Here is the Monkey bread recipe, enjoy and be careful!
- a large cookie sheet or large flat pan with sides at least 1/2 inch high (we use a baker's half-sheet)
- 2 rolls of large ("Grands") homestyle buttermilk biscuits (regular, not flaky)
- 2 slightly-packed cups dark brown pure cane sugar (about 1 lb - both dark brown and pure cane are important)
- 1/8 cup cinnamon (heaping)
- 2 sticks (1/2 lb.) of butter
- Cut the pre-sliced biscuits into pieces about 1/2" in diameter. The shape is not crucial--but the size is important. For large "Grands" sized biscuits (preferred), cutting each biscuit into six pieces (three cuts) seems to work best.
- Melt the butter completely (microwave for one minute or so).
- While the butter is melting, distribute the biscuit pieces evenly across the bottom of the pan.
- When the butter is melted, stir the brown sugar and cinnamon into it.
- Pour the butter/brown sugar/cinnamon mixture over the biscuit pieces, trying (but not obsessively) to wet them evenly.
- Spread the resulting mixture evenly in the pan. Do not to "bruise" the biscuit pieces in the process through excessive mixing. They should not dissolve in the butter mixture.
- Bake on the middle rack of the oven at 350°F for about 15 - 20 minutes. Cooking times may vary widely depending on the oven and pan used, etc., so be sure to visually check the progress every few minutes or so after about twelve minutes of cooking have elapsed. The desired color is a beautiful golden brown.
- Gently but thoroughly mix the pieces in the baking pan (best done by turning over several times with a spatula) to coat the bread with "monkey goo."
- When serving the monkeybread, it is essential to pour all of the remaining monkey goo from the bottom of the cookie sheet or pan over the bread, after it has been transferred to the serving dish.
If you use a little extra cinnamon (Step 4) as the spirit moves you, it's OK.
You can cut the biscuits into shapes (bunnies?) for a little extra elegance.
Serves 10-15 hungry Leverites. Two of these recipes go onto each of the oval trays served at Open Houses.