Blog Archive

Thursday, April 16, 2009

Gorilla Bread-Spin off from Paula Dean's

I made Paula Dean's Gorilla Bread last weekend and then I made my version. I like mine better. I thought about what a gorilla would eat besides bananas, nuts and chocolate chips. Where is the coconut? I'm sure if caramel was made available to a gorilla (s)he would eat it. Don't you think?
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Lynn's Version-Gorilla Bread

3 cans Pillsbury Crescent Rolls
1 can condensed milk
1 cup brown sugar
1 stick unsalted butter
1/2 cup sugar
1/2 tsp cinnamon
8oz. Philadelphia Cream Cheese(room temperature)
1/2 cup confectioner's sugar
1/2 tsp. vanilla
1 lb. chopped walnuts
1/2 cup coconut flakes
1 8 oz. bag mini chocolate chips
1 8 oz. bag mini caramel bits
2 bananas (sliced thin 48 slices)

Preheat oven 350F. Grease a Bundt or decorative pan

Combine cream cheese, confectioner's sugar and vanilla in mixing bowl. Mix till blended. Mixture will be thick. Make a ball and place in refrigerator until remaining ingredients are ready.


Combine brown sugar and butter in a sauce pan. Stirring frequently, heat on medium high or place in microwave (high power) at 1 minute intervals until fully melted.Set aside.

Combine sugar and cinnamon in a small bowl. Set aside.

Place condensed milk,chocolate chips, caramel bits,nuts and coconut into separate bowls. Set aside.

1).Pull apart crescent rolls. Using a pastry brush,brush each crescent with the condensed milk.

2) Sprinkle cinnamon sugar onto each crescent. (Save at least 3 TBSP.)

3). Add 2 slices of bananas to each crescent.

4). Take cream cheese mixtures and place a dime size ball onto the bananas.

5). Add a sprinkle of chocolate chips, coconut, nuts and caramel bits. (There will
will be a lot left. Don't worry we'll be using it all.

6). Roll crescents into balls, starting at small end. Pinch together to form
24 balls.

7) Sprinkle nuts and cinnamon sugar on bottom of Bundt pan. Add balls, then
sprinkle with the chips,bits, nuts and coconut. Add small rounds of cream cheese.
Repeat layers until finished.

8). Pour brown sugar mixture all on top.

9). Bake 30-35 minutes. Cool on rack for 10 minutes, then invert. Eat warm with or without vanilla ice cream. Heats up well and tastes even better in the morning if you have any left over.

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Enjoy!

The Fryegirl 2 U

Thursday, April 9, 2009

Lemon Buttermilk Pound Cake

Easter is right around the corner. Spring break is now in full swing with the kids. A friend brought this cake in to work last week and it was very good. I thought it would make a nice addition to an Easter Dinner.I added a glaze to it.
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Lemon Buttermilk Pound Cake

1 cup Crisco
1 stick of unsalted butter
3 cups sugar
6 eggs
3 cups of all purpose flour, sifted
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk (not non fat)
2 tsp. lemon extract
1 1/2 tsp vanilla extract

Sift flour, salt and baking soda together in a small bowl and set aside.
Cream Crisco, butter and sugar. Beat till light and fluffy. Add the eggs beating one at a time for one full minute. Add flour mixture alternating with buttermilk beating well after each addition.
Add lemon extract and vanilla extract. Pour into a greased/floured pan. Bake at 325F for 1 hour and 20 minutes. Set on cooling rack for 10 minutes then turn out on rack and cool completely.

Lemon Glaze:
1 cup confectioner's sugar, sifted
2 tsp. fresh lemon juice (1/2 lemon)
1-2 Tbsp. milk

Whisk together and pour over pound cake.

Enjoy!

The Fryegirl 2 U