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| Monkey Bread |
| (One of Grandma's Favorites!) |
| Category: Biscuits & Bread |
Kitchen of: Phyllis Lyons |
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| Ingredients: |
| 4 | | tubes buttermilk biscuits |
| 3/4 | cups | sugar (A) |
| 11/2 | tsp | cinnamon (A) |
| 3/4 | cups | pecans |
| 1 | cup | sugar |
| 3/4 | cups | butter |
| 1 1/2 | tsp | cinnamon |
| 1/4 | cups | brown sugar |
| 1/4 | cups | carnation |
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| Instructions: |
| 1. | Cut biscuits in fourths and roll in cinnamon (A) and sugar (A) and place in Bundt pan |
| 2. | Put in sauce pan rest of ingredients except pecans. |
| 3. | Bring to boil and let cool |
| 4. | Stir in pecans. |
| 5. | Pour sauce over biscuit pieces |
| 6. | Bake at 350 for 40 to 45 minutes |
| 7. | Dump pan over onto plate to cool. |
| 8. | Bake in a 400 degree oven aout 20 minutes or until lightly browned and firm to touch. |
| 9. | (To freeze muffins, wrap tightly or place in airtight container.) |
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| Recipe submitted 1/30/2006 |
