Monkey Bread

A favorite of Jessica Williams...recipe from Diane ..Why is it called Monkey Bread?? Because you have to eat it with your hands...a yummy sticky treat for breakfast or snack anytime.

3 cans buttermilk refrigerator biscuits 1 stick margarine

2 Tablespoons ground cinnamon 1 cup white sugar

1 ½ – 2 cups brown sugar ½ cup chopped nuts (optional)

tube cake pan

Open biscuits. Separate each biscuit into 4 small balls. In cereal bowl mix 1 cup white sugar and 1 Tablespoon cinnomon. Roll each biscuit ball in this mixture. Melt 1 stick margarine. Add brown sugar and 1 Tablespoon cinnamon (and nuts if desired). Spray tube pan with non-stick spray like Pam or Baker's Magic. Drop cinnomon sugar coated balls into pan. Pour brown sugar/butter mixture over and bake at 350 for 30 minutes or until browned. Turn out onto a plate bigger than pan – being careful not to get burned by the hot caramel sauce that drips through. Cool a little before eating.

• You can also adapt your favorite biscuit recipe and treat as above.

• Use your favorite yeast bread dough. After dough has risen one time, roll into balls or cut out into small chunks, dip each into melter butter, roll in cinnamon sugar and nuts. Lay in layers in tube pan – or loaf pan or even muffin tins. Fill pan only half full. Let rise until double in size. Bake at 350 F until top is brown – about 45 minutes. Cool 10 minutes, then turn onto large plate being careful not to get burned by hot caramel syrup.