"The belly rules the mind."--Spanish Proverb

Monkey Bread Recipe

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This recipe for Monkey Bread, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lance Corp Ryan P. McGauley (Ryno)
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cans refrigerated Biscuits (cut each biscuit into 4 pieces)
1 1/2 c sugar
4 tbsp cinnamon
1 stick butter/margarine (melted)
1 c chopped pecans

Directions:
Directions:
Line bottom of bunt pan with pecans. Combine sugar and cinnamon in a large ziploc bag. Add biscuits and shake well to coat the bread. Layer the pieces into the pan. When done take remaining sugar and cinnamon and add stick of melted margarine and pour over top of biscuits. Bake 30 mins at 350 and turn out of pan onto serving platter. Pull apart and eat. This can be made the night before and refrigerated to bake next morning.

Personal Notes:
Personal Notes:
Mom used to make this for me. Now she sends me to the Bakery @ Publix to pick one up.

 

 

 

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