It seems a little self-serving but I like helping my Mother’s Day get off on the right foot. My husband always asks me, “Kathey Raskin, what can I do to make your day more special?” It’s hard not to fall more in love with him when he asks, but let’s be real, it’s Kathy Jo’s kitchen for a reason. He can’t cook to save his soul. So, I always give him a fool-proof recipe that even the most hopeless can follow. He’s been getting better every year so I’m going to give him a little bit of a complicated, but quick recipe.
History
The modern holiday of Mother’s Day was first celebrated in 1908, when Anna Jarvis held a memorial for her mother at St. Andrew’s Methodist Church in Grafton, West Virginia. It complements similar celebrations honoring family members, such as Father’s Day, Siblings Day, and Grandparents Day. In 1908, the US Congress rejected a proposal to make Mother’s Day an official holiday. However, owing to the efforts of Anna Jarvis, by 1911 all US states observed the holiday, with some of them officially recognizing Mother’s Day as a local holiday, the first being West Virginia, in 1910. (Source)
Monkey Bread Ingredients
¾ cup granulated sugar
1 ¼ teaspoon cinnamon
2 cans layered refrigerated original biscuits
½ cup chopped walnuts
1 cup firmly packed brown sugar
1 cup melted butter or margarine
Recipes
Heat oven to 350°F.
Lightly grease 12-cup fluted tube pan with cooking spray.
In large storage plastic food bag, mix granulated sugar and cinnamon.
Separate dough into 16 rolls; cut each into quarters.
Shake in bag to coat.
Arrange in pan adding walnuts among the biscuit pieces.
In a bowl, mix brown sugar and butter; pour over biscuit pieces.
Bake 30-35 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 warm.
This is Kathey Raskin, hoping you have an incredible Mother’s Day!
