CHRISTMAS 18
CHRISTMAS WHEAT FRUIT CAKE
2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon Salt
1/3 cup reduced fat margarine
1/2 cup raisins, seedless
1/2 cup golden seedless raisins
1/2 cup Almonds -- chopped
1/2 cup Hazelnuts -- chopped
Rind of 1 orange fine grated
1 3/4 cups Carrots -- grated
1/2 teaspoon Allspice
1/4 teaspoon Ground cinnamon
1/2 cup Sugar
2 Egg whites -- beaten
3 tablespoons Orange juice
2 tablespoons Brandy -- or Rum
Heat oven to 350F. Mix flour, baking powder and salt together and rub in the reduced fat margarine until mixture resembles fine breadcrumbs.
Add fruit, nuts, orange rind, carrots and spices and mix well.
Mix the sugar into the egg whites and beat into the dry ingredients. Add enough orange juice to make a soft dough.
Put the mixture into 8" round or 7x7" nonstick cakepan and bake for 45-60 min.
When ready, the cake should be firm to the touch and a toothpick should come out clean. Cool in the cake pan.
Turn out upside down, make a few toothpick holes in the bottom and spoon in any leftover orange juice and alcohol if using.
Store in an airtight container.
CHRISTMAS BREAKFAST PUNCH
1/3 c. brown sugar
2 lb. can pineapple juice
1 pt. cranberry juice cocktail
1/2 c. water
1 tsp. whole allspice
1 tsp. whole cloves
3 sticks cinnamon, broken
CANDY CANE COCOA
4 cups low-fat milk
3 ounces semisweet chocolate -- chopped
4 regular-sized peppermint candy canes -- crushed
4 mini peppermint candy canes
1 cup whipped cream
In a saucepan bring the milk to a simmer. Add the chocolate and the crushed peppermint candies and whisk until everything is melted and smooth.
Divide hot cocoa between four mugs garnish with whipped cream and serve with a candy cane stirring stick.
CHILDREN'S BREAKFAST IN A BAG
Omelettes In A Bag
(1 serving)
2 Large Eggs
1 Tablespoon of Cheese
1 Tablespoon or so of any other ingredient you like in your omelette (like bacon or onion) - Optional
1 Small Ziploc Bag
Crack eggs right into the small Ziploc bag. Add the cheese and any option ingredients you like. Seal the bag, squish the ingredients to mix. "Burp" the air out.
Bring a medium-sized pan of water to a heavy boil.
Drop Ziploc baggie into the boiling water. Boil for 5 minunte.
Carefully, remove baggie from the water. Open the bag and roll the omelette onto a plate. BR>
CHRISTMAS OMELET
10 slices of bread
1/2 pound cheddar cheese, grated
1 pound bacon, cooked
6 eggs
3 cups milk
1/2 teaspoon salt
Make the Night Before
Trim crust off bread, cube and put into ungreased 9 x 12 baking dish Cover bread with grated cheese Put a layer of crumbled bacon over cheese In large bowl beat eggs, add milk and salt Pour milk mixture over bread, cheese and bacon Let stand in fridge over night Bake 45 mins at 350 degrees.
CHRISTMAS BREAKFAST CASSEROLE
6 slices whole wheat bread
3 tablespoons butter, softened
1 pound Florida rock shrimp, cooked
1 1/2 cups shredded cheddar cheese
2 Florida tomatoes, sliced
6 Florida eggs, beaten
2 cups half & half
1 teaspoon salt
Remove crust from bread. Spread butter over both sides of bread slices. Place buttered bread in greased 12 X 9 baking dish. Place rock shrimp over bread slices.
Sprinkle with cheese. Place tomatoes over the cheese. Combine eggs, half and half and salt. Mix well and pour over tomatoes. Cover casserole and chill overnight.
Remove from refrigerator 15 minutes before baking. Bake uncovered at 350 degrees for 45 minutes or until set.
Serves 8
CHOCOLATE WAFFLES W/COFFEE SYRUP
1 oz. milk chocolate or milk chocolate chips (3 T.)
1/2 C. butter, melted
2 eggs, separated
2 C. buttermilk or sour milk (see note)
2 C. all-purpose flour
1 T. sweet ground cocoa (be sure to use SWEET, not
unsweetened)
1 T. granulated sugar
1 t. salt
1 1/2 t. baking soda
SYRUP
3/4 C. granulated sugar
1/4 C. brewed double-strength coffee, preferably made from dark-roasted beans
1/8 t. ground cinnamon
To make waffles:
Preheat standard or Belgian waffle iron. Melt milk chocolate and butter over low
heat, stirring to combine to a sauce-like consistency.
Put egg yolks in a mixing bowl and beat well. Stir in the buttermilk or sour
milk.
In another bowl, mix the flour, cocoa, sugar, salt and baking soda. Add the
flour mixture to the yolk mixture and beat until smooth. Stir in the melted
butter and chocolate and mix just until incorporated.
In a small bowl, beat the egg whites until stiff but still moist. Gently fold
the whites into the batter.
With a ladle, scoop 1/2 to 3/4 cup batter onto oiled waffle iron and cook
according to manufacturer's directions. Serve with butter or coffee-flavored ice
cream and warm coffee syrup.
To make syrup:
Heat water and sugar in saucepan, stirring until boiling. Heat just until sugar
mixture colors slightly.
Remove saucepan from heat and allow to cool for 2 to 3 minutes. Add hot
double-strength coffee and cinnamon and mix thoroughly. Avoid reheating syrup.
NOTE
To make sour milk, add 1 t. of vinegar to heated fresh milk and stir until
curdled. Makes approximately 10 waffles.
Recipe from Starbucks
PUFFED EGGNOG PANCAKES
2 Tb butter
3 eggs
2/3 cup eggnog
1/2 cup flour
1/4 cup sliced almonds
2 ts sugar
Preheat oven to 425°. Melt butter in cast iron