Slow Cooker Monkey Bread Food

SLOW-COOKER MONKEY BREAD

Steps:

• Line a 5-qt. slow cooker with a piece of aluminum foil, letting ends extend up the sides. Grease foil., Combine the sugars, cinnamon and allspice in a large bowl; sprinkle 3 tablespoons sugar mixture in bottom of prepared slow cooker. Add biscuit pieces to bowl; toss to coat. Transfer coated biscuits to slow cooker; sprinkle any remaining sugar mixture over biscuits. , Stir together butter, apple juice and extracts; pour over biscuits. , Cook, covered, on low 2-1/2 to 3 hours. Remove lid and let stand for 10 minutes. Carefully invert onto serving platter. If desired, sprinkle with pecans.

MONKEY BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
• Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
• In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

CHUNKY MONKEY BREAD

Steps:

• Separate biscuits; cut each biscuit into 4 pieces.
• Mix cinnamon and sugar in a bowl coat each piece of biscuit and pile into a bundt or tube pan.
• Heat margarine and brown sugar until it is melted; pour over the biscuits.
• Bake at 350°F for about 20 minutes.
• When it has cooled, unmold onto plate.
• Pull apart to eat.

LARDY CAKE MONKEY BREAD RECIPE BY TASTY

Steps:

• In a large bowl, combine bread flour, sugar, and butter. Use your hands to mix, until the mixture is the texture of breadcrumbs.
• In a small jar, stir together the milk, yeast, and eggs. Pour three quarters of the liquid mixture on top of the dry ingredients and mix together. Add liquid, a tablespoon at a time, until the mixture forms a soft dough.
• Turn the mixture out onto a large, floured surface and knead for 10 minutes.
• Form the dough into a ball and place it in a clean mixing bowl covered with cling film. Set in a warm, dry place and let it rise for one hour.
• Combine the raisins and the hot tea in a small bowl and let the mixture sit for 45 minutes, then drain the raisins.
• When the dough has risen, divide it into 16 equal sized pieces. Flatten each piece into a disk about 8cm in diameter, and place a teaspoon of cream cheese and a teaspoon of raisins in the centre. Form the disk into a ball, with the sultanas and cream cheese in the centre.
• Roll each ball in caster sugar, to coat. Place stuffed balls of dough into a cast iron skillet or round baking dish and cover with cling film. Set in a warm, dry place and let it rise for one hour.
• Bake in a 350°F/180°C fan oven/gas mark 6 for 45 to 50 minutes, until the bread is cooked through and golden on top.
• While the bread cooks, make the glaze. Stir together icing sugar, cream cheese, and milk to combine. If the mixture is too dry, add more milk a tablespoon at a time.
• Drizzle it all over the monkey bread.
• Enjoy!

SLOW-COOKER CINNAMON MONKEY BREAD

Steps:

• Heat oven to 400°F.
• Cut biscuits into quarters. Reserve 1 Tbsp. sugar for later use. Combine pudding mix, cinnamon, nuts and remaining sugar.
• Dip biscuit pieces, 1 at a time, in butter, then in pudding mixture, turning to evenly coat each piece. Place in slow cooker sprayed with cooking spray; drizzle with any remaining butter. Sprinkle with any remaining pudding mixture; cover with lid.
• Cook on LOW 2-1/2 hours. Turn off heat. Let bread stand, covered, in slow cooker 15 min. Meanwhile, whisk remaining sugar, cream cheese and milk in bowl until blended.
• Transfer bread from slow cooker to wire rack; drizzle with glaze. Cool completely.

SAVORY MONKEY BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir melted butter, parsley, onion, and dill together in a bowl. Dunk biscuit halves into the butter mixture to coat; arrange into a tube-cake pan.
• Bake in preheated oven until dough is cooked through and golden brown on top, about 30 minutes.

SLOW-COOKER ROCKY ROAD MONKEY BREAD

Steps:

• Place 2 (30-inch-long) strips of parchment in crisscross pattern in 4-qt. round slow cooker, extending ends of strips over side of slow cooker. Cover bottom of slow cooker with additional sheet of parchment. Place 8-oz. wide-mouth ovenproof glass jar in center of cooker; spray with cooking spray.
• Separate biscuits; cut each into quarters. Combine dry pudding mix and 1/2 cup nuts.
• Dip half of the biscuit pieces, 1 at a time, in butter, then in pudding mixture, turning to evenly coat each biscuit piece with each ingredient; place around jar in prepared slow cooker. Sprinkle with 1/2 cup marshmallows and 1/4 cup of the remaining nuts. Coat remaining biscuit pieces with remaining butter and remaining pudding mixture as directed; add to slow cooker. Cover with lid.
• Cook on HIGH 1-1/2 to 2 hours. Carefully lift insert from slow cooker and rotate 180° before returning to slow cooker. Reduce heat to LOW. Top with remaining marshmallows and nuts; cover with lid. Cook bread additional 30 min. or until done. (Internal temperature of bread should be 200°F). Let bread stand (covered) in slow cooker 15 min. Carefully remove glass jar from cooker. Use parchment handles to transfer bread from slow cooker to wire rack; cool slightly.
• Melt bittersweet chocolate as directed on package; drizzle over bread. Serve warm.