Easy Monkey Bread | Cinnamon Bubble Bread Recipe | Vermont Maple Syrup

My daughter's in-laws shared this magnificent easy and quick recipe for easy Monkey Bread, made from ready-made biscuit dough from the dairy case. The in-laws fondly call it Bubble Bread. Perfect for any brunch, or Christmas morning. It's similar to a coffee cake, but you break it apart.

I enjoy making this homemade Vermont-style Monkey Bread for my family anytime during the year. 

To me, Vermont is synonymous with mountains, fall foliage, winter skiing and maple syrup! Not only is Vermont a beautiful state, the people from the Green Mountain State are also wonderful, and creative cooks to boot!

My first taste of this easy Monkey Bread or Bubble Bread was when I was an overnight guest at my charming son-in-law's parents' home one snowy winter. Mr. Charming's mom whipped up snacking bread which was rich, buttery, ooey gooey and dripping with New England Grade A Pure Maple Syrup! We just pulled it apart, and licked our fingers as we sat by the roaring fireplace in their Great Room!

Easy kitchen cleaning with my Handmade Kitchen Cotton Dish Cloths from my Moomettes Crochet Shopt shops - check them out!

Easy Monkey Bread

So that's where I come in. I learned to make this easy Monkey Bread cinnamon bread recipe, and although it might not be exactly like his own mom made that, I enjoy watching his face light up when I bring over a batch of these sticky buns!

I added a touch of baking soda to the butter mixture, a trick I borrowed from my Apple Cake with Caramel Whiskey Sauce recipe, adapted from Paula Deen.

Another family breakfast bread favorite is this easy Simple Banana Bread 

If Cream Cheese is your thing I also have Cream Cheese Nibble Bread and Sourdough Cinnamon Buns

Be sure to check out my recipe for Double Chocolate Banana Bread for breakfast or brunch too!

Maple Syrup Bubble Bread Sticky Buns
Easy Monkey Bread Recipe

3 tubes of refrigerated Pillsbury biscuit dough (Cut into pieces)
1 1/2 sticks Cabot Butter (salted or unsalted)
1 Tbs. Vermont Maple Syrup
3/4 cup white sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda

Preheat oven to 350 degrees.
Spray Bundt cake pan with non-stick cooking spray or EVOO
Cut biscuit dough into quarters

*Shake together in a Ziploc bag:*
Biscuit dough, cinnamon and nutmeg
Melt butter, maple syrup, baking soda and sugar together in a medium pan on stovetop. Bring to rolling boil, and boil for 3 minutes.
Pour mixture over biscuit dough
Bake for 30 minute. Cool in pan.

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© Frugal New England Kitchen 

Apple Pancakes | Easy Apple Recipes | Best Pancake Recipe

Pancakes take awhile to make so they're often only fixed during the weekends. If you’re tired of plain buttermilk pancakes, why not try Apple Pancakes as an alternative instead? There's so many things to do with apples!

Easy Apple Recipes

Apple Pancakes

This apple recipe is easy to make, and with a little effort, can look wonderful on the breakfast or brunch plate with scrambled eggs and sausage links. Use your imagination when serving and plating. Here I've added fresh blueberries, pink lady apple slices along with mint with a sprinkle of cinnamon and real Vermont Maple Syrup. You'll end up with perfect pancakes!

Add a dollop of Cabot Whipped Cream or fresh whipped cream for the kids or grandchildren as a back-to-school breakfast treat? You can also be frugal and save money by having breakfast for dinner some night!

Autumn is a great time of year to stop by your local farm stands, co-ops or farmer's market to gather some of your favorite fall  varieties of apples for baking and cooking! One of our favorite fall desserts is old-fashion Apple Pandowdy or Sourdough Apple Cake.

Easy clean-up with my crochet handmade Dish Cloths from my Moomettes Crochet shop!

Best Apple Pancake Recipe

2 large eggs
2 cups all-purpose flour, sifted
1/3 cup sugar for the recipe plus 2 tablespoons sugar (or more) for cooking
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg (freshly grated if you have it, but pre-grated will work)
2 cups plus 2 tablespoons buttermilk (I use SACO Cultured Buttermilk Blend )
4 Tablespoons (1/2 stick) unsalted butter, melted
2 teaspoons vanilla extract
2 peeled Granny Smith apples, 1 cored and finely grated, 1 thinly sliced on a mandolin (Note: Be careful about how finely you try to grate the apple, it may turn out looking more like applesauce.


