It is here! Christmas on the River Weekend! I woke up like a kid on Christmas day today, and have not been able to contain my excitement. I’m excited for the events this weekend, but I’m also excited about the friends we’ll see and the time we’ll spend at the camp house.
Tonight, we’ll be traveling down to Dayton to decorate the Christmas Tree and watch a Christmas movie. There will be lots of burlap and hot cocoa, and I’m hoping everyone votes to watch White Christmas this year. I’ll be posting pictures of the tree and camp house along the way.
Tomorrow morning, we’ll have breakfast at the camp house then start the Christmas on the River festivities!
Here’s a few recipes I’ll be using tomorrow morning:
Coffee Cake– This recipe is written by Lil Spight and is featured in “Cookin’ in the Canebrake”. This is a local cookbook from Demopolis, that I use constantly. Lil says this coffee cake has become a breakfast tradition in her family for birthdays and holidays. That’s perfect for our Christmas on the River tradition! I have made this coffee cake so many times, and it is delicious!
4 T. sugar
1 T. flour
1 tsp. cinnamon
2-4 T melted butter
Mix sugar, flour, and cinnamon together and sprinkle on top of the cake. Drizzle with melted butter.
1/2 c. sugar
6 T. butter
2 c. sifted flour
2 tsp. baking powder
3/4 tsp. salt
1/2 c. milk
Cream sugar and butter together; add egg. Sift flour, baking powder, and salt. Combine the 2 mixtures. Beat in the milk. Batter will be thick. Pour into a long greased cake pan. Add toping. Bake at 375-425 degrees for 20-25 minutes. This serves 6-8 people.
I make a few modifications to this coffee cake:
I add a cup of blueberries to the batter, especially during the summer.
I bake my coffee cake in a round cake pan, rather than a long pan.
I double the topping, and use a layer of topping in the middle of the cake. Pour half of the batter into the cake pan. Sprinkle with half of the topping, and drizzle with half of the butter. Pour in remaining cake batter, cover with remaining topping, and drizzle with butter.
Sausage Pinwheels– My friend Leah makes these for us anytime we visit her and her husband, Eric. My husband loves them, and they are so simple. Leah and her husband, Eric, will be joining us for Christmas on the River, and she shared this recipe with me.
1 lb. hot sausage
1 8 oz. cream cheese
2 cans crescent rolls
Brown sausage, drain. Stir in cream cheese. Roll out crescent rolls into rectangles ( you should have two) and pinch together perforations. Spread half of the sausage and cream cheese mixture onto each of the rectangles. Roll the crescent rolls. Wrap the rolls in saran wrap and refrigerate over night. Cut the rolls into one inch pieces. Place on a cookie sheet and bake at 350 degrees for 10-12 minutes. You can freeze these before using.
The great thing about both of these recipes is that you can make them the night before and store them in the refrigerator until you’re ready to bake. I hope you’ll enjoy them and make them a part of your family’s weekend routine!
You can follow Mim and Olive on Instagram this weekend to get an inside look at Christmas on the River.
Monday I’ll give you a Weekend Recap to share more photos of our time in Dayton and other breakfast recipes!