Overnight Cinnamon Coffee Cake

Overnight Cinnamon Coffee Cake -- A Pinch of Joy

Overnight Cinnamon Coffee Cake -- A Pinch of Joy

Sister Kay introduced  the  family to Overnight Coffee Cake at a family reunion two or three years ago.  Crusty cinnamon  sugar atop a light  sweet dough – sooo good.   She shared the recipe which is still in my to do file.  This weekend we were at sister Vee’s home and were awakened with  the wonderful aroma of baking bread and cinnamon.  

Vee graciously allowed me to take a picture of the coffee cake to share with you.  Well, actually I said good morning, saw the pan setting on the table,  grabbed a plate from the cupboard, my camera from the bedroom and went out to the front porch to take a picture.   Wheels and Bytes are used to having perfectly good food snatched right out from in front of them for a photo session.  Apparently that’s not the norm in every family!   But they just laughed at me and gave me a place at the table anyway.   

Overnight Cinnamon Coffee Cake
 
Cook time
Total time
 
Spicy cinnamon sugar atop a light, fluffly sweet dough -- cinnamon rolls without the "roll" and fuss.
Author:
Recipe type: Breakfast
Serves: 15 servings
Ingredients
  • 3 eggs
  • 1 package yeast
  • ¼ cup warm water
  • 4 cups flour
  • 6 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 cup milk
Topping
  • ½ cup butter
  • ¾ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
Instructions
  1. Proof yeast by adding package of yeast to the warm water (NOT hot) and letting set ten minutes.
  2. Combine dry ingredients, then cut in shortening.!
  3. Add eggs, milk and yeast mixture to dry ingredients and mix thoroughly. Dough will be very thick.
  4. Cover tightly and place in refrigerator to rise overnight.
  5. In the morning, grease 9x15" pan (jelly roll pan) and spread dough evenly over pan.
  6. Melt butter and drizzle over dough.
  7. Mix brown sugar and cinnamon, then sprinkle evenly over butter topped dough. If more sugar is desired, add ¼ cup brown sugar.
  8. Cover and let set at room temperature for twenty minutes.
  9. Bake at 350 degrees F for 20-25 minutes.
  10. Add powdered sugar glaze, if desired.
  11. Serve hot.

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Creamy Pasta and Veggie Salad

Creamy Pasta and Veggie Salad -- A Pinch of Joy
Creamy Pasta and Veggie Salad -- A Pinch of Joy

Creamy Pasta and Veggie Salad makes a great dinner salad for cool summer eating. It’s also perfect for potlucks and family. However or whenever, this salad makes an appearance it is a well balanced blend of carbs, veggies and proteins.   It’s healthy and makes a big salad so it will serve a large number of people – or be a made ahead dinner salad a couple of times for three or four eaters. It’s also a nice change from mayo dressed salads and always disappears quickly.

I like for my ingredients to “even out” so there aren’t little bits of leftover ingredients setting around. Three cups of dry pasta is generally about a 16 ounce package. That’s what I use if the dry pasta measures out between 2 ¾ cups and 3 ¼ cups. Any less and the salad won’t have the pasta base needed to carry the other flavors and foods. Any more and the salad could end up dry and low on flavor. Half a small onion will come out to about ¼ a cup. We always have  raw veggies in the fridge so half a pepper or a few celery ribs is okay because that’s enough for another dish.  But if there is  a bit of anything left that won’t get used, just dice it up and add it to the salad.     I have also used packaged shredded carrots for salads. For this one, I buy a package of diced ham and a package of shredded cheese, to save time. This is one of the “flexible” dishes where you can substitute what you have on hand, adjust the quantities to suit and it will still be good. If it seems dry after refrigerating, stir in a couple of tablespoons of milk to moisten without changing the flavor.

Creamy Pasta and Veggie Salad
 
Author:
Recipe type: salad
Serves: 12 servings
Ingredients
  • 3 cups dry pasta (shell, rotini, penne, farfalle)
  • ¼ cup onion diced
  • ¾ cup raw carrot, sliced or shredded
  • ½ cup celery, diced
  • ½ cup red pepper, diced
  • 8 ounces cubed ham
  • 8 ounce package frozen peas
  • 1 cup shredded cheddar cheese
  • ½ teaspoon salt
  • Pepper to taste
  • 16 ounce container sour cream
  • ½ cup French dressing
  • 2 teaspoons seasoned salt
Instructions
  1. Cook pasta according to package directions until al dente. Drain, rinse with cold water.
  2. Dice vegetables.
  3. Mix sour cream, French dressing, seasoning in medium bowl.
  4. In large bowl, mix together pasta, vegetables, cheese, and ham. Fold in dressing.
  5. Cover and chill 2-4 hours before serving. Best if refrigerated overnight.

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!


Lemon Cheesecake Parfait

Lemon Cheesecake Parfait -- A Pinch of Joy
Lemon Cheesecake Parfait -- A Pinch of Joy

Lemon cheesecake parfaits are light with a zip of lemon, perfect for a spring dessert. Choose your favorite lemon cookie. I usually use lemon wafers (next to the vanilla wafers on the grocery shelf), but the ones pictured above have crushed lemon cream filled cookies layered through the parfait with a tiny lemon crisp on top. Any lemon cookie will work as long as it is crisp enough to crumble. The number you need will depend on the size of the cookie. I use sugar free lemon pudding which was a little hard to find.  You can use regular instant pudding instead, especially if you are not concerned with “carb counts” as we are. Boost the flavor with some additional lemon juice or lemon flavoring. I made this two or three times before I realized it takes two 8 ounce containers of whipped topping. I could not figure out why the number of servings was always less than I expected! Duh!  Be sure to fold in an entire 8 ounce container of topping into the cheesecake. You probably won’t use all of the second container for layering and topping. 

To layer the cheesecake into the glasses, start with a layer of crumbs on the bottom. Use a plastic zipper quart sized bag to squeeze the cheesecake mixture into the glass without smearing. Pull down one corner of the bag, while pushing the the other side up to form a cone. Fold down the top of the bag to make it easier to load.

Zipper Bag folded
Scoop the cheesecake mixture in, folding up the top to fill the bag. Zip bag closed, while still keeping the cone shape.

Snip off a corner
Snip off the corner so the opening is about an inch in diameter. Squeeze gently into the parfait glass, while avoiding the upper sides of the glass to avoid smearing.


Lemon Cheesecake Parfait
 
Author:
Recipe type: Dessert
Ingredients
  • 1 package Lemon cookies
  • 1 8 ounce package cream cheese, softened
  • ¼ cup sugar
  • 1 teaspoon lemon flavoring*
  • 1 teaspoon vanilla flavoring
  • 1 package sugar free lemon instant pudding
  • 1 cup milk
  • 2 8 ounce cartons whipped topping, thawed
Instructions
  1. Crush the lemon cookies in a plastic zipper bag and set aside.
  2. Cream cream cheese, sugar and flavorings until smooth. Can substitute 1 packet lemon crystals or 1 tablespoon lemon juice for lemon flavoring, if desired.
  3. Add milk and pudding mix, beat until smooth and fluffy.
  4. Fold in one 8 ounce container of the whipped topping.
  5. To make parfait, sprinkle cookie crumbs into bottom of glass. Add a layer of cheesecake, a layer of whipped topping. Repeat. Garnish top layer of topping with whole cookie and a few crumbs.
Notes
Use any lemon cookie that is crisp enough to crumble, such as lemon filling cookies (such as Oreo), lemon wafers, lemon crisps. Number needed will depend on size of cookie, but generally 2-4 cookies per serving to crumble for layering, plus cookies for garnish.


I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!



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