by Lynn Greene
Make breakfast a family affair
It’s probably the last thing
you want to think of on Christmas day: the family breakfast.
But it’s also too good an opportunity to pass up; when’s
the last time you had everybody together for breakfast,
after all?
If you have a big crowd, you can make it easy by planning
ahead, using some convenience products, and assembling
the main dish the night before. Forget about making omelets,
eggs or pancakes to order. Instead, simplify and use recipes
that can be stuck in the oven Christmas morning and left
on their own for awhile. Here are some suggestions.
Baked French toast
Serves 6 to 10
1 loaf day-old French bread
1-2 Tbsps. butter, softened
4 eggs
2 egg yolks
3 cups whole milk
1 cup whipping cream or egg nog
1/2 cup sugar
1 tsp. vanilla
Cut French bread into 1- inch thick slices and butter
each side. Squeeze slices (fitting tightly) into a greased
9- by 13-inch casserole pan. In a separate bowl, beat eggs
and egg yolks. Add milk, cream (or egg nog) sugar and vanilla
extract. Pour over bread. Sprinkle with nutmeg. Refrigerate
overnight. Bake in 350 F oven for one hour. Serve with
warmed maple syrup.
Breakfast Casserole
Serves 4 to 8
3 cups (24 oz. bag) frozen shredded hash browns
3/4 cups Monterey jack cheese, shredded
3/4 cups Cheddar cheese, shredded
1 cup ham, or Canadian-style bacon, diced
1/2 cup green onions, sliced
6 eggs, beaten
12 oz evaporated milk, canned
Grease a 2-quart baking dish. Spread the potatoes evenly
in the bottom of the dish. Sprinkle with cheeses, ham and
green onions.
Beat together the eggs and milk and pour over the potato
mixture in dish. Cover and refrigerate until ready to bake
— this can easily be prepared the day before.
Bake, uncovered at 350 F for 40 to 45 minutes or until
knife inserted in center comes out clean. Let stand 5 minutes
before serving.
Optional: Add extra shredded cheese to the top during
the last 15 minutes of baking.
Cranberry-orange smoothie
Serves 4 to 6
3 bananas, cut into pieces
1 cup yogurt, plain, vanilla or lemon works good
1-1/2 cups milk
1 cup orange juice
1 cup cranberry juice
1/4 cup maple syrup, sorghum or honey
8 ice cubes
Combine all ingredients in blender. Pulse until smooth.
Pull-apart breakfast bread
Serves 8 to 12
1 lb. bacon
1 cup chopped onion
3 tubes (7.5 oz each) refrigerated buttermilk biscuits
1/2 cup sundried tomatoes, chopped (or use canned pimiento)
1 cup shredded cheddar cheese
Cut bacon into 1/2-inch pieces and cook in fry pan until
crisp. Remove bacon, but keep the fat. Add the chopped
onion and saute until translucent and tender.
Cut biscuits into quarters and place them in a large mixing
bowl. Add the bacon, sauteed onion, tomatoes and cheddar
cheese and toss until all of the biscuits are coated.
Grease a 10-inch tube pan (bread pan) and place the mixture
evenly in the pan.
Bake at 350 F for 30 minutes or until bread bounces back
after pushed lightly with your finger. Run a knife around
the edges and remove from pan immediately after taking
out of oven. Serve warm.
Hot cocoa mix
1/2 cup cocoa
3/4 cup sugar
3 cups powdered milk
Dash of salt
Sift all ingredients together and store in a cool, dry
place.
When ready to use, add 2 tablespoons mix to each 4 ounce
cup of boiling water.
Garnish with marshmallows or a dollop of whipped cream.
Editor’s note: Lynn Greene is senior editor for Community Shoppers Inc., which publishes the Janesville Messenger. Contact her at lgreene@communityshoppers.com |
