Monkey Butter Recipes

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MONKEY BUTTER (MONKEY JAM)



Monkey Butter (Monkey Jam) image

Tropical tasting jam that has many wonderful uses...fill crepes or cakes, top on toast, eat right out of the jar... Processing time not included. From American Prepper's Network.

Provided by gailanng

Categories     Pineapple

Time 25m

Yield 2 1/2 pints

Number Of Ingredients 6

5 ripe bananas, no brown spots
1 (20 ounce) can crushed pineapple (with the juice)
3 cups sugar
3 tablespoons bottled lemon juice (to assure acidity)
1/4 cup shredded coconut (natural or sweetened)
1 pinch salt

Steps:

  • Add all ingredients to a saucepan slicing bananas over the top. Bring to a boil over medium heat, stirring often to prevent sticking. Continue stirring and mashing your fruit to get a thick consistency; about 20-30 minutes.
  • Ladle hot jam into sterilized jars leaving 1/4 inch headspace. Using a chopstick or plastic knife, pop any air bubbles. Wipe rims spotlessly clean and place a sealing lid on top the jar. Place your lid and rings on finger tight and process in a water bath canner for 15 minutes for pint jars and 10 minutes for half-pint jars.
  • If jar lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, or within one month of opening.
  • Note: Product may turn a light pink hue.

THE BEST MONKEY BUTTER RECIPE



The BEST Monkey Butter Recipe image

This five ingredient monkey butter is so easy to make and tastes sooooooooo good.

Provided by Debbie Chapman

Time 25m

Number Of Ingredients 5

4 perfectly ripe bananas (no spots)
14 oz can of crushed pineapple (with the juice)
2 cups white sugar
3 Tablespoons unsweetened ground coconut (I used "macaroon" coconut)
3 Tablespoons lemon juice (from a bottle)

Steps:

  • Chop the banana into thin slices.
  • Combine all of the ingredients in a large nonstick pan.
  • Bring to a rolling boil, stirring often.
  • Reduce the heat to low and simmer until the banana has dissolved and the mixture has thickened slightly (about 15 to 20 minutes), stirring frequently.
  • Serve warm over ice cream or on toast, pancakes or waffles.
  • Can be stored in the fridge for 4 to 6 weeks.

MONKEY BUTTER RECIPE - (4.3/5)



Monkey Butter Recipe - (4.3/5) image

Provided by msippigrl

Number Of Ingredients 5

1 (20-ounce) can crushed pineapple, in juice, undrained
4 medium size bright yellow bananas, sliced
1/4 cup lightly packed flaked coconut, chopped in food processor
1 1/2 cups sugar
1/4 cup fresh lemon juice (1 or 2 lemons)

Steps:

  • Add all ingredients to a 3-quart pot/saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook until thick, stirring occasionally. (There should be almost no liquid left. This may take from 45 to 60 minutes.) Cool the monkey butter before filling and sealing in small glass jars, then refrigerate.

AMAZING MONKEY BREAD



Amazing Monkey Bread image

This recipe is a big treat, and I often make it at our lake house when we takes guests there. Use the maximum amount of brown sugar listed and all of the pudding package for a sweeter dish. The corn syrup makes it gooey! Make sure you plan ahead - this recipe needs to sit overnight.

Provided by LadyJustice

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 8h55m

Yield 12

Number Of Ingredients 8

24 frozen dinner rolls
½ cup butter
½ cup brown sugar, or more to taste
½ cup pecans, chopped
1 (3.5 ounce) package cook and serve butterscotch pudding mix
¼ cup white sugar
1 teaspoon ground cinnamon
½ cup light corn syrup

Steps:

  • Arrange dinner roll dough in a grease tube pan.
  • Heat butter and brown sugar in a small saucepan over medium-low heat until sugar is dissolved about 5 minutes; pour over rolls. Sprinkle with pecans and pudding mix. Mix white sugar and cinnamon in a bowl; sprinkle over pudding mix. Pour corn syrup evenly over cinnamon mixture. Cover tube pan with a sheet of greased aluminum foil and allow dough to rise overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Move rack to the lower half of the oven.
  • Bake in preheated oven until golden brown, 35 to 40 minutes. Allow bread to rest for 10 to 15 minutes. Invert pan onto a baking sheet or large plate to serve.

