Pecan Cinnamon Bun Bread

I confess that I am a "dunker"! I LOVE to "dunk" any kind of coffee cake, donut or cinnamon roll in my coffee. 

If any of you like "Monkey Bread" then you are going to LOVE this recipe.  Think of it as "Extreme Monkey Bread"! 

I have been making this recipe for some 20 years and I have to say that it is one of my very favorite breakfast splurges!

I hope you enjoy it, too!

1 stick butter

1/2 cup brown sugar, packed

1 teaspoon cinnamon

4 oz. Butterscotch pudding mix (NOT instant)

25 oz. pkg. homestyle frozen rolls

1/3 cup chopped pecans

additional 1/3 cup chopped pecans (optional)

Melt butter, brown sugar and cinnamon in saucepan over medium-low heat; stirring frequently.

While butter mixture is melting in saucepan, grease Bundt pan well.

Sprinkle chopped pecans in bottom of prepared Bundt pan.

Place frozen rolls on top of pecans. Sprinkle dry pudding mix evenly over frozen rolls.

Continue stirring butter and brown sugar mixture until butter is melted completely and mixture is blended well.

Pour this mixture over everything in the Bundt pan. If desired, you may sprinkle an additional 1/3 cup chopped pecans on the top of this mixture in pan.  

Cover pan loosely with wax paper and allow to sit on counter overnight in a draft free area.

This is what it will look like the next morning after you remove the wax paper prior to baking.

Bake in 350 degree oven for 25-30 minutes. 

*Note: I usually cover mine loosely with a piece of aluminum foil after about 15 minutes so the top does not overcook.

Remove from oven.

Invert onto serving plate.

FUTURE "DUNKER" IN TRAINING

Mississippi Cornbread

1 cup Self-Rising corn meal

1 cup sour cream

1/2 cup oil

2 eggs, slightly beaten

1/2 cup cream style corn

1 medium onion, chopped

Put all ingredients into a large mixing bowl.

Mix well.

Pour into greased 7" x 14" x 2" baking dish or pan. **

Bake in 40o degree oven for approximately 45 minutes to an hour until golden brown.

(** I used a 10" x 15" baking sheet and lowered temp to 375 degrees because we like this cornbread thin.)

We love to crumble this cornbread up in a bowl of homemade vegetable soup or chili. YUM!

Southern Buttermilk Cornbread

My husband is a huge cornbread lover and I, on the other hand, was not a big fan of cornbread growing up. Needless to say, it was necessary for me to learn to make Buttermilk Cornbread if we were to stay married for any length of time.  I am happy to report that I did learn to make it and we are still together -- soon to be 31 years!

After many times of trial and error, this is the recipe that will put a smile on my southern man's face every time!

2 cups Self-Rising Cornmeal

1/4 cup oil  

1 egg

2 Tablespoons sugar

1 1/3 - 1 1/2 cup buttermilk (to desired consistency)

2  Tablespoons oil to grease skillet

*** NOTE:  To be TRULLY southern, replace the oil with bacon drippings -- both to grease the skillet, as well as in the cornbread mix itself!

Preheat oven to 425 degrees.

Put approximately 2 Tablespoons oil in cast iron skillet and place in oven to preheat.

Mix first 4 ingredients together.

Add buttermilk.

Stir until well combined. (Will be about the consistency of pancake batter.)

Remove preheated skillet from oven and tilt skillet to allow oil to coat bottom and sides of iron skillet well.

Pour batter into hot skillet.  (Skillet will sizzle as batter is poured in.)

Bake in 425 degree oven for 20 - 25 minutes.

Remove from oven and invert onto serving plate.

 

Rub butter all over top of cornbread until melted.

Slice and serve. 

My family loves it with honey.  (This is one of my taste testers.)

 

Emma's Favorite Pancakes

1 egg

1 cup buttermilk

2 Tbsp. shortening or oil

1 tsp. almond flavoring (or vanilla flavoring)

1 cup All-Purpose Flour *

1 Tbsp. sugar

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ cup rinsed blueberries

 

Beat egg: add next 3 ingredients and whisk until well blended.

Add all dry ingredients to egg and milk mixture and whisk together until blended. Gently fold in blueberries.

Grease heated griddle, if necessary.

Drop pancake batter onto hot griddle. 

Turn pancakes as soon as they are puffed and full of bubbles, before bubbles break.

*  If using self-rising flour, omit baking powder and salt and decrease baking soda to ¼ teaspoon.

Mimi's personal note:    I think the biggest secret to good pancakes is the syrup.  Always use a Grade A 100% Pure Maple Syrup.  It makes such a yummy difference!

Puddin Place Eggs

This is a great egg dish to serve for a brunch and it is soooo easy!  I make it on a lot of Sunday mornings because it only takes about 10 minutes to prep and then I can get ready for church while they are baking.  I don't have to stand in the kitchen and "cook" breakfast!

Your guests will think you went to a lot of trouble to fix these because they look and taste really special!!

6 Canadian bacon slices

1  1/2 cups (6 oz.) shredded mozzarella cheese

6 large eggs

½ tsp. salt

½ tsp. coarsely ground pepper

¾ cup whipping cream

¼ tsp. paprika

3 English muffins, split and toasted (optional)

 

Place 1 slice of Canadian bacon on bottom of 6 (6-oz.) lightly greased ramekins or custard cups.

Sprinkle ¼ cup cheese on top of Canadian bacon in each ramekin, and push cheese against sides of ramekin, making a well in the center of cheese.

  

Break 1 egg into the center of each well.

Sprinkle evenly with salt and pepper. Pour 2 Tbsp. whipping cream over top of each egg. 

Sprinkle each evenly with paprika.

Place ramekins on a baking sheet.

Bake at 350 degrees for 20-25 minutes or until egg is cooked to desired doneness. 

Serve with toasted English muffin halves, if desired.

 **Note:  I served mine over toasted homemade Sourdough Bread. YUM!!