Desserts with Chef Shamy (12.18.12)

By Chef Shamy with Jennifer Burns

Monkey Bread (Cinnamon Pull-a-parts)
Ingredients:

  • 20 frozen biscuits dough (bake and serve)
  • 2 x  8oz tub Cinnamon honey butter

Directions: Thaw rolls and allow to rise (double in size)
Melt 8 oz honey butter in microwave
Flatten rolls by hand, dip in butter, layer in greased bunt pan. Let rise again. (10-15 minutes)
Bake at 375 for 20-30 minutes until golden on top.

Serve with extra Chef Shamy Cinnamon Brown Sugar Honey Butter

Cinnamon Fruit Dessert
Ingredients:

  • 1 large banana
  • 6 large strawberries
  • Chef Shamy Cinnamon Brown Sugar Honey Butter
  • Vanilla Ice Cream
  • Whipped Cream

Directions: Clean and cut strawberries into bite size pieces.  Slice up banana.  Spoon 4 oz (half container) of Chef Shamy Cinnamon Brown Sugar Honey Butter in Skillet over medium heat.  Stir while mixture melts, separates, recombines and finally thickens and then remove from heat.  Stir in strawberries and bananas.  Spoon over vanilla ice cream.  Top with whipped cream and serve.  Serves 4 to 6 people.

Quick and Easy Cinnamon Crescents
Ingredients:

  • Frozen Crescent Roll Dough
  • Chef Shamy Honey Butter

Glaze: milk and powdered sugar

Directions:  Unroll crescent dough.  Spread a layer of Chef Shamy Honey butter and roll into crescent shape starting at the large end of the wedge-shaped dough pieces.  Pinch of the ends to hold in honey butter as it melts.
Follow cooking instructions on package.

Wisk powdered sugar into a couple of Tablespoons of milk until a white gravy consistency is reached.  Drizzle onto hot rolls.  

For a variation, sprinkle the honey buttered bread dough with pecan nuggets before rolling.

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