When I was a missionary in south Texas there was a nice little retired couple that would often invite us over for meals. They probably felt sorry for us, and I don't blame them. My meals at our apartment usually consisted of peanut butter and jelly tortillas.
The nice woman made many wonderful things, but one of them stands out. She called them "Monkey Nuts". My fellow missionary and I would always snigger whenever she said it because we were still technically teenagers, and teenagers are supposed to snigger at things like that.
I guess the "Nuts" part of the name came from the pecans. I later found out that the rest of the world calls it "Monkey Bread", but that's not quite as snigger-worthy. To this day it is one of my favorite desserts.
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Monkey Bread
Ingredients
• About 30 oz refrigerated tubed biscuit dough
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 cup margarine
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch Bundt pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. (Or you can just mix the cinammon-sugar in a bowl and roll the dough in it until completely coated.) Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Let bread cool in pan for 5 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
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