"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 Susan Gude Kelly, is from Kelly Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cans Hungry Jack biscuits 1 cup sugar 2 teaspoons cinnamon 1/2 cup chopped nuts 1/4 cup evaporated milk 1/4 cup brown sugar 3/4 cup margarine
Preheat oven to 350º. Cut biscuits into quarters. Shake in bag with sugar and cinnamon to coat. Place in bundt or tube pan sprayed with Pam. Add nuts. Boil remaining cinnamon sugar mixture, evaporated milk, brown sugar and butter. Pour mixture over biscuits. Bake for 45 minutes. Turn upside down on plate immediately.
For mini Bundt pan use 2 cans biscuits, reduce sugar to 3/4 cup and bake 35 minutes.
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