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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Monkey Bread Recipe

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This recipe for Monkey Bread is from The Poirier Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cans refrigerated biscuits
1 C brown sugar
1 1/2 sticks butter
1/2 C white sugar
2 T cinnamon
1/2 C raisins (optional)
Directions:
Directions:
Preheat oven to 350º and grease 9-10 inch bundt pan
Mix white sugar and cinnamon in a medium sized plastic bag. Cute the biscuits into quarters and place six to eight pieces in the sugar-cinnamon mix. Shake well.
Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If using raisins place them among the biscuit pieces you are layering.
In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.
Bake for 35 minutes. Let the bred cool in pan for 10 minutes, then turn out onto a plate.
Pull apart and enjoy!

 

 

 

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