MONKEY BREAD

monkey bread

I have no idea why it is called monkey bread.  My grandmother said she was told the dish looks like a barrel of monkeys.   I have also heard that in the early 1940s snack or finger foods were frequently referred to as monkey food. In addition to money bread, I have heard this dish called funky bread, pinch-me cake, and dumpling cake; there are many other names these are just a few I have heard.

4 (16.3 oz.) cans refrigerator biscuits, 2  1/4 cups unsalted butter, melted, 1 cup sugar, 1 cup brown sugar, packed, 2 teaspoons cinnamon, 2 teaspoons nutmeg, 1 cup pecans, 1 cup walnuts, 2 cup raisins, 

Preheat the oven to 350 degrees. Get out a bundt pan, lightly grease the pan with butter, set aside.  Get out a bowl, mix the sugar, cinnamon, and nutmeg mix well. Melt the butter and set aside. Get out a bowl add the raisins and 1/4 cup cold milk, add the raisins allow them to soak, and plumb up, pour off the milk.

Open the biscuit, cut each biscuit in four. Dip each biscuit piece into the butter, then roll each piece into the butter mixture. Add the pieces into the bundt pan until the bottom layer is filled.  Lightly sprinkle some of the raisins and nuts on top.  Continue this layering process until all the biscuits are used up. Pour the remaining butter over the top.  Put in the oven and bake for 35-37 minutes or until the bread is a beautiful golden brown.

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