Bread base from a can


October 10, 2001|By Ellen Hawks | Ellen Hawks,SUN STAFF

Harlan Hurlock of Baltimore wants to bake some "Monk Bread. Every time I've had it I wanted more, and I would love to know how to make it."

Robin Cooke of Pikesville responded with tester Laura Reiley's choice. Most responses referred to the bread as Monkey Bread, noting that it is often called Monk Bread.

Monkey Bread

Makes 1 loaf

3 cans of biscuits (any kind)

1/2 cup granulated sugar

2 tablespoons cinnamon

1/2 cup (1 stick) butter

1 cup brown sugar

1/2 cup chopped nuts, optional

1/2 cup raisins, optional

Cut biscuits into quarters. Roll biscuits in a mixture of the granulated sugar and cinnamon. Grease a 10-inch bundt pan. Melt butter and brown sugar together. Layer biscuits in pan. Drizzle sugar and butter mixture over biscuits. Sprinkle nuts and raisins, if desired, before layering with more biscuits on top. Repeat nuts and raisins, if desired. Drizzle with remaining butter mixture. Bake in preheated 350-degree oven 25 to 30 minutes. Turn pan onto plate and serve warm.

Tester Laura Reiley's comments: "This is a delicious brunch food, and no one suspects that its base is biscuits from a can. The chunks of biscuit separate slightly, so it's an easy pastry to separate into smaller chunks. The overall effect is like a big, sticky cinnamon roll that fills the kitchen with a sublime aroma."

Recipe requests

Elaine Slupe of Winchester, Va., wrote, "I am searching for a recipe like the corn salad served at the salad bar at Ruby Tuesday's Restaurant. It appears to have corn, tomatoes, onions, and red, green and yellow peppers with what tastes like some cilantro and perhaps some cumin. I would be most grateful for it."

Roxann Angil of Baltimore wants a recipe for pork chops with a sweet sauce. "I had it in California a few years ago, and it tasted as if it had a plum sauce on it, but I am not sure. It was the best pork chop I have ever had, and I've tried to find it in cookbooks but have not been able to come up with it. I hope you can help me."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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