"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Monkey Bread Recipe

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This recipe for Monkey Bread, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janis Edwards
Added: Sunday, August 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. pecans, chopped
1/2 c. sugar
1 tsp. cinnamon
3 cans (10 oz) refrigerated buttermilk biscuits
1 c. brown sugar, firmly packed
1/2 c. margarine, melted

Directions:
Directions:
Sprinkle pecans evenly in bottom of well-greased bundt pan. Combine sugar & cinnamon. Cut biscuits into quarters. Dip into sugar mixture and layer in pan. Combine brown sugar & margarine. Pour over dough. Bake at 350 for 30-40 minutes. Cool about 10 minutes, invert onto serving plate.

 

 

 

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