Tuesday, August 19, 2008

Monkey Bread




Here you go, Kristin, just as you requested!
Recipes for this bread first appeared in women's magazines and community cookbooks in the 1950s. Since then it has sort of become a classic favorite. It's traditionally served hot so that the baked segments can be easily torn away with your fingers and eaten by hand. I guess, since monkeys eat with their fingers, that this is where the recipe got its name!

4 cans refrigerator biscuits (about 40)
1 1/2 tablespoons cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar, packed

Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.
Add biscuit pieces, several at a time; shake to coat well. Place pieces in a buttered tube or Bundt pan until all are used. Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits. Bake at 350F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.

Tip:
For a yummy variation, you can add 1/2 cup pecans, raisins and/or coconut before you pour the butter and brown sugar over the biscuits.

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