Monkey BreadIn the past few years, there has been a sudden new interest in this sweet, easy-to-prepare item. Not a "neat-to-eat" menu choice by any means, Monkey Bread is a delicious treat that I enjoy bringing to group coffees or potlucks. It's delicious if you can serve it warm!
Ingredients: 1 package (four tubes) Pillsbury biscuits (the small ones) 1 cup sugar 1 Tablespoon cinnamon 1 stick (1/2 cup) melted margarine or butter 1/2 cup chopped walnuts (optional) Cooking spray Directions: 1. Spray a Bundt pan with cooking spray (even if it's non-stick) 2. In a large covered oblong container (think Zip-Lock) combine sugar and cinammon. 3. Spread a few of the walnuts on the bottom of the Bundt pan. These will end up on top of the monkey bread. The rest can be added either as you add the bread, or about half way through as a layer. 4. Open a can of biscuits and cut each biscuit in half. Roll them into balls and drop them into the sugar mixture. 5. Close the container and shake to coat the dough balls. 6. Scoop the dough balls out and put them in the Bundt pan. 7. Continue with remaining cans of dough (mixing in the walnuts) until all four containers are used. 8. In a small saucepan, melt the margarine and add in most of the remaining cinnamon-sugar. Let it all melt together. 9. Drizzle the sugar and butter mixture over all the dough balls so that it seeps between the crevices and just barely comes to the top of the dough mound. The pan may be covered and refrigerated over night. Once it's time to bake, pre-heat the oven to 350 and bake for 30 to 35 minutes. Remove from oven and let cool for just a few minutes before CAREFULLY inverting the pan onto a cake plate and releasing the bread. If some of the dough balls come loose, just pick them out of the pan and stick them onto the nice, gooey surface. |