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Monkeybread by Kathryn Galindo
Story and Photos by Bria Bell

Kathryn Galindo, a senior Exercise and Sports Science major at St. Mary’s University, has made a passion of making Monkey Bread for her friends and family.

Galindo, who is also on the St. Mary’s women’s basketball team, says she appreciates her time here because of the small community “You pretty much see people you know everyday. You get to know almost everyone and I enjoy that,” she says.

Even though she will be graduating in May 2014, Galindo expresses her excitement about her future endeavors after her time at St. Mary’s is up “I plan to work for an airrosti rehab facility to be a rehab specialist,” she says.

Cooking Monkey Bread stems from when Galindo was a senior in high school.

“One of my good friends got the recipe from Pinterest and tried to make it because it looked really good, but it came out really bad. We decided to try it again at my house and it came out a lot better,” she says.

Galindo’s favorite foods include fried chicken and asparagus casserole, but she enjoys cooking Italian dishes as well as special desserts. “Overall, I’m just a general lover of food!”

For anyone trying to recreate this recipe of Monkey Bread, Galindo’s advice is to experiment with it “Keep trying to create a different version every time, change your technique occasionally, add a different ingredient like pecans or something…as long as you like it, that’s all that matters,” she says.

Ingredients:

½ cup granulated sugar

1 teaspoon of cinnamon

2 cans of Pillsbury Grands Home Style Buttermilk Biscuits (refrigerated)

½ cup firmly packed brown

¾ cup butter or margarine (melted)

Directions:

Heat oven to 350 degrees. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large storage plastic food bag, mix granulated sugar and cinnamon.

Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Makes 1-9 or 10 inch tube pan

Filed under: Class Projects, Desserts, Recipes | Tagged: desserts, monkeybread, Pinterest, StMU |