Granny's Monkey Bread

 Ingredients

24 ounces buttermilk biscuits

1 cup sugar

2 t. cinnamon

1 cup butter

 1/2 brown sugar

Instructions

Prepare bundt pan by heavily greasing with butter.  Preheat oven to 350 degrees.  Cut each biscuit into four equal bite-size pieces. 

Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag.  Drop roll the pieces of dough in the sugar cinnamon mixture and gently arrange them into the prepared bundt pan.

In a small sauce pan, combine, combine 1/2 cup of remaining sugar cinnamon mixture (discard remaining or use or another recipe) with 1/2 cup brown sugar and 1 cup butter.  Bring mixture just to a boil and then immediately remove from heat.  Stir until sugars have fully dissolved. Carefully drizzled the mixture over the rolled dough balls into the bundt pan. 

Bake in center of preheated oven for 30 minutes.  Time may vary...

Allow pan to rest for about 5 minutes, then cover with a large place and invert.  To eat, pull desired amount off with your fingers and enjoy the gooey sweet sinful treat.  

 

~Carmel Pecan Bars

Carmel Pecan Bars

 

 

1 c. butter

2 1/4 c. packed brown sugar

2 eggs

2 t. vanilla extract

1 1/2 c. flour

2 t. baking powder

2 c. chopped pecans

confectionsers' sugar, optional.

 

In a large sauce pan, heat butter and brown sugar over medium heat until sugar is dissolved. In a small mixing bow, beat the eggs, vanilla and butter mixture.  Combine flour and baking powder; gradually add to the butter mixture and mix well.  Stir in pecans. 

 

Spread into greased 13 x 9 inch baking dish.  Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs and edges are crisp.  Cool on a wire rack.  Dust with confectioners' sugar if desired.  Cut into bars.