Begin by preparing your apples. (Remember, to sprinkle a little lemon juice on the apples to keep them from turning brown after cutting or grating.)
Core both apples using an apple corer
Cut one apple on a mandolin to make uniform thickness slices. These will be used with the pancake batter.
The other apple should be peeled and grated for inclusion in the batter.
To be able to actually taste the apple in the pancakes, you may want to use a larger grate option
Now you’re ready to start on the batter itself. Melt the butter over medium heat being sure not to scorch it.
In a medium to large size bowl, beat two large eggs until frothy. You can beat them by hand (below – burns more calories that way) or use an electric mixer on medium speed.
Add the flour to the beaten egg.
Then add the 1/3 cup of sugar. Reserve the rest of the sugar for actual cooking.
Next add the baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
Add the buttermilk, vanilla and melted butter to the mixture and then stir to incorporate everything.
Add the grated apple. Stir until just combined. The mixture will be thick.
Preheat the griddle over medium-high heat. Lightly spray with cooking spray or add a little butter.
Add about 1/2 cup batter to the griddle. Place 2 lightly sugared apple slices on top.
Cook the pancake until bubbles form (about 2 minutes). Flip the pancake with a spatula and cook until golden brown on each side for a total of about 4 minutes cooking time per pancake. You may need to spray the spatula with cooking spray between pancakes to ensure the pancake doesn’t stick to the spatula
Place the cooked pancake on a plate. Serve with other favorite breakfast items such as bacon, turkey sausage or scrambled eggs. Garnish with apples slices other fruit and a sprig of mint, if desired.

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© Frugal New England Kitchen 

Brunch French Toast Recipe | Breakfast Recipe Ideas

Here is a great recipe on how to make French toast. This French Toast recipe will certainly be a favorite any day of the week! You can make it as simple or elegant as you'd like. Serve it for breakfast or Easter brunch.

For Mother's Day one year when the economy was a little better than it is now, the family took me out on a  "mystery tour" to a lovely brunch at Water's Edge, one of Connecticut's top-rated restaurants with a water view down on the Connecticut shoreline.

We've done some fun family brunches on the deck in previous years and everybody brings something "pot luck." I like to make homemade Sourdough Bread, which is wonderful to use for French Toast casseroles.

Did you know that French toast was not created by the French, but by a little known tavern owner in Albany, New York, whose last name was French?  You may think that French toast is difficult to make, especially if you are a first time cook.  Actually, it is a very easy and delicious breakfast fare.

Easy clean up with Handmade Dish Cloths from Moomettes Shops !

Brunch French Toast Recipe

4 eggs
4 slices thick sliced country white bread or sourdough bread
Butter or Cooking Spray
Milk
Salt and Pepper

Place your griddle (or frying pan) on the stove and set gas to medium. Take the stick of butter and grease the griddle. You can also use cooking spray.

Take 4 eggs and gently break them into a bowl. Add 4 tablespoons of milk, with salt to taste. Take a fork and beat the eggs until you have a smooth consistency.
When you hear the sizzling of the butter on the griddle, you are ready to prepare the bread. Lower the gas just a bit.

Take each slice of bread and dip it into the bowl. Ensure that both sides are completely covered with the egg. Take each slice and place it on the griddle. Wait a minute or so then using the spatula, check the underside of the slice to ensure it is cooked (each slice should be slightly brown). Turn the slice over to brown the other side. When the top of the slice is the desired color, turn off the gas.
Notes

Place the slices on a plate and the feast begins! You can choose to eat them plain, or you can add fresh Vermont Maple Syrup and sprinkle confection sugar over them. What a treat!

Our favorite options: Add a high quality vanilla extract to the egg mixture. Cinnamon is also a delicious way to “jazz up” your French toast. You can top the French toast with strawberries, blueberries, oranges or most any fruit, flavored syrup or fresh whipped cream as well, for an added treat.

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© Frugal New England Kitchen 

photo credit: kroszk