Friday, December 28, 2012

Guest Post: Meyer Family Coffee Cake

Family traditions are a big part of what Making Mama's Kitchen is all about.  Think about your own family traditions - many of them probably involve food, right?  Priceless, perfect dishes made by Mama (or maybe Daddy/Grandma/etc.), enjoyed with family, and loved by all.  Well that's exactly what this guest post by my BFF, Shawna, is all about.  I am so honored and excited to have her write this post about the Meyer family's special coffee cake recipe.  Here's how Remy's mama (and her mama before her) makes it:

A little background on this yummy treat! This recipe came from my paternal grandmother (Marty) who introduced it to my mother (Connie) many years ago. Ever since she got her hands on it, it has been part of our Meyer Family Christmas tradition! Since my mother passed away it is a little way for us to carry on her influence every year. No matter where we are, I know that my sisters and dad are enjoying this delicious breakfast treat Christmas morning too.

 Like most of Mama's Recipes it is easy yet delicious!

-1 bag frozen yeast dough rolls (24 rolls for the recipe)
-1 package of vanilla cook-and-serve pudding mix (NOT INSTANT)
-1/2 cup brown sugar (we like dark brown)
-1/2 cup crushed pecans
-1 stick of butter/margarine (melted)


1. THE NIGHT BEFORE SERVING: Grease the bundt pan very well and insert 24 frozen rolls. Meanwhile melt the butter in the microwave.

 2. Combine the dry ingredients in a bowl, mix well.

3. Not shown: Pour the butter over the frozen rolls, make sure all rolls have some butter "coverage" on them. You can mix them around with a spoon if necessary.

4. Pour the dry ingredients onto the buttered frozen rolls. No need to mix, just pour on top.

5. Let sit over night, uncovered, and this is what happens! Don't freak out!

6. Poke the dough down slightly, I use a chop stick.

7. Cook in the oven at 350 degrees for 30 minutes. You might want to put a cookie sheet underneath on the lower rack to catch any debris from burning. This is what it looks like when you pull it out!

 8. Let sit for about 10 minutes. Then, place a large plate on the top of the bundt pan and quickly flip it over. Then THIS is what it looks like and it is absolutely perfect.

What makes it perfect? Nice glaze on the outside, cooked yet still soft, a little gooey, and enjoyed with family. We usually cut it into as many pieces as people are there. This year we had 4 people . . . you do the math! If there is any leftover, you have a problem and need to call reinforcements.

Here is a picture of not so perfect, yet still good, attempts. What went wrong? Well the left one was pretty good but not evenly coated and cooked too long, and the one on the right had butterscotch pudding instead of vanilla pudding and cooked too long.

Ok, this was my first mess-up! I think I used the whole bag of dough . . . not good!

 Unfortunately, I don't have any throw-back photos from back in the day of us enjoying coffee cake so just imagine three happy girls, tons of presents, a glowingly excited mom, and a jolly loving dad with glasses of milk and coffee devouring this yummy breakfast together!

Luckily you don't have to wait until next Christmas, you can enjoy it all year round. However, you may ONLY make and eat this if you are going to enjoy it with people you love :) Happy Eating!

Thanks BFF for the cooking inspiration and meeting our foodie needs! You're one awesome lady!

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