Monday, March 7, 2011

Monkey Bread

My daughter loves to cook. She asks everyday what she can help me make in the kitchen, and sometimes what I can teach her to make on her own. I have tried several different methods/recipes for this and I found this one here and it is definitely my favorite. Cooking it at a lower temperature for a little longer make it so that the middle doesn't end up doughy and the outside isn't over cooked. Hope that you enjoy it as much as we did!

Ingredients:

4 cans of biscuits

1 cup sugar
1 bowl with 1 cup sugar, 2 tbsp. cinnamon mixed
1 cube butter
1/2 cup chopped pecans (optional)

Directions:

Cut each biscuit into quarters. Then roll* each quarter in the Cinnamon-Sugar mix. Drop into a well greased Bunt pan. (Layer in the pecans if you choose to use the pecans) In a saucepan, combine the butter and 1 cup of sugar until it's simmers. Pour over the biscuits in the bunt pan. Bake at 300° for 30 minutes or till golden brown.

*instead of rolling each piece in the cinnamon sugar mixture I put it all in a large zip lock bag and shake it up until each piece is coated. It makes less of a mess.

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