Monday, August 1, 2011

Monkey See, Monkey Do: Aunt Nan's Monkey Bread

Food may bring people together, but it is also a useful tool for bribery. I needed some extra swim instructors to come in for Saturday morning lessons and decided that I would bribe them with one of my family's most favorite recipes, Monkey Bread. It was a complete success. 

Monkey Bread has been in our family forever and is usually our special occasion breakfast/dessert go-to. Christmas morning, Easter, sleepovers and we have even used it as a breakfast birthday cake. We still use the original hand written recipe card from year ago. My grandma's sister, Aunt Nan introduced it to the family. Lots of family memories revolve around waking up extra early to get the first piece of monkey bread before anyone else! 

This past weekend, my grandpa passed away. I will always remember the first time my mom made him Monkey Bread. Grandpa was at first very skeptical and really put off by the name "Monkey Bread." However, as soon as he tried it- he always made my mom make it for him. When we used to call, he would ALWAYS ask mom to bring it down next time we visited.

Caroline, my sister and I would always bring it as a school treat as well. Our friends have been begging for this recipe forever- so now I'm going to be bad and break the family secret. (I swear I got Mom's permission!) 

Make this for your family and friends and enjoy the love and the memories. Love always lives on. Thanks for all the wonderful memories, Grandpa. I'll miss you.

Aunt Nan's Monkey Bread
Monkey Bread:

  • 4 cans refrigerated biscuits, quartered
  • 3/4 cup sugar
  • 1 1/2 tablespoons cinnamon
  • 1 1/2 sticks margarine or butter
  • 1 cup sugar
1. Grease bundt pan and preheat oven to 325 degrees. 
2. Combine sugar and cinnamon in a freezer storage plastic bag.
3. Cut biscuit dough into quarters and put no more than four pieces at a time in the bag.
4. Shake with cinnamon and sugar and then remove from bag and place in the bundt pan.
5. Bring to boil butter and sugar until combined. Drizzle butter/sugar glaze over the biscuit dough right before you put the bundt pan in the oven. 
6. Bake for 30 minutes. The top should be golden brown and have a crusty/crunchy texture. Let it cool for 5 minutes before unmolding it. 

Note: Can be reheated in the microwave. 

Bon App├ętit!

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