I’m not much of a person for sweets. Cracklins versus Honey Buns? Baby, I’m picking cracklins. Still, every now and then I get a serious hankering for something sweet. Because I typically don’t require a large portion of sweets and because the feeling is very much an impulse, I like to do something small and quick.

 

Below is my own personal recipe for Monkey Bread. The portion is small but trust me this is a lot of dessert for one person. Of course, you can quadruple it and use a pound cake pan to make it for the whole family.

 

 

Ingredients:

4 tbsp of sugar

2 tsp of cinnamon (ground)

1 small can Hungry Jack Buttery Flakin’ Biscuits (five biscuits in can)

3 tbsp butter

6 tbsp dark brown sugar

 

Instructions

1. Preheat oven to 350 degrees F.

2. Mix white sugar and cinnamon in a small bowl.

3. Stack biscuits and cut them  nto quarters (make an X through the stack of them)

4. Dredge biscuit pieces in sugar cinnamon mix.

5. Arrange pieces in the bottom and sides of a small (500ml) round casserole dish leaving a hole about as thick as a finger in the center.

6. Continue until all biscuits are coated and placed in pan. You can put in chopped nuts and/or raisins if you like by sprinkling them in among the biscuit pieces as you go along.

7. Melt the margarine with the brown sugar over medium heat in a sauce pan. Boil about a minute then pour over the biscuits.

8. Bake at 350 for 12 to 15 minutes. Let bread cool in pan for 5 minutes, then turn out onto a plate. Pull it a part or cut into pieces. Either way is beautiful.

 

My grandmother has a version that involves Karo syrup… but hey, I don’t know how she gets it to turn out so nicely!

Recipe of the Week 04/19/2008:

Personal Pan Heaven