Powered by Blogger.

Monkey Bread Ring, Recipe rewind because some things are too good to miss!


Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Saturday May 7, 2011.



Having Angel Biscuit dough ready to go is very convenient. The bowl sits quietly in the refrigerator, until you have need to use it. Like I said, convenient! For a quick meal last week, we had Easter Ham bone soup and dinner scones.

I make scones, because I am a lazy biscuit baker! The rolling and cutting and re-rolling of the dough, phooey! I prefer to pat the dough out, cut into the number of scones I need/want and bake. Done and done.

To make scones, preheat oven to 425.


Remove dough from refrigerator, score dough into 4 parts. Note:  Each part will be about the same as a tube of dairy case biscuits for those recipes you want to adapt to Angel Biscuit Dough.


Using one part, knead dough 3 - 5 times on a "floured" surface, I use oat bran. It keeps any dough from sticking and does not leave a floury finish. Pat into a circle approximately 1/2 inch thick. Cut into desired number of scones, place circle in a prepared baking pan. Bake 20 - 25 minutes or until done in your oven. Enjoy!

And not lets make Monkey Bread Ring.


Monkey Bread Ring
350 degree oven

1 portion of Angel Biscuit dough - use link above for recipe.

1/2 c brown sugar
1/2 t cinnamon
1/2 t nutmeg

1/4 c melted butter

1/4 c real maple syrup
1/4 c broken pecan pieces

Combine brown sugar with cinnamon and nutmeg, set aside. Using one portion of the Angel Biscuit dough, knead 3-5 times on a "floured" surface. Flatten to a rectangle. and cut into 24 pieces.



  




Roll each portion of dough into a ball, coat in melted butter, roll in brown sugar mixture and arrange in baking pan.

 It is safe to use a jelly jar for the center support, just remember it will get very hot in the oven.


When all dough has been used, scatter pecans over top of dough balls, pour maple syrup over and finally use up the butter and the brown sugar mixture by scattering over the top of the dough balls. Bake 25 minutes.


Remove from oven, cool 5 - 10 minutes, carefully remove jelly jar from center and set aside to cool (do not place in a sink of water, it will break, please do not ask me how I know this!) the jar is very hot.

As always thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!

2 comments

  1. I love monkey bread! I used to make it all the time in college - the perfect food to munch on while studying.

    ReplyDelete
  2. I've been thinking about Monkey Bread since you recently posted about your Angel Biscuit dough. Tomorrow is the day. Granddaughter is coming to spend the night. She will love helping to make it!

    ReplyDelete

We appreciate your visit and encourage comments, questions and general conversations!

Back to Top