Cozy Morning Brunch
Cherry Streusel Coffee Cake
Joyceann Dreibellis
Wooster, OH
This easy-to-assemble coffee cake recipe won “Best of Show” several years ago at our county fair and it’s been requested at many social events. No wonder...it’s irresistible!
18-1/2 oz. pkg. yellow cake mix, divided
1 env. active dry yeast
1 c. all-purpose flour
2 eggs, beaten
2/3 c. warm water
5 T. butter, melted
14-1/2 oz. can cherry pie filling
2 T. sugar
Garnish: chopped nuts
Combine 1-1/2 cups dry cake mix, yeast, flour, eggs and warm water; stir for 2 minutes. Spread in a greased 13"x9" baking pan. Blend melted butter and remaining cake mix; set aside. Spoon pie filling over batter in pan. Crumble butter mixture over pie filling. Sprinkle sugar over top. Bake at 375 degrees for 30 minutes. Let cool. Drizzle glaze over cooled cake; sprinkle nuts on top. Serves 15.
Glaze:
1 c. powdered sugar
1 T. corn syrup
1 to 2 T. water
Combine powdered sugar and corn syrup. Stir in enough water to form a glaze consistency.
If you’re starting a weekend packed with Christmas activities, treat the family to a scrumptious homecooked breakfast first! After waffles or coffee cake, crispy bacon and eggs-your-way, everyone will be ready to take on sledding, shopping, decorating and more.
Cranberry-Raisin Bread
Jen Stout
Blandon, PA
I make this tasty quick bread at Christmas, but it is delectable any time, especially with a steamy cup of spiced tea.
2 c. all-purpose flour
1 c. sugar
1-1/2 t. baking powder
1/2 t. baking soda
1 t. salt
1/4 c. butter
1 egg, beaten
3/4 c. orange juice
1 t. orange zest
1-1/2 c. golden raisins
1-1/2 c. dried cranberries, chopped
Combine dry ingredients and mix well. Cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in egg, orange juice and zest; fold in raisins and cranberries. Pour into a greased 9"x5" loaf pan. Bake at 350 degrees for one hour and 10 minutes. Makes one loaf.
A loaf of homemade quick bread is always a welcome gift...it can even be made ahead one to two months and frozen. To make sure it stays oven-fresh, let the bread cool completely, then wrap well first in aluminum foil, then in festive holiday-print plastic wrap.
Christmas Morn Sausage Bake
Sheila Lowans
Bahama, NC
My mother used to fix this casserole for Christmas morning every year. Now I fix it for my own family, and I hope to pass it on to my girls too.
6 slices bread
1 lb. ground pork breakfast sausage, browned, drained and divided
1 c. shredded Swiss cheese
1 c. shredded Cheddar cheese
3 eggs, beaten
2 c. milk
salt to taste
Place 3 bread slices in the bottom of a greased 1-1/2 quart casserole dish. Spread half of sausage over bread; spread half of cheeses over sausage. Repeat layers. Beat eggs, milk and salt together; pour over top. Bake, uncovered, at 350 degrees for one hour. Serves 6 to 8.
...if it is going to be our kind of Christmas, most of the presents will be homemade.
Spinach & Mozzarella Quiche
Patricia Smith
Tehachapi, CA
One of my friends from church insists on having a piece of this quiche whenever I make it...it’s quick, easy and delicious!
5-oz. pkg. baby spinach
2 T. water
9-inch deep-dish pie crust
1 c. shredded mozzarella cheese
3 eggs, beaten
1/2 c. sour cream
1/2 c. half-and-half
nutmeg, salt and pepper to taste
In a saucepan over medium heat, steam spinach in water for 2 minutes. Drain well; press moisture out of spinach and sprinkle spinach over pie crust. Sprinkle cheese evenly over spinach. Whisk together remaining ingredients and pour over cheese. Bake at 325 degrees for 50 minutes. Let cool for 10 minutes before cutting. Makes 6 servings.
Nestle a sparkling punch bowl for brunch in the prettiest wreath. Wrap mini gift boxes in scraps of gift wrap and hot-glue then to a wreath form, then tuck in tiny, shiny ornament balls between the boxes.
