Subj : BH&G 3269
To   : All
From : Dave Drum
Date : Fri Jul 09 2021 05:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple-Spiked Monkey Bread
 Categories: Breads, Fruits, Nuts
      Yield: 14 Servings
 
           Cooking spray
    3/4 c  Granulated sugar
    3/4 c  Packed brown sugar
      1 tb Ground cinnamon
    1/4 ts Ground nutmeg
    1/4 ts Ground ginger
     30 oz (4 tubes) refrigerated
           - biscuits (40 total)
  1 1/2 c  Diced, peeled cooking
           - apples
    1/2 c  Chopped pecans
    1/2 c  Butter; melted
    1/3 c  Rum or apple juice
      1 ts Vanilla
 
  Coat the inside of a 4 quart slow cooker with cooking
  spray or line the slow cooker with a disposable liner. In
  an extra-large bowl stir together granulated sugar, brown
  sugar, cinnamon, nutmeg, and ginger. Sprinkle 2
  tablespoons of the sugar mixture in the bottom of the
  prepared slow cooker. Set the remaining sugar mixture
  aside.
  
  Cut each biscuit into fourths. Add biscuit pieces,
  apples, and pecans to sugar mixture in the bowl, tossing
  to coat. Add coated mixture to slow cooker. Sprinkle with
  any remaining sugar mixture. In a small bowl stir
  together butter, rum, and vanilla; pour over biscuits.
  
  Cover and cook on high-heat setting for 2 to 2 1/2 hours
  or until a knife inserted in center comes out clean. Turn
  off slow cooker. Carefully remove lid so condensation
  from lid does not drip onto bread. Cover opening of slow
  cooker completely with paper towels; place lid on top.
  Cool for 10 to 15 minutes. Run a knife around the edge of
  slow cooker; transfer bread from cooker to a large
  serving platter. Spoon any topping and nuts that remain
  in cooker onto bread; cool slightly.
  
  Serve warm.
  
  Makes: 14 servings
  
  Better Homes & Gardens | August 2015
  
  MM Format by Dave Drum - 25 August 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Eat salmon -- the OTHER pink meat." -- Bob Zany
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