4 cans of refrigerator biscuits (about 40 biscuits)
1 ½ tablespoons of cinnamon
½ cup butter
1 cup white sugar
1 cup brown sugar, packed
½ cup pecans, raisins and/or coconut, if desired
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Cut each biscuit into 4 pieces.
Pour sugar and cinnamon into a plastic bag and mix.
Add biscuit pieces, several at a time, and shake to coat well.
Place pieces in a buttered tube or Bundt pan.
Sprinkle layers with nuts, raisins or coconut.
Bring brown sugar and butter to a boil in saucepan.
Cool 10 minutes. Then pour over top of biscuits.
Bake at 350 degrees for 45 minutes.
Allow to cool 15 minutes before removing from pan.
Turn upside down to serve.
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During the winter months last year (2007), I was a ski instructor at Winterplace Ski Resort in Ghent, West Virginia. Every Friday after school, Samantha (my best friend), her family, and I would make the two-hour drive up Interstate 77 to the Winter Haven Condos on the side of the mountain at Winterplace. We always hoped we would get there soon enough, before the mountain closed for the night, so we could at least get a few runs in before we had to work in the morning.
Ski instructors are on the mountain pretty much all day for at least seven hours, so every meal counts, not knowing if they're going to be able to sneak back up to the condo to grab a bite to eat or not. On Saturday mornings, waking up at 8 a.m. and having to be at the 9 o'clock line up, we were short for time when it came to a "home cooked breakfast." In place of the usual sausage, bacon, and eggs for breakfast, Bridgette, Samantha's mom, would get up really early and begin to make her famous Monkey Bread.
What could be better on a cold winter morning, than waking up to the smell of cinnamon rolls, covered with pecans, raisins and brown sugar, having that right-out-of-the-oven smell? I had to make sure I rolled out of bed as soon as the smell reached my nose, so I would be able to get a few pieces before the whole thing disappeared, which didn't take very long. Picking off each gooey roll of bread, we couldn't help but make a mess, even if we tried not too. But every bite was worth it.
Throughout the ski season, this became our tradition--Monkey Bread on Saturday mornings before the long hall of teaching hundreds of people.
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