Monkey bread only in butter. "Monkey bread" soon became the more common name for this Hungarian Jewish dessert. Recipes for the bread first appeared in American women's magazines and community cookbooks in the 1950s, but the dish is still virtually unknown outside the United States. The bread is made with pieces of sweet yeast dough (often frozen), which are baked in a cake pan at high heat after first being individually covered in melted butter, cinnamon, sugar, and chopped pecans. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.
H&H Restaurant a combination of collards, lima beans, rice, okra, and squash. On Thursdays collards, corn boiled okra, rice, snap beans, and black-eyed peas are on the menu. Okra, collards, squash, rice and gravy, macaroni and cheese, and lima beans are on the menu for Friday. The week closes on Saturday with collards, corn, boiled okra, rice, snap beans, and black-eyed peas. The H&H dessert menu consists of peach cobbler, apple cobbler, sweet potato pie, and bread pudding. "Mama Hill" was born on October 13, 1913, in Warrenton, Georgia. She moved to Macon in 1950, when her husband began to work at