GALLION – For the most part, family recipes stay among relatives, but one Gallion woman is sharing her favorite recipe with the country.

Shirley Anderson’s family recipe for “Quick Monkey Bread” was recently chosen from thousands of entries to be published in the Wal-Mart Family Cookbook.

“I just picked two old family recipes and sent them in,” Anderson said. “I didn’t know they’d accept either of them.”

After associates at the Wal-Mart Cookbook offices tested, and tasted, Anderson’s sweet bread snack, they decided the recipe was sure to be enjoyed by countless families who may add the recipe to their family traditions.

“It’s more like a coffeecake,” she said. “So it’s like a breakfast food or a snack.”

Anderson said she has cooked “Monkey Bread” for her family for years.

“It’s my dad’s favorite,” she said. “Now I make it for my nieces and nephews.”

Although Jennifer Worthy, Anderson’s co-worker, has yet to try “Monkey Bread,” she said she would consider Anderson a true cook.

“The first time I had some of her cooking was probably about nine years ago,” Worthy said. “It was her chicken and broccoli casserole.”

Since that day, Anderson is sure to sure to share her treats with her friends at the Demopolis Wal-Mart, especially during the holidays.

“I bring in candy for everyone around Christmas. Pralines, sugar cookies and fudge,” she named as she listed her infamous sweet treats.

Anderson said her sister has the recipe for “Monkey Bread” as well, but she is the main chef in the family.

“I’m the one that always cooked,” she said. “I’ve been cooking since I was about 13.”

With 23 years under her belt as a Demopolis Wal-Mart employee, 49-year-old Anderson said she will send in more recipes the next chance she gets.

“I was shocked when I found out they wanted to use it. This is my first time getting published and I don’t like the limelight,” she said. “But I’ll probably do it again. I have a few recipes in mind.”

The 96-page cookbook is available in most Wal-Mart stores and the full-color, spiral-bound collection is $4.96 per copy.

Recipe for “Quick Monkey Bread”

Ingredients

1/2 cup chopped pecans

1/2 cup granulated sugar

1 tsp. ground cinnamon

4 pkg. refrigerated buttermilk biscuits (10 per can)

1 cup packed brown sugar

1/2 cup melted butter/margarine

Directions

1. Preheat oven to 350 degrees Fahrenheit. Grease bottom of 10-inch bunt cake pan and sprinkle pecans in pan; set aside.

2. Stir granulated sugar and cinnamon in a small bowl. Cut biscuits into quarters. Roll each biscuit piece in sugar mixture and place in pan, arranging pieces to fill the pan evenly.

3. Stir brown sugar and melted butter together and pour over biscuits.

4. Bake for 35 to 40 minutes or until dark golden brown and top springs back when gently touched. Cool in pan on wire rack for 10 minutes. Invert onto serving platter. Serve warm.