"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Monkey Bread Recipe

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This recipe for Monkey Bread, by , is from Cangi / Mammele Family Recipes and Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Sue
Added: Thursday, June 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups of light brown sugar, cup of sugar, 2 tablespoons of cinnamon, 1 and stick of butter and four balls of fresh dough..

Directions:
Directions:
Pull apart the dough into small golf ball shaped balls. Melt the butter and set aside. Combine the sugars and cinnamon mixture with a spoon. Generously grease two bundt pans with butter or Crisco. Dip balls in butter then in the sugar mixture and layer in the bundt pans. You can add raisins and/or walnuts when done layering the balls. Refrigerate for hour before baking. Bake at 350 for I hour and immediately serve.

Personal Notes:
Personal Notes:
Steve's Favorite. Given to Aunt Sue by Anthony's Donna.

 

 

 

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