Category: DESSERTS

CARAMEL STUFFED AUTUMN SNICKERDOODLES

Another fun find on facebook that I altered to out taste. I mean who doesn’t like a snickerdoodle? and caramel? and cinnamon sugar? Put them all together and you have something really special for the fall season.

CARAMEL STUFFED AUTUMN SNICKERDOODLES yields 12 cookies adapted from DELISH
3/4 cup spiced apple cider
1 1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup butter (1 stick), softened
2/3 cup packed brown sugar
1 teaspoon molasses
1 egg
1 teaspoon PURE vanilla
Cinnamon sugar, for rolling
12 unwrapped caramel candies, cut into 4 pieces each

  • Preheat oven to 350° and line two baking sheets with silicone mats or parchment paper.
  • In a small saucepan over medium-high heat, bring the apple cider to a simmer, cooking until reduced to about 2 tablespoons. Let cool.
  • In a medium bowl, sift together the flour, cinnamon, baking soda, baking powder and salt. Set aside.
  • In a large bowl using a hand mixer, beat together butter and brown sugar.
  • Add egg, vanilla, molasses and apple cider mixing until well blended.
  • Add flour and mix JUST until combined.
  • Scoop about 2 tablespoons of cookie dough into a ball then flatten it slightly with your hand.
  • Press 4 caramel pieces into the center of the dough, covering and sealing the caramel entirely with dough.
  • Reshape it into a ball and roll in cinnamon-sugar.
  • Place on cookie sheet and repeat with remaining dough and caramels.
  • Freeze for 20 minutes.
  • Bake until the cookies are golden around the edges and set in the middle, 10-14 minutes.
  • Let cool for on pan for 5 to 10 minutes before transferring to a wire rack to cool completely.

Linking up to FULL Plate Thursday.

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BANANAS FOSTER BREAD adapted from DAMARIS PHILLIPS

BANANAS FOSTER BREAD adapted from DAMARIS PHILLIPS

BREAD
Cooking spray, for greasing
1 2/3 cups bananas, mashed (about 4 medium RIPE)
2 eggs
1 cup granulated sugar
1/2 cup coconut oil, melted
3 tablespoons plain yogurt
1 teaspoon rum extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chopped walnuts
1/4 cup toasted coconut
1/3 cup golden raisins (soaked in orange juice and rum and then drained WELL)

  • Preheat the oven to 350°.
  • Spray a 9-by-4-inch loaf pan with cooking spray.
  • Combine the bananas, eggs, sugar, coconut oil, yogurt, rum and vanilla extracts in a bowl.
  • In a separate larger bowl, whisk together the flour, baking powder and salt.
  • Make a well in the center of the dry ingredients.
  • Pour the wet ingredients into the dry ingredients and stir JUST until the flour is incorporated and batter is smooth.
  • Fold in the coconut, raisins and walnuts.
  • Pour the batter into the prepared loaf pan and bake until golden brown and a skewer inserted into the center of the loaf comes out clean, about 1 hour.
  • Remove from the oven and set aside while you make the glaze.

GLAZE
4 tablespoons unsalted butter
1/2 cup dark brown sugar
1/2 cup water
1/4 cup spiced rum
1 teaspoon orange zest
Vanilla ice cream, for serving, optional

  • Melt the butter in a saucepan over medium heat.
  • Add the brown sugar and 1/2 cup water and stir, cooking until the sugar dissolves, and then continue cooking another 3 to 5 minutes over low heat until the mixture bubbles around the edges.
  • Turn off the heat and carefully stir in the rum and the orange zest.
  • Slowly pour half of the glaze over the banana bread, allowing it to seep into all the surfaces.
  • Wait until the glaze has been absorbed, about 30 minutes, and then turn the loaf out of the pan.
  • Slice and serve with vanilla ice cream, if using, and the remaining glaze.

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Miz Helen’s Country Cottage

 

PB BANANA BITES

These are so SIMPLE and relatively healthy too.
PB BANANA BITES makes 12 – 16 pieces
2 bananas, sliced 1/4 to 1/2 inch thick (size is based on your desire)
1/4 cup peanut butter
4-6 squares Candiquick
Sea Salt

  • Place a dollop of peanut butter on half the banana slices.
  • Top with the other half of the banana slices.
  • Microwave candiquick at 30 second intervals until melted.
  • Using a fork to support a stack dip it into the chocolate and place on a sheet of waxed paper to harden.
  • While the chocolate is still wet, sprinkle with seas salt.
  • Keep refrigerated.