Apple Pancake Syrup
Gail Shepard
Missoula, MT
My older sister, Teena, often cooked for my siblings and me. She would make this syrup to serve on our breakfast pancakes and waffles...she could really make something from nothing!
6-oz. can frozen sugar-free apple juice concentrate, thawed
3/4 c. water
1/2 t. lemon juice
1 T. cornstarch
1/4 t. cinnamon
Mix all ingredients in a saucepan. Cook over medium heat, stirring frequently, until thickened and reduced by half, about 15 minutes. Serves 4 to 6.
Winter Fried Apples
Cheri Emery
Quincy, IL
These buttery, tender apples are scrumptious on hotcakes.
1/4 c. butter
4 to 6 Jonathan apples, cored and sliced
1/2 t. cinnamon
2 T. sugar
2 T. brown sugar, packed
1/4 t. salt
Melt butter in a heavy cast-iron skillet over low heat. Add unpeeled apple slices; sprinkle with remaining ingredients. Cook over medium heat until apples are tender, 10 to 15 minutes. Serve warm. Makes 4 servings.
A chilly winter morning just seems to call for pancakes! Make lots of ’em in a jiffy. Pour batter into an empty, clean squeeze bottle, ready to squeeze out portions right onto a hot griddle.
Baked Brown Sugar Oatmeal
Kim Travetti
Norristown, PA
We enjoyed this oatmeal at the first bed & breakfast we ever stayed at. Now it has become a staple for family breakfasts at Christmas and Easter. It tastes like a warm oatmeal cookie!
1/2 c. oil
2 eggs, beaten
1/2 c. brown sugar, packed
1/2 c. sugar
3 c. quick-cooking oats, uncooked
2 t. baking powder
1 t. salt
1 c. milk
Optional: raisins, brown sugar, milk
Whisk together oil, eggs and sugars; set aside. In a separate bowl, combine oats, baking powder and salt; add to oil mixture. Add milk and stir well. Pour into a greased 1-1/2 quart casserole dish. Bake, uncovered, at 350 degrees for 45 minutes, or until top is golden. Serve warm, either plain or garnished as desired. Serves 6.
Take the whole family to select and cut a Christmas tree...an old tradition that’s worth keeping. A hearty breakfast of hot oatmeal will fortify everyone against the cold. Have hot cocoa waiting in a slow cooker to chase away the chill afterwards...with candy-cane stirrers just for fun!
Crispy Maple Bacon
Wendy Jacobs
Idaho Falls, ID
Oh my goodness, this bacon is so delicious! If my husband’s brothers are coming over for our holiday brunch, I know I’ll need to double the recipe...they can make a meal of it!
1 lb. sliced bacon
1/2 c. maple syrup
1 t. Dijon mustard
Line the bottom of a broiler pan with heavy-duty aluminum foil. Add broiler pan grill and spray with non-stick vegetable spray. Arrange bacon slices in a single layer. Combine syrup and mustard in a small bowl; drizzle half of mixture over bacon. Bake, uncovered, at 400 degrees for 12 to 15 minutes. Turn bacon over; baste with desired amount of remaining syrup mixture. Bake an additional 5 to 10 minutes, to desired crispness. Drain on paper towels; cool for several minutes before serving. Serves 6.
To little ones, it can seem sooo long ’til Santa Claus arrives! Have them make a big chain of paper links and give each link a number, from one to twenty-five. Every morning at breakfast, they can remove a link...and it’s one day closer to Christmas!
Umm’s Breakfast Casserole
Diane Cohen
The Woodlands, TX
My mom got this recipe with its funny name from an old church cookbook. For as long as I can remember, she has been making this delicious casserole on Christmas morning to share after all the gifts are opened. With only five ingredients, it comes together quickly...you don’t even need to thaw the hashbrown patties!
