I’m continuing with passing along recipes that will help you get prepared for the Thanksgiving holidays next week. The recipe in this column for today is one you’ll want to have for a light breakfast on Thanksgiving morning or even over the holiday weekend. You make this before going to bed and bake it the next day! This fabulous treat is appropriately called “Overnight Coffeecake”.
This is a recipe that’s fitting for the holidays because it’s fast and easy. Anyone can make this coffeecake, especially a beginning cook. Mostly, all you basically have to do is open the packages and layer the ingredients! You begin by greasing a Bundt cake pan and sprinkling chopped nuts on the bottom of it. You now take frozen Parker House rolls and layer those over the nuts. A package of butterscotch pudding mix is sprinkled over that. Finally, a mixture of brown sugar, ground cinnamon and melted butter is drizzled over the whole thing. This now goes into a COLD oven and stays there overnight to rise. The next morning, remove the rolls from the oven and preheat the oven to 350 degrees. The rolls go back into the oven and bake for 25 minutes. Invert onto a serving plate and remove the pan and you’ll have an easy, luscious treat to munch on while you get ready for the big feast! Just have some hot coffee, juice, or milk on standby as you enjoy this!
The instant pudding called for in the recipe can either be the instant or regular “cooked” pudding mix. If by chance you don’t have butterscotch, vanilla pudding makes a good second choice, though the butterscotch gives the coffeecake more of a caramel flavor. Also, either light or dark brown sugar can be used, also.
Another coffeecake I shared a long time ago was for a “Heath Bar Coffeecake”, which is also wonderful during the holiday season. To get the recipe, click on the embedded link above. This is one you’ll want to have handy for Christmas gatherings!
You’re going to be busy Thanksgiving day, so put this coffeecake together the night before to have a light breakfast that morning!
- 3/4 cup chopped nuts
- 1 pkg. frozen Parker House rolls
- 1 pkg. (4-serving size) instant or regular butterscotch pudding mix
- 1/2 cup brown sugar, packed
- cinnamon to taste
- 1 stick butter, melted
Grease a Bundt pan and sprinkle with the chopped nuts. Arrange the rolls evenly over the nuts. Sprinkle the dry pudding over the rolls. Combine the brown sugar, cinnamon and melted butter and drizzle over the entire pan. Place in a COLD oven and let rise overnight. The next morning, remove the pan from the oven and preheat to 350 degrees. Return the rolls to the oven and bake for about 25 minutes. Invert on a serving plate and serve warm. Yield: 10-12 servings.