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HOT CHOCOLATE BARS

HOT CHOCOLATE BARS
3 envelopes of powdered hot chocolate
2 1/4 cups AP flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup softened butter
1/2 cup packed brown sugar
3/4 cup white sugar
2 LARGE eggs
1 teaspoon vanilla extract
1 cup milk chocolate chips
2 cups miniature marshmallows
1/2 cup chopped walnuts (optional)

•    Preheat oven to 350°.
•    Grease 9 x 13 pan and set aside.
•    Combine flour, salt, baking powder and hot chocolate mixes, stirring until combined.
•    Beat butter and sugars mixing until each is combined.
•    Add flour mixture to butter mixture, 1/2 cup at a time.
•    Once well combined, add vanilla.
•    Stir in chocolate chips and marshmallows.
•    Pour into prepared pan.
•    Bake for about 35 minutes or until inserted toothpick returns clean.

NOTE: If you want to make these more like Rocky Road use the maximum marshmallows and add 1/2 cup chopped walnuts.

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ROASTED BANANA PUDDING

ROASTED BANANA PUDDING

5 ripe unpeeled medium bananas (about 2 pounds) + 1 fresh banana for garnish
2 cups half-n-half
2/3 cup sugar, divided 1/3 + 1/3 + 1/3
2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
1 tablespoon butter
2 teaspoons vanilla extract
1 (12-ounce) container COOL WHIP, thawed and divided (4 1/2 cups fresh whipped cream)
45-55 vanilla wafers, divided

  • Preheat oven to 350°.
  • Place 5 bananas on a jelly-roll pan covered with parchment paper.
  • Bake for 20 minutes.
  • Remove 2 bananas; cool completely.
  • Peel and cut into 1/2-inch-thick slices.
  • Bake the remaining 3 bananas for an additional 20 minutes.
  • Carefully peel and place the 3 bananas in a small bowl, and mash with a fork until smooth. *The original recipe calls for 3 sliced bananas and 2 mashed bananas. If you want more banana pieces in your pudding you may want to do this.
  • Combine half-n-half and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a SLOW simmer. DO NOT BOIL!
  • Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; whisking well.
  • SLOWLY add hot half-n-half mixture to sugar mixture, whisking constantly. It’s very important that you mix these together very slowly and whisk constantly. If the hot mixture is added too quickly it can cook the eggs!
  • Return this combined mixture to pan.
  • Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat.
  • Add mashed bananas, butter, and vanilla, stirring until butter melts.
  • Place pan in a large ice-filled bowl (or your kitchen sink filled with ice) for 15 minutes or until mixture comes to room temperature, stirring occasionally.
  • Fold half of whipped topping into pudding.
  • Spread 1/2 of the custard evenly over the bottom of an 8x 8-inch baking dish. Top evenly with vanilla wafers and half of the banana slices.
  • Spoon remaining custard over banana slices.
  • Repeat procedure with vanilla wafers, banana slices.
  • Spread remaining half of whipped topping evenly over top.
  • Crush several wafers; sprinkle over top of whipped topping.
  • Refrigerate for 1 hour or until chilled.
  • Spoon into ramekins and top with crumbled vanilla wafers and fresh banana slices.

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CARAMEL CHEESE APPLE BREAD

CARAMEL CHEESE APPLE BREAD adapted from The Cookie Rookie

Prep Time 15 minutes
Cook Time 60 minutes

CAKE
2 large baking apples, peeled & diced
1/2 cup golden raisins
1/4 cup Malibu rum
½ teaspoon ground nutmeg
2 teaspoons QUALITY ground cinnamon
½ cup butter, softened + 2 tablespoons (divided)
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon sea salt
1 cup granulated sugar
3 LARGE eggs
1 teaspoon PURE vanilla extract
¼ cup whole milk
8 caramels, each cut into 8 equal pieces
1-2 tablespoon Turbinado sugar (raw, coarse sugar), optional

PREPARING APPLES

  • Preheat oven to 350°F.
  • Grease and flour a 10” x 5½” loaf pan.
  • Pour rum over raisins and let soak 10 minutes.
  • In a saucepan over medium heat, add the two tablespoons butter, diced apples, nutmeg and cinnamon. Cook 4-5 minutes or until apples have softened.
  • Remove from heat and let cool.
  • Drain raisins well and fold into apple mixture and set aside.

PREPARING BATTER**

  • In a medium sized mixing bowl, sift together flour, baking powder and salt.
  • In a separate large bowl, cream together ½ cup butter and 1-cup sugar.
  • Add eggs, one-at-a-time, beating just until egg yolk is no longer visible.
  • Mix in vanilla and milk.
  • Add dry ingredients in one cup increments, mixing just until flour is longer visible.