8 small or 4 large frozen hashbrown patties
1 doz. eggs
2 c. milk
1 lb. ground pork sausage, browned and drained
2 c. shredded Cheddar cheese
Line the bottom of a greased 13"x9" baking pan with frozen hashbrown patties. Beat eggs and milk together; pour over hashbrowns. Bake, uncovered, at 350 degrees for 45 minutes. Remove from oven; sprinkle with sausage and cheese. Bake an additional 15 minutes, or until eggs are set. Let stand for 5 minutes before cutting. Serves 8 to 10.
A mug tree from the kitchen makes a clever holder for displaying several favorite Christmas ornaments.
Tapioca Fruit Delight
Lacey Wooten
Greenville, OH
This creamy, fruit-filled recipe is a favorite for brunch and potlucks because it makes so much. For a pretty presentation, spoon it into stemmed glasses and top with a dollop of whipped cream.
15-1/4 oz. can sliced pears, drained and juice reserved
16-oz. can apricot halves, drained and juice reserved
2 8-oz. cans pineapple chunks, drained and juice reserved
3-oz. pkg. cook & serve tapioca pudding mix
3-oz. pkg. cook & serve vanilla pudding mix
6-oz. jar maraschino cherries, drained
2 bananas, sliced
Pour reserved juices into a 4-cup measuring cup. Add enough water to equal 3 cups. Combine juice mixture and pudding mixes in a saucepan. Cook over medium heat, stirring constantly, until thickened; cool. Toss fruit together in a serving bowl. Pour pudding mixture over fruit; chill 4 to 6 hours or overnight. Mix in cherries and bananas just before serving. Serves 8 to 10.
Visit a local craft fair or two...it’s sure to fill you with holiday cheer! They’re a delightful source of handmade gifts and unique items that can’t be found elsewhere. Treat yourself to hot cider and homemade cookies while you’re shopping...what fun!
Zesty Orange Mini Muffins
Terri Deitrick
Newcastle, OK
These little muffins stir up quickly...their orange and lemon flavor can’t be beat!
1/2 c. butter, softened
1 c. sugar
2 eggs, beaten
2 c. all-purpose flour
1 t. baking soda
3/4 c. buttermilk
1 c. golden raisins
1 c. chopped pecans
Blend butter and sugar together. Add eggs; beat for about 2 minutes. Sift flour and baking soda together. Add flour mixture alternately with buttermilk to butter mixture; stir in raisins and pecans. Fill greased mini muffin cups 3/4 full. Bake at 375 degrees for 15 minutes. Dip tops of warm muffins quickly into Citrus Glaze. Makes 3 dozen.
Citrus Glaze:
1/2 c. sugar
1/4 c. orange juice
2 T. orange zest
1-1/2 T. lemon juice
1-1/2 t. lemon zest
Combine all ingredients; mix to a glaze consistency.
Surprise brunch guests with a muffin tree. Attach mini muffins to a tall styrofoam cone with toothpicks until the cone is completely covered. Try this with doughnut holes too...yummy!
Ham & Cheese Quiche
Melissa Rushing
Rogersville, MO
Great for breakfast or brunch...easy, quick and everyone loves it!
1-1/4 c. biscuit baking mix
1/4 c. butter, softened
2 T. boiling water
1 c. cooked ham, diced
1 c. shredded Cheddar or Colby Jack cheese
1/4 c. onion, diced
1-1/2 c. milk
3 eggs, beaten
1/2 t. salt
1/4 t. paprika
Stir baking mix and butter together until well blended. Add boiling water and stir to make a soft dough. Press into bottom and up sides of a greased 9" pie plate. Sprinkle ham, cheese and onion over dough. Whisk together milk, eggs, salt and paprika until well blended; pour into crust. Bake at 400 degrees for 35 to 40 minutes, until golden and center is set. Makes 6 to 8 servings.
Get ready to celebrate! Early in December, press the table linens and polish the silver. Later, as holiday meals and parties are being prepared, you can relax knowing these tasks are already done.
Amish Hashbrowns
Virginia Watson
Scranton, PA
Real made-from-scratch hashbrowns! An Amish lady shared this recipe with me one day when we were visiting a country farmers’ market.
