Monkey bread only in butter. "Monkey bread" soon became the more common name for this Hungarian Jewish dessert. Recipes for the bread first appeared in American women's magazines and community cookbooks in the 1950s, but the dish is still virtually unknown outside the United States. The bread is made with pieces of sweet yeast dough (often frozen), which are baked in a cake pan at high heat after first being individually covered in melted butter, cinnamon, sugar, and chopped pecans. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.
.300 H&H Magnum be able to chamber the .300 H&H Magnum. Both cartridges are based on .375 H&H Magnum cartridge design which provides an increase in capacity over many other cartridges. They feature tapering bodies and very shallow shoulders which prevent them from headspacing reliably on their shoulders. The belt plays a useful role in these cartridges in that it provides a demarcation point for reliable headspacing of the cartridge. Significantly the shoulder vertex calculated by the CIP for both cartridges is given as for both cartridges. As the CIP uses the shoulder vertex length as an index to provide correct headspacing for