Christmas Morning Breakfast/Brunch

[LenaS]

What do you serve for Christmas morning breakfast or brunch, I have a Christmas Morning Wifesafer recipe an old friend gave me years ago if anyone would like me to post?

[SueK]

Last year I just made a hashbrown casserole, but this year I am going to try the Southwestern Casserole that was in the Dec issue. Has anyone tried it yet? I've been anxious to see any reviews posted about it.

[HARRYET]

I usually try and do some kind of muffins or cinnamon rolls, that way, there is no time constraints to sit and eat a hot meal (there would be no way my kids would sit and eat anyway). If we want, we can warm the above and eat at our leisure.

Ann

[Grace]

Might I suggest the Citrus Cranberry pull apart rolls......they are AWESOME, and can be put together the night before, refrigerated and baked in the morning. Here's the recipe for those that are interested...

CookWare(tm) from Cooking Light(r)

Citrus-Cream Cheese Pull-Apart Rolls

SOURCE: Cooking Light YEAR: December 1999 PAGE: 176

INGREDIENTS FOR 24 SERVINGS:
1 (25-ounce) package frozen roll dough
Cooking spray
1/4 cup butter or stick margarine, melted
1/2 cup sweetened dried cranberries (such as Craisins) or chopped dried apricots
1 cup granulated sugar, divided
2/3 cup (6 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons fresh orange juice
1 large egg
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
1 cup powdered sugar
5 teaspoons fresh lemon juice

INSTRUCTIONS:
The cream cheese mixture sinks to the bottom of the rolls. Place some foil
under the pan in case the sugar mixture runs over.

1. Thaw roll dough at room temperature 30 minutes.

2. Cut rolls in half. Place 24 halves, cut sides down, in bottom of each of 2
(9-inch) round cake pans coated with cooking spray. Brush butter evenly over
rolls. Cover; let rise in a warm place (85 degrees), free from drafts, 30
minutes. Sprinkle with dried cranberries. Combine 1/4 cup granulated sugar,
cream cheese, orange juice, and egg; beat at medium speed of a mixer until
well-blended. Pour cream cheese mixture evenly over rolls. Combine 3/4 cup
granulated sugar, and rinds. Sprinkle evenly over rolls. Cover and let rise 1
hour or until doubled in size.

3. Preheat oven to 350 degrees.

4. Bake at 350 degrees for 20 minutes. Cover with foil. Bake an additional 5
minutes or until rolls in center are done. Remove from oven; cool 15 minutes.
Combine powdered sugar and lemon juice. Drizzle over rolls. Yield: 4 dozen
(serving size: 2 rolls).

Overnight Variation: After pouring the cream cheese mixture over rolls, cover
with plastic wrap and refrigerate 12 hours. Gently remove plastic wrap from
rolls; sprinkle with rind mixture. Let stand at room temperature 30 minutes or
until dough has doubled in size. Proceed with recipe as directed.

NUTRITIONAL INFORMATION:
CALORIES 174 (29% from fat); FAT 5.6g (sat 2.8g, mono 1.9g, poly 0.6g);
PROTEIN 3.6g; CARB 27.7g; FIBER 0.6g; CHOL 20mg; IRON 0.3mg; SODIUM 203mg;
CALC 10mg

[LenaS]

I have made this many times, very easy to put together if you get the shaved ham and already grated cheddar (lazy) http://www.cookinglight.com/bbs/wink.gif

Christmas Morning Wife Saver

16 slices white bread, (crust removed) Texas toast works well
slices of Canadian Back Bacon or ham (I like shaved ham - maneuverable)
slices of sharp cheddar cheese (grated works well)
6 eggs
1/2 Tsp. Salt
1/2 Tsp. Pepper
1/2 to 1 Tsp. Dry Mustard
1/4 Cup minced onion
1/4 cup green pepper, finely chopped
1 - 2 tsp. Worcestershire Sauce
3 cups Whole milk
dash red pepper (Tabasco)
1/4 lb. butter
Special 'K' or Crushed Corn Flakes (I like the Special 'K')

In a 9" x 13" buttered, glass baking dish, put 8 pieces of bread. Add pieces to cover dish entirely. Cover bread with slices of back bacon (sliced thin) or ham. Lay slices of cheddar cheese (or grated) on top of bacon and then cover with slices of bread to make like a sandwich. In a bowl, beat eggs, salt and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight. In morning, melt 1/4 lb. butter, drizzle over top. Cover with Speical 'K' or crushed Corn Flakes. Bake, uncovered, 1 hour at 350. Let sit 10 minutes before serving. Serve with fresh fruit and maybe hot cinnamon rolls.

[Colleen]

I will probably make the french toast souffle. I just LOVE it.

[kwormann]

I usually make eggbake, but I will also try the SW casserole, and maybe muffins w/ it

Kim

[Jeanne G]

Grace!(and everyone else out there in BB world),
Last night I had my brother & sil over for dinner and they spent the night (they're in from out of town) and I tried the citrus pull apart rolls. Jessi (sil) helped me put them together last night. How easy & how DELICIOUS(you are right)!! I chose them b/c she likes donuts, etc. (sweet things! http://www.cookinglight.com/bbs/smile.gif ) and it was perfect. I would definitely recommend them. And I also made a (reduced fat) sausage bread - using turkey sausage -that is awesome. A little bit of everything for everyone... http://www.cookinglight.com/bbs/wink.gif
Jeanne

[chefandi]

I want to make these for C-Mas morning but I looked for frozen roll dough the other day and couldn't find it? Can anyone tell me where you found it in the store?

