Recipe: Monkey Bread (3)

MONKEY BREAD
Yield: 6 servings

1/2 c Pecans
1 t Cinnamon
1/2 c Sugar
3 cn Biscuits
1 Stick of butter
1 c Brown sugar

Place pecans in bottom of Bundt pan. Combine cinnamon
and sugar. Cut each biscuit into quarters and roll in
sugar mixture. Stack biscuits in pan. Combine butter
and brown sugar. Pour over biscuits. Bake 30-40
minutes at 350.

MONKEY BREAD (FRIENDSHIP BREAD)

Yield: 1 servings

4 can Ballard (refrigerated) biscuits; cut in 4ths
3/4 c Sugar
1 ts Cinnamon

GLAZE
1 c Sugar
3/4 c Butter
2 tb Cinnamon

Toss the quartered biscuits in sugar/cinnamon mix and drop each into a greased Bundt pan. Use about half of the pieces. Mix glaze ingredients, bring to low boil. Pour over pieces in pan. Add the remaining sugared biscuits and cover with rest of glaze. Bake at 350 degrees for 45 to 50 minutes. Cool for 5 to 10 minutes. Turn out on plate and enjoy.

MONKEY BREAD

Yield: 6 servings

1 Handful nuts, such as walnuts or pecans
3 5/8 oz Butterscotch pudding or pie filling (1 package)
*** Do not use instant ***
20 Frozen bread rolls (Bridgeford brand)
1/4 c Brown sugar
1 ts Cinnamon
1 ds Salt
1/4 lb Butter or margarine, melted

Spray a bundt pan with vegetable cooking spray (PAM). Put the nuts in the bottom of the pan. Sprinkle the dry pudding mix over the nuts. Arrange the frozen bread rolls evenly over the pudding. Mix the sugar, cinnamon, salt, and butter together and pour over the top of the rolls. Cover and
refrigerate overnight or cover and place in a draft-free place until the rolls thaw and rise to the top of the pan. Bake at 350 degrees for 25 to 30 minutes or until the top is a deep golden brown. Cool for 5 minutes. Invert and serve.