"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

Monkey bread Recipe

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This recipe for Monkey bread, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorna Lillis
Added: Wednesday, May 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 tubes buttermilk biscuits
2/3 C sugar
1 tsp cinnamon

Hot mixture:
1 stick butter of margarine
3/4 C sugar
1 tsp cinnamon

Directions:
Directions:
Cut biscuits into fourths and roll in first sugar/cinnamon mixture. Layer in greased bundt or angel food pan. Melt butter, add second sugar/cinnamon mixture and heat until smooth and bubbly. Pour over biscuits and bake at 350 degrees for 40 min. Let stand for 3-5 min; then turn out upside down on plate. Pulls apart for easy serving.

Personal Notes:
Personal Notes:
I successfully halve (and even quarter) this recipe adjusting the pan size. The kids loved this growing up. Makes a great sweet snack while waiting for the main course brunch.

 

 

 

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