Tropical Monkey Bread
Tropical Monkey Bread is absolutely the most delicious bread and it will be a big hit at any brunch or gathering. I served this at our Easter brunch and it was the hit of the day with my Key Lime Pie following close behind. The guava, banana and macadamia nuts adds a delicious favor to the bread. The Tropical Monkey Bread recipe comes from the famous Checca Lodge in Islamorada, Florida.
¼ cup granulated sugar
2 tablespoons ground cinnamon
3 (12-ounce) cans refrigerated biscuits (30 biscuits)
¼ cup chopped macadamia nuts
1 small banana, sliced – not too ripe
½ cup packed brown sugar
6 tablespoons butter
2 ounces cream cheese
4 tablespoons butter
¼ cup guava paste
1 cup confectioners’ sugar
¼ teaspoon pure vanilla extract
¼ teaspoon lemon juice
- Preheat oven to 350 degrees. Spray an 8- to 9-inch tube pan with non-stick baking spray.
- Mix the sugar and cinnamon in a medium-size plastic bag. Open the biscuit tubes and remove the biscuits. Cut the biscuits in halves. Place six to eight biscuit pieces in the sugar-cinnamon mix in the bag and shake well. Arrange the pieces in the bottom of the greased pan. Coat the remaining biscuit pieces with sugar and cinnamon in the same manner. Continue layering the biscuit pieces, sprinkling the macadamia nuts and banana slices among the pieces as you layer them. The pan should be ¾ filled. Do not overfill the pan.
- In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.
- Bake for 40 minutes and remove from the oven. Let the bread cool in the pan for 10 minutes; then turn out onto a plate. Let cool for about 10 minutes more before adding the icing.
- Allow the cream cheese and butter to come to room temperature. Spray a small saucepan with vegetable oil spray. Place over low heat and add the guava paste.
- Cook until the paste is soft and can be blended into the butter and cream cheese. Beat the butter, cream cheese and heated guava paste together in an electric mixer. Slowly add in the confectioners’ sugar. After the sugar is added, mix for 12 minutes (do not shorten the time). When almost done, add in the vanilla extract and lemon juice. Spread over the warm bread.
Serves 10
Cook’s Note: Make sure you spray the tube pan with non-stick baking spray.
Flavors of Key West (2010)
This past Saturday I attended the 12th annual Rib Cook Off to benefit the Sarasota Fire Fighters Benevolent Fund. Thirteen teams from Station Houses from all corners of Sarasota County. Over 2,000 people attended and consumed over 3,000 pounds of ribs. It was a warm day for March, but everyone happily chewed on ribs and voted for the one they liked the most. My first stop was at table “M” which represented Station House 4 in Sarasota. I was very impressed with their product which I found to be moist, juicy and cooked just right. What really impressed me were the 8 different sauces (all homemade) which were available for you to try with their ribs. I continued through the event and tried several more some I liked and other not so much. Some were cooked too much, I’m not fond of crispy meat and others not enough.
Finally, the time came to vote and my choice was clear – it was the fire fighters from 
