Quick Fruited Monkey Bread Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 can: Canned biscuits,
2 tbsp: Ground cinnamon,
2/3 cup: Sugar,
3/4 cup: Pecans, chopped fine
1/2 cup: Margarine, melted
1/2 cup: Brown sugar,
1 tbsp: Dried apricots, minced
1 tbsp: Seedless raisins, chopped
1/2 tsp: Orange peel, grated
Directions:
* Use your choice of canned biscuits, usually sold in cans of 8-10
biscuits or cans of 5 giant-sized.
1. In small bowl, mix the cinnamon and sugar. Mix the chopped raisins,
minced apricots and chopped nuts in another bowl. Place the nut
mixture into the bottom of a lightly greased 10 or 12-inch oven-proof
dish or pan. 2. Cut each biscuit into 4 pieces; coat in the
sugar-cinnamon mixture. Place the coated biscuits atop the nut
mixture, fitting into the pan lightly. Keep stacking until all are
used. 3. Melt the margarine; add the brown sugar and orange zest.
Pour this very carefully and evenly over the biscuit pieces. Bake in
a preheated 375-degree oven for about 20 minutes, checking after 15
minutes. 4. Invert onto serving dish immediately. Serve warm.
Recipe By : Jo Anne Merrill
Source from luhu.jp
biscuits or cans of 5 giant-sized.
1. In small bowl, mix the cinnamon and sugar. Mix the chopped raisins,
minced apricots and chopped nuts in another bowl. Place the nut
mixture into the bottom of a lightly greased 10 or 12-inch oven-proof
dish or pan. 2. Cut each biscuit into 4 pieces; coat in the
sugar-cinnamon mixture. Place the coated biscuits atop the nut
mixture, fitting into the pan lightly. Keep stacking until all are
used. 3. Melt the margarine; add the brown sugar and orange zest.
Pour this very carefully and evenly over the biscuit pieces. Bake in
a preheated 375-degree oven for about 20 minutes, checking after 15
minutes. 4. Invert onto serving dish immediately. Serve warm.
Recipe By : Jo Anne Merrill
Source from luhu.jp