Do you have company coming this Easter weekend? I don't, as I will be spending my dollars at the BP Amoco filling up my tank to get to my destination, Bemidji, MN. So, I don't have to cook, but thought I should share this recipe with those of you who will be cooking and having company. I was given this recipe from my friend Maria, it is really tasty! And you can make it ahead and just bake it so it is hot and fresh in the morning. :)
Mix-the-night-before Coffee Cake
1 c. crisco shortening
1 1/2 c. sugar
3 c. flour
1/4 tsp. salt
3 tsp. baking powder
1 c. skim milk
1 tsp. vanilla
1 c. brown sugar
1/2 c. melted butter
3 tsp. cinnamon
1 c. chopped pecans (optional)
*Cream the shortening and sugar until smooth. Add eggs, one at a time, mixing after each. Stir in flour, salt and baking powder. Add vanilla and milk. Place 1/2 of this mixture into a greased 9 x 13 cake pan. Combine the topping ingredients (dry ones) and sprinkle 1/2 of it over the layer of batter in the pan. Place remaining batter over the top. Sprinkle the remaining dry topping mix over this layer. Cover and refrigerate overnight. Before baking pour the 1/2 c. melted butter over the top and bake at 325 for 45-60 minutes.
*You can bake this right away as well - it doesn't have to be refrigerated overnight!
IF this sounds like to much work, try these:
1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls
1/2 c. mini chocolate chips
*Heat your oven to 350 degrees. Seperate the crescent dough into 8 triangles. Place 1 tbsp. of chocolate chips on wide end of each triangle. Roll up, starting at the shortest side of triangle. Place on ungreased cookie sheet. Bake for 15-20 minutes, until light golden brown. Sprinkle with powdered sugar!
If you have a big crowd to feed then you may have to make 2 or 3 batches of the crescents - as people will want more than one!