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Dover Post
  • Welcome to My Kitchen: Nothing is better than 'homemade' for Christmas breakfast

  • Shouldn't the first thing that you eat on Dec. 25 be as special as that day promises to be? With just a few minutes of preparation on Christmas Eve – and a Christmas morning bake-time of just 35 minutes, you can serve up a warm, tasty Overnight Cinnamon Pecan Coffee Cake to your family that is filled with what I think of as the “spices” of Christmas – cinnamon, nutmeg and ginger.
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  • Shouldn't the first thing that you eat on Dec. 25 be as special as that day promises to be? With just a few minutes of preparation on Christmas Eve – and a Christmas morning bake-time of just 35 minutes, you can serve up a warm, tasty Overnight Cinnamon Pecan Coffee Cake to your family that is filled with what I think of as the "spices" of Christmas – cinnamon, nutmeg and ginger. That overnight blending of the leavening ingredients produces a very soft and fine crumb for this delicious treat. The recipes comes from Southern Living magazine.
    You may have realized that it is not in my nature to recommend recipes that use "pre-made" products but this season the Pillsbury company has come out with two recipes that I just had to try. As I read the recipes they seemed just too good and too easy to be true so we gave them a try and were very pleasantly surprised by the convenience and flavors. I think you'll enjoy them, too.
    I admit that I did adapt the Bacon-Cheese Pull-Aparts to include more eggs and milk than the original recipe called for but I think you'll be more satisfied with the finished product if you follow this adapted recipe. Use the specified pan size (8x12-inches) for this because when I first tested it, I tried to squeeze it into a smaller pan and the center didn't quite get done so we retested this using the proper size pan and enjoyed it much more.
    Overnight Cinnamon Pecan Coffee Cake
    3/4 cup butter, softened
    1 cup granulated sugar
    2 large eggs, room temperature
    2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 to 1 teaspoon ground nutmeg (I recommend 1/2 teaspoon)
    1/2 to 1 teaspoon ground ginger (I recommend 1/2 teaspoon)
    2 teaspoons ground cinnamon
    1/2 teaspoon salt
    1 cup sour cream
    Topping:
    3/4 cup firmly packed brown sugar
    1/2 cup chopped pecans
    2 teaspoons ground cinnamon
    Lightly grease and flour a 9x13-inch baking pan; set aside. Cream butter and granulated sugar at medium speed with an electric mixer until light and fluffy – about three minutes. Quickly add eggs, one at a time, beating just until blended after each addition. Combine flour, baking powder, baking soda, salt and spices and whisk together. Beginning with flour mixture, blend in 1/3 of the flour mixture, 1/2 of the sour cream, the next 1/3 of the flour, the final 1/2 of the sour cream and finally the last of the flour. Beat at LOW mixer speed just until blended after each addition. Spread batter evenly into prepared pan. Combine Topping ingredients and blend well. Sprinkle evenly over batter. Cover pan with plastic wrap and refrigerate for 8 to 18 hours. To bake: Preheat oven to 350 degrees. Remove plastic wrap from prepared coffee cake and bake for approximately 35 minutes until a wooden toothpick inserted in the center comes out clean. Serve warm or at room temperature. Serves 8 to 12.
    Page 2 of 2 - Bacon-Cheese Pull-Aparts
    4 or 5 eggs
    1/3 cup milk
    1 (16.3-ounce) can Pillsbury Grands Flaky Layers Refrigerated Original Biscuits
    4 to 6 tablespoons Oscar Mayer Real Bacon Bits
    1 to 1 1/2 cups shredded Cheddar cheese
    1/4 cup finely chopped green onions (optional)
    Preheat oven to 350 degrees. Spray an 8x12-inch baking pan with cooking spray and set aside. Beat eggs and milk together in a large bowl until smooth. (You will need a bowl large enough to hold all of the remaining ingredients that you are going to mix in). Cut each biscuit into six even pieces and gently stir all of these pieces into the egg mixture so that they are completely coated. Fold in bacon, cheese and onions and blend. Spoon mixture into prepared baking dish in a single layer; pour any extra egg mixture over the top. Bake for 23 to 28 minutes until golden brown. Cut into squares to serve. (For a special treat – top each serving with genuine maple syrup)
    Cinnamon Roll Casserole
    2 tablespoons butter, melted
    2 (12.4-ounce) cans Pillsbury refrigerated cinnamon rolls with icing
    4 eggs
    1/2 cup heavy whipping cream, pasteurized eggnog or evaporated milk
    2 teaspoons ground cinnamon
    2 teaspoons pure vanilla extract
    1 cup chopped pecans
    1/4 cup pure maple syrup
    Preheat oven to 375 degrees. Pour melted butter into an ungreased 9x13-inch glass baking dish. Separate both cans of dough so that you have 16 rolls. (Set icing cans aside.) Cut each roll into six or eight pieces. Place pieces over melted butter in a single layer in the baking dish. In a medium bowl, beat eggs then mix in cream, cinnamon and vanilla until well blended. Gently pour over roll pieces. Sprinkle with pecans and drizzle with 1/4 cup maple syrup. Bake in preheated oven for 20 to 28 minutes until golden brown. Cool 15 minutes. Remove covers from cans of icing and microwave on medium for 10 to 15 seconds until thin enough to drizzle. Drizzle icing over top of rolls, cut into squares and serve.
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