"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Beth's Monkey Bread, by Diana Walsh, is from The Schewe Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cans biscuits (not butter) 1 stick butter or oleo 1/2 to 1 cup brown sugar cinnamon/sugar mix nuts if desired
Cut biscuits in quarters. Place in zip lock bags with cinnamon/sugar mix and nuts and shake well to coat. Place in tube pan, greased with pam or butter. Melt butter and brown sugar and boil, stirring constantly. Pour over biscuits. Bake 350 for 45 minutes. Cool 10 minutes before inverting pan.
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