"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Monkey Bread, by Jeni Drake, is from Grandma's Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 c. sugar 1 T. cinnamon 3 cans (7.5 oz. each) refrigerated buttermilk biscuits 1/2 c. butter 4 oz. cream cheese, softened 1/2 c. powdered sugar 1 to 2 T. milk
Preheat oven to 375º. Mix sugar and cinnamon in bowl; set aside. Cut each biscuit into quarters; roll in cinnamon-sugar. Place half of the biscuit pieces in greased 12-cup fluted tube pan; drizzle with half of the butter. Top with remaining biscuit pieces, then drizzle with remaining butter. Sprinkle with remaining cinnamon-sugar.
Bake 35 to 40 minutes or until golden brown. Cool in pan 5 minutes; invert onto serving plate.
Beat cream cheese and powdered sugar in small bowl until well blended. Add 1 T. of the milk; beat until well blended. Beat in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread. Serve warm.
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