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The eggy, semisweet pull-apart monkey bread played a role in Griffith’s own entrepreneurial journey, which began in 2002 when she was looking for a career where she could stay home with her two young daughters, Bianca and Danielle. She began selling monkey bread at local farmers’ markets and then was invited to sell her bread and pies at local grocery stores.
With the support of her husband, Bill, a firefighter, who has been known to pitch in with bakery deliveries on his days off, Griffith now sells 50,000 desserts monthly at more than 100 stores and online at southernoven.com
“With my baking, I want to recapture that cozy feeling that comes when you sit down to eat a home-cooked meal with your loved ones,” Griffith says. “The secret ingredient in all my recipes is they are made with love.”
Mississippi Caviar
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Ingredients
1 (15-ounce) can black beans, drained
1 (15-ounce) can whole kernel corn, drained
2 large tomatoes, seeded and diced
1 medium onion, diced
1 medium green bell pepper, diced
3 tablespoons minced garlic (about 8 cloves)
1/2 bunch cilantro, chopped (about 1/2 cup)
1 jalapeño pepper, seeded and finely chopped
Juice of 1 lime
1 teaspoon Italian seasoning
1 (.7-ounce) package dry Italian dressing mix (such as Good Seasons)
1/2 cup extra-virgin olive oil
1/2 cup vinegar
2. Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours. Serve with tortilla chips. Makes about 8 cups.
Recipe courtesy of Patricia Griffith, Southern Oven Foods, Relish the Holiday, "A Baking Heritage," December 2008.
Monkey Bread
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Although it’s tempting to try to arrange the balls of dough neatly in the pan, once they’re coated in butter, they are slippery and practically slide into place by themselves. At first the pan will seem too big for the dough, but it rises nearly to the top. When the bread is baked, it fills the pan.
Ingredients
1 package active dry yeast
1/4 cup sugar
1 1/2 teaspoons salt
1 cup 2% reduced-fat milk, heated
1 egg
3 tablespoons butter, melted
2. Turn out onto floured surface and knead until smooth and elastic. Place in an oiled bowl, turning to oil top of dough. Cover and let rise in a warm place until double in bulk, about 50 minutes.
3. Preheat oven to 375F.
4. Punch dough down; shape into 16 balls. Roll each in melted butter and arrange in a greased 9-inch tube pan. If there is extra butter, pour over top. Cover and let rise in a warm place about 50 minutes or until dough nearly fills pan.
5. Bake 25 minutes or until golden brown. Remove from pan onto wire rack; serve warm. Serves 8.
Recipe by Editor-at-Large Jean Kressy.
"Relish the American Table," Dec. 31, 2006; Relish the Holiday, "A Baking Heritage," December 2008.
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