1/2 c. all-purpose flour
1/3 c. cornmeal
2 t. salt
pepper to taste
1 t. baking powder
5 c. potatoes, peeled and shredded
1 onion, minced
9 T. oil, divided
2 eggs, beaten
In a large bowl, mix together flour, cornmeal, salt, pepper and baking powder. Add potatoes, onion, 5 tablespoons oil and eggs. Mix until evenly blended; set aside. Heat remaining oil in a large skillet over medium-high heat. Drop potato mixture into hot oil by heaping tablespoonfuls, flattening slightly with a spatula. Cook until golden on one side; turn and cook the other side until golden. Makes 10.
Early in the holiday season, make a list of cookies to bake, cards to write and gifts to buy...even Santa makes a list! Post it on the fridge...you’ll be able to check off each item with satisfaction as it’s completed.
Baked Spiced French Toast
James Bohner
Harrisburg, PA
This easy make-ahead recipe is my two sons’ favorite Christmas tradition...mmm, so good! They eagerly wait for the sweet smell to wake them up.
12 slices cinnamon bread
6 eggs, beaten
1-1/2 c. milk
1-1/2 c. buttermilk
1 T. vanilla extract
1 t. pumpkin pie spice
1 T. cinnamon
Optional: blueberries, chopped walnuts or pecans
Arrange 6 bread slices in a greased 13"x9" baking pan; stack with remaining bread slices. Beat eggs, milk, buttermilk, vanilla and spices together; pour mixture over bread slices. Cover and refrigerate overnight. In the morning, prepare Syrup Topping and spoon over bread. Bake, uncovered, at 350 degrees for 45 to 50 minutes. Top with berries and nuts, as desired. Serves 6 to 8.
Syrup Topping:
3/4 c. butter, softened
1-1/2 c. brown sugar, packed
3 T. pancake syrup
1 t. cinnamon
Blend ingredients together.
When you want a warm, sweet treat on a busy morning, old-fashioned cinnamon toast is ready in a jiffy. Spread softened butter generously on one side of toasted bread, sprinkle with cinnamon-sugar and broil until hot and bubbly, one to two minutes. Perfect with a mug of hot cocoa!
Nan’s Cinnamon Rolls
Ann Lyons
Ontario, Canada
This recipe was handed down to me nearly fifty years ago by my sister-in-law, who got the recipe from her mother, my mother-in-law. These cinnamon rolls are always the most requested by my family & friends at Christmastime.
3 c. all-purpose flour
2-1/2 t. baking powder
1 c. sugar, divided
2 eggs, beaten
1/2 c. milk
1/2 c. butter, softened
1 T. cinnamon
Sift flour and baking powder together; add 1/2 cup sugar. In a separate bowl, mix eggs, milk and butter. Add egg mixture to flour mixture; mix and knead together to form a soft dough. On a floured surface, roll out dough 1/4-inch thick into a 15-inch by 10-inch rectangle. In a small bowl, combine cinnamon and remaining sugar; sprinkle over dough. Roll up dough jelly-roll style; slice 1/2-inch thick. Place on ungreased baking sheets. Bake at 350 degrees for 15 to 20 minutes, or until golden. Serve warm. Makes 2 dozen.
For your next brunch, fill sturdy diner-style mugs with ribbon-tied packets of spiced tea or hot cocoa. Add gift tags that read “Thinking warm thoughts of you this season.” Set a mug at each place setting...they’ll serve as both table decorations and take-home favors.
Pistachio Coffee Cake
Carol Barb
Johnstown, OH
It wouldn’t be Christmas morning without a slice of this coffee cake to enjoy! The recipe has been shared so many times that now I make several cakes and send one home with guests. Everyone comments on how moist it is and how pretty for the holidays.
1 c. pecans, finely chopped
3/4 c. sugar
2 T. cinnamon
18-1/2 oz. pkg. yellow cake mix
3.4-oz. pkg. instant pistachio pudding mix
4 eggs, beaten
1 c. sour cream
3/4 c. orange juice or water
1/4 c. oil
1 t. vanilla extract
Mix together pecans, sugar and cinnamon; sprinkle 1/3 of mixture into a greased 10-cup Bundt® pan. Blend remaining ingredients together. Alternate layers of cake mixture with remaining nut mixture, for 3 total layers. Bake at 350 degrees for 40 to 50 minutes. Cool completely and remove from pan. Makes 10 to 12 servings.
