Found this recipe on the color printer upstairs…printed by a co-worker. I like it for portion control. If you place a loaf of monkey bread in front of me I go ape. (Mike 1, Punsters 0) Anyway…I’ve cooked some of Yearwood’s recipes before and they are fantastic.
1 12-ounce can biscuits (10 in each can)
3 tablespoons Hot Maple Syrup (see below for recipe)
1/4 cup (1/2 stick) butter, melted
2/3 cup sugar
1 tablespoon ground cinnamon
1/2 cup finely chopped pecans
Preheat the oven to 375°F.
Place cupcake liners in 12 muffin cups. With kitchen shears, cut each biscuit into 4 pieces. In a small bowl, combine the maple syrup and melted butter.
In a separate bowl, mix the sugar, cinnamon, and chopped pecans. Dip each biscuit piece into the maple butter, and roll in the
sugar mixture. Place 3 or 4 coated pieces in each muffin cup, pressing to compact. Bake the muffins for 15 to 17 minutes. Allow to cool in the pan
for 5 minutes before removing to wire racks. Serve warm.
NOTE: To make traditional monkey bread, grease all surfaces of a 10-inch tube pan. Drop the coated biscuit pieces evenly inside
the tube pan. Pour the maple butter over the biscuits and bake at 350°F for 40 to 45 minutes. Let the bread stand for 5 minutes
Hot Maple Syrup
3 cups granulated sugar
2 cups light brown sugar
2 tablespoons dark corn syrup
2 cups water
2 teaspoons maple flavoring
2 teaspoons vanilla extract
1 teaspoon almond extract
Mix the sugars, syrup, water, maple flavoring, and extracts in a medium saucepan and cook over medium-high heat until the sugars
dissolve. Bring the mixture to a boil, then reduce the heat to medium and simmer for 10 minutes, stirring occasionally, as the
syrup reaches the correct consistency. Serve warm over pancakes or waffles. Store any leftover syrup in
the refrigerator for up to 2 weeks. Change it up by making bacon waffles. Cut bacon to fit each
waffle grid. Close the cover and bake for 1 minute before adding waffle batter. Scramble some eggs and you have a complete
breakfast. Makes 4 cups