Celebrity Family Recipes: Cindy Crawford

 Because supermodels have to eat, too.

From the kitchen of Cindy Crawford

Cindy Crawford's Monkey Bread

Monkey Bread has been a tradition in the Crawford household since Cindy and her sisters were little. Now the Crawford sisters make it for their own children.

Ingredients

2 loaves white bread, uncooked (freezer section of grocery store)

1 stick butter, melted (add more if needed)

2 cup sugar

2 tablespoons cinnamon

Cooking Directions

Thaw bread dough overnight in refrigerator. When soft, use kitchen scissors to cut it up into one inch pieces. Dip dough into melted butter, then roll around in sugar/cinnamon combination until covered.

Line bottom of a bundt pan and then start to layer in evenly. Cook at temperature recommended on dough packaging for about one hour until golden brown and hard on the top. Remove from oven and flip over on to a larger platter. Let sit with pan on top for a few minutes while the sweet mixture runs down the bread.

Garnish with holly, marichiano cherries, candied nuts, icing, or decoration of your choice.

To eat, pick apart—like a bunch of monkeys.

Cindy Crawford's Strawberry-Rhubarb Pie
This recipe, originally from Saveur magazine, is one that supermodel Cindy Crawford makes in her Malibu home all the time…and it's one of her husband Rande's favorite things.

Ingredients:

Crust

• 2 2/3 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup vegetable oil
• 6 tablespoons cold milk

Filling

• 1 1/4 cups plus 2 teaspoons sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 3 cups halved strawberries
• 2 cups thinly sliced rhubarb
• 2 tablespoons butter , cut up
• 2 teaspoons milk

Directions:

To make crust, preheat oven to 400°. Mix flour and salt. Measure oil and milk together—don't stir. Add to flour. Make crust on wax paper.

To make filling, mix sugar, flour, nutmeg and cinnamon. Add fruit, stirring to coat. Can set aside in fridge and then drain later. Note: If adding blueberry or peach, add lemon zest.

Fill crust with filling. Scatter butter. Add top crust. Pinch edges and ventilate the top. Brush with milk. Sprinkle sugar on top. Bake on cookie sheet for 50 minutes. Can cover edge with tinfoil if cooking too fast.

Allow to cool 1 hour before serving.

Comments

[ed hardy]

Keeps one week in the fridge or several weeks in the freezer. Wrap well, as the butter can absorb flavors from other foods. ed hardy t-shirts