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

Contributor:  
Contributor:  
Karon Davenport Nason 1954
Added: Tuesday, July 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (3.5 ounce) package cook and serve butterscotch pudding mix
3/4 cup sugar
1 tablespoon ground cinnamon
1/2 cup finely chopped pecans
1/2 cup butter or margarine, -melted
3 (10 ounce) cans refrigerated biscuits

Directions:
Directions:
In a plastic bowl with tight-fitting lid, combine pudding mix, sugar, cinnamon and pecans if desired.

Pour the butter into a shallow bowl.

Cut the biscuits into quarters.
Dip several pieces into the butter, then place in bowl; cover and shake.
Remove to a greased 10-in. fluted tube pan. Continue until all the biscuit pieces are coated. Bake at 350 degrees F for 30-35 minutes.
Cool in pan for 30 minutes before inverting onto a serving plate.

Personal Notes:
Personal Notes:
This recipe is great to make when you have weekend guest. They will think you baked all night to serve an easy warm breakfast bread.
Thank you, Lydia (LL) for sharing this wonderful recipe.

 

 

 

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