"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

Fruity Monkey Bread Recipe

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This recipe for Fruity Monkey Bread, by , is from Aromas From The Edubloggers' Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Naomi Harm, Minnesota
Added: Thursday, January 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® refrigerated buttermilk biscuits
1/2 cup chopped walnuts or pecans, if desired
1/2 cup blueberries
1/2 cup cranberries
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Directions:
Directions:
Heat oven to 350°F. Lightly grease 12-cup bunt pan.

In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in bunt or loaf pan, adding nuts and fruits among the biscuit pieces.

Mix brown sugar and butter; pour over biscuit pieces.

Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Quick and simple breakfast treat.

 

 

 

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