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

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