She's back, she's back, my WA mom is back. Exhausted, ready for sleep, worn-out from travels and people-time and great fun...she survived a 15-hr. return journey from Taiwan and now SHE. IS. HOME!!!
(This is my favorite "Welcome back momMA" picture.)
In preparation for her arrival, I stormed the kitchen. I used her recipe to make corn soup, which she says is the best medicine after a long trip. I found Gram's recipe for Monkey Bread and whipped up a batch of that (Yes, I really did! What you see in the picture was completely made by me!!) I was even unselfish and prepared it totally for D&MA's enjoyment by adding raisins and walnuts. No way am I touching that with a ten-foot pole!
Here's the recipe:
1/2 c. sugar
1 t. cinnamon
2 cans refrigerated buttermilk biscuits
1/2 c. chopped walnuts (if desired)
1/2 c. raisins (if desired)
1 c. firmly packed brown sugar
3/4 c. butter, melted
Step One: Preheat oven to 350 degrees. Lightly grease pan. In large bag, mix cinnamon and sugar.
Step Two: Separate dough into 16 biscuits. Cut each biscuit into quarters. Shake in sugar mixture to well-coated. Arrange in pan; sprinkle raisins and walnuts over top.
Step Three: In small bowl, mix brown sugar and butter. Pour over biscuits.
Step Four: Bake 28 - 32 minutes until golden-brown and no longer dough-y in the middle. Allow to cool for ten minutes. Flip upside down on plate and serve warm.
(Now if I could just figure out a gluten-free version that doesn't taste like dirt.)