Thursday, May 20, 2010

Monkey Bread

Monkey Bread
Recipe By: Louise
Serving Size: 6
Categories: Snacks, Breads
2 cans canned biscuits
1+1/2 tablespoons ground cinnamon
1+1/2 teaspoons ground nutmeg
2/3 cup sugar
3/4 cup pecans -- chopped fine
1/2 cup margarine -- melted
1/2 cup brown sugar
1 tablespoon dried apricots -- minced
1 tablespoon seedless raisins -- chopped
1/2 teaspoon orange peel -- grated
* Use your choice of canned biscuits, usually sold in cans of 8-10 biscuits or cans of 5 giant-sized.
1. In small bowl, mix the spices and sugar. Mix the chopped raisins, minced apricots and chopped nuts in another bowl. Place the nut mixture into the bottom of a lightly greased 10 or 12-inch oven-proof dish or pan.
2. Cut each biscuit into 4 pieces; coat in the sugar-cinnamon mixture. Place the coated biscuits atop the nut mixture, fitting into the pan lightly. Keep stacking until all are used.
Tumbleweed Pottery Monkey Bread Mold3. Melt the margarine; add the brown sugar and orange zest. Pour this very carefully and evenly over the biscuit pieces. Bake in a preheated 375-degree oven for about 20 minutes, checking after 15 minutes.
4. Invert onto serving dish immediately. Serve warm.
Serving Ideas : Serve with coffee or hot chocolate.

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