Monkey bread from Carol Allen, McLeansboro, Illinois When my boys hear I’m planning to make Monkey Bread, they’re eager to help. Both boys really enjoy helping me, and it seems to taste twice as good when they’ve helped fix it. It’s one of our favorite snacks.
Ingredients
1 package (3-1/2 ounces) cook-and-serve
butterscotch pudding mix
3/4 cup sugar
1 tablespoon ground cinnamon
1/2 cup finely chopped pecans, optional
1/2 cup butter, melted
3 tubes (10 ounces each) refrigerated biscuits
Method
1 In a large resealable plastic bag, combine the pudding mix, sugar, cinnamon and pecans if desired. Pour the butter into a shallow bowl. Cut the biscuits into quarters. Dip several pieces into the butter, then place in bag and shake to coat.
2 Arrange in a greased 10-in. fluted tube pan. Repeat until all the biscuit pieces are coated. Bake at 350° for 30-35 minutes or until browned. Cool for 30 minutes before inverting onto a serving plate. Yield: 10-12 servings.
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| Monkey bread |
