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     Title: Slow-Cooker Monkey Bread
Categories: Breads, Fruits, Nuts
     Yield: 10 servings

     1 c  Sugar
   3/4 c  Brown sugar; packed
     2 ts Ground cinnamon
   1/2 ts Ground allspice
    24 oz Refrigerated buttermilk
          - biscuits (4 tubes)
   3/4 c  Butter; melted
   1/2 c  Apple juice
     1 ts Vanilla extract
     1 ts Rum extract
          Pecans; toasted, chopped

 Line a 5 qt slow cooker with a piece of aluminum foil, letting ends
 extend up the side. Grease foil.

 Combine the sugars, cinnamon, and allspice in a large bowl;
 sprinkle 3 tb sugar mixture in bottom of prepared slow cooker. Cut
 biscuits in quarters. Add biscuit pieces to bowl; toss to coat.
 Transfer coated biscuits to slow cooker; sprinkle 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. Sprinkle
 with pecans.

 Recipe by Lisa Leaper, Worthington, Ohio

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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