"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Monkey Bread Recipe

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This recipe for Monkey Bread, by , is from Let's Cook! The Rathbone Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lena (Rathbone) Sinclair
Added: Wednesday, March 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 cans refrigerator biscuits (about 40)
1 1/2 tablespoons cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar, packed
1/2 cup pecans, raisins and/or coconut, if desired

Directions:
Directions:
1) Cut each biscuit into 2-4 pieces (depending on the size of the biscuit and the size you want them to turn out). Pour sugar and cinnamon into a plastic bag and mix.
2) Add biscuit pieces, several at a time; shake to coat well.
3) Place pieces in greased mini loaf pans, muffin pans or a Bundt pan until all are used.
4) Sprinkle layers with nuts, raisins or coconut (or whatever you feel like- chocolate chips are good too!).
5) Bring brown sugar and butter to a boil in saucepan. Cool 2-3 minutes, then pour over top of biscuits.
6) Bake at 350 for 45 minutes for a large loaf or bundt pan or 15-20 minutes for mini-loaves or muffin pan sizes.
7) To test press lightly on the top of one- if it does not squish down too much, they are cooked. If it compresses too much, put them back in the oven for a few more minutes. You can put tin-foil over the top to prevent burning if necessary.
8) Allow to cool 10 minutes before removing from pan. Turn upside down to serve.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is a yummy favorite for breakfast or a snack. Co-workers go crazy over monkey bread at potlucks, which makes it an easy choice because it is so easy to make! Kids love it too- let them sprinkle the nuts or chocolate chips, and just have fun with it- I do!

 

 

 

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