Please be sure to pop over to my dear friend
Emily's blog and read her updates. Her daughter Anna has just been diagnosed with Chronic Myelogenous Leukemia.
It will be a long road, fighting this cancer. I know the family, especially Anna appreciate your prayers.
Deuteronomy 20:4a
"For the LORD your God is he that goeth with you, to fight for you. . ."
~~~Praying for Anna~~~--------------------------------------------------------------
Cream Cheese Monkey Bread3 cans Pillsbury Cinnamon Rolls (or use store brand)
1 (8oz.) brick of cream cheese- cut into 24 cubes
Spray a budnt pan with non stick cooking spray. Set Aside.
Slightly flatten each cinnamon roll and place one cube of cream cheese in the center. Fold the edges of the biscuit around the cheese. Place the filled biscuit pieces in the budnt pan.
1/2 cup butter
1 cup brown sugar
2 t. cinnamon
Melt sugar and butter together in small saucepan on medium heat until sugar is dissolved add cinnamon. Stir well. Pour this mix over the biscuits in the budnt pan.
Bake at 350 degrees for 30 minutes-until the biscuits look done and golden. Immediately invert onto serving dish.
If your biscuits came with frosting, drizzle it over the cooked bread. Or make your own drizzle with powdered sugar and a bit of milk.
Butter Pecan Cake with Butter Pecan FrostingIngredients:
- 1 1/2 cups chopped pecans
- 1 cup butter
- 2 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
- 2 eggs
Butter Pecan Frosting- 4 cups confectioners' sugar
- reserved browned butter
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- about 1/3 cup milk
- remaining chopped pecans
Preparation:
In 2-quart saucepan over medium low heat, brown pecans in butter until butter is lightly browned; stir constantly. Drain browned butter into a measuring cup; set aside.
In a large mixing bowl combine flour, sugar, brown sugar, and baking powder, salt, milk, vanilla, eggs, and 1/2 cup of the browned butter. Beat for about 2 minutes. Stir in 3/4 cup of the chopped pecans. Pour batter into two greased and floured 8- or 9-inch round layer cake pans. Bake at 350° for 25 to 30 minutes, or until toothpick comes out clean when inserted in center. Cool for 5 minutes; remove from pans and cool thoroughly before frosting.
Frosting:
Blend confectioners' sugar with remaining browned butter, 1/8 teaspoon salt, 1 teaspoon vanilla, and 1/4 cup milk. Add more milk if necessary, a teaspoon at a time. Stir in remaining chopped pecans. Spread top of one layer with about 1/2 cup frosting; top with second layer. Spread remaining frosting over the top and sides of the cake.
