MONKEY BREAD
Never much of a fan of baked goods made from other baked goods, but I have to admit this Monkey Bread thing has a lot going for it. Easy to make, makes the kitchen smell heavenly, easy to eat—even the kids can make it. The pull-apart bread is reputed to come from either Southern California in the 1940’s and named by ZaSu Pitts, or originated by Hungarian bakers somewhere in the Midwest. Nevertheless, a can of refrigerated biscuits and a good bit of butter and sugar, will get you this good-looking breakfast. Sugar and spice—the flavor key here. Cinnamon is the usual—but pumpkin pie spice or a blend of cardamom and nutmeg can bring it uptown a bit. Add chopped nuts/dried fruit/chopped apples, optional.
- ¼ cup white sugar
- ½ to 1 tsp warm spice—your choice
- 1 can Grands refrigerated biscuits
- 1 c packed brown sugar
- ½ cup butter, melted
Thoroughly butter a bundt pan and heat oven to 350’. Melt butter in saucepan—add brown sugar, simmer and stir until sugar is dissolved. In a large bowl mix white sugar and spices. Separate cold biscuits and using scissors, cut each biscuit into quarters. Toss biscuit pieces in sugar/spice mixture until well coated. Arrange pieces evenly in pan—tuck in nuts and fruit if using—shake remaining sugar mixture over all. Pour melted butter/brown sugar mixture over biscuit pieces. Bake 30-40 minutes until well browned. Let cool in pan 5 minutes—then invert onto plate. Scrape any remaining caramel over bread.
The Kitchen Hive
