Chocolate Kisses Coffee Cake

We all know any recipe that includes a bag of Hershey Kisses is going to be a keeper.

This is one of those recipes.

I’ve had it so long I’ve forgotten exactly who gave it to me although I know it was a co-worker years ago. When I brought it out earlier in the month and made it for breakfast my kids just about had a fit (that’s Southern for real excited). It was their first time to eat a chocolate coffee cake.

If you’re looking for a wonderful Valentine’s breakfast / brunch coffee cake, give this one a try. You can easily adapt this coffee cake to the size you want it to be. For a coffee cake that fills your bundt pan, double this one.

Chocolate Kisses Coffee Cake
16 Hershey Kisses
1 can of refrigerated biscuits (8 count)
1/2 stick melted butter
Cinnamon to sprinkle
Powdered sugar to sprinkle

Remove Hershey Kisses from wrappers. Divide each biscuit dough in half to create 16 biscuit pieces. Flatten dough and put one Hershey Kiss in the center and wrap dough around it. Make sure the dough seals good so the chocolate does not seep out. Put each ball into a sprayed bundt pan. Drizzle melted butter over coffee cake and sprinkle with cinnamon to your taste.

Bake for 15 minutes or until biscuits are brown in a 350 degree oven.  Allow to cool for a few minutes then turn out onto a serving plate. Sprinkle with powdered sugar.

Enjoy biting into the flaky biscuit dough to find warm melted chocolate.

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Eggs Benedict

1-2 English muffins, split and toasted, per person

1 hard boiled egg, sliced, for each full muffin

1 slice of bacon, crumbled, for each full muffin

For Blender Hollandaise sauce

3 egg yolks

1/2 cup butter or margarine

2 Tbsps. lemon juice

dash ground red pepper

Place egg yolks in blender and mix for 5 seconds. In small saucepan heat butter/margarine, lemon juice, and red pepper until butter is melted and almost boiling. With lid ajar and blender running at high speed, slowly pour in butter mixture. Blend about 30 seconds or till thick and fluffy. Serve immediately over muffins, eggs, and bacon. Makes 1 cup.

Apple Caramel Coffee Cake

Apple Caramel Coffee Cake
Loi Palmer, November 2005 MMCW
2 sticks butter at room temperature, 1 cup white sugar, 1 cup brown sugar, 3 eggs, 3 cups all-purpose flour, 1 teaspoon baking soda, 3 teaspoons cinnamon, 1/2 teaspoon nutmeg, 3 large Granny Smith apples peeled and cut into chunks, 1 cup coarsely chopped pecans, 2 1/4 teaspoons of vanilla extract.
Caramel topping: 4 tablespoons butter, 1/3 cup white sugar, 1/3 cup brown sugar, 1/2 cup heavy cream.

Heat oven to 325 degrees. In a large bowl use an electric mixer to blend the butter and white and brown sugars until light and fluffy. Add eggs one at a time. Beat after adding each egg. In a separate bowl add flour, baking soda, cinnamon, and nutmeg. Blend the apples, pecan, and vanilla into flour mixture. Next add the sugar mixture and stir with a wooden spoon. The mixture will be thick. Scrape mixture into a buttered 9 x 13 pan.

Bake for 50-60 minutes until a toothpick inserted comes out clean.

In a saucepan, over medium heat, melt butter. Add white and brown sugar, stirring frequently until sugars are dissolved. Stir in cream and bring to a boil. Cook for two minutes. Remove from heat. Drizzle the caramel topping over cake while it is still warm.

Breakfast Casserole

Janet Hanson
16 oz sausage (I use ‘hot’) cooked, crumbled, and drained, 1 container of crescent rolls found in refrigerated section of grocery store, 2 cups Monterey Jack or sharp cheddar cheese grated, 3/4 cup milk stirred together with 4 eggs.

Line 9 x 13 casserole dish with crescent rolls. Put cooked sausage on top of rolls. Pour milk and egg mixture over sausage. Sprinkle cheese on top. Bake at 400 degrees for 20 to 25 minutes or until a knife inserted into center comes out clean.

Cinnamon Bun Cake

Loi Palmer

Photo by Kellie Renfroe

This cake is delicious–I love to use it for breakfast coffee cake.

1 yellow cake mix, 3/4 cup Crisco oil, 1/2 cup brown sugar, 4 eggs, 1 (8 oz) sour cream.

Cinnamon Swirl: 1 cup brown sugar, 1 tablespoon cinnamon, 1 cup chopped pecans.

To make the batter blend the cake mix, oil, brown sugar, eggs, and sour cream together with an electric mixer. In a separate bowl make the cinnamon swirl by mixing the brown sugar, cinnamon, and chopped pecans. Divide cinnamon swirl. Heat oven to 325 degrees.

Grease and flour a 9 x 13 cake pan. Pour half of the cake mix into the baking pan. Sprinkle half of the cinnamon and nut mixture over the batter. Pour the rest of the cake batter into the pan. Sprinkle the rest of the cinnamon nut mixture over the batter. Run a knife through the cake mix to swirl the cinnamon–be careful not to touch the bottom of the pan with the knife. Bake for 45 minutes.

Icing: 1 cup powdered sugar, 3 tablespoons milk, 1 teaspoon vanilla, 1 tablespoon softened butter. Blend well and drizzle over the cake while still warm.

