I took a short reprieve from posting to turn one year older and without a doubt it was painful! Not that it was a mile-stone birthday, but I truly felt my age and was glad to see the day pass. The gloomy birthday cloud moved on and I am back to normal, enjoying a favorite recipe for Monkey Bread.
I had every intention to post this recipe days ago, but instead I fell into an unusual funk for a period of time. Maybe it was the birthday, but maybe it was just a funk! As a child, birthdays took forever to roll around and each one was a celebration with a cake and friends, but my most favorite birthday was the 16th.
My 16th was a big one for me because I was able to go on my first date ever AND get my driver’s license on the same day! Back in the olden days, a 16 year old teenager was able to take a driver’s test and receive a license in the same day without a period of permit driving. Of course, times have changed and young people are required to drive with a permit and an experienced licensed driver. After all of these years, I have never forgotten the excitement on that big 16th birthday.
I really didn’t mean to get off on a tangent about birthdays. I did; however, want to show you my birthday present. I bought myself a little red truck! Strange gift isn’t it? But I could not resist giving it to myself.
You guessed it…it is not a real truck! I think it is so stinking cute that I had to have it and the big plans for the use of this little cutie is in a few posts throughout the year…not to mention featuring it in the 2017 Christmas decorations (which is odd in itself to already be planning Christmas decorations). Maybe the older I get, the odder I am going to get! 🙂
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 cans (16.3-ounce each) Pillsbury Grands Original Biscuits
- ½ cup chopped walnuts (or pecans)
- ½ cup raisins
- 1 cup firmly packed brown sugar
- ¾ cup butter, melted
- Preheat oven to 350 degrees Farenheit. Lightly grease a 12-cup Bundt pan with non-stick cooking spray.
- In large zip-type storage bag, mix the granulated sugar and ground cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat each individual piece. Arrange in prepared pan. Adding pecans and raisins amount the coated biscuit pieces.
- In a small bowl, mix brown sugar and butter, pour over biscuit pieces. Bake 35 to 40 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes.
- Turn upside down (invert) onto serving plate. Pull apart to serve. Serve warm.
Relax and enjoy this scrumptious Monkey Bread and My Little Red Truck. I sure will!