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Maple Monkey Bread in a Jar
By Jim Bailey, a.ka. "The Yankee Chef"

Something sweet nudging you in the side? Something original and worthy of
its resurface during the holidays? How about something for the kids? Let's take
something old and turn it into something new.

I was at a Harvest Festival in Bangor, Maine last week and the Harvest on the
Harbor Festival in Portland the week before. Having talked to thousands of
people, I think I came across probably a dozen people who are still canning.
Many of the event attendees did have canning, or Mason, jars stored at home
but no one used them.

Well the Yankee Chef says (as does any true Yankee): "Waste not, want not."

Let's take these canning jars and make use for them as perfect parting gifts for
children and adults alike. When you add a decorative ribbon, a label and a
spoon attached to each jar, these little edible gifts will have them reliving the
feast again.

After this sweetness in a jar has been thoroughly cooled, you will notice about
an inch or so of dark caramel on the bottom of each jar. This is a good thing!
When you reheat this, all of this sweetness will be flowing over the top of the
Monkey Bread so that every bite will be swimming in a rich, maple scented
glaze.

Now how can you beat that?

4 (1 pint) Mason or canning jars
10 refrigerated biscuits, cut into quarters*
1/2 c. sugar
1/2 c. brown sugar
2 t. ground cinnamon
Maple syrup

Preheat oven to 350 degrees F. Using cleaned and dried jars and lids, spray
inside of each glass jar with a generous amount of non-stick cooking spray and
place them into a deep sided baking tray.

Into a bowl, add sugars and cinnamon. Whisk together to combine. Place cut
biscuits pieces into sugar mixture. Toss to combine and coat well. Evenly
distribute coated biscuit pieces between the jars. I add 4 pieces of biscuit
dough, then add a teaspoon of the sugar mixture sprinkled evenly over the
dough.

Drizzle with a teaspoon or so of maple syrup then add another layer of
cinnamon/sugared dough. Repeat with the sugars and syrup. Only fill your
jars about 3/4 of the way full, if you can do one more layer then go ahead.
Sprinkle the top with more sugar/cinnamon mix and drizzle some syrup over
the top.

Bake for about 30-35 minutes or until the monkey bread has risen above the lip
of the jars and is golden and bubbly. Allow jars to cool completely. As they
cool, the monkey bread will sink to just below the top so you can tighten on the
lids.  

Add a tag to the jar explaining how to serve:

Loosen the lid completely. With the lid just laying on the jar, simmer the
Monkey Bread in an inch of water for 10 minutes in a saucepan. Carefully
remove from pot and invert onto a serving bowl, pouring the caramel that has
collected on the bottom over the top of the Monkey bread. Enjoy with some
shipped cream or ice cream if desired!

*By all means make your own biscuit dough. Just make sure when you roll it out, it isn't
thicker than about 1/2-3/4-inch high.

Feel free to visit my blog, theyankeechef.blogspot.com, for even more Mason
jar ideas for the Holidays.

About the author: Jim Bailey is The Yankee Chef™. Bailey is a third generation chef, a
New England food historian and food columnist. His first in a series of cookbooks is due
out in January of 2013, titled The Yankee Chef. He would love to hear from anyone about
their old family recipes. Email Jim Bailey any questions or comments:
theyankeechef@aol.com.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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