Teardrops n Tiny Travel Trailers

Money Bread

1 package active dry yeast
¼ cup warm water
2 tablespoon Agave
1 cup butter
½ cup Splenda
3 eggs
1 teaspoon salt
1 cup warm milk
4 to 5 ½ cups flour
¼ cup melted butter
½ cup Splenda and cinnamon*
4 oz cream cheese
½ cup powdered Splenda**
1-2 tablespoon milk


Dissolve yeast, Agave nectar in warm water. Cream butter and Splenda; add eggs, one at a time, salt, the dissolved yeast, warm milk and the flour. Knead until smooth and elastic. Cover and let rise in a warm place, until doubled in bulk. Roll dough into walnut size balls. Then coat them in the Splenda and cinnamon mixture. Place in a 14 inch Dutch oven. Drizzle the money bread with the melted butter. Cover and let rise until doubled in size. Bake with 17 coals on top and 11 coals on bottom until browned. 30 to 45 minutes Cool the monkey bread for five minutes.

Beat the cream cheese and powdered Splenda in a bowl until smooth. Add the milk, beating until glaze reached the desired consistency. Spoon the glaze over the money bread.

*Mix together ½ cup Splenda and 2 teaspoons cinnamon
** Put ¾ cup of Splenda and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder.

this bread was awesome!

While out on rounds I was fortunate enough to come back by David & Kathleen's camp for a really HOT piece of the bread. It was great...don't forget to check out the video these two folks graciously allowed us to film while at the IRG...and check out the Sugar Free cookbook, and David & Kathleen .....feel free to jump in after this post and put in a few words//links of your own. Your sugar free cooking is sure to become a real hit, especially with those who are watching calories, their blood sugar, or looking for a tasty, healthier alternative to cane sugar. Thanks again for "pinch hitting" and cooking up a storm. You folks really pitched in and made some great dishes, especially the desserts. And as you see by my life motto...
life's uncertain...eat dessert first.!

TDN