Create a festive garland from Christmas cards to hang above the buffet. Simply punch a hole in the top corners of the cards and thread them onto a strand of ribbon.
Holiday Wassail
Tara Horton
Gooseberry Patch
It’s our family tradition to enjoy wassail while opening presents Christmas morning. The citrus-spice aroma fills the house and really puts us in the holiday mood!
3 qts. apple juice
2-1/4 c. pineapple juice
2 c. orange juice
1/2 c. sugar
3-inch cinnamon stick
1 t. whole cloves
Combine all ingredients in a saucepan. Simmer, covered, over medium-low heat for 30 minutes. Uncover; simmer for an additional 30 minutes. Strain; discard spices. Serves 10 to 12.
Christmas Brew
Mary Ann Dell
Phoenixville, PA
Perfect for a Christmas Eve get-together.
1/2 c. sugar
1/3 c. water
1/4 c. baking cocoa
1/4 t. cinnamon
10 c. hot brewed coffee
Garnish: milk, sugar, whipped topping
In a saucepan over medium heat, bring sugar, water, cocoa and cinnamon to a boil. Boil for one minute, stirring frequently. Add to brewed coffee; stir and serve immediately. Serve with milk and sugar, dolloped with whipped topping. Makes 10 servings.
Bake some tasty cinnamon twists to serve alongside coffee! Fold refrigerated bread stick dough in half and twist, then roll generously in cinnamon-sugar and bake as the package directs.
Country Sausage Gravy
Staci Meyers
Montezuma, GA
A family favorite year ’round!
1 lb. ground pork breakfast sausage
12-oz. can evaporated milk
1/4 c. butter, softened
2 to 3 T. all-purpose flour
pepper and garlic salt to taste
buttermilk biscuits, split
Brown sausage in a skillet over medium heat; drain. Stir in milk and bring to a low simmer. Mix together butter and flour until smooth; slowly stir into sausage mixture. Add seasonings to taste. Cook over low heat for 5 minutes until thickened, stirring frequently. Serve spooned over warm split biscuits. Serves 6.
Golden Drop Biscuits
Lisa Ann Panzino DiNunzio
Vineland, NJ
Guests will be so impressed, but these biscuits are simple to make.
2 c. all-purpose flour
4 t. baking powder
2 t. sugar
1/2 t. cream of tartar
1/2 t. salt
1/2 c. margarine
1 c. milk
Stir together flour, baking powder, sugar, cream of tartar and salt. Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse crumbs. Add milk all at once; stir until dough sticks together. Drop 2 tablespoonfuls of dough per biscuit onto a baking sheet sprayed with non-stick vegetable spray. Bake at 450 degrees for 10 to 12 minutes, until golden. Serve warm. Makes one dozen.
Spread some maple butter on fresh biscuits. Add 1/2 cup softened butter to 3/4 cup maple syrup and beat until fluffy...scrumptious!
Mini Cheddar Soufflés
Zoe Bennett
Columbia, SC
Scrumptious on a holiday buffet spread.
3 T. butter
3 T. all-purpose flour
3/4 c. milk
3/4 c. shredded Cheddar cheese
1 T. Dijon mustard
4 slices bacon, crisply cooked and crumbled
4 eggs, separated
Optional: fresh parsley or chives, chopped
Melt butter in a saucepan over medium heat. Stir in flour; cook and stir for one minute. Gradually add milk; stir until well blended. Cook and stir until mixture comes to a boil. Remove from heat; stir in cheese until melted. Mix in mustard and bacon. Cool slightly. Stir in egg yolks one at a time; set aside. With an electric mixer on medium speed, beat egg whites until stiff but not dry, about 5 minutes. Gently fold into cheese mixture. Spoon into 12 lightly greased non-stick muffin cups. Bake at 350 degrees for about 25 minutes, until puffed and set. Serve warm, garnished as desired. Makes 12.
