Monday, September 3, 2007

Monkey Bread

We used to have this every Christmas morning at my grandmother's house so it's a recipe that has great memories attached to it for me. It's now one of Tony's favorites so it gets made just about every time we have company come to town.

4 cans biscuits
1 stick butter or margarine, melted
2 t cinnamon
1 cup sugar

1 stick butter,melted
1/2 cup brown sugar

Cut biscuits into quarters. Combine sugar and cinnamon in small bowl. Spray bundt pan with cooking spray. Dip biscuit pieces into butter and then into cinnamon/sugar mixture. Drop covered pieces in pan. Mix melted butter with brown sugar and any remaining cinnamon/sugar mixture. Pour over biscuits in pan. Bake at 350 degrees for 45 minutes. Place platter on top of pan and VERY carefully flip over. Be sure the platter has an edge as the hot syrup like mixture will spread out.

TIP OF THE DAY: Make this the night before, cover with foil, and place in the refrigerator. When you wake up, immediately take it out of the fridge and let it sit for about 20 minutes before baking or be sure to add about 20 minutes baking time.

Tomorrow's Daily Special: Fruit Dip