Cookbook for a Century
Rectory School's 100th Anniversary Cookbook for a Century
A collaborative collection of Rectory community recipes is happening, and we want to include YOUR DISH!
Do you have a favorite or memorable recipe?
We welcome submissions from anyone connected to the Rectory School community. Recipes from around the world will truly represent the Rectory community.
Tell us why you love this recipe! What is the backstory or your memories of the dish? Why is it important to you?
Our mouths are watering thinking about the amazing recipes to be included in our
Cookbook for a Century!
For those of you lucky enough to know Brad and Mary Lou Seaward when you attended Rectory, do you remember the "Breakfasts for Boarders" they held for many years? Mrs. Seaward's famous Monkey Bread always was on the menu! While both the Seawards retired after the 2018 school year, the memory of Mrs. Seaward’s Monkey Bread lives on in the hearts of many.
1 ½ sticks unsalted butter, Melt and set aside
1 ½ Tablespoons cinnamon
1 ½ cups sugar
Combine together in a bowl
2 packets large buttermilk refrigerated biscuits
Tear each biscuit into 9ths. Toss in the cinnamon/sugar mixture to coat each piece.
Place pieces into a greased 9”x13” pan.
Combine the remaining cinnamon/sugar mixture with the melted butter. Pour on top of the pieces in the pan.
Toss pieces to coat evenly.
Bake at 375℉ for 23 minutes or until light brown on top.
Monkey bread continues to cook after you remove it from the oven, so if it looks a little undercooked, still remove it; it goes from done to burnt very quickly.