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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Monkey Bread Recipe

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This recipe for Monkey Bread is from Passing on Treasured Recipes - The Best from the Past and the Present, 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:  
1 c. sugar
4 T. cinnamon
2 cans whole wheat, reduced fat biscuits
1 stick butter, melted
3/4 c. brown sugar
chopped pecans
Directions:
Directions:
Cut the biscuits into 4ths and toss in a bowl with sugar and 2 T. cinnamon until covered.

In a bundt pan sprayed with Pam, layer:

1/4 c.chopped pecans
1 can of biscuits, cut as above.

Repeat: end with pecans.

In a separate bowl, stir butter, brown sugar and 2 T. cinnamon until smooth.

Drizzle mixture over top of last biscuit/pecan layer.

Bake at 375 for 20-25 minutes. (Check at 20 minutes.)

Turn onto platter within 5 minutes after baking.
Personal Notes:
Personal Notes:
You can use Splenda for baking with this recipe.

 

 

 

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