From Linda Cicero’s Cook’s Corner Column
Quick Monkey Bread
3/4 cup sugar
1 teaspoon cinnamon
3 (10-ounce) cans refrigerated buttermilk biscuits
1/2 cup raisins
1/2 cup chopped nuts
1 cup brown sugar, firmly packed
1/2 cup (1 stick) butter
Generously grease a 10-inch tube pan. Place the granulated sugar and cinnamon in a plastic bag and shake well. Working with one can at a time, cut each biscuit into fourths. Shake the pieces, a few at a time, in the cinnamon-sugar mixture, and layer in the prepared pan. Sprinkle a third of the raisins and chopped nuts over the biscuits. Repeat with the second and third cans of biscuits, ending with nuts and raisins.
Heat oven to 350 degrees. Melt the brown sugar and butter in a small saucepan over medium-high heat, stirring; boil 1 minute. Pour over the ingredients in the pan. Bake 35 minutes, or until puffed and done. Let stand 10 minutes before turning out onto a serving plate. Do not cut— simply pull the pieces apart with a fork or fingers. Makes 16 servings.
Per serving: 349 calories (38 percent from fat), 15.2 g fat (5.7 g saturated, 6.8 g monounsaturated), 15.3 mg cholesterol, 4.3 g protein, 51.3 g carbohydrates, 1.5 g fiber, 635.2 mg sodium.