CREAM CHEESE FILLING**
8 ounces cream cheese, softened
1 egg
½ cup granulated sugar
Zest of one lemon

PREPARING CREAM CHEESE FILLING

  • In a medium mixing bowl, combine cream cheese, egg, sugar and the lemon zest, mixing until smooth.
  • Spread 1 cup cake batter in the bottom of the prepared pan.
  • Fold in the apple mixture and chopped caramels to the remaining batter.
  • Pour half of the remaining batter into the pan.
  • Spoon and spread the cream cheese mixture evenly over the batter, and cover with the remaining cake batter.
  • Sprinkle the top of the bread with Turbinado sugar.
  • Bake at 350°F for 50-60 minutes. The bread is done when it no longer wiggles and springs back when gently pressed in the thickest part.
  • Transfer bread to a cooling rack and cool 15 minutes.
  • Remove bread from pan and allow to completely cool.

CARAMEL GLAZE
3 tablespoons butter
1/3 cup packed brown sugar
1/4 teaspoon kosher or coarse salt
1/3 cup heavy cream
1/3 cup chopped honey roasted peanuts, optional

  • Melt butter in a small saucepan over medium-low heat.
  • Stir in brown sugar and cook until brown sugar melts.
  • Add salt and heavy cream. Cook (and stir) another 2 minutes.
  • Allow glaze to cool 5 minutes.
  • Drizzle glaze over cooled bread and sprinkle with honey roasted peanuts.

**NOTE: If you are in a hurry and want to make less of a mess you can combine the cake portion and cream cheese filling portion into the same batter as you are preparing them.  The results are just as delicious and less work.

COUNTRY BOB’S FUDGE & MEATLOAF

Back in 2009 I was contacted by a nice man from Country Bob’s All Purpose Sauce and asked if I would be interested in doing a product review. I said I’d love to. In just 2 days time a box was on my stoop with bottles of sauce and recipe brochures. I had this little niggling in my brain though. I could not figure out why the name of this sauce sounded so familiar. I tried to find the sauce locally and failed until I finally found it at a Walmart store 30 miles away. You have to remember I lived rurally at the moment. That is when it occurred to me where I had heard the name before. I had won a cookbook awhile back over at Forgetfulone, but was never able to prepare any of the recipes because I couldn’t find the sauce. I had marked a multitude of recipes to try and now I finally can. I found 2 meatloaf recipes, 1 from the brochure which is extremely similar to hubby’s favorite one that I have made for years and years and a sour cream recipe from the book that I decided to try. In the end the recipe I made was a combination of both recipes and hubby all but licked his plate. He kept telling me to find out where to get more of this sauce. He even put it on his mashed potatoes and thought that was just scrumptious. Normally he would use ketchup on his meatloaf, but tonight he used Country Bob’s All Purpose Sauce. He decided Country Bob’s All Purpose Sauce is our new ketchup.

All I can say is that I was sooooooooooooooooo pleasantly surprised by the flavor. Hubby can’t say anything, he’s too busy licking the bowl. You have to try Country Bob’s All Purpose Sauce and start with this fudge recipe. One of the greatest things about this recipe besides the awesome flavor is the consistency. How many times have you made fudge and weren’t sure it would set up okay or it turned out dry? That will never happen with this recipe. This recipe is truly foolproof.

COUNTRY BOB’S INCREDIBLE FUDGE
12 ounces Velveeta cheese*
2 sticks butter
6 ounces unsweetened chocolate
2 tablespoons Country Bob’s All Purpose Sauce
2 pounds powdered sugar
1 teaspoon vanilla extract
1 1/2 cups chopped pecans (optional)**

  • In a microwave safe bowl combine the Velveeta, butter, Country Bob’s All Purpose Sauce and chocolate. Microwave on high 2-4 minutes, stirring every minute until mixture is smooth and well blended.
  • Pour the powdered sugar into a large mixing bowl. Add the chocolate mixture gradaully while beating with an electric mixture until well blended.
  • Beat in the vanilla.
  • Stir in the nuts.
  • Pour into a greased 9×13 pan.
  • Cover and chill until firm.
  • Store in the refrigerator.

*When I made a second batch of this recipe. it worked better cubed before microwaving
**I exchanged this for Heath Bar bits and loved it

COUNTRY BOB’S SOUR CREAM MEATLOAF ala TAMY
3 pounds ground beef
1 bunch green onions, sliced thin
1/2 cup + Country Bob’s All Purpose Sauce
3/4 cup sour cream
1/4 cup milk
2 eggs, beaten
1 1/2 teaspoons sea salt
1 teaspoon white pepper

  • Mix all together.
  • Pour additional sauce over the top.
  • Bake 1 1/2 hours.
  • Pour off any excess moisture.
  • Let stand 5-10 minutes.
  • Serve.
  • Makes wonderful sandwiches with the leftovers.

