"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 Heather Fandel, is from The Shumway Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cans of biscuits (the small ones) cinnamon/sugar mix 1/2 c. to 3/4 c. butter 1 cup brown sugar
opt. 1 cup of butterscotch chocolate chips 1 cup craisins
anything that you want to add in there for yourselves
heat oven to 350º Grease bundt pan. Make cinnamon/sugar mix an put into a resalable plastic bag. Quarter the biscuits and put them into the cinnamon mix and shake until covered, then put them into the pan. Continue until all the biscuits are done. In small bowl heat b. sugar and 1/4 butter together in microwave, mix together until nice and thick and can pourable. Pour over dough. **I make double the brown sugar because I like the dough with more caramel coating.
Put in oven for 30-35 minutes, let cool then flip out onto a plate
If you are wanting to add any butterscotch chips or anything else just make sure you mix it in between the biscuits.
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