[AndreaU]

I've adopted my mom's traditional Christmas morning breakfast: Crepes (applesauce and ham/cheese with Mornay sauce), fresh fruit salad, and some kind of quick bread/coffee cake (the last few years have been CL recipes like orange pull-apart rolls last year). Crepes are surprisingly easy (after you ruin the first 2 or 3) yet impressive to serve. And they can be frozen (unfilled) for a couple months.
Here's the recipe I use:

CREPES

1 1/2 cups flour
1 T. sugar
1/2 t. baking powder
1/2 t. salt
2 cups milk
2 T. melted butter or margarine
1/2 t. vanilla
2 eggs

Mix flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6-8" skillet; heat at medium until bubbly. For each crepe, pour scant 1/4 cup of the batter into skillet; immediately rotate skillet until thin film covers bottom.
Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing wax paper between each. Keep covered.

**For the ham and cheese crepes, I just use cooked ham (cubed) and swiss cheese (cut up). Here is the Mornay Sauce to top them off:

1 T. butter
1 T. flour
1 cup milk
3 T. grated Swiss
1 T. grated Parmesan
dash dry mustard

Make a roux with butter and flour. When it bubbles, add milk. Stir well. Add cheeses and mustard; stir well until cheeses are melted. Keep warm.

Lena, could you post your recipe please? Thanks!

[This message has been edited by AndreaU (edited 12-02-2000).]

[Jeanne G]

chefandi,
I found mine at Kroger near frozen breads. Good luck. Maybe ask someone in customer service to hook you up w/ someone in the frozen food dept.

[andi]

Originally posted by chefandi:
I want to make these for C-Mas morning but I looked for frozen roll dough the other day and couldn't find it? Can anyone tell me where you found it in the store?

I used to live in Indy! Always found them at Marsh in the frozen food isle next to the frozen noodles and waffles... Go Hoosiers!

[andi]

These are some great sounding ideas above! I may have to try those pull-apart rolls.

My tradition has always been to make a very easy coffee cake called "Bishops Bread" that is not particularly light but it's Christmas! It is sooooo good-there is a crumb topping that kinda melts into the top of the cake. We eat it hot out of the oven while we open all our gifts.

[Jen]

My husband and I eat at my parents' house Christmas morning (long story...we're at church anyway which is only a few minutes away, so we do our gifts etc. with my parents right after and have breakfast with them). Anyway, my Mom has always made the same Christmas breakfast for as long as I can remember and it just wouldn't be Christmas without it! She makes incredible cinnamon buns that come from a jello ad or something in the 50's. They sound like they won't work (or like they might taste bad) but trust me...they are the yummiest, easiest cinnamon buns ever!

Mom's Make-Ahead Cinnamon Ring
2 pkgs Rhodes frozen dinner rolls (24 total)
1/2 pkg butterscotch pudding (non-instant, small box)
1/2 cup margarine
1/2 cup brown sugar
1 tsp cinnamon
raisins, nuts, maraschino cherries, etc.

Put cherries in bottom of greased Bundt pan. Place frozen buns in pan. Sprinkle with dry pudding mix. Melt butter and brown sugar together and pour over rolls. Sprinkle with cinnamon. Raisins and nuts are optional and can just be sprinkled amongst the rolls. Cover with tin foil. Allow to sit overnight. Bake at 350°F for 1/2 hour or until cooked. (Watch carefully during last 10 minutes so it doesn't burn on top). Cool 10 minutes then invert onto plate.

Yum! These are perfect because they take about 5 minutes to put together before bed on Christmas Eve, then she pops them in the oven while we open gifts. She also makes fruit salad and usually some bacon or something. Occasionally we have eggs but I just go for the cinnamon buns! http://www.cookinglight.com/bbs/smile.gif

[Grace]

Jeanne G

So glad you liked these! These are "scary" good to me......(scary because I could gain 20 pounds easily eating these - no way I can eat just "two", as they suggest a serving size to be!!!) I found myself eating the whole pan uncontrollably, and I never have self control problems like that. So I will only make them again when other people are around to eat them all up!!! Anyway, I'm glad they worked out for you, and I'm looking forward to making these again soon too!!

Grace

[LGBurns]

My mother is Finnish, so for Christmas breakfast we usually had pulla and pannukaku. Pulla is a sweet braided bread made with cardamon. My Mummu (grandmother) always made it; it is out-of-this-world delicious, but, unfortunately I don't know how to make it (my sister does). Anyway, pannukaku just means pancake, but it is really like a baked custard that is served with fruit and honey (or sometimes sour cream). I'm at work so I don't have the recipe with me, but if anyone's interested I could post it. It's not low-fat although you probably could make it that way. Since I only have it at Christmas (if then), I just go ahead and make the full fat version.