1993 CINNAMON MONKEY BREAD

1/2 cup granulated sugar
2 teaspoons cinnamon
3 cans buttermilk biscuits
4 tablespoons margarine
1/2 cup light or dark brown sugar

In a deep bowl, mix white sugar and cinnamon. With scissors, snip each biscuit into four pieces, toss in bowl with sugar-cinnamon. Drop them into ungreased angel cake pan.

Melt margarine, add brown sugar. When bubbling, pour over biscuits. Bake at 375 degrees for 20-25 minutes. Turn out immediately onto plate and tear off chunks.

LEMON MONKEY BREAD

1/2 cup white sugar
1/2 teaspoon nutmeg
3 cans buttermilk biscuits
1/2 stick margarine
1/2 cup white sugar
1/4 cup white corn syrup
1 tablespoon lemon rind (or 1 teaspoon lemon extract)

Mix 1/2 cup sugar with nutmeg. Snip each biscuit into four pieces and toss in sugar-cinnampon. Put into ungreased tube pan. Bring margarine, remaining sugar, syrup and lemon rind to boil and pour over biscuits. Bake 2 4to 25 minutes at 375 degrees. Turn out onto plate.