"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Monkey Bread Recipe

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This recipe for Monkey Bread, by , is from Our 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:  
Mary Odette
Category:
Category:
Ingredients:  
Ingredients:  
For Biscuits
4 cans refrigerator biscuits
3/4 cup sugar mixed with 1 Tsp cinnamon

For Caramel Topping
1/4 lb or 1 stick of butter
3/4 cup sugar mixed with 1 Tsp cinnamon
1 Tsp dark corn syrup

Cooking spray and Bundt pan
Directions:
Directions:
Preheat oven to 350’

Spray inside of Bundt pan well with cooking spray.

Cut biscuits into fourths and roll in cinnamon sugar mix. Drop biscuit pieces into greased Bundt pan.

In small pan, heat the caramel ingredients together and bring to a boil, whisking the entire time. Once mixture comes to a boil, remove from heat and pour evenly over biscuits.

Bake at 350’ for 35 min. and let cool a couple of minutes. Place serving dish or large plate over top of Bundt pan and invert pan, being careful as the caramel will be hot.
Number Of Servings:
Number Of Servings:
6-10
Preparation Time:
Preparation Time:
30 min plus 35 min. bake time

 

 

 

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