Monday, December 26, 2011

Monkey Bread

There are some dishes that are more than just food: they are memories. For me, this gooey breakfast treat is laughter and Christmas morning, family time and wrapping paper.

2 cans refrigerator biscuits (like Grands or Hungry Jack) 
½ cup margarine
½ cup chopped pecans (optional)
1 cup brown sugar
2 T. water

Preheat oven to 375 degrees.

In a small saucepan, melt margarine. Add 2 T of the melted butter and 3 T of pecans (if using) to the bottom of a tube pan. Add remaining pecans, brown sugar, and water to saucepan. Bring to a boil.

Divide each biscuit into thirds and roll into balls. Place half of the balled biscuits into the tube pan; pour half of the sugar mixture over the biscuits, and then add the other half of the rolled biscuits and pour the rest of the mixture over the top.

Bake for 20-25 minutes. Immediately turn over onto wax paper-covered plate. Serve warm.


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