Q: What is black and heavy and has a ton of WONDERFUL uses???
A: a cast iron skillet, of course!
One of the many kitchen tools that I have thought about for quite some time, yet I have put off buying. I have also passed up some very good looking recipes because I didn’t have one. But lo and behold, I finally took a leap and bought one! Based on the fact that I’ve used it three times and I’ve had it for 10 days I would say that it was a great purchase so far!
This monkey bread came from a cookbook that I had never seen before. It’s called The Picky Palate by Jenny Flake and it’s written for the picky eaters in your family. Seriously just flipping through it I found at least a dozen recipes that sounded awesome just based on the titles alone. This one stuck out because of the word skillet <I had just bought one!> and because of pb&j <our all time favorite combo!>. Needless to say, it was delicious straight from the oven and just as delicious straight from the fridge later. Seriously, if you love pb&j this is a must try!
Ingredients
- 1 can REFRIGERATED BISCUITS, 8 count
- 1/4 cup BUTTER melted
- 1/4 cup SUGAR
- 1/4 cup CREAMY PEANUT BUTTER, warmed in microwave until liquid like
- 1/2 cup JELLY, warmed in microwave until liquid like
- 4 Tablespoons HEAVY CREAM
- 1/2 cup POWDERED SUGAR
Instructions
- Preheat oven to 350 degrees and butter a cast iron skillet. Cut each biscuit into fourths. Place melted butter into a large baggie and toss in cut biscuits. Shake around to coat then toss in sugar, mixing to combine. Pour into prepared skillet and drizzle warmed peanut butter and jelly over top. Bake for 20-22 minutes or until golden. Meanwhile whisk the heavy cream and powdered sugar until combined. Drizzle over warm biscuits. ENJOY!
Original Source: The Picky Palate
i don’t have a cast iron skillet, is there any other way i could make this without one? :/ looks so good
You could try using a deep dish pie plate or a 9 in. cake pan. You may need to adjust the baking time slightly to accommodate the different dish size.