"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 Grandma Holcomb's Monkey Bread, by MaryBeth Madden, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 Tubes of Biscuits 1 1/2 Teaspoons Cinnamon 3/4 Cup White Sugar 1 Cup Brown Sugar 1/2 Cup Chopped Pecans 1 1/4 Stick Margarine 1 Teaspoon Cinnamon
Cut each biscuit into four pieces. Roll each piece in mixture of 1 1/2 teaspoon cinnamon and 3/4 cup white sugar. Grease bunt pan. Place nuts in bottom of pan, then layer biscuit pieces. Combine margarine and 1 teaspoon cinnamon and brown sugar. Boil 2-3 minutes. Pour over biscuit pieces. Bake at 350º for 25 minutes. Turn onto plate, pull apart and eat while warm.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.