Monkey Around

If you have never had Monkey Bread, or Pull-apart bread, you are totally missing a wonder treat. Thought I'd give you an easy recipe that is totally addicting. I've tried 2 recipes. The first is quicker, and way less calories. The second is worth every single bite and was actually my introduction to Monkey Bread. Instead of using canned refrigerated biscuits, I've also used thawed Rhodes Frozen Bread Dough. I just use the regular white bread. If you make your own bread in the bread machine, great! Use a slightly sweetened white bread dough, let it raise at least once, then squish down and make into small semi-round pieces about 3/4 inch. I'll tell you right now that I don't think a whole wheat bread will taste good, but you are certainly welcome to try it. My Mom, now in her 70s, tells me that my Grandma made Monkey Bread when she was a girl (obviously, using plain bread dough) so this is not a recent invention. This would be a hit at any get together, but be sure to provide a fork to pull apart. Please note that there are savory versions of pull-apart bread, but as I haven't tried one yet, I can't yet report on it.

The recipe below originally appeared in the February 1982 issue of Southern Cooking.

Quick Monkey Bread

1/2 cup chopped pecans
1/2 cup sugar
1 teaspoon ground cinnamon
3 (10 oz) cans refrigerated buttermilk biscuits
1 cup firmly packed brown sugar
1/2 cup butter or margarine, melted

Sprinkle chopped pecans evenly in the bottom of a well-greasted 10 inch Budget pan. Set aside. Combine sugar and cinnamon. Cut biscuits into quarters; roll each piece in sugar mixture and layer in pan.

Combine brown sugar and butter; pour over dough. Bake at 350 F for 30 to 40 minutes. Cool bread for 10 minutes in pan; invert onto serving plastter. Yield: one 10 inch coffee cake.

Monkey Bread

Recipe from All In Good Taste

Ingredients for the Bread:
1/2 cup pecan slices
3 large cans or 4 small cans of flaky biscuits
3/4 cup sugar
3 Tbs. cinnamon

Ingredients for the Sauce:
1-1/2 sticks of butter
1 cup sugar
2 Tbs. cinnamon

Preparation:
Spray your pan with a coating of cooking spray. Pour the pecans into the pan and set aside. Quarter the biscuits. Mix the sugar and cinnamon together in a sealable freezer bag.
Place the biscuit quarters into the freezer bag and shake well. Place the coated biscuits in layers in the pan. To make the sauce, melt the butter with the sugar and cinnamon. Mix together until smooth, then pour over biscuit layers.
Bake in a 350-degree oven for approximately 35 minutes. Invert warm bread onto a plate. Serve warm for best results.
Servings: 1 standard loaf or 3 to 4 individual loaves

Here's a link to recipes from the now cancelled All In Good Taste show that originally aired on HGTV. It was my very favorite cooking show and I'm so glad I taped most of the shows since it is off the air now.
http://www.diynetwork.com/diy/shows_agt/

My Very Favorite Dessert

This stuff is most wonderful. There are never any leftovers. Ever. The recipe comes from the 1995 Taste of Home Annual and is just so yummy!

Hawaiian Dessert

1 package yellow cake mix (18.25 oz)
3 packages instant vanilla pudding mix (3.4 oz)
4 cups cold milk
1 1/2 teaspoons coconut extract
8 ounces cream cheese, softened
20 ounces crushed pineapple, well drained
2 cups whipping cream, whipped & sweetened (Cool Whip also works)
2 cups flaked coconut, toasted

Mix cake batter according to package directions. Pour into two greased 13-inch x 9-inch x 2-inch baking pans. Bake at 350ºF for 15 minutes or until the cakes tests done. Cool completely. In a large mixing bowl, combine pudding mixes, milk and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple. Spread over the cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least 2 hours. Yield: 24 servings. Prepared dessert can be covered and frozen for up to 1 month.