Monkey Madness in The Kitchen

I don’t follow directions.   Actually, that’s a complete lie.  I am meticulous about directions.  Even in kindergarten each report card had some sort of variation that included “talkative” and “good at following teacher’s directions”

Well, this time I was a terrible direction follower.  I read 3 different recipes, each with different ingredients for MONKEY BREAD.  This time I really didn’t READ the directions, I just read the ingredients section. The results, however, were AMAZING!  

Here’s what you’ll need:

 

• 3-4 packets of non-flakey biscuits (I used Pillsbury because they have a pack of 4 already!)
• ¾ cup of brown sugar
• ¾ cup of white sugar
• 2 teaspoons of cinnamon
• 1 stick of butter
• 1 large Ziploc bag (gallon size or larger)
• ¼ cup of sugar (white or brown, your pick) for later
• A greased Bundt pan

Step-by-step directions:

1. Preheat oven to 350 degrees Fahrenheit (I spelled out Fahrenheit because it is a hard word to spell… maybe we should just call it 350 degrees Fer, so much easier… anyway)
2. Pour the ¾ cup of white and brown sugar along with the cinnamon in the large Ziploc bag.  Shake it up really well so it is all blended together!

3. Open up each of the biscuit cans and chop each individual biscuit into 4 small pieces…

4. Then put the pieces of biscuits in the gallon size bag.  Shake them up so they are really covered.  Really, Really covered.

5. Now grease up  your Bundt, and pour your little pieces into the pan.  Try to make it even.  Now, you don’t want to waste all that extra sugar/cinnamon delicious mix… so go ahead and even sprinkle that over the top  

6. Take your stick of butter and your sugar (I used white… no real reason why, just did) and put in a sauce pan.  Keep stirring until the butter is fully melted and the sugar is combined all together. 

7. When the butter/sugar combination is mixed up and ready to go, pour evenly all over the biscuits.

8. Pop into the oven for 30 minutes (some ovens may take longer, but mine was perfectly wonderful at 30) Wait 5-10 minutes and then flip the Bundt upside-down on your serving plate.  It should slide out fairly easily (there was a lot of butter!!) but if it does give it a little knock and it will fall

9. Serve, eat, and enjoy.  Depending on your level of etiquette, you can have guests use their forks to take some off.  Or you can be like a domesticated duchess and pick it off with your fingers.  After all, your family has the same germs as you (right?)

PS: If there is any left, make sure to cover it up!  I put mine in airtight Tupperware, and don’t put in the fridge because I warm it up in the microwave again J

PSS: On second thought, if you have any left, please mail to my house!!