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Easy Monkey Bread
Oprah's best friend Gayle loves this warm, buttery dessert. Try this recipe from Chef Art Smith, and top off with his delicious Caramel Sauce.  
Easy Monkey Bread with Caramel Sauce
Recipe courtesy of Art Smith
Servings: Serves 15-20
Ingredients
  • 1 cup sugar
  • 2 tsp. Saigon Saigon cinnamon
  • 2 ounces fresh fresh yeast
  • 1/2 cup honey
  • 1/2 cup warm warm water
  • Bloomed yeast
  • 1 egg
  • 4 ounces (1 stick) butter
  • 2 1/4 cup whole wheat whole wheat flour
  • 2 3/4 cup all-purpose all-purpose flour
  • 1 tsp. salt
Directions
Equipment Needed
Mixer with dough hook
Medium size non-stick Bundt pan
Pastry brush

To make cinnamon sugar: Mix cinnamon and sugar. Set aside for later use.

To bloom yeast: Mix yeast, water and honey for 10 minutes until foamy.

To make bread: Set oven to 350°.

Knead all ingredients in mixer with a dough hook until the dough comes together and pulls away from the sides of the bowl, about 8 minutes.

Remove dough and knead on a floured counter until smooth and elastic, about 10 minutes (adding some all-purpose flour if needed). Let the dough rise in warm spot until doubled in size, punch down and rise again for another 30 minutes.

Cut out 1-ounce pieces and roll into ball shape, Brush pan with melted butter and lightly coat pan with cinnamon sugar, place dough balls in Bundt pan. Begin to stack dough balls on top of each other until the bottom of the pan is covered, brush each layer with melted butter and sprinkle with cinnamon-sugar, repeat layers (2-3 layers high).

Fill the Bundt pan about half way with dough, place in the pre-heated oven for 25-30 minutes at 350°, rotating every 10 minutes. Monkey Bread will double in size once baked. Remove and let cool for 10 minutes, turn Bundt pan over onto a plate, spoon caramel sauce over and serve.
FROM: 25 Years of Oprah and Gayle's All-Time Best Adventures
Published on April 21, 2011

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The wonder seed quinoa may have found a place on lunch and dinner plates, but the economical, versatile and protein-rich food is also fantastic for breakfast. Buttery-tasting pistachios, a tiny dash of vanilla extract, sweet honey and tangy low-fat yogurt make this dish almost dessert-like.

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Caramel Sauce
Make this recipe for Caramel Sauce as a topping to Chef Art Smith's Easy Monkey Bread.
Monkey Bread with Caramel Sauce
Recipe courtesy of Art Smith
Ingredients
  • 2 cups sugar
  • 1/2 cup Karo Karo corn syrup
  • Water , as needed
  • 5 Tbsp. butter
  • 2 cups heavy heavy cream
  • 1 tsp. vanilla bean paste or vanilla extract
Directions
In a small heavy gauge sauce pot, combine sugar and Karo syrup, stir in water until the mixture resembles wet sand.

Cook, without stirring, over medium heat until mixture is amber in color.

Once desired color is achieved, remove from heat and whisk in butter (until completely melted), then warm heavy cream and vanilla.

Be careful when adding cream as steam and bubbles will rise. Cool and serve on top of Easy Monkey Bread.

FROM: 25 Years of Oprah and Gayle's All-Time Best Adventures
Published on April 21, 2011

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Bruschetta with Crostini or Grilled Polenta
If you need an easy appetizer, this tomato treat is always a crowd-pleaser! I always keep prepared polenta in a tube in the fridge to grill. It comes in handy when I need something quick. I won't hesitate to also serve this to company at the start of a meal. It's simply delicious!

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Recipe created by Cristina Ferrare
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Ingredients
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  • 2 tsp. kosher kosher salt
  • 1 Tbsp. Italian Italian parsley , coarsely chopped
  • 1 Tbsp. fresh fresh basil , finely chopped
  • Shaved Parmesan cheese , enough to garnish
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To make crostini: Preheat oven to 450°. Slice a baguette on the diagonal—about 1/4 inches thick. Place on a cookie sheet and bake for 10 minutes, or until crusty, crunchy and golden.

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Heat a grill pan until really hot. Add the polenta cakes and grill for 5 minutes on each side. Arrange on a platter and sprinkle on fresh, chopped basil and parsley. Then, top with bruschetta topping and garnish with shaved Parmesan cheese.

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