MONKEY BREAD I
Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!
Provided by LuAnn Connolly
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
- Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
- In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 61.5 g, Cholesterol 0.7 mg, Fat 17.7 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 746.2 mg, Sugar 35.6 g
CANNED BISCUIT MONKEY BREAD
Make and share this Canned Biscuit Monkey Bread recipe from Food.com.
Provided by carolinafan
Categories Quick Breads
Time 50m
Yield 1 tube pan, 12 serving(s)
Number Of Ingredients 6
Steps:
- Cut each biscuit in fourths with scissors.
- Shake biscuits in bag with sugar and cinnamon.
- Layer biscuits into greased tube pan.
- Sprinkle with nuts.
- Melt margarine and brown sugar and boil 1 minute.
- Pour over biscuits.
- Bake for 35 to 40 minutes at 350 degrees.
- Let stand 10 minutes before removing from pan.
- To serve, just pinch off pieces and eat with fingers.
Nutrition Facts : Calories 414.5, Fat 18.9, SaturatedFat 3.8, Sodium 658.4, Carbohydrate 58.8, Fiber 0.6, Sugar 34.5, Protein 4.4
GRANDS!® MONKEY BREAD
This is it! The classic monkey bread recipe, oozing with warm caramel and cinnamon. Monkey bread is irresistible!
Provided by Pillsbury
Categories Trusted Brands: Recipes and Tips Pillsbury® Grands!®
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
- Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
- In small bowl, mix brown sugar and butter; pour over biscuit pieces.
- Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Nutrition Facts : Calories 508.2 calories, Carbohydrate 64.4 g, Cholesterol 30.5 mg, Fat 25.3 g, Fiber 2 g, Protein 6.4 g, SaturatedFat 11.6 g, Sodium 882.6 mg, Sugar 35.6 g
MONKEY BREAD BISCUITS
I came up with an easy, savory-instead of sweet-dinner version of monkey bread featuring garlic and Italian seasoning. -Dana Johnson, Scottsdale, Arizona
Provided by Taste of Home
Time 20m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Separate biscuits; cut each into 6 pieces. In a large bowl, combine butter, garlic and Italian seasoning; add biscuit pieces and toss to coat., Place 4 pieces in each of 12 greased muffin cups. Sprinkle with cheese and additional Italian seasoning. Bake until golden brown, 8-10 minutes. Serve warm.
Nutrition Facts : Calories 159 calories, Fat 9g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 418mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
MONKEY PAW BISCUITS
Make and share this Monkey Paw Biscuits recipe from Food.com.
Provided by grandma2969
Categories Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar and cinnamon; set aside.
- Separate biscuits and cut each into fourths.
- Coat with sugar and cinnamon mixture.
- Stack in bottom and around sides of lightly buttered bundt pan.
- Bring milnot, brown sugar and butter to a boil in a small pan until thickened.
- Pour over biscuits.
- Bake at 350°F for 35 minutes.
- Cool slightly before removing from pan.
- Serve warm.
Nutrition Facts : Calories 366.6, Fat 18.3, SaturatedFat 8, Cholesterol 24, Sodium 834.9, Carbohydrate 46.8, Fiber 1.1, Sugar 21.2, Protein 4.6
PAWPAW CUSTARD
The pawpaw, paw paw, paw-paw, or common pawpaw (Asimina triloba) is a species in the same plant family as the custard-apple, cherimoya, sweetsop, ylang-ylang and soursop. The flavor of the fruit is something like banana custard. The pawpaw is native to the eastern United States and Canada. From the University of Kentucky Extension Service.
Provided by Molly53
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Mix pawpaw pulp with coconut.
- Layer on bottom of buttered ovenproof casserole dish.
- Heat half and half mixed with the vanilla until bubbles form.
- Beat eggs with salt and sugar and while still beating, pour on the half and half very slowly so as not to curdle the eggs.
- Add the orange rind if using.
- Pour over fruit and place in a pan of hot water.
- Bake in oven for 30 minutes or until custard is set.
- Turn out onto a plate when cool to show off the fruit layer.
Nutrition Facts : Calories 159.6, Fat 10.8, SaturatedFat 7.4, Cholesterol 83.7, Sodium 65.7, Carbohydrate 12.6, Fiber 1.5, Sugar 9.2, Protein 4
PAWPAW ICE CREAM
The pawpaw, paw paw, paw-paw, or common pawpaw (Asimina triloba) is a species in the same plant family as the custard-apple, cherimoya, sweetsop, ylang-ylang and soursop. The flavor of the fruit is something like banana custard. The pawpaw is native to the eastern United States and Canada. From the University of Kentucky Extension Service. Freezing time not included in preparation time.
Provided by Molly53
Categories Frozen Desserts
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Scald 3 Celsius of the milk in the top of a double boiler.
- Beat eggs well; add salt, sugar, and the remaining cup of milk.
- Stir egg mixture slowly into the hot milk and cook over a small amount of simmering hot water, stirring constantly, until mixture just coats a clean metal spoon. (To prevent curdling, do not have the water boiling vigorously, and take care not to overcook).
- Stop cooking as soon as the custard coats the spoon and remove from heat at once.
- Cool pan of custard in another pan containing cold water, then chill thoroughly in refrigerator.
- Combine pawpaw puree with the lemon juice and add to the chilled custard along with the cream and vanilla.
- Pour mixture into a chilled 1-gallon ice cream freezer canister and fit dasher into place.
- Freeze and ripen according to directions accompanying ice cream freezer, or as follows:.
- Fill the freezer tub around the canister with finely cracked ice and salt, using 1 part ice cream salt to 8 parts of ice, or about 1 quart of salt for a gallon-sized ice cream freezer. Fill the freezer half full of ice before adding the first layer of salt, then alternate layers of ice and salt until the tub is filled. Freeze until the ice cream stiffens (about 20 minutes with an electric ice cream freezer). Then repack the freezer tub with ice, or remove the ice cream and place it in an ice cream mold, and let the ice cream ripen for several hours before serving.
- To repack the freezer, remove the dasher, plug up the hole in the lid of the ice cream canister, drain out the salt water through the hole in the side of the ice cream freezer, and add fresh ice and salt to fill the freezer tub. Put cracked ice, but no salt, over the top of the canister, too. Cover the whole freezer with blankets or newspapers and let it stand in a cool place for several hours.
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