"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 Monkey Bread, by Trey Bahensky, is from The Haun Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cans Pillsbury biscuits (10 to a can) 1/2 cup sugar 2 tsp cinnamon 1 stick butter or margarine 2/3 cup brown sugar 3/4 cup pecan pieces
Cut each biscuit into 4 pieces and dip quarters in sugar and cinnamon mixture. Arrange in layers in bundt pan or pyrex dish. Sprinkle each layer of biscuits with pecan pieces. Melt margarine and brown sugar together. Pour over biscuits. Bake at 350º for 20 - 25 minutes. Cool 10 minutes before inverting onto serving dish.
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