Page 251 - A Literary Holiday Cookbook

Makes 1 (10-inch) monkey bread

“The Scarecrow and the Tin Woodman were rather frightened at first, for they remembered
how badly the Winged Monkeys had treated them before; but they saw that no harm was
intended, so they rode through the air quite cheerfully.”

This easy dessert feeds a crowd and does a great job scratching that itch for pumpkin-
flavored food we all get in autumn. The secret is a double whammy of flavor: pumpkin pie
spice mixed in with the sugar coating and pumpkin puree in the glaze!

INGREDIENTS

¾ cup granulated sugar
1½ tablespoons pumpkin pie spice

3 (16-oz.) cans buttermilk biscuits
½ cup butter

1 cup brown sugar, packed

6 tablespoons canned pumpkin puree
2 ounces cream cheese

1 cup powdered sugar
1 tablespoon milk

INSTRUCTIONS

1 Preheat oven to 350°F. Coat the inside of a 10-inch tube pan with
cooking spray and set aside. In a large bowl, stir together the

granulated sugar and pumpkin pie spice. Set aside.

2 Open 1 can of biscuits and separate the biscuits. Cut each one in

half and roll into a ball. Roll each ball in the sugar mix until well-

coated and place in the tube pan.

3 Repeat Step 2 for the remaining cans of biscuits.

4 Bake for 40 minutes or until the top is firm and deep golden brown.
Allow to rest in the pan for 10 minutes.