Deluxe Monkey Bread Dough: 1/4 cup butter, melted 1/4 cup lukewarm water 1/2 (3.4-ounce) package instant vanilla pudding (2 tablespoons, plus 2 teaspoons) 1 cup milk 1 large egg, beaten 1 tablespoon granulated sugar 1/2 teaspoon salt 4 cups bread flour 2 1/2 teaspoons active dry yeast 1/2 to 1 cup golden raisins (optional) 1/2 cup toasted walnuts or pecans, finely chopped (optional) Coating: 1/2 cup light brown sugar, packed 1/2 cup granulated sugar 2 tablespoons all-purpose flour 2 teaspoons ground cinnamon 1/2 cup butter, melted Glaze (optional): 1 cup sifted powdered sugar 2 teaspoons butter or margarine, melted About 1 1/2 tablespoons milk 1/4 teaspoon vanilla extract Place ingredients for dough in bread machine pan in the order suggested by manufacturer. (If using the raisins and/or nuts, add them during the second kneading. Many machines sound a beeping alert at the start of the second kneading.) Select Dough setting and start machine. Keep a close eye on the process, helping to incorporate all ingredients, if necessary. Once cycle is complete, remove dough and on a lightly floured surface, roll pieces of dough into 1-inch diameter balls. While forming the dough, be sure to keep it covered with a damp tea towel or plastic wrap while you are shaping the dough to prevent it from drying out. Grease a 12-cup bundt pan and set aside. For the coating, combine the sugars, flour and cinnamon together in a small bowl, mixing well. Dip each dough ball into the melted butter; roll in the coating mixture and pile them in the prepared bundt pan. Sprinkle any remaining coating over the top and then drizzle with any remaining butter. Cover pan with a damp tea towel or plastic wrap and set in a warm place for about 35 to 45 minutes or until doubled in size. Preheat oven to 350F (175C). Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack for 10 minutes before inverting bread onto a plate. For the glaze (if using): Combine all ingredients with enough milk to make a thin consistency and drizzle over the warm monkey bread. Allow glaze to set before serving. This treat is best served warm. Makes 8 to 10 servings. Directions Using Food Processor: Place lukewarm water and yeast in bowl of food processor and pulse to dissolve yeast. Add the butter, pudding mix, milk, egg, sugar and salt and pulse until well mixed. Add the flour and process until a soft ball forms; if using, add raisins and nuts and pulse just until incorporated. Remove from processor and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before using in recipe. Directions Using Dough hook: Place lukewarm water and yeast in bowl of mixer and stir on low speed to dissolve yeast. Add the butter, pudding mix, milk, egg, sugar and salt and stir on low speed until well mixed. Add flour and knead with dough hook to form a smooth and elastic dough, about 8 minutes; if using, add raisins and nuts and knead with dough hook just until incorporated. Remove dough from bowl and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before using in a recipe. Directions By Hand: Place lukewarm water and yeast in bowl and stir to dissolve yeast. Stir in the butter, pudding mix, milk, egg, sugar and salt until well mixed. Stir in flour and knead on a lightly floured work surface to form a smooth and elastic dough, about 8 to 10 minutes; if using, add raisins and nuts and knead just until incorporated. Place dough in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before using in a recipe. Sue

I appreciate it too, Joanne. I can't imagine how much work that must be for you. Jasdip--LOL! It does seem odd, because after the first time my post didn't post, I've made a point of making sure I hit "Submit". (Now pretend we're hearing "Twilight Zone" music.)

It must be pumpkin recipe day! I made some pumpkin muffins from a recipe I got out of Parade Magazine a few weeks ago. I adapted it somewhat. Pumpkin Muffins.......makes 12 preheat oven to 400 F. 1.5 cups all purpose flour 0.5 cups whole wheat flour 2 teaspoons baking powder 1 teaspoon cinnamon or to taste 1/4 teaspoon salt 1/2 cup (one stick) butter (I used the real stuff.) 1/2 cup brown sugar 2 large eggs 3/4 cup pumpkin puree....I used kabocha squash puree- 7 ounces.....or maybe it was 8. 2 teaspoons agave nectar 2 Tablespoons milk- I used non-fat) 1 tsp. real vanilla Streusel topping: 1/4 cup butter- I used Smart Balance 1/3 cup more or less brown sugar 1.5 tsp. ground cinnamon 1/4 more or less oatmeal 2 Tablespoons whole wheat flour 1/3 cup chopped pecans more or less Mix together well...using a fork or your fingers until well blended. 1. Whisk the flour, baking powder, cinnamon and salt together well. Set aside. Grease muffin tins well or use lines. (I don't use liners.) Preheat oven to 400 F. 2. Beat the butter until creamy and then beat in the sugar. Add the eggs one at a time, beating well. Add pumpkin puree and stir in....add the agave nectar and blend in and then mix in the milk. The batter will be thick. Add the dry ingredients and stir until blended but do not over mix. 3. Divide the batter into 12 portions. Add some of the batter to the muffin tin, add some struesel topping and then add some more batter. After all the batter is used add more struesel topping on top. Bake until done....toothpick comes out clean. My oven took about 23 minutes. Let cool a few minutes and then remove from tin and place on cooling rack. These freeze well.

Nicole, that's my daughter's favorite. She always asked for it for her birthday cake. Here'a another cake: ORANGE COCONUT CAKE 1 box Duncan Hines golden butter cake mix 1 can mandarin oranges, including any liquid in the can (11-oz.) 4 eggs 1/ 2 cup cooking oil like Crisco oil Mix together in a large bowl and beat with mixer until oranges have broken up and are distributed through batter, about 4-5 minutes, scraping sides of bowl. Divide batter evenly into 3 greased round cake pans and bake at 325 degrees 20-35 minutes or until done. Remove from oven and set aside on racks to cool. 1 (20 oz.) can crushed pineapple with juice 1 small package INSTANT lemon pudding mix 1 (7 oz.) package sweetened flaked coconut 1 (8-10 oz.) container of Cool Whip (can use low fat but not the fat free) Mix pineapple and pudding mix until smooth in large bowl. Add coconut and mix. Blend in cool whip gently but thoroughly. Assemble cake, spreading a lot of cool whip mixture between layers. Frost sides and top. Chill overnight in the refrigerator. Notes: finished cake can be frozen and then defrosted in the refrigerator. You can also bake it in two pans; just increase the cooking time.