While thumbing through my family recipes, I ran across a breakfast dish that (in my opinion) is one of the best ding-dang coffee ring cakes one can eat and it is easy to make. Be forewarned! This is not a low calorie dish. No, no, no, no, no, nooooooooooooo – in fact, it will make you swoon in pleasure and sing (like Madeline Cohen) “Oh! Sweet mystery of life, I’ve finally found you…..” . What? You don’t believe me? Go ahead and make it! I dare ya! I double dog dare ya! I’m having a food fantasy just thinking about it.
What you’ll need…….
Betty Walker’s Coffee Ring
1 package (2 doz.) frozen dinner rolls
1 cup brown sugar
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 small package instant butterscotch pudding mix
1/2 cup chopped pecans
1 stick butter, melted (please use real butter, it won’t kill you. I promise.)
Grease a bundt pan. Place the frozen rolls in the pan and arrange evenly. Mix sugars and cinnamon and sprinkle over the rolls in a the pan. Sprinkle (I love the word sprinkle. It is so cute!) …. ah, hmmmm – to continue pleeze…….. Sprinkle the pudding over the sugar. Top with chopped nuts and pour melted butter (melted is a good word too) over the entire thing. Cover tightly with foil and let stand overnight on the counter or stove-top. Next morning, rise and shine, scuffle to the kitchen and bake that baby at 350 degrees for 30 to 40 minutes. Turn out onto a large serving platter that has a pretty good lip on it because you don’t want that delicious, ooey-gooey perfection to run off onto the table. Sit back and watch how it draws everyone to the kitchen with its wonderful aroma.
PS. Betty Walker is a dear friend of my mother.