Michelle’s Grit Casserole

Michelle Moore, December 2005 MMCW website
1 1/2 cups grits, 6 cups water, 1 lb sausage browned and drained, 1 lb Velveeta cheese, 1 1/2 sticks margarine, Tabasco sauce to taste, 3 eggs.
Cook grits in 6 cups of water according to package directions. Add Velveeta cheese and margarine to grits and let melt. Remove from burner. Add three beaten eggs and six drops of Tabasco sauce. Place sausage in bottom of casserole dish and pour grits mixture on top. Bake at 350 degrees for one hour.
You can make this the night before and refrigerate; before cooking just add 1/2 cup of water to grits mixture and lightly mix.

Oven Baked French Toast

Michelle Moore, December 2005 MMCW website
1 ( 8 oz ) French Toast bread, 6 eggs, 1 1/2 cups milks, 4 tablespoons sugar, 1 teaspoon vanilla, 1/8 teaspoon salt, ground cinnamon, powdered sugar.
Spray 9 x 13 pan. Cut bread into 1-inch slices (10-16 slices). Arrange closely in a single layer. Beat eggs then whisk in milk, 3 tablespoons sugar, the vanilla, and salt. Pour over bread. Cover and refrigerate one hour or overnight. Sprinkle with cinnamon and one tablespoon sugar. Bake uncovered for 30 minutes at 400 degrees or until golden brown. Sprinkle with powdered sugar.

Rhubarb Coffee Cake

Vicki Webb, January 2008
2 cups flour, 1 1/4 cup sugar, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon Allspice, 1/2 teaspoon ground cloves, 2 eggs, 1/2 cup salad oil, 1/3 cup milk, 2 cups fresh rhubarb cut into 1/2 inch pieces.
Topping: 2/3 cup flour, 1/2 cup firmly packed brown sugar, 4 tablespoons butter, 3/4 cup flaked coconut, 1/2 cup chopped nuts.

Sift flour, sugar, and all spices into mixing bowl. Combine eggs, oil, milk and add to dry ingredients. Fold in rhubarb pour into a 9 x 13 or larger pan. Combine topping ingredients and sprinkle over batter. Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean when inserted.

Before serving top with an orange slice that has been drained on a paper towel.

Vickey’s Baked Strawberry-Stuffed French Toast

Vickey Bechard, December 2005 MMCW website
Filling: 1 package ( 8 oz) regular or low-fat softened cream cheese, 1 tablespoon orange juice concentrate, 1 cup thickly sliced strawberries.
Bread & Batter: 1 loaf Italian bread–about 4 inches wide (I use Earthgrains–it’s precut), 4 large eggs, 1/2 cup regular or low-fat milk, 2 teaspoon vanilla.

Strawberry Sauce: 2 cups plus 1 cup thickly sliced divided strawberries, 1/3 cup sugar, 1 tablespoon cornstarch, 3 tablespoons orange juice concentrate.

To make filling: In a medium bowl stir cream cheese until smooth. Stir in concentrate. Gently fold in berries, they do not need to be completely incorporated.

To prepare bread: Cut a small diagonal slice off each end of bread and discard. Slice bread diagonally into 1 1/2 inch thick slices. Holding the knife parallel to the counter, cut each slice almost in half, leaving 1 side attached to make a pocket. Divide the filling among the pockets and press closed around the edges. Place on a rimmed baking sheet.

To make batter: In a shallow bowl, whisk together the eggs, milk,  and vanilla. Slowly pour over bread turning to coat completely. Bread may be baked immediately or refrigerated up to 24 hours covered with plastic wrap or transferred to plastic bags.

To make sauce: In a medium saucepan off the heat, stir together 2 cups berries, sugar, cornstarch, orange juice, 2/3 cup water and mix until cornstarch is dissolved. Cook moderately over low heat stirring often until mixture comes to a boil, turning thick and clear. Remove from heat and cool. Stir in remaining 1 cup of berries and set aside. Serve warm or room temperature. Sauce may be refrigerated overnight.

To bake: Preheat oven to 450 degrees. Generously grease and spray a clean baking sheet (not a cushion pan because of no browning). Place bread on baking sheet about 2 inches apart, bake for 6-9 mintues or until golden brown. Turn and bake an additional 6-9 minutes. Transfer to plate and serve with sauce.

Bananas can be substituted for strawberries. Omit strawberry sauce and top with two sliced bananas and maple syrup.

Angel Biscuits

Dianna Walker
1 package dry yeast, 4 cups white flour, 1 1/2 cup whole wheat flour, 3 teaspoons baking powder (use 4 teaspoon baking powder with whole wheat flour), 2 cups buttermilk, 2 tablespoons lukewarm water, 1 teaspoons baking soda, 4 tablespoons granular sugar, 1 cup shortening, 1/2 teaspoon salt
Dissolve yeast in lukewarm. Sift together dry ingredients; cut in shortening. Add yeast and buttermilk to dry mixture. Knead dough until it holds together; roll dough to 1/2 to 3/4 inch. Cut with biscuits cutter and fold in half. Bake at 400 degrees for 15 to 20 minutes.
Dough may be chilled before baking or frozen for later use. I make them and then put them on a pan and cover. Put in the refrigerator overnight, and bake for breakfast. I usually double the recipe. Yeild: 20 regular size biscuits.

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