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APRICOT PINEAPPLE MONKEY BREAD

APRICOT PINEAPPLE MONKEY BREAD

BREAD*
1 cup scalded milk
1/2 cup shortening
1/2 cup sugar
1teaspoon salt
1/2 cup golden raisins
1/4 cup rum
1/2 cup minced walnuts
2 packages dry yeast
1/2 cup warm water
2 Jumbo eggs, beaten
4 1/2 – 5 cups flour

TOPPING
20 ounce can crushed pineapple, drained well
4 tablespoons butter
1/2 cup light brown sugar, super firmly packed
1/2 cup apricot pineapple preserves**
1/2 teaspoon almond extract
1/2+ teaspoon cinnamon
1/2 cup golden raisins (optional)
1/4 cup rum (optional)

  • Soften the yeast in the warm water.
  • Stir together the sugar and cinnamon and set aside.
  • Soak the raisins in the rum until needed. Drain WELL before adding to the bread.
  • Combine the milk, shortening, sugar and salt. Cool to lukewarm.
  • Add yeast to milk mixture and then the eggs, the raisins and nuts.
  • Add the flour. Mix to a soft dough.
  • Knead on a lightly floured surface until smooth and elastic. Place in a greased bowl. Turn over once, cover with a cheesecloth and let rise until double in size.
  • Punch down and let stand ten minutes.
  • Prepare the topping while the dough is standing.
  • Melt the butter in a saucepan.
  • Add the preserves, brown sugar, cinnamon and almond extract. Cook until smooth and fairly thin.
  • Add the pineapple (and raisins if you’re using refrigerator rolls) and heat through.
  • Roll into many small balls about the size of golf balls.
  • Grease a Bundt cake pan. (I like to use my pineapple upside down cake pan.
  • Arrange a layer of the balls haphazardly in the cake pan.
  • Dribble about half the topping loosely over them.
  • Arrange the other half of the dough balls.
  • Pour remaining sauce over top.
  • Allow to rise until double in size (about 1 1/4-1 1/2 hours)
  • Bake at 350 degrees for 35-45 minutes.
  • Enjoy

NOTE 1*: You can cheat and use 3 cans of refrigerator biscuits instead if you’re in a hurry.

NOTE 2**: You can use pretty much any flavor you want – I also use raspberry, peach and blackberry depending on my mood. A lot of times I combine the peach and blackberry half and half.

BANANA CREAM CHEESECAKE

BANANA CREAM CHEESECAKE

CRUST
20 vanilla cream-filled sandwich style cookies
1/4 cup butter, melted

FILLING
3-8 ounce packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup finely mashed banana (2 medium bananas)
1/2 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon maple extract

 

TOPPINGS (recipes below)
Caramel Sauce (optional)
Mocha Hot Fudge Sauce (optional)

  • Use a blender to finely chop the cookies.
  • Add butter and blend until they are well blended.
  • Press mixture into the bottom of a 10″ springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.
  • Beat cream cheese until creamy.
  • Add in sugar and cornstarch followed by the eggs one at a time.
  • Beat in the bananas, whipping cream, and vanilla.
  • Pour mixture into crust.
  • Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
  • Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
  • Allow to cool completely before removing sides. Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.
  • Serve with sliced fresh bananas, Caramel Sauce, Mocha Hot Fudge Sauce and fresh whipped cream.
CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

MOCHA HOT FUDGE SAUCE

1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

  • In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
  • Bring to a low boil.
  • Remove from heat and whisk in the chocolate until smooth.
  • Gradually add the coffee and rum until desired flavor and consistency is reached.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

CHOCOLATE COVERED CHERRIES

I wanted to make something special to take to my nieces house for Superbowl Sunday a few years ago so thought I’d try Chocolate Covered Cherries. I found the recipe in an old Taste of Home magazine. This recipe is sooooooooooooooooo simple, but messy! Have fun making them. They are quite rich though – be forewarned!

CHOCOLATE COVERED CHERRIES
1 cup butter, melted
1 can sweetened condensed milk
3 pounds confectioners sugar (about 8 cups)
3-10 ounce jars maraschino cherries (about 120 cherries), really well drained
1-2 pounds milk chocolate candy coating, chopped (I used almond bark)

  • Combine butter and milk until smooth.
  • Gradually add in confectioner’s sugar until a soft dough forms.
  • Roll into 1 inch balls and flatten into 2 inch circles.
  • Place a cherry in the center of each one.
  • Wrap sides around cherry until cherry is completely covered and roll into a smooth ball.
  • Melt chocolate until smooth and dip each ball into the chocolate.
  • Place on wax paper until cool and sprinkle with sprinkles.
  • Cool well.
  • The centers will liquefy over the 24-48 hours.
I made these for superbowl but aren’t they just perfect for Valentines?  Join me Saturday afternoon 2/12 for our annual Valentine’s Day “Weekend of Romance” Foods.

