PAULA DEAN QUICK RECIPES RECIPES

Steps:

• Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
• For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.
• For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.
• Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.

Steps:

• Preheat oven to 325 degrees.
• Put the white sugar and cinnamon in the pie plate and mix them together with your fingers until they are completely mixed.
• Remove the biscuits from the tubes.
• Place each biscuit on the cutting board and cut each one into fourths.
• Place each piece of biscuit into the cinnamon sugar and shake it all.
• around until it is coated. (Do a few at a time.).
• Put the butter and brown sugar into the pot and heat it over low heat until it is mixed together.
• Stir with the wooden spoon.
• Turn off the heat.
• Spray the Bundt pan with cooking spray.
• Place the biscuit pieces evenly in the Bundt pan.
• Pour the brown sugar mixture over the biscuits.
• Bake the biscuits in the oven for 35 minutes.
• Remove the Bundt pan and place it on the wire rack to cool for 10 minutes.
• To serve, turn the Bundt pan upside down onto the cake plate.
• The biscuits should fall right out.
• Let the monkey bread cool for a few minutes.
• Pinch off piece to eat.