Serve a zingy new fruit drink at breakfast. Mix equal parts chilled pomegranate juice, orange juice and lemon-lime soda or sparkling water. Pour into stemmed glasses over ice...so refreshing!
Crustless Broccoli Quiche
Tish Morgan
Dahlonega, GA
I created this recipe for all the low-carbers in my life to enjoy...it’s been requested often at office potlucks. Slice it into generous squares to serve as a brunch dish with a fruit cup or into smaller squares for an appetizer.
8 eggs
16-oz. container cottage cheese
8-oz. pkg. shredded Cheddar cheese
2 16-oz. pkgs. frozen chopped broccoli, cooked and drained
salt and pepper to taste
In a large bowl, lightly beat eggs. Add remaining ingredients; mix well and transfer to a 9"x9" baking pan that has been sprayed with non-stick vegetable spray. Bake at 350 degrees for 45 to 60 minutes, until center is set and tests clean with a knife tip. Serve warm or at room temperature. Serves 4 to 6.
Turn cast-off holiday sweaters into whimsical Christmas stockings! Sweaters that are 100% wool can be felted (see Chapter 10), while others can be backed with iron-on fusible interfacing. Cut out two simple stocking shapes and blanket-stitch together. Holiday handmade!
Sausage Breakfast Pie
Donna Lewis
Ostrander, OH
This recipe has been handed down through the years...we make it every Christmas morning. This can also be prepared ahead and refrigerated overnight, then baked in the morning. The peppers will rise to the top, adding a dash of Christmas color.
1 lb. ground pork breakfast sausage, browned and drained
9-inch pie crust
4 eggs, beaten
1 c. half-and-half
1-1/2 c. shredded Cheddar cheese
1/4 c. green pepper, diced
1/4 c. red pepper, diced
2 T. onion, chopped
Place browned sausage into unbaked pie crust; set aside. Whisk together remaining ingredients and pour over sausage. Bake at 375 degrees for 40 to 45 minutes. Serves 6.
Salt & pepper is a must with breakfast egg and potato dishes. Bring a little fun to the breakfast table with a pair of vintage-style “kissing” shakers!
Cranberry Christmas Canes
Laura Flores
Middletown, CT
My mother used this recipe for more than forty years...she always made them for our Christmas breakfast. We really looked forward to munching on these sweet pastries while we opened our gifts!
1 c. plus 1 to 2 t. milk, divided
4 c. all-purpose flour
1/4 c. sugar
1 t. salt
1 t. lemon zest
1 c. butter
1 env. active dry yeast
1/4 c. warm water
2 eggs, beaten
1/2 c. powdered sugar
1/4 t. vanilla extract
Heat one cup milk just to boiling; cool slightly. Combine flour, sugar, salt and lemon zest in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Dissolve yeast in warm water, 100 to 115 degrees. Add yeast mixture, milk and eggs to flour mixture; combine lightly. Refrigerate for 2 hours to 2 days. At baking time, prepare Cranberry Filling; divide dough into 2 parts. On a floured surface, roll out half of dough into an 18-inch by 15-inch rectangle. Spread half of Cranberry Filling over dough. Fold rectangle into thirds, bringing both short edges over top of the center; press to seal. Slice rectangle into 15 strips. Holding both ends, twist each strip lightly in opposite directions; pinch ends. Place on a greased baking sheet; bend over tops to look like candy canes. Repeat with remaining dough and filling. Bake at 400 degrees for 10 to 15 minutes. Cool on wire racks. Mix powdered sugar with vanilla and remaining milk; frost pastries. Makes 2-1/2 dozen.
Cranberry Filling:
1-1/2 c. cranberries, finely chopped
1/2 c. sugar
1/2 c. raisins
1/3 c. honey
1/3 c. chopped pecans
1-1/2 t. orange zest
Combine all ingredients in a saucepan. Bring to a boil over medium heat. Cook for 5 minutes, stirring frequently. Cool.