Heartland Cooks - 12/2 Carmel Monkey Breads - KFVS12 News & Weather Cape Girardeau, Carbondale, Poplar Bluff

Heartland Cooks - 12/2 Carmel Monkey Breads

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Shirlene Hecht's Grands Carmel Monkey Breads Shirlene Hecht's Grands Carmel Monkey Breads
Shirlene Hecht, KFVS Project Director Shirlene Hecht, KFVS Project Director
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    Cooks’ BBQ and Catering in Jackson went up in flames Tuesday night.Jackson Fire Chief Jason Mouser tells Heartland News the building is a total loss, but they were able to stop the fire from spreading to the shed just a mere feet away.He said the fire appears to have started in the stove area of the restaurant.Copyright 2013KFVS. All rights reserved.
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CAPE GIRARDEAU, MO (KFVS) -

This week's Heartland Cooks recipe comes from Shirlene Hecht, a member of the KFVS family. Shirlene works tirelessly every year to put together our annual Holiday Cookbook, so we thought it was only fitting we use her recipe from this year's edition as our first recipe on this new Weekend Breakfast Show segment.

Grands Monkey Carmel Breads

  • 1/3 cup butter or margarine, melted
  • 1/3 cup packed brown sugar
  • 3 tablespoons granulated sugar
  • 1 10.2-ounce can (5-count) Pillsbury® Grands!® refrigerated biscuits

In bowl, mix butter and brown sugar; spoon 2 teaspoons mixture into each of 10 greased regular-size muffin cups. Cut each biscuit into 8 pieces. Place biscuit pieces and granulated sugar in bowl; toss to coat. Place 4 pieces dough in each muffin cup. Bake at 350° 18 to 21 minutes or until golden brown. Cool 1 minute; turn upside down. Serve warm.

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Copyright 2012 KFVS. All rights reserved.

 

Grands Monkey Carmel Breads

Submitted by Shirlene Hecht