MONKEY BALLS
Despite the name, these sweet, gooey treats are AWESOME!!! Best when eaten day of making, but can be reheated in the microwave several days later to taste just as great. Every time I make these, I just can't resist ripping off a chunk every time I walk by them. They disappear quickly!! I don't add nuts because my family doesn't care for them, but I'm sure it's equally as great wit
Provided by Manda
Categories Breads
Time 1h5m
Yield 1 bundt loaf
Number Of Ingredients 5
Steps:
- Knead dough.
- Mix sugar and cinnamon in small bowl.
- Pinch off dough into walnut-size balls.
- Roll in melted butter, then in sugar-cinnamon mixture.
- Place in butter-greased bundt or angel food pan, in layers.
- Sprinkle nuts over each layer, if desired.
- Pour remaining butter and sugar over top.
- Let rise, about 10 minutes.
- Bake in 325 degree oven for 35 to 45 minutes.
- Invert onto plate while still warm.
MONKEY BALLS RECIPE - (4.4/5)
Provided by Tricia33
Number Of Ingredients 15
Steps:
- Combine the yeast, water and sugar and let set about five minutes until the yeast is activated. Mix in the milk, butter, egg and salt, and begin adding the flour in about 1/2 c (71 g) increments until it hold together. Turn out onto a well-floured surface and knead about fifteen minutes, adding more flour as needed. Place into a well-oiled bowl, cover and let rise in a warm place until doubled, about an hour. Make filling (below) while the dough rises. After the dough has risen, dump it onto a lightly floured surface. Gently flatten the dough with your fingers to redistribute the air slightly. Pinch off a walnut-sized ball of dough, then flatten into a round. Fill with about a 1/2 tsp of filling (below) or sprinkle the center with cinnamon and sugar. Fold up edges into a ball shape, pinching seams to seal. Set on a lightly floured tray and cover. Repeat until all of the dough is gone, then place the formed monkey balls in the fridge overnight, or at least 8 hours. After the dough has rested, place it in an cool oven, along with a small boiling pan of water. Wait half an hour for the dough to warm and rise slightly. Meanwhile, heat oil to 365F (185C) and prepare a cooling rack by resting it upside down on a pile of paper towels to soak up excess oil. After dough has risen for the final time, gently move two or three at a time to the hot oil. Fry about a minute on each side, then remove to cooling rack over towels, flipping after about 15 seconds to a clean area. Allow to cool slightly, then enjoy! Monkey Ball Filling It's completely fine to simply fill the balls with a dry mix of cinnamon and sugar, but I used the following combination. What can I say - I was channeling my inner Paula Dean! 1/4 c (59 g) butter, softened 2 tsp cinnamon 1/4 c (36 g) brown sugar 1/2 tsp vanilla Beat the butter until slightly aerated and add the cinnamon and brown sugar. Beat until light, about five minutes, then add the vanilla. Whip briefly to combine, then use.
"MISS" MICKEY'S PEANUT BUTTER BALLS
Provided by Trisha Yearwood
Categories dessert
Time 20m
Yield 12 to 15 balls
Number Of Ingredients 5
Steps:
- In a large saucepan, stir the sugar and the syrups together over medium heat. Remove from the heat and quickly add the peanut butter, continuing to stir until the mixture is fully combined. Add the rice cereal and mix well. Shape the mixture into palm-size balls with your hands. Transfer to waxed paper. Store in an airtight container for up to 2 weeks.
MONKEY BARS
This recipe is like banana bread, but is a moist snacking cake. Apple juice can be substituted for the rum, and pecans for the walnuts.
Provided by LizzyBean
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h45m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan. Place the raisins and rum in a microwave-safe bowl. Place in the microwave and cook on High for 1 minute. Set aside until needed.
- Stir the flour, baking powder, baking soda, and salt together in a mixing bowl. In another mixing bowl, beat the butter and brown sugar together until light and fluffy. Beat in the banana, buttermilk, vanilla, and egg whites until well blended. Gradually add the flour mixture, beating just until combined. Stir in the raisin mixture and walnuts. Spread the batter into the prepared pan
- Bake in preheated oven until the top is golden, about 30 minutes. Cool in the pan 10 minutes before cutting into bars and transferring to a rack to cool completely. Dust with powdered sugar.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 22.8 g, Cholesterol 7.8 mg, Fat 4.7 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 2 g, Sodium 121.2 mg, Sugar 14.7 g
STICKY MONKEY BRAINS
This gooey cinnamon pull apart recipe will impress everyone in your family! It is an easy (and I mean EASY), fast, and tasty modification of my boyfriend's grandmother's monkey brain recipe. I use 6 small Bundt pans instead of one big one so the cinnamon balls are more gooey :)Fun to make and even more fun to eat!
Provided by SUGISUGI
Categories Bread Yeast Bread Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 6 miniature Bundt pans.
- In a small bowl, stir together the white sugar and cinnamon. Set aside. Use scissors or a knife to cut each of the biscuits into various sizes. Each one can be cut into anywhere from 2 to 5 pieces.
- Sprinkle about half of the pecans amongst the 6 prepared pans. Roll pieces of biscuit in the cinnamon-sugar, and place them into the pans, distributing evenly. Sprinkle any remaining cinnamon-sugar over the dough balls.
- Mix together the brown sugar and melted butter. Stir in the remaining pecans. Distribute evenly over the pans of dough balls. For ease of getting in and out of the oven, place all of the pans on a cookie sheet.
- Bake for 20 minutes in the preheated oven, or until the biscuits are toasted and cooked through. Remove from the oven, and invert individual pans onto serving plates while still hot.
Nutrition Facts : Calories 631.6 calories, Carbohydrate 70.9 g, Cholesterol 41.7 mg, Fat 36.3 g, Fiber 2 g, Protein 8.1 g, SaturatedFat 14 g, Sodium 1176.4 mg, Sugar 31.1 g
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