I'm the second oldest of eight grandchildren on my mum's side of the family (and Wendy's only got 2 1/2 months on me). Matthew, the youngest, was my "sweet little cousin." He's not quite eleven years younger than I. He's still a sweetie, but we haven't been able to call Matt our little cousin for quite some time; he has the height genes that none of the rest of us got, and he towers over us!
It would seem that Matt, like myself and like our cousins Wendy and Jessie, inherited a love of baking. He brought a monkey bread to the Christmas party last weekend. For some reason, no one cut into it, so I have had the whole thing to myself for breakfasts all week. Now, I've had plenty of monkey bread in my time, but this one is simply sensational. Matt included layers of diced apples and chopped pecans in it, which took it to a whole new level in the realm of monkey bread. He made some other suggestions, which I will include below.
He sent me the recipe, and it's incredibly easy. (If you have an aversion to refrigerated biscuits, I'm guessing you could make your own biscuit dough; you'll need to make enough for 32 biscuits.)
He sent me the recipe, and it's incredibly easy. (If you have an aversion to refrigerated biscuits, I'm guessing you could make your own biscuit dough; you'll need to make enough for 32 biscuits.)
Monkey Bread
4 packs refrigerated biscuits, separated and quartered
1 cup granulated sugar
3 tablespoons cinnamon
1 cup (2 sticks) butter
1 cup packed brown sugar
*Your own ingredients: Matt says, "I used chopped pecans and diced apples; you can also use raisins. I have actually omitted the cinnamon from the recipe, used chocolate chips and put a dusting of powdered sugar in it in the past. Plain is cool too." (I'm betting Craisins would also be a great choice.)
Preheat oven to 350F. Grease tube or Bundt pan. Combine granulated sugar and cinnamon, and roll biscuit pieces in mixture to coat. Alternate layers of prepared biscuits and your own ingredients in the tube pan.
Bring butter and brown sugar to a boil for 1 minute, then pour over the top. Bake for 40-45 minutes.
Cool slightly, then turn out of pan to cool completely on a wire rack set over a plate or a cookie sheet, to collect any glaze that may drip off. (Do not cool in pan, or you may find it to be stuck tightly to the sides of said pan...not a fun removal task.)
This can be sliced, when cool, or it can be pulled apart into bite-sized bits and eaten that way.
2 spoons thrown:
sounds great
what is a tube pan?
A tube pan is an angel food cake pan. You could probably also use a bundt pan.
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