Nutrition Facts : Calories 468.4 calories, Carbohydrate 73.6 g, Cholesterol 23.5 mg, Fat 16.1 g, Fiber 2.4 g, Protein 9.5 g, SaturatedFat 6.2 g, Sodium 535.2 mg, Sugar 27.3 g

MONKEY BREAD



Monkey Bread image

Many monkey bread recipes are made with a yeast-risen dough, but the most classic methods use biscuit dough, as this one does. A quick fold of the dough ensures it's light and fluffy inside. When you grease the pan, you may worry that two tablespoons of butter seems excessive, but the generous amount prevents the monkey bread from sticking to the pan and combines with the cinnamon sugar to create an effortless caramel sauce as it bakes. If you're looking for an even simpler approach, you could replace the homemade dough with about two pounds of store-bought refrigerated biscuit dough.

Provided by Erin Jeanne McDowell

Categories     snack, cakes, finger foods, one pot, quick breads, dessert

Time 2h

Yield One 9-inch round or 10-inch bundt loaf

Number Of Ingredients 15

4 cups/510 grams all-purpose flour, plus more for dusting
1/4 cup/50 grams granulated sugar
4 1/2 teaspoons baking powder
1 1/2 teaspoons fine sea salt
1 cup/225 grams cold unsalted butter (2 sticks), cut into 1/2-inch cubes
1 1/3 cups/320 milliliters cold buttermilk, plus more as needed
12 tablespoons/170 grams unsalted butter (1 1/2 sticks), at room temperature
3/4 teaspoon vanilla extract
1 cup/220 grams light or dark brown sugar
1/4 cup/50 grams granulated sugar
1 tablespoon ground cinnamon
Pinch of fine sea salt
1 cup/125 grams confectioners' sugar
6 tablespoons heavy cream or milk, plus more as needed
1 teaspoon vanilla extract

Steps:

  • Make the biscuit dough: In a large bowl, whisk the flour, granulated sugar, baking powder and salt to combine. Add the cubed cold butter and toss to coat with the flour mixture, using your fingers to separate butter cubes and ensure each piece is well coated.
  • Use your fingers or a pastry cutter to cut the butter into the flour, and continue working until each piece of butter is no larger than the size of a pea. Make a well in the center of the bowl.
  • Pour the buttermilk into the well and use your hands or a spatula to gently mix the dough to combine. You want to mix it minimally to keep the dough tender, but you also want to make sure it's uniformly combined, eliminating any dry patches of flour. The dough should be slightly sticky; if the dough seems dry, stir in buttermilk 1 tablespoon at a time until the dough comes together.
  • Generously flour your work surface and place the dough on it. Flour the surface of the dough and your hands, and press the dough into a rectangle about 1/2-inch thick (the size of the dough doesn't matter, but the thickness is key). Fold the dough in quarters, then fold the quartered dough in half. Wrap it tightly in plastic wrap, and refrigerate. Heat the oven to 350 degrees.
  • Assemble the monkey bread: Using 2 tablespoons of butter, grease a 9-inch cake pan with at least 2-inch-tall sides or a 10-inch bundt or tube pan. (If you use the bundt pan, take care to really get into all the grooves and ridges and coat them well.) Place the prepared pan on a parchment-lined baking sheet.
  • Melt the remaining 10 tablespoons/140 grams butter in a small saucepan over medium-low heat. Remove from the heat and stir in the vanilla. In a medium shallow bowl, stir the brown sugar, granulated sugar, cinnamon and salt together to combine.
  • When the oven is hot, unwrap the dough. Lightly flour the work surface, then flour the surface of the dough. Using your hands, press the dough into a 9-by-12-inch rectangle. Slice the dough crosswise and lengthwise into 1-inch squares.
  • Working with a few pieces at a time, dip the dough into the melted butter and shake off the excess, then toss in the sugar mixture to coat. Transfer the pieces into the prepared cake pan. Continue this process, gently stacking the dough as you work.
  • Transfer the assembled monkey bread to the oven and bake until you see bubbling around the edge of the pan, the surface is well browned and it springs back lightly when pressed in the center, 45 to 50 minutes.
  • Let cool in the pan for 5 minutes, then invert onto a serving platter or tray. Serve unglazed immediately, or let cool slightly while you make the glaze: In a medium bowl, whisk the confectioners' sugar, cream and vanilla to combine. Add more cream as needed to thin, 1 tablespoon at a time. Drizzle over the surface of the monkey bread, or serve in a bowl alongside for dipping.

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