Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.

Monkey Bread I (Recipe)

Описание:

Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!


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Original recipe makes 1 10 inch tube pan
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3 (12 ounce) packages
refrigerated biscuit dough




1 cup
white sugar




2 teaspoons
ground cinnamon




1/2 cup
margarine




1 cup
packed brown sugar




1/2 cup
chopped walnuts
(optional)




1/2 cup
raisins




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Directions




Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.

Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.

In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.




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You'll Need:

1/2 cup butter
3/4 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
4 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
4 cups confectioners' sugar
1/3 cup unsweetened cocoa powder
2 tablespoons butter, melted
1/2 cup milk
2 (8 ounce) packages flaked coconut

Procedures : Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12 inch rectangular pan. Sift together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk; beat well.
Pour the batter into the 8x12 inch pan. Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before Icing.
To make the Icing: In a large bowl, combine confectioners' sugar and cocoa. In a saucepan, heat milk and 2 teaspoons butter until the butter is melted. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing.
Procedure: Cut the cake into 24 squares. Place coconut in a shallow container. Using a fork, dip each square into the icing, then roll it in the coconut. Place onto rack to dry. Continue for each piece. The Icing will drip, so place a sheet of parchment paper under the rack to catch the drips.