Monkey Bread

Monkey bread is my mom's specialty. On the weekdays, my mom avoids white flour and white sugar, but come Saturday morning, it's time for a treat.

Lucky me, this recipe makes a lot, so if I time it just right, I can drop by her house while the monkey bread is still warm, and usually get sent off with a good chunk of warm gooey carbaliciousness to nibble on at home...or in the car on the way home. I'm not above a sticky steering wheel.

Happy Mother's Day, mom. We love you!


Monkey Bread

4 tubes buttermilk biscuits
1/2 c. butter
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. vanilla ice cream
1 t. cinammon + 1 c. sugar, mixed

Quarter biscuits and roll in cinamon/sugar mixture. Put in greased 9x13 pan. Heat margarine or butter, sugars, and ice cream until hot. Pour over biscuits. Bake 400 degrees for 20 minutes.

Note: You can 1/2 the recipe and use 8x8 pan.
Note: You can also increase butter and ice cream to 3/4 c. each for more "goo" in a 9x13 pan.