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    Happy Bread***

    Source of Recipe


    Recipe Introduction

    Surprise your friends and family this season with a new coffeecake or sweet quick bread inspired by the popular "monkey bread." This holiday-rich coffeecake tastes so good that its sure to make everyone happy.
    1 package (5.3) cook-and-serve butterscotch pudding mix (dry, divided)
    1/2 cup chopped walnuts or pecans (divided)
    4 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
    1/4 cup granulated sugar
    1 1/2 cups light cream, half-and-half, or milk
    1/2 cup butter or margarine, melted
    1/2 cup light brown sugar, packed

    1 Generously coat inside of 9- to 12-cup bundt cake pan with cooking spray. Sprinkle with 2 tablespoons pudding mix and 1/4 cup nuts. Place remaining pudding mix in shallow pan; set aside.
    2 In large bowl, stir together Pioneer Biscuit & Baking Mix, 1/4 cup sugar and cream to make a soft dough.
    3 Turn out onto surface dusted with additional biscuit and baking mix. Knead 7 to 10 times. Divide into about 32 balls or pieces.
    4 Roll each ball in reserved dry pudding mix to coat. Place about 16 balls in prepared pan. Sprinkle with remaining nuts. In small bowl, stir together butter and brown sugar; drizzle half over balls in pan. Repeat with remaining balls and butter mixture.
    5 Bake at 400F for 24 to 28 minutes or until golden brown. Immediately invert onto serving platter and serve.





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