CHERRY APRICOT GALETTE

CRUST*
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) of butter, cold and cubed
1/4 cup ice water

FILLING**
3/4 pound fresh apricots, pitted and chopped
1/2 pound fresh cherries, pitted
2 tablespoon cornstarch
1/4 cup sugar + more for sprinkling
Juice of half a lemon

ASSEMBLY
1 egg, beaten

TO ASSEMBLE:

  • Cut butter into small cubes and place in the freezer for 15 minutes.
  • Preheat your oven to 400 degrees.
  • Pulse flour, sugar and salt in a food processor.
  • Add butter and pulse until it resembles a coarse meal.
  • Gradually add ice water and pulse until the dough forms a coarse meal.
  • Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.
  • Flatten into a circle; wrap individually in plastic.
  • Refrigerate dough for at least an hour. 
  • Remove dough from refrigerator; place on floured work surface.
  • Using a rolling pin, roll out the dough into a rough 11-12 inch circle.
  • Trim the edges to a clean circle with a pairing knife.
  • Transfer the circle to a baking sheet or pizza pan lined with parchment paper.
  • Mix 1/2 teaspoon cornstarch and 2 tablespoons of sugar in a bowl and spread on the bottom of the dough.
  • Toss apricots and cherries with the rest of the cornstarch, sugar and lemon juice.
  • Arrange the fruit on the bottom of the dough, leaving 2 inches of dough around the outside.
  • Fold up and pleat the dough over the top of the fruit, leaving the center uncovered.
  • Lightly brush the top of the pastry with the beaten egg and sprinkle both the dough and the fruit with 1/4 – 1/3 cup sugar.
  • Place the Galette in the oven and cook for 40-45 minutes until golden brown and bubbly.
  • Remove from oven and transfer to a cooling rack immediately.
  • Serve warm or at room temperature with a scoop of vanilla ice cream.

NOTE 1*:   If you are in a huge hurry, Pillsbury from the dairy case can be substituted.
NOTE 2**: When cherries aren’t readily available 1 can Comstock cherries can be substituted.  Just add apricots and if they aren’t available, reconstituted dried apricots work great! When I need to use these I soak them in Malibu rum for a little extra flavor – just be sure and DRAIN them well!

CINNAMON SWIRL LOAF

CINNAMON SWIRL LOAF adapted from Lauren’s Latest
1/4 cup coconut oil
1/4 cup butter, softened
1 cup super fine granulated sugar
2 LARGE eggs, at room temperature
1 teaspoon PURE vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2+ teaspoon quality cinnamon
1/2 teaspoon molasses

  • Preheat oven to 350 degrees.
  • Grease light colored loaf pan with non-stick cooking spray and set aside.
  • In large bowl, mix together the oil, butter and sugar until well combined.
  • Stir in eggs and vanilla stirring until smooth.
  • Sift in dry ingredients and gently stir while pouring in buttermilk until uniform batter has formed. Scrape sides to ensure no lumps are present.

 

  • Remove 1/2 cup prepared batter from bowl and place in a smaller bowl.
  • To that smaller amount of batter, stir in the cinnamon and molasses.

 

  • Pour half of the prepared batter into the bottom of the loaf pan.
  • Spoon half of the cinnamon batter in small dollops over top the batter.
  • Pour remaining plain batter over the top.
  • Dot the top with remaining cinnamon batter.
  • Using a butter knife, swirl two batters together.
  • Bake 45-50 minutes or until toothpick comes out with a few moist crumbs.

COATING
1/2 cup melted butter
1/4 cup super fine granulated sugar
1/4 cup packed brown sugar
1/2+ teaspoon quality ground cinnamon

  • While loaf is baking, get coating ready.
  • Pour melted butter into a large shallow dish.
  • Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.

 

  • Cool loaf for 10 minutes before loosening edges and removing loaf from pan.
  • The loaf should be very warm, but cool enough to handle with your hands.
  • Dip each side of loaf into melted butter until fully coated.
  • Spoon remaining melted butter over the edges that tend to be more crispy.
  • Transfer buttery loaf to the cinnamon-sugar mixture and press into the sides and top until fully coated.
  • Slice into pieces and serve warm or at room temperature.
  • ENJOY!