Typically, when working with yeast-raised dough’s there is always a fermentation time for the yeast. Yeast need fuel to grow, and the sugar and water gives them a great place to start their magic, dissolving the sugar in the water first, then adding the yeast gives them the energy they need to come alive.

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I did find a good recipe for Jell-O shots and proceeded to make several batches of these over the next few days. Monique made her key lime pie and a batch of rice crispy treats too. I will post recipes of the pie and Jell-O shots too.

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The Scottish Empire Biscuits traditionally have maraschino cherries on top (either halved or quartered, and usually made a bit bigger), however, I didn’t have any maraschino cherries, and quite frankly, I don’t like it too much, as the cherry liquid, even after drying them, always gets into the icing.

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Monkey Bread that consists of refrigerated dough rolled into small balls and coated with butter, herbs and spices then layered in a Bundt pan and baked until done.

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