"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Monkey Bread Recipe

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This recipe for Monkey Bread, by , is from The Hubler Family Cookbook, 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!

Contributor:  
Contributor:  
Kathleen Odle

Category:
Category:

Ingredients:  
Ingredients:  
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)



Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt(R) pan.

Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.

In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Number Of Servings:
Number Of Servings:
15
Personal Notes:
Personal Notes:
Use only solid tube pans for this recipe. Hot syrup will leak from removable bottom pans.

 

 

 

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