


Method: Preheat oven 350F  and use ungreased cookie sheets
 
Beat the butter until light and fluffy, then beat in the sugar and vanilla extract.
Gradually add the flour and salt, mix very well.
Stir in the the chopped nuts and mix very well.
Roll into balls the size of walnuts.
Bake for 15-18 mins be very careful they burn easily, they just have to be light golden. 
Cool slightly on cookie sheet then when able to handle them, roll in powdered sugar.

Store in air tight tin/container

* if using chopped almonds add almond extract

If using 50:50 flour mix, add 2tbsp milk

RICH WALNUT BUTTER TARTS ..makes 24 small tarts or 12 larger

bake in tart tins or 1 3/4 inch muffin cups

3ozs cream cheese at room temp
1/2 cup butter also at room temp.
1 cup flour ( may use 50:50) 
Blend cream cheese and butter well.
Mix in the flour, wrap in waxed paper and chill for 1 hour.

After chilling, roll into 24 small balls, place in bottom of muffin cups and press well into  bottom and side of cup ( this is too difficult to roll as it is very tender).

When all are filled, set aside and proceed with the filling,


PREHEAT OVEN 325F
1 large egg
3/4 cup packed brown sugar
1tbsp soft butter
1 tsp vanilla extract
 pinch of sea salt
2/3 cup broken raw nuts 

Beat the egg, sugar, butter, salt and vanilla well to  combine well.
Then place half the nuts in the lined muffin cups/tart pans.
Add the egg mix and top with remaining chopped nuts
Bake in oven FOR 25 MINS.
Remove from oven and cool in pans, then very carefully remove from pans and serve.

This recipe can make a large tart, in this case roll the pastry out between sheets of wax paper, dusted with  powdered sugar,  as it is very tender.
Bake for longer until filling is firm to touch.

These are perfect finished with either a bitter chocolate sauce or a rum-butter sauce

QUICK AND EASY IDEAS FOR WINTER HOLIDAY DESSERTS

Now is the time to pack some of your dried fruit in hard liquor for the Winter Holidays.

It has long been a custom in Western Europe, to soak dried fruit and this way, it is low sugar and has many uses.

For 1 pound dried fruit:

Wash in warm water and then allow to drain.
If the fruit is large ( apricots, pitted dates or prunes, then snip into bite sized pieces with kitchen scissors).
Pack into a clean jelly/jam jar and top with hard liquor (Rum, Whisky, Brandy, Bourbon), tightly cap and shake to remove any trapped air pockets.

Store in a cool place and shake the jar on a daily basis.

After 2 weeks ( minimum) serve with ice cream , top fruit cakes or fruited steamed puddings,  bake in a pie with apples, use in any cookie recipe that requires dried fruit,..OR

Heat  the fruit and liquor in a clean skillet, then, when it is hot enough set alight then serve immediately in either  the skillet or a hot chaffing dish.
The idea is that people try to pick up the lighted fruit before the flames go out and without burning themselves..a Victorian Children game called "Snapdragons".


Hints and Variations:
There is no need to add any sugar but you may add liquid honey after 2 weeks.
Add any raw nuts to the fruit mix
You may use any combination of fruit, just don't mix the hard liquors.
This is a wonderful way for prunes, as they become very rich and deep flavored.

 

DOUBLE CHOCOLATE, RUM RAISIN, FUDGE MELTAWAYS..cookies to please SANTA......COOKIE OF THE MONTH FOR DECEMBER

These are a "throw back" to the good old days of metal lunch pails and cookies for Santa.
Make a batch and Santa will forgive any naughty cook..and so will any other chocolate lover.
Unlike the original recipe which used Graham crackers, I am using chocolate wafers/chocolate cookies, also try and use a good quality dark chocolate, NOT baking chocolate.

this make a 13 x 9 x 2 inch pan and there is NO Baking.

BASE/CRUST

3/4 cup butter
1 1/2 cups chopped dark chocolate OR semi sweet chocolate chips
1/2 cup cane sugar
2 tsp vanilla extract
1 large egg beaten ( the heat from the chocolate will "cook" the egg.)
3 cups chocolate flavored cookie crumbs* (place the cookies in a sealable plastic bag and smash or roll with a rolling pin to fine crumbs)

* Use any rich cookie but not chocolate coated, all butter shortbread works wonderfully.
1 1/2 cups shredded coconut ( unsweetened if possible) or chopped raw nuts
1/4 tsp sea salt

MELT THE BUTTER AND SUGAR IN A HEAVY BOTTOMED PAN OVER VERY LOW HEAT.

Meanwhile mix and blend together all the other ingredients and then gradually add the melted chocolate-butter mix.
Mix with hands to combine everything well.
Press into the buttered pan, covering the base and 1/2 inch up the sides. Cover with plastic wrap and chill.

THE FILLING:
1/2 cup butter
1/4 cup cream
3 cups confectioner's/icing/powdered sugar
1 cup raisins soaked in real rum, well drained (soak overnight)
3 tsp rum from the soaked raisins


Cream the butter until light and fluffy and gradually add the sugar, alternatively with the cream and rum.
Fold in the raisins, then spread this over the crumb base and chill for 2 hours

The TOPPING
melt 2 cups dark chopped chocolate or 2 cups semi sweet chocolate chips, over very low heat in heavy bottomed pan.
Spread over the filling and do not cover, chill for 2-3 hours, then cover with wax paper and chill overnight.

Next day cut into pieces and serve cold.

These are perfect as a treat, something to serve on the ski slopes, by the fireplace for Santa..keep well hidden or the taste testing elves WILL devour. Also despite what the elves might tell you, these are NOT a food group.

VARIATIONS:
Use ANY good cookie.
Add any chopped nuts...roasted no salt are great too.
Replace the rum raisins with any dried fruit and add milk and or vanilla extract in place of the rum.
Instead of vanilla extract try almond or mint.

For any Vegans, omit the egg and use vegan margarine, and chocolate, also use nut milk in place of cream

FOR SUMMER  add fresh berries to the melted chocolate, before chilling overnight.

TO MY READERSHIP IN PARIS AND THE WORLD

Sending all my love and light to a City so close to my heart, This weekend WE ARE ALL FRENCH!

JOHN NIGEL