Monkey Bread

• 1 cup sugar
• 1 tbsp. cinnamon
• 1⁄4 cup brown sugar
• 3 tbsp butter
• 2-7.5 oz tubes pop open biscuits
• 1- 9" aluminum pie pan
• 1-1gal. or larger Baggie

Mix sugar and cinnamon in baggie.  Spread 1 tbsp butter over bottom and sides of pie pan.  Sprinkle about 1/3 of brown sugar over the pan.

Open 1 tube of the biscuit and tear each biscuit into thirds.  Place in Baggie.  Fill the bag with air and shake until each piece is well coated.  Place pieces into pie pan to make 1 layer, sprinkle with about 1⁄2 of the remaining brown sugar.

Repeat the above, putting the remaining butter and brown sugar on top.  Place pie pan in Dutch oven on a cake rack, stones, or on 3 or 4 pieces of aluminum foil made into a small ball shape to hold pan about 1 inch from bottom of oven.  Bake about 30 to 35 minutes until golden brown and pieces are not dough inside.

Tips:
Start briquettes when you start making the bread, then about 1⁄2 way through preparation, place briquettes on and under oven to pre heat.  It is a good idea to have another pie pan and mix up another batch while the 1st is baking.  They normally don't last very long if there is very many to feed.  You can also mix as much sugar and cinnamon as you want, just roll the air out of the baggie of the unused portion, zip shut till next time needed.  Use your imagination; try with walnuts, pecans, chocolate chips, etc.  This is a great snack for between meals while camping.

Submitted by Robert Kimminau, Troop 335, Cherokee, OK.