Recipe of the Month
Butter pecan moonshine monkey bread
Happy St. Patrick's Day
Chef Tim Tip:
Add dried fruit for a pop of flavor in each bite (Rasins, cranberries etc.!
INGREDIENTS
Monkey Bread:
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1/4 teaspoon cinnamon
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2 (16.3 ounce) cans Pillsbury Cinamon Rolls
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½ cup chopped pecans (Optional)
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1 cup firmly packed brown sugar
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1/2 - 1 cup Butter Pecan Moonshine
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¾ cup butter or margarine, melted
DIRECTIONS
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Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
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Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
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In small bowl, mix brown sugar, butter and moonshine; pour over biscuit pieces.
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Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.