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Sweet Breads from Rina's Kitchen



Blueberry Monkey Bread 
Makes 1 - 10 x 4 inch tube pan

2/3 cup white sugar
1 tablespoon ground cinnamon
4 (10 ounce) packages refrigerated buttermilk biscuits
1 1/4 cups dry pack frozen blueberries
2/3 cup white or brown sugar
10 tablespoons butter or margarine
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 cup dry pack frozen blueberries
                   
1. Preheat oven to 350 degrees F. Grease a 10x4 tube pan. 
2. Mix sugar and cinnamon. Cut biscuits in quarters, then
   roll each piece in sugar-cinnamon mixture. Arrange about
   1/4 of the biscuit pieces and blueberries in an even layer
   in pan. 
3. Place blueberries between biscuit pieces, creating a mosaic
   effect. Repeat three times with remaining biscuits and
   blueberries, covering blueberries of one layer with biscuits
   in next layer to avoid a column of blueberries. 
4. In saucepan combine sugar, margarine, vanilla, cinnamon and
   the additional cup of blueberries. Bring to a boil, then reduce
   heat. Cook, stirring frequently until sugar is dissolved and
   margarine is melted. Pour over biscuits in pan. 
5. Bake for 65 mins or until done. Lift or turn out onto a cake
   plate. 

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