Monkey Bread by Jackie Gerland
page 57 What's Cooking In Sisters cookbook
I'm not even going to post the real recipe. It was not a hit for me. It is a yeast bread and involves letting it rise twice. The dough was so sticky I couldn't roll it in sugar so kind of put little parts in the pan and sprinkled the cinnamon sugar on it. Results were not nearly sugary enough.
This is the tried and true recipe I've had a zillion times that is so much easier (compliments of the good folks over at Pillsbury)
2 cans refrigerated biscuits
1/2c sugar
1t cinnamon
1 c brown sugar
3/4 c butter or margarine, melted
1/2 c chopped walnuts and/or raisins if desired
Heat oven to 350. Lightly grease a bundt pan with cooking spray. In large plastic bag mix white sugar and cinnamon. Cut biscuits into quarters, place in bag and shake to coat. Arrange in pan adding raisins and walnuts among biscuit pieces. In small bown, mix brown sugar and butter, pour over all. Bake 28- 32 mintues until golden brown. Cool in pan 10 minutes, turn upside down onto serving plate. Pull apart to serve; serve warm.
Friday, January 1, 2010
Monkey Bread
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3 comments:
After all the crap I've been eating since Christmas...oh, who am I kidding, since THANKSGIVING, you would think that I'd want to hold off on making this Monkey Bread. But it looks so good and easy! I need to make it soon.
Thanks, Emily!
I'm always on a downhill sugary slope from halloween on
My favorite way to make "monkey bread" - we call it Pull Apart bread is to get frozen bread dough (already mixed and shaped in a loaf). Defrost it on the counter or over night in the fridge then melt some butter (1 cube for 2 loafs) break the loaf in pieces, dip each piece in butter then cinnamon sugar and stick in a bundt pan or loaf pan, let it rise and bake slightly longer than it says on the dough package. Invert it when it comes out of the oven. Yum
It is so easy and always a hit with company
-Margaret
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