Friday, January 1, 2010
Monkey Bread by Jackie Gerland
page 57 What's Cooking In Sisters cookbook
I'm not even going to post the real recipe. It was not a hit for me. It is a yeast bread and involves letting it rise twice. The dough was so sticky I couldn't roll it in sugar so kind of put little parts in the pan and sprinkled the cinnamon sugar on it. Results were not nearly sugary enough.
This is the tried and true recipe I've had a zillion times that is so much easier (compliments of the good folks over at Pillsbury)
2 cans refrigerated biscuits
1 c brown sugar
3/4 c butter or margarine, melted
1/2 c chopped walnuts and/or raisins if desired
Heat oven to 350. Lightly grease a bundt pan with cooking spray. In large plastic bag mix white sugar and cinnamon. Cut biscuits into quarters, place in bag and shake to coat. Arrange in pan adding raisins and walnuts among biscuit pieces. In small bown, mix brown sugar and butter, pour over all. Bake 28- 32 mintues until golden brown. Cool in pan 10 minutes, turn upside down onto serving plate. Pull apart to serve; serve warm.