By Andy Bedwell
Some of my favorite memories as a child were the weekend visits to my Grandmother Icy’s house. She would always ask me what I wanted for breakfast, and she would always fix exactly what I wanted. Looking back at those times in her kitchen, I realize that she was actually feeding me love.
Cinnamon Bread
½ cup chopped pecans
¾ cup water
¾ cup Crisco Oil
4 large eggs
1 teaspoon vanilla
1 package yellow cake mix
1 small package vanilla instant pudding
Filling:
½ cup brown sugar
3 teaspoons cinnamon
Glaze:
1 cup powdered sugar, sifted
2 tablespoons milk
½ teaspoon vanilla
Spray a bundt pan with Pam lightly and dust with flour. Sprinkle pecans in bottom of prepared pan. Mix the cake mix, pudding mix, oil, water, eggs and vanilla in a mixer. Pour half of the batter in bundt pan. Combine filling together. Sprinkle half of the filling evenly over batter. Pour remaining batter over filling and the remaining filling over batter. Mix glaze ingredients together and pour over bread.
Andy’s Note: I love this coffee cake. This is fabulous with a cup of coffee in the morning or any time of day.
Marshmallow Surprise
1 package crescent rolls
Cinnamon and sugar mixture
Large marshmallows
1 cup melted butter
Dip large marshmallows in melted butter, then roll in sugar and cinnamon mixture. Place marshmallows in center of one crescent roll, roll and seal. Dip in butter and place in muffin tin. Bake 15 minutes at 400 degrees. Remove from oven and top with powdered sugar glaze.
Happy Cooking, Andy
“Southern Cooking with Andy Bedwell” can be purchased at The Messenger located at 1957 Rainbow Drive.