I grew up in an east Texas traditional Catholic family: a fabulous cooking mom, a dad that insisted we try everything, one funny brother and three very unique sisters. I’m number four in the line-up. This Christmas apron with it’s muted pink holly berries and kelly green leaves inspired me to make the ultimate Sunday breakfast food just like my mom made. One that I want to make a Christmas morning tradition in my own home.
Sunday morning: Mom would come upstairs where the five children were tucked in our three bedrooms. Up and at’em and off to the (one) kid’s bathroom to get ready for mass. With all of us crammed into one bathroom, fighting for a sink, hair dryers running, hairspray flying (in east Texas, we loved our hairspray), the chaos was immense. By the time you escaped the bathroom, threw on your church clothes and ran downstairs you were overcome by the heavenly scent of coffee cake. It was such a relief to belly up to the table and indulge in the most delicious, yet simple, morning treat. It was usually accompanied by some crisp bacon and/or sausage and a cold glass of milk.
This recipe reminds me of the wonderful, although sometimes hectic, memories that happen around the breakfast table. My son is just a baby, but I know we want the same for him. The coffee cake reminds me to have more meals around the table with my own family. This is where my mom and dad attempted to instill manners, teach me the power of being an adventurous eater and show their love and support….just by listening. Merry Christmas.
Christmas Morning Coffee Cake
1 1/3 cup flour
1 cup sugar
1 1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup whole milk
1/2 cup Butter Flavored Crisco
3 teaspoons cinnamon
Preheat oven to 350. Combine flour, sugar, salt and baking powder. Use a whisk to ensure there are no lumps.
Remove a 1/2 cup of the flour mixture and set aside.
Then if you have a food processor, place your pastry blender and “cut in” the Crisco until the flour mixture is combined. If you do not have a food processor use a standard mixer or good ole’ fashion elbow grease.
Add milk and beaten egg into flour mixture.
Place into a 8X8 pan. Sprinkle with 1/2 cup of the reserved flour mixture on top of the batter.
Sprinkle with cinnamon.
Bake for 25 minutes.
Dear, Paula Deen
Well I think you are the most amazing person, you are my role model if they took you off from the set I would of died inside your the best cook and I can't waite to see you again
Alexis Conner in Summer Salad Days on December 04, 2013 at 4:59 pm
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm