"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 The Davis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Albritton Whiteside
Added: Saturday, August 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cans buttermilk biscuits (10 to a can)
2 tsp cinnamon
1 cup sugar
1 stick maragrine
1 cup brown sugar

Directions:
Directions:
Generously grease bundt pan. Set ove at 350. Open cans of biscuits and cut each biscuit into 4 sections. Drop biscuit into mixture of 2 tsps cinnamon and 1 cup sugar. Shake this mixture in ziplock bag. Layer biscuits in cake pan. Heat margarine and brown sugar in pan until mixture boils and thickens slightly. Pour over biscuits. Cook for 35 minutes and let stand for 10 minutes. Turn onto serving plate. Serve warm. Just pull pff the peices and enjoy.

 

 

 

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