Sweet, Tangy And Totally Delicious, this monkey bread will have you begging for more!
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, Domino powdered icing sugar, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, lemon zest, Libby, McCormick spices, monkey bread, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pillsbury biscuits, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
My sister is the master monkey bread maker. Whenever we are going to prepare monkey bread, whether it is for a holiday party or just a family get together, she is the one who prepares it. I mean, we might buy the ingredients for her (she hates going to the supermarket), but they stay put until she is ready to put the dessert together.
It is not so complicated to make; it is just that she makes it so well! There is no need for us to go and ruin it with our little ideas of what good monkey bread is. As the saying goes, “if it ain’t broke, don’t fix it.” She has been making it excellently for years, so we might as well leave it to her. That is, if she is making the original kind. I have tried my hand at monkey bread quite a few times and you know how? By adding lemon to the mix, chocolate, caramel, bananas, strawberries… you name it, I have tried it. Now, ironically, my husband loves chocolate, but his absolute favorite monkey bread is the lemon flavor. It is strange I know, but when you try the lemon, you will know why he says that.
Photo and recipe courtesy of The Recipe Rebel.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Add a little bit of orange zest for more flavor.
5 Comments
I would love to use your recipes. However, If I can’t print them, it isn’t worth my effect. Can you do something about this?
I’m with Terry…..Please leave printable recipes….some that don’t include 5-6 pages…..Thanks
Lots of good recipes….can’t print
Penny August 14, 2017 at 3:52 pm Reply
With the ingredient list and recipe/cooking steps on the same page as is the case here, you could take a snap of the recipe. You can scroll when you snap it to ensure you get it all in. I have no printer so that’s how I save recipes most of the time now… then I just go to the snap when I’m ready to make that recipe. Hope that helps.
With the ingredient list and recipe/cooking steps on the same page as is the case here, you could take a snap of the recipe. You can scroll when you snap it to ensure you get it all in. I have no printer so that’s how I save recipes most of the time now… then I just go to the snap when I’m ready to make that recipe. Hope that helps.