Christmas Coffee Cake

Since I can remember my dad would make this Coffee Cake every Christmas Eve for us to enjoy Christmas morning. Since I no longer live close to my parents I now make it for my family. The recipe makes 4 sticks and between my family and my sisters we can easily devour them all.

You can choose to do a simple filling like apple or cheery pie but what I really like is my dad's thick creamy pudding and some raspberry. Take a look at the yumminess!

I only make this at Christmas to keep it a tradition, keep our waistline, and avoid overkilling it for everyone else. (I'm not sure if you could ever eat too much of it but I never want to know.)
But in case you are looking for something unique and VERY YUMMY feel free to try it for yourself!

Candy Cane coffee cake (Mom Hacking Betty Crocker Cook Book)

2 Cups dairy sour cream

2 packages active dry yeast (1 package =2 ¼ tsp)

½ Cup warm water (105 to 115 degrees)

¼ cup Softened margarine or butter

1/3 Cup Sugar

2 tsp. Salt

2 eggs

About 6 Cups of Flour

Heat sour Cream over low heat just until lukewarm. Dissolve yeast in warm water. Stir in sour cream, ¼ Cup Butter, the sugar, salt eggs, and 2 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto well floured surface; knead until smooth, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.

Heat Oven to 375 degrees. Punch down dough; divide into 3 equal parts. Roll each part into a rectangle, 15x6 inches; place in greased baking sheet. With scissors, make 2 inch cuts at ½ inch intervals on long sides of rectangles.

Fill with desired filling (apple pie filling, pudding and rasp)

Crisscross strips over filling stretch dough to 22 inches.

Bake 15 to 20 Minutes or until golden brown. While warm, brush with butter and drizzle canes with thin icing. Makes 4 sticks.

Rich Vanilla Pudding (I 1 and 1/2 or double the pudding since I like A LOT!)

(Modification by David Hacking)

3/4 Cup sugar

2 Tablespoon cornstarch

1/4 teaspoon Salt

1cup milk

1 cup evaporated milk

2 eggs (well beaten)

2 Tablespoon butter (a little more if you want)

1 teaspoon vanilla

Microwave: in quart casserole blend sugar, cornstarch & salt. stir in milk, mixing well. Micro on high 5 to 7 minutes stirring every 3 until thickened.

Stir small amount of hot pudding into eggs then pour eggs into mix stirring well. Micro 1 to 3 minutes until smooth & thick. add butter & vanilla.

Or you can do it on the stove top. Just cook in the order it calls for and keep stirring so it doesn't stick to bottom of pan.