Sunday, February 27, 2011

Monkey Bread

I have been dying to try some of Mel's recipes (from The Larson Lingo). She makes everything look wonderful. I thought, what better time, than a snowy weekend. Another snowy weekend- yuck!

Well, I am so excited that I mastered the Monkey Bread. We are hosting Easter this year and I CANNOT WAIT! We will be going to mass (all of us- kids...both sets of parents...love it) and then we are coming back to our house for brunch.

Monkey bread will certainly be on the menu now. It is easy and a real kid-pleaser!

Enjoy!

Monkey Bread!
The Ingredients:
4 packages of Pillsbury Buttermilk Biscuits
1/3 cup sugar
2 teaspoons of ground cinnamon, divided
1 cup brown sugar
1 stick butter
1 T of Karo Syrup



Directions:
In a saucepan, melt 1 cup brown sugar, 1 stick of butter, 1 t of cinnamon & 1 T of Karo syrup on low, stirring every minute or so.

While your sauce heating, cut your biscuits in half with kitchen scissors

Place the cut up biscuits into the ziplock, add 1/3 cup white sugar & 1 t of cinnamon into a large ziplock bag.

Shake the bag & make sure your biscuit pieces are nice & coated!

Keep stirring your brown sugar mixture until it is all melted

Put the coated biscuits into a Bundt pan (I spray mine with Pam) & drizzle butter/brown sugar mixture over the top of biscuits.




Bake at 350 degrees for 30-35 minutes until nice & golden.

Let cool in bundt pan for 10 minutes. Then, flip it onto a plate!

Perfection! Pull apart pieces and enjoy!

No comments :

Related Posts Plugin for WordPress, Blogger...