Side Pannel
Quick Fruited Monkey Bread
Ingredients List
- 2 cn Canned biscuits
- 2 tb Ground cinnamon
- 2/3 c Sugar
- 3/4 c Pecans -- chopped fine
- 1/2 c Margarine -- melted
- 1/2 c Brown sugar
- 1 tb Dried apricots -- minced
- 1 tb Seedless raisins -- chopped
- 1/2 ts Orange peel -- grated
Directions
* Use your choice of canned biscuits, usually sold in cans of 8-10 biscuits
or cans of 5 giant-sized.
1. In small bowl, mix the cinnamon and sugar. Mix the chopped raisins,
minced apricots and chopped nuts in another bowl. Place the nut mixture
into the bottom of a lightly greased 10 or 12-inch oven-proof dish or pan.
2. Cut each biscuit into 4 pieces; coat in the sugar-cinnamon mixture.
Place the coated biscuits atop the nut mixture, fitting into the pan
lightly. Keep stacking until all are used. 3. Melt the margarine; add the
brown sugar and orange zest. Pour this very carefully and evenly over the
biscuit pieces. Bake in a preheated 375-degree oven for about 20 minutes,
checking after 15 minutes. 4. Invert onto serving dish immediately. Serve
warm.
or cans of 5 giant-sized.
1. In small bowl, mix the cinnamon and sugar. Mix the chopped raisins,
minced apricots and chopped nuts in another bowl. Place the nut mixture
into the bottom of a lightly greased 10 or 12-inch oven-proof dish or pan.
2. Cut each biscuit into 4 pieces; coat in the sugar-cinnamon mixture.
Place the coated biscuits atop the nut mixture, fitting into the pan
lightly. Keep stacking until all are used. 3. Melt the margarine; add the
brown sugar and orange zest. Pour this very carefully and evenly over the
biscuit pieces. Bake in a preheated 375-degree oven for about 20 minutes,
checking after 15 minutes. 4. Invert onto serving dish immediately. Serve
warm.
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