Monkey Bread recipe from Sunday's post
Ingredients:
4 cans (10 to a can) biscuits. I used grocery store brand butter me not (flakes of butter in biscuits)
1 tablespoon of cinnamon*
2 teaspoons of ground cloves*
1 teaspoon of nutmeg*
3/4 cup brown sugar*
(optional: raisins and pecans to taste but I've never added them)
Preheat oven to 325, bake for 45 minutes
Supplies needed:
You will need either a bundt pan (fluted sides) or a pound cake pan.
Large zip lock bag
Sauce ingredients
1 to 1 1/4 stick butter (1 is plenty)
1 cup brown sugar
Directions:
spray pan with PAM
Mix all of the spices* then pour into a large zip lock bag.
Quarter biscuits, add to zip lock bag one can at a time, shake well, take them out and spread around pan evenly. Repeat until all 4 cans are in the pan.
After all the biscuits are in the pan, prepare sauce as follows:
In a small sauce pan, cut up the stick of butter add brown sugar. Simmer on low until melted. pour over biscuits Bake at 325 for 45 minutes
HINTS:
Over the years I have learned I can prepare the biscuit and spice mix the night before.
Cover tightly with foil store in fridge. The next day all you have to do is prepare the sauce.
GREAT FOR BREAKFAST.
Years ago we were told the name came from the fact that it is served by just pulling off pieces like a Monkey would do. But it is too hot and too messy we serve with a large spoon.
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