If you had 12 pounds

of Logan's roll trimmings, what would you do with it??? My daughter in law (Logan's manager) told me of the awful waste there and mentioned that they throw out about 10 pounds of trimmings a day. SO I SHRIEKED THAT I WANTED SOME. I picked it up this afternoon. I filled 4 1 quart freezer bags with 2-2.5 pounds of dough to put in the freezer and had maybe a pound and a half left over so layered it with cinnamon, sugar, pecans, and butter. two layers in a bread tin like monkey bread. Do you have any other idea what to do with it? I have had the original monkey bread with powdered instant butterscotch pudding sprinkled in with the cinnamon and sugar and then with pecans.
Why couldn't I use brown sugar and butter with pecans or walnuts for more like a praline flavor. What if I used lemon pudding mix? hMMM, maybe something with almonds and or almond paste for a banket (you know, the dutch pastry with the ground almond filling) type thing.... OHHHH and maybe something with cream cheese filling and maraschino cherries. Man am I on a roll!! A Logan's roll. LOL. Hey, what about a kind of apple strudel?

Donate it to a food bank (soup kitchen)?

Some of it will be used for our family Christmas on New Year's Day. They are coming at noon but I'm calling the meal, Brunch. Probably quiches, meat of some sort, and this sweet bread, done up some way.

I'll be getting more of the dough and making it up to take to Gilda's Club but not doing it up as a sweet bread although it is slightly sweet but it is served as a dinner roll. I think I'm just going to bake it in a loaf and slice it. Wonder if it'll hold together. Or maybe reshape the trimming pieces and put three globs in muffin tins for a cloverleaf shaped roll.

fishlipsmcgee wrote:Donate it to a food bank (soup kitchen)?

That's an excellent idea.

Or better yet, perhaps your DIL and whoever runs the food bank in your area could connect and work out an arrangement that helps them long term.

Lari wrote:

fishlipsmcgee wrote:Donate it to a food bank (soup kitchen)?

That's an excellent idea.

Or better yet, perhaps your DIL and whoever runs the food bank in your area could connect and work out an arrangement that helps them long term.

I guess that's what I meant. 10 pounds a day out of just one restaurant is a lot, not even considering the rest of the restaurants in the chain.

We have a organization here in Metro Detroit area called Forgotten Harvest. http://www.forgottenharvest.org/benefits.html
Maybe you could contact them and see if they know if there is an organization like them in western MI. I would think that any local soup kitchen would be happy to take 10 lbs of bread everyday.

As for your load of dough. You could bake some then let it sit for a day or two tben make a big pan of bread pudding for your brunch.

I suspect that if Logan's hasn't arranged with local food banks already that they don't allow it. But because she is a manager and it's going to a relative, they can get away with it. But I will ask. But I wonder if food banks or soup kitchens would want raw dough. My uncle works at Mel Trotter Mission so I could ask him too.