A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Monkey Bread
- add review
- #97126
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
3 cans (8 ounce size) buttermilk biscuits
1 cup sugar
2 teaspoons cinnamon
1/2 cup butter
1 cup brown sugar
1/2 cup chopped pecans
directions
Cut each biscuit in fourths with scissors. Shake biscuits in bag with sugar and cinnamon.
Layer biscuits into greased bread/cake pan insert or a three pound coffee can (a pan which will fit in your slow cooker). If using coffee can, cover with several layers of paper towels. Sprinkle with nuts.
Melt butter and brown sugar and boil 1 minute. Pour over biscuits.
Cook on high 3-4 hours. Do not lift lid. Let stand 10 minutes before removing from crock pot.
To serve, pinch off pieces and eat with fingers.
added by
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
393 calories, 19 grams fat, 53 grams carbohydrates, 4 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
June 20, 2009
Interesting recipe, just had to try it. I think reducing the suger by 1/4C and increasing the cinnamon would be helpful. There is just too much extra sugar after coating the biscuits. I think too that the addition to vanilla in the brown sugar/butter mixture would give the end result some better flavor. Because the recipe says not to lift the lid, the monkey bread sits in the same position for all of cooking, and gets slighly burned around the edges. Doesn't harm the flavor, but makes those pieces rather tough. Also, the biscuits don't exactly bake the way I expected them too...it's more like the dough just cooks and doesn't rise at all. Please don't take my comments as negative. It is a tasty little dish if you are in the mood for a cinnamon baked item. I'll probably even try it again, but with a few modifications. Kudos to the author of the recipe...it's really quite the interesting idea!
Crockpots cook differently (models, year made, manufacturer) so that could be the difference you are seeing.