I blame my husband for this post. And his mother. (Although I love them both dearly!) This is a recipe that my husband loved growing up and on occasion requests that we have it for dinner. In a weak moment this weekend, and a need to use up the leftover ham, I agreed. It’s a fairly simple recipe, and gets its origin from the military. The military used chipped beef, because it was readily available. Often it was called “Chipped Beef on Toast,” and through time got its colorful name “Sh!t on a Shingle.” (Or S.O.S., or “Save Our Stomachs”, etc.)
We stayed close to the original recipe, although we substituted ham for the chipped beef and added chopped up hard boiled eggs. (Again, not my idea, I was just doing as was requested!) We also used buttermilk biscuits instead of toast. Just to add some nice buttery flavor. Here is our variation of the recipe:
1 cup chopped ham
2 hard boiled eggs, chopped
3 tbsp butter
3 tbsp flour
1 cup 2% Milk
Cook the biscuits as directed on package. While the biscuits bake, melt the butter in a small saucepan over medium heat, along with a few dashes of ground pepper. Don’t let the butter brown. As soon as it is melted, add the flour, and whisk it in. Let cook for a minute, then whisk in half of the milk. As soon as it has been absorbed, whisk in the remainder of the milk. Stir in the ham and eggs, then set the heat to low. Once the biscuits are finished, slice in half and place them on a plate. Spoon the ham/egg mixture over the top of the biscuits. Sprinkle with black pepper. Enjoy! Really, it isn’t that bad, but beware, it is very filling!
2-3 rolls of refrigerated Buttermilk Biscuits in a tube
1 cup sugar
2 tsp cinnamon
2 sticks butter/margarine
1/2 cup brown sugar
- Preheat oven to 350 degrees (F)
- Prepare Bundt pan with cooking spray.
- Cut each biscuit into six pieces. (Similar to cutting a pie.)
- Combine sugar and cinnamon in a bowl, mix well. Drop pieces of dough in the cinnamon sugar mixture and stir gently with a large spoon. Do one biscuit (6 pieces) at a time, it keeps them from sticking together.
- In a small sauce pan, combine remaining sugar cinnamon mixture with the brown sugar and butter. Bring mixture just to a boil then immediately and carefully drizzle the mixture over biscuit pieces in the Bundt pan.
- Bake for 30 minutes. (I turn mine around once during cooking to ensure even baking.)
- Allow it to sit for 5 minutes, then put a large plate on top of the Bundt pan. Flip the bread over and onto the plate. Remove Bundt pan.
- After cool, pull apart pieces of the monkey bread, eat and enjoy!
Fall is here. Let the baking commence. I found this yummy recipe on Pinterest and had to try it for myself. It IS as good as it looks.
Here is the recipe:
3 cups flour
¼ tsp. salt
1 cup sugar
4 tsp. baking powder
1½ cups milk
2 tsp. vanilla
½ cup butter, melted
1 cup butter, softened
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
2 cups powdered sugar
5 Tbsp. milk
1 tsp. vanilla
– In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla.
– Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.
– In a large bowl, cream butter, brown sugar, flour and cinnamon together until well combined and creamy.
– Drop evenly over the batter by spoonfuls and use a knife to marble/swirl through the cake.
– Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
– In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk.
– Drizzle evenly over the warm cake. Serve warm or at room temperature.