Monkey bread is popular treat

Recipe finder

February 13, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

Monkey bread is very popular with our readers, judging by the amount of responses we received for Maryam Sarshar Najafali.

But first a reminder, Recipe Finder is a reader exchange recipe column. We do not mail recipes, even if you send a stamped, self-addressed envelope.

Many recipes in Recipe Finder are not tested before they run. That means it's very important to include complete ingredients and directions in any recipe you may send us.

And please print neatly! Recipe Finder has spent many an "entertaining" hour trying to decide if a little squiggle stands for teaspoon or tablespoon or trying to decipher someone's last name.

Now back to business.

This monkey bread recipe is from Mickey Brogan of Baltimore. "I raised four boys and this was definitely a family favorite. In fact, after pulling the recipe to send you, my 23-year-old and I put one together and stuck it in the oven," she writes.

Monkey bread

Monkey cake:

4 cans refrigerator biscuits, country or buttermilk style

1/2 cup granulated sugar

1/3 cup brown sugar

1 tablespoon cinnamon

Sauce:

1 1/2 sticks butter or margarine

1/2 cup granulated sugar

1/2 cup brown sugar

For the cake: combine the sugars and the cinnamon in either a lunch bag or a plastic bag. Break the biscuits into quarters and add ten or 12 pieces at a time to the bag and shake to coat. Place in a greased tube or bundt pan.

For the sauce: melt butter and sugar in small saucepan. Cook until thick. Pour over biscuits and bake at 350 degrees for 30 minutes.

This version of monkey bread comes from Joyce Eiben o Towson. She says her family loves it.

Monkey Bread

1 handful of nuts, such as walnuts or pecans

1 3 5/8 -ounce package of butterscotch pudding and pie filling (don't use instant)

20 frozen bread rolls (Joyce uses Bridgeford brand)

1/4 cup brown sugar

1 teaspoon cinnamon

Dash salt

1/4 pound butter or margarine melted

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

Recipe Requests

Monkey bread

Monkey cake:

4 cans refrigerator biscuits, country or buttermilk style

1/2 cup granulated sugar

1/3 cup brown sugar

1 tablespoon cinnamon

Sauce:

1 1/2 sticks butter or margarine

1/2 cup granulated sugar

1/2 cup brown sugar

For the cake: combine the sugars and the cinnamon in either a lunch bag or a plastic bag. Break the biscuits into quarters and add ten or 12 pieces at a time to the bag and shake to coat. Place in a greased tube or bundt pan.

For the sauce: melt butter and sugar in small saucepan. Cook until thick. Pour over biscuits and bake at 350 degrees for 30 minutes.

This version of monkey bread comes from Joyce Eiben o Towson. She says her family loves it.

Monkey Bread

1 handful of nuts, such as walnuts or pecans

1 3 5/8 -ounce package of butterscotch pudding and pie filling (don't use instant)

20 frozen bread rolls (Joyce uses Bridgeford brand)

1/4 cup brown sugar

1 teaspoon cinnamon

Dash salt

1/4 pound butter or margarine melted

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

Recipe Requests

* Shirley Murphy of Glen Burnie wants the Oriental orange sauce recipe that is used for Chinese chicken or beef.

IF YOU ARE looking for a recipe or can answer a request for a long-gone recipe, write to Recipe Finder, Food Section, The Evening Sun, Box 1377, 501 N. Calvert St., Baltimore, Md., 21278.

If you send in more than one recipe, please put each on a separate sheet of paper and put your name, address AND telephone number on each sheet.

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