"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Monkey bread Recipe

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This recipe for Monkey bread, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Robinson
Added: Wednesday, September 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup margarine or butter
1/3 cup sugar
1/3 cup brown sugar
1/4 cup finely chopped nuts (optional)
1 tablespoon cinnamon
3 cans of buttermilk biscuits





Directions:
Directions:
* preheat oven to 375 degrees. Spray inside of a bundt pan with nonstick spray.
* Next, melt the butter in a bowl. Mix sugar, brown sugar, nuts and cinnamon in a separate bowl.
* Open biscuits and separate, cut each into 4 sections. Roll each into a ball and put into the sugar mixture to coat. Place the balls into the pan and drizzle with a little melted butter evenly over the top of the first layer, which is one can of biscuits. Repeat untill all three cans of biscuits are used.
* Sprinkle remaining sugar mixture over the top and bake for 30 to 35 minutes. Let cool for a minute or two before turning the bread onto a plate and carefully removing the pan. If you leave the monkey bread in the pan much longer, it will stick and be hard to remove.
Hint: Most canned biscuits have a "use by" date on the can. It is recommended that the refrigerated products be baked by the "use by"date. Products used after that date might not rise or might have poor texture.

 

 

 

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