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 Pillsbury biscuit dough. The in-laws fondly call it Bubble Bread.

To me, Vermont is synonymous with mountains, fall foliage 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!

Now since "home in Vermont" is about 250 miles away from Connecticut for charming son-in-law, he doesn't often get the chance to enjoy his mom's homemade bread recipe for Monkey Bread as it's not exactly a day trip.

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.

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

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

Vermont 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 Pam.
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.

© Frugal New England Kitchen

Strawberry Poke Cake | Jello Gelatin | Easy Cake Mix Dessert Recipe

Here's a simple, easy and quick dessert recipe using a cake mix to put together.  A classic Strawberry Poke Cake made from a cake mix and Jello gelatin is also a fun way to teach the kids or grandchildren home ec baking cooking skills in the kitchen! It can be made with your favorite flavor of Jello!

Quick Desserts

Easy quick desserts make a nice ending to a meal.  Fresh Strawberries picked during berry season make it even better!

Make this fun dessert using red jello for a Valentine's Day dessert, or perhaps lime jello for St. Patrick's Day or Christmas dessert.

A nice alternative to the usual classic Strawberry Shortcake, try it also with your favorite from scratch sponge cake recipe. What a fun family activity in the kitchen with the kids for a rainy day or the next time you're babysitting the grandchildren!

Check out a favorite recipe from a co-worker for fresh Strawberry Cake with Cream Cheese frosting !

Clean up your kitchen easily with my crochet handmade Dish Cloths from my Moomettes Crochet shop!

 Jello Poke Cake

1 box cake mix (white or yellow)
1 box of flavored Jello or gelatin
1 container of Cool Whip or fresh whipped cream
1 container of fresh strawberries or frozen strawberries (thawed)

Prepare and cook cake according to package directions.
Cool cake.
Using a fork, poke holes all over
Spoon or pour Jello mixture all over the cake.
Chill until jello is no longer runny.
Ice or frost cake with Cool Whip or fresh whipped cream.
Decorate as desired.
Serve with fresh fruit strawberries




© Frugal New England Kitchen

Authentic Spaghetti Sauce Recipe | Tomato Sauce | Red Gravy Pasta Sauce

In New England we love our homemade Spaghetti Sauce! Everyone has a favorite family recipe for Pasta Sauce, and this is a great one that freezes well.

In Connecticut we call is Spaghetti Sauce, Sunday Sauce or Pasta Sauce.  However, in Rhode Island (and New Jersey, I guess) it's called Red Gravy.

Pasta Sauce Recipe

At the office we would often have pot-luck lunches.  A co-worker who is Italian would always bring in terrific pasta dishes.  She eagerly shared her homemade spaghetti sauce recipe with us.

This sauce or red gravy freezes well, makes and makes a good size batch.  The key to making this delicious sauce, and  achieving the proper consistence (to me) is using the brand of tomatoes that she recommended. The meat is an absolute must to give this pasta sauce its flavor.

Use this delicious pasta sauce to make pizza, and check out my homemade Breadmaker Pizza Dough recipe!

Easy clean up in the kitchen with Handmade Cotton Dish Cloths from Moomettes Crochet Shop

Italian Spaghetti Sauce Recipe

Ingredients:

1 can Tuttoroso Crushed Tomatoes
1 28 oz. can Tuttoroso Puree
2  small cans Contadina Italian-Style Paste (this works the best)
2  country pork spare ribs (boneless) or pork chops (boneless)
1/2 lb. sweet sausage, cut in 1/3ds
1/2 lb. hot sausage, cut in 1/3ds
 EVO Olive Oil
 3/4 lb. ground chuck (not sirloin, it's too lean)
 1 onion, chopped
 3 -4 cloves garlic, chopped
 oregano
 basil
 parsley
 1 bay leaf
 cooking wine (about 1/3 cup)
  salt
  pepper
  sugar

  Preparation:

               1.  Add olive oil to bottom of big stock pot.  Add
               chopped garlic to soak.  Don't turn on pan yet.
               Chop onion, turn on stove, and add to garlic and
               olive oil.  Cook slowly till onions are soft.  Don't
               burn.  Remove onion and garlic and set aside.
             
               2.  Add pork and sausage, cook until brown.  Don't
               remove drippings.  Don't overcook.  Add ground
               meat and cook until brown.  Now, remove sausage
               and pork, set aside.  Leave all the drippings in!
             
               3.  Turn up heat a bit, and add the onion/garlic
               mixture and tomato paste into the ground meat
               mixture and more oil if needed.  Stir 2 minutes,
               making a roux.
             
               4.  Add crushed tomatoes, and puree.  Add 1 can of
               water.  At the most, if more water is needed, add
               from the tomato paste can.  Put the sausage and
               pork back in.
             
               5.  Add spices.  Stir.  Bring to boil.  Reduce heat,
               and simmer uncovered about 2 hours.  Adjust
               seasonings as needed.  May need more sugar.
             
© Frugal New England Kitchen