Our Christmas Breakfast traditions have expanded to my son's in laws.
Christmas Morning Tradition
It seems to me, that many of our Christmas memories revolve around food. When the kids were young they would go spend the night at Grandma and Grandpa's house Christmas Eve. They would watch the Christmas Special on QVC with their grandparents and it would give my husband and I time to get everything ready for Christmas morning.
I always fixed two sweet breads for Christmas breakfast-Caramel Nut Ring and Sausage Bread.
When my oldest son left home, we knew he wouldn't be coming home for Christmas every year. (The Navy had other plans for the crew right around the holidays.) His girlfriend's family invited him to join them for the holidays so he wouldn't be alone so far from home.
I was shocked when he called and asked for the Sausage Bread recipe. He said they weren't too sure about it, but he baked it and took it anyway. Now it's a tradition in his wife's family too!
I wish I knew how to get in touch with the wonderful little lady that shared the recipe with me! Shirley Massey, she had a spit fire personality, a heart full of love, and one of the greatest first grade teachers I'd ever worked with, thank you for a great recipe that has become part of our Christmas traditions!
Preheat oven to 350 degrees.
1 pound Hot Sausage
1 1/2 cup Dark Brown Sugar
1 1/2 cup Sugar
Cream together, and then add:
Stir in wet and dry ingredients alternately:
1 cup strong coffee 3 cups Plain Flour
1 teaspoon baking soda 1 teaspoon ginger
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1 - 1 1/2 cups chopped Pecans
Pour into a well greased 9 inch tube pan and bake at 350 degrees for 1 1/2 hours.
Caramel Bundt Rolls
The night before:
1 package Rhodes frozen dinner rolls (36 count)
Arrange rolls in the bottom of a bundt pan or a 9x12 baking dish.
Sprinkle over rolls:
1 package Butterscotch Pudding (small size, not instant)
Chopped Pecans (if desired)
6 Tablespoons Melted Butter
Mix with to the melted butter then pour over the rolls and pudding:
1/2 cup Brown Sugar
3/4 Tablespoon Cinnamon
Cover lightly with plastic wrap and let rise overnight.
Bake in a 350 degree oven for 25- 30 minutes. Let cool for 10 minutes and invert onto a lipped serving plate.