"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Monkey Bread, by Sandy Hunter, is from The Hunter Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans Grand biscuits 1/4 lb butter 1/2 cup chopped pecans 1 cup brown sugar 1/4 cup cinnamon 1 cup sugar
Cut each biscuit in 1/4's, shake in bag with sugar/cinnamon mixture (save mixture for future use). Arrange in bundt pan that has been sprayed with cooking oil. Melt butter over med. high heat and mix in brown sugar. Bring to boil and continue to cook approx. 2 minutes. Mix in nuts. Pour into biscuit mixture, lifting edges allowing mixture to reach bottom of pan. Bake at 350 degrees 30 minutes. Turn onto serving platter immediately.
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