Cape Prep Memories & Sticky Caramel Apple Monkey Bundt Bread

      I hope you are enjoying your summer, as a teenager about this time of year I was finishing up with Church Camp and getting ready to be picked up by my folks on their way to Cape Cod for the month of August vacation. A few years the timing did not work and I would catch the bus from camp up to Pittsburg and fly from there to Boston. Then Mom and Dad would drive out and pick me up. Then finally I changed rolls from camper to staff and was staying later and was able to drive on out after my time was up in my role. From age 4 when we started coming in 1965 till right before I got married in 1983, August was out time at Cape Cod. Dad being a pastor did not work a normal 40 hour week and August was used for more then just RnR. Dad would us this time to plan out the next years sermons, he would read and study, as well as spend quality time with family. So for me August was more than just time to play on the beach, or swim in the ocean, or sailing, it was time with Dad. He would take me golfing, and we would go fishing, (ok what that meant is he rowed the boat, helped bate the hook and I threw the line into the water. Or someone from the church we attended here would invite Dad to go out and take me along with him, mostly flounder fishing. But whatever we caught, Guy A would help us clean and filet them and send us back to the cottage with plenty for dinner, where Mom would either fry it up or bake it. Summer was the highlight of my year, and it meant so much that from a very early age I knew I wanted to live here. I hope that as your time comes you make the most of your time here with your family. Make it enjoyable, take it easy and roll with it. And you will help make coming to the Cape a most enjoyable time. Hope your Cape vacation this year is all you expected and more.  

      Business report is on a food establishment, shocking I know, But I have to make not of two places. First, if you are in the mood for a great hamburger, you need to take a drive to DennisPort and go visit the Red Nun. Served on a English Muffin for a roll, they have several specialty burgers or craft your own. They are outstanding and take a back seat to no one. And they have a great selection of beers on draft and represent the Cape very well. You won't leave hungry, even if you want something other than a burger and beer. Oh ya and they are open year round. The other place is Seafood Sam's in South Yarmouth. For overall one of the best places I can think to send folks for a great seafood lunch or dinner. They have both fried and broiled selections and the prices are very reasonable. The platter for 2 is really for two and enough sides for each that you don't feel like your being cheated, and there is enough seafood that I still got a few bits, with our daughter and her mother splitting it between then. So two great places to feed your hunger pains and at places that wont cost you and arm and a leg to enjoy.  
      So glad to see so many of you out at the light house the other day. In this heat that old gal can get pretty stuffy and not much fun to get into, but the view on these clear and sunny days is spectacular in all directions. And the small sandy beach area down below is a wonderful place for the kids, and I might say us adults too, to get a little cooling off going on. Now some of you have heard about them pesky fish out there known as Great Whites, but trust me, if you go in smart and just keep ya eyes open, you shouldn't have any issues. Believe me with all them seals out there, they are pretty mighty tastier to them then any of us are. But again, cain't thank ya enough for coming on by and visiting with us. Now I hope ya'll have a great rest of your vacations, and hope that we do a good enough job that ya want to come back soon. And to you locals, what can I say, stop being so scarce, we love to see you and we would love to have you be involved. Now go and have a great and wonderful especially since you are right here on old Cape Cod. 
      This is one of those bundt bakes that can be a morning bread, a sticky snack thing, an evening dessert cake, a holiday ooy-gooy glob of goodness bundt. I'm not sure what to classify it as or really call it as I have seen all kinds of names put with it. But what I do know is this thing is like to die for good. It really is not that difficult to make and oh so easy to see disappear before your eyes. So give it a whirl and see what you can come up with. Tart, firm apples work best, but experiment with different kinds and you can add currents or raisins or dried cranberries. Experiment with this and have some fun and make it a regular in your household and not just a once in a blue moon thing. Please note that I did refer to a web finding that put this in easier to follow directions, however I found this recipe listed under more than one poster, so not knowing who or where it originated from I will just say it is not mine, I take no credit for, and merely pass along a good recipe. Now on with the show,
 
      This Week's Recipe: Sticky Caramel Apple Monkey Bundt Bread
 
       Monkey Bread
      2      cans     Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
      2      cups     Apples, chopped into small pieces, Tart firm apple (ect Granny Smith)
      2      Tbls      brown sugar
      2      Tbls      sugar
      ½      tsp      cinnamon (if you can get it use Vietnamies Cinnamon)
      
      Caramel Sauce
      ⅔     cup       packed brown sugar
      ¼     cup      butter
      ¼     cup      heavy whipping cream
      
      Coating
      4      Tbls      butter, melted
      1      cup       brown sugar
  
      Monkey Bread Directions
      Preheat oven to 350 degrees. Grease bundt pan. Combine brown sugar, sugar, and cinnamon in medium bowl. Toss apples to coat. Reserve half a cup of apples. Open the biscuits and cut each biscuit into quarters. Press flat and place one apple piece in the center of each. Fold the dough around the apple and pinch the edges to close. Repeat for all 64 quarters and set aside.
Caramel Sauce
     Bring butter, brown sugar, and cream to a boil in a small saucepan, stirring occasionally. Continue cooking for three minutes, stirring frequently. Pour one third of the caramel sauce into the greased bundt. Sprinkle the half cup of reserved apples on top of the caramel sauce.
Coating
      Roll each biscuit ball in melted butter and then the brown sugar and place in bundt pan. Use only a couple tablespoons of brown sugar at a time so it doesn't get clumpy. Place about 20 balls in the pan and then pour another third of the caramel sauce over the top. Repeat. Top with remaining balls. Place bundt pan on a foil lined baking sheet to keep your oven clean in case it bubbles over. Bake for 40 minutes, or until cooked through,checking at 30 minutes to see if it's too brown. If it's getting dark, tent foil over the top of the bread to keep it from browning further. Let cool for 20-30 minutes, then invert pan over a serving dish or cake plate before serving.

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