Saturday, August 16, 2008

Monkey Bread

Every year and on every birthday, my children request Monkey Bread.

They like it, I think, because they’re all part simian (on their father’s side ;) but also because it’s just darn good.

Is it healthy? Not at all. But as a once-every-blue-moon treat, though, this bread cannot be beat. Think of the food that you eat at the State Fair—elephant ears & cheese curds….a basket of chocolate chip cookies washed down with milk….

We’re talking a treat like those, you know.

So here we go.

The Ingredients

4 tubes of refrigerated biscuits (the 7 ½ oz. ones)
1 C. sugar
1 tsp. cinnamon
1 C. brown sugar
¾ C. butter (My recipe says “margarine” which made me wonder: does anyone really cook with margarine?)

The Directions

First you cut each biscuit into quarters.

Place them in a baggie (a few quarters at a time)with your cinnamon/sugar mix and shake shake shake.

The kids love to help with this part.

And you don’t have to be picky on the fractions. You can do thirds or fifths if you prefer.

Only do a few pieces at a time because otherwise you will end up with a great big clump of dough. You want your individual pieces to be well coated, like this:

Like my nails? They’re made in China.

Melt the brown sugar and butter in a pan but do not boil it! It will get all separated and gross. Pour it over your biscuits, which have been placed in a well-greased Bundt pan. (My recipe says you can also use an angel-food cake pan. I tried that once and the brown sugar leaked all over the oven. It’s your call; how brave are you?)

So anyway. Pour the brown sugar and butter over the biscuits, like so:

And bake at 350 degrees for about 30 minutes.

When you’re done it will look like this:

And this:

I told you. They like this stuff; they really like it.

PS. You will, too.

Bon appetit!