OVERNIGHT COFFEE CAKE

Ingredients:

1/3 cup butter, softened
1/2 cup white sugar
1/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup buttermilk

1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
1/4 teaspoon ground cinnamon

Instructions:

Lightly grease an 8 inch square baking pan.
In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar.
Beat in the egg until well blended.
In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk.
Spread evenly into the prepared baking pan.

In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon.
Sprinkle over the batter. Cover, and refrigerate overnight.

The next day, preheat oven to 350 degrees F (175 degrees C).
Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Submitted by: Jessica S.

Source: http://www.allrecipes.com/

"I made this recipe for the teachers at Liam's school and they loved it and requested the recipe - always a good sign". Caroline G.

BRUNCH EGG CASSEROLE

Ingredients:

1 lb hot sausage
6 slices bread cubed
1C shredded sharp cheddar cheese
2 C milk
6 eggs slightly beaten
1 tsp salt
Pepper to taste
1 tsp dry mustard

Instructions:

Brown and crumble sausage. Drain well. Layer bread, sausage, and cheese in well greased 9x13 casserole dish. Repeat until all is used. Pour milk into eggs. Add salt, pepper and mustard. Mix and pour over layers. Cover and place in refrigerator for 12 hours. To prepare, cook covered for 50 minutes, uncover for 10 minutes at 350.

Submitted by: Andrea K.
"I like to make this when I have company so we can wake up to a nice breakfast without making it in to morning!"

OVERNIGHT BUBBLE BREAD

OVERNIGHT BUBBLE BREAD

Ingredients:

1/2 cup pecan halves
18 frozen dinner rolls
1 (3.4 ounce) package instant butterscotch pudding mix
1/2 cup butter
1/2 cup brown sugar

Instructions:

Generously butter a 9 x 13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.

Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight (on counter).

In the morning, preheat the oven to 350 degrees and bake for 20 to 30 minutes until golden brown.

Source: http://www.allrecipes.com/

Submitted by: Caroline G
"I have made this with the pecans and without. My boys are not big pecan eaters so I tend to make it without. I have also made a full 9 x 13 pan and then made 8 x 8 at times (halved the ingredients listed above). It is easy and the family loves it for a special, easy breakfast."