Welcome home! We're back with new recipe ideas, exciting menus and much more now that our move is complete. Bitte, join us at the Little Cook's table and sit for a while to enjoy down-home cooking and baking with a cosmopolitan edge. When Mennonite prairie girl meets Vegas, anything is possible! Take up your skillets and spatulas and get ready to experiment!
Wednesday, December 21, 2011
This recipe tastes delicious and smells divine when you bake it. One of the easiest, most appealing comfort breads around (especially when made with refrigerated biscuit dough). When I made it with my cooking classes, even the Tae Kwando sensei showed up for a taste from the next door classroom!
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 Tablespoons cinnamon
1/2 cup raisins (these are optional, it's great with or without them)
1.Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.
2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.
3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.
4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. NOTE: You can also pour caramel topping over the whole thing – tastes delicious!
5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!