ALONG THE MISSISSIPPI: EASY PECAN COFFEECAKE FOR THANKSGIVING MORNING

This easy feel-good recipe for homemade coffeecake will become a family favorite. It takes 15 minutes to make at bedtime and 30 minutes to cook in the morning. While you sleep the Thanksgiving leprechauns do all the work.

Many of my richest most treasured moments have taken place over this buttery pecan coffeecake and a cup of coffee. Warm Thanksgiving memories of long ago will come to visit -- you smile when you realize that today you are the "Mimi" and not the grandchild. Your fervent hope is that their memories will be as good as yours are.

The children our family often refer to this caramel delight as "candy cake." It is best when eaten with your fingers, that way you don't miss a morsel. This coffeecake is warm goodness in the quiet morning, preparing you for a frolicking day of family fun, and heavy laden tables of food.

Happy Thanksgiving to you and yours.

Butter Pecan Coffeecake

1 (4-serving size) package vanilla pudding mix (not instant.

2/3 cup light brown sugar, packed

2/3 cup pecan pieces

2 tablespoons butter for greasing bundt pan

1/2 cup butter, melted

1 package frozen dinner roll dough (about 25 rolls.

1. Combine pudding mix, brown sugar and pecans.

2. Grease bundt pan with 2 tablespoons butter.

3. Separate frozen balls of dough and place them in bundt pan.

4. Pour 1/2 cup melted butter over dough.

5. Sprinkle with pudding mixture

6. Set aside to let dough rise overnight. Do not cover.

Next morning.

1. Preheat oven to 350 degrees. Bake coffeecake for about 30 minutes or until golden brown.

2. Invert immediately onto serving plate. Serve warm, pulling dough apart to serve.

Yield: 8-12 servings.

Angie Holtzhouser is author of Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi. Her cookbook is available at local bookstores. In addition, it can be purchased through the mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95, including tax and shipping.