There’s little better than a sunny afternoon in the fall, a tailgate party before the big game, lots of friends, plenty to eat and drink, nothing else to do but to while away the day….
Well, a win is better.
But we Vanderbilt fans don’t get hung up on the details. As Vanderbilt has shown fits and starts of improvement the past couple of years, we’ve ended up with more TV games. For several years in the late 90s and early 00s, it seemed like no matter how highly ranked our opponent, we were a guaranteed dark week for them on TV. Now, [and also with more TV sports channels by the millisecond] I find that almost any game is likely to be moved to an obscure time for the benefit of the almighty camera.
Thus my dilemma.
While a game time of 11:30 a.m. sounds reasonable, you have to think about the side effects: a 9 a.m. tailgate? Ugh. Someone at work said, ohhhhh right. You’ll have been out so late the night before.
People. Single mothers with two young children are never "out late the night before." Unless you’re hiring me a live-in nanny for my birthday [two weeks from yesterday, get busy!], I’m always up at 6 a.m. It’s the food issue I’m concerned with, as always.
When a tailgate starts at 9 or 9:30 in the morning, and the game begins at 11:30, the party spans those uncomfortable brunch hours. Brunch is a made-up meal. [I said it here first. Let's call it my line in the concrete. I've never liked brunch.] Our bodies do not crave brunch. Inevitably, someone at the tailgate needs breakfast and others lunch. Ain’t no way to send ‘em all to the stadium happy.
I mulled over my "brunch" recipes for four days, trying to think of something that would be really the perfect dish. I do like the one I came up with but it’s still too much on the breakfast side for me. When you know that there are already going to be lots of doughnuts and sweet rolls, you hate not to bring the lunch-y side of the plate. Ah, maybe next time.
My mom got this recipe years ago from her friend Ann Mullican. Since it’s not my own invention, I don’t mind telling you: It’s amazing. You won’t believe how good it is when you taste it. It’s also great for weekend company.
Monkey Bread
3 or 4 cans 10-count refrigerator biscuits [not the kind that separate into layers] [I always made with 3 cans before, but I found a four-pack on sale yesterday and that was fine. Also, buy the cheap ones. You can't tell the difference.]
1 c. brown sugar
1 1/4 c. butter
2/3 c. sugar
1 T. cinnamon
Heat oven to 350. Coat Bundt pan with cooking spray.
Melt brown sugar and butter over low heat. Mix sugar and cinnamon well in a gallon-sized zip-top bag.
Cut or tear each biscuit in half and place in the bag. I find it works best if you put them into the bag in batches of 10 biscuits, 20 pieces, and shake to coat, but there is no need to remove the biscuits until all are finished.
Place half the biscuits in the Bundt pan. Coat with half the butter/brown sugar mixture. Top with the other biscuits and the other half of the syrup.
Bake for 30 minutes. Let cool in the pan for 15 minutes. Invert and serve!
You can also add nuts [pecans are great] to the brown sugar mixture. Maybe you don’t have a 7yo at your house. :)
{ 1 comment… read it below or add one }
Mmmm. We ate monkey bread alllll the time growing up. It was one of my favorite things. Thanks for reminding me of these! I’ll have to try them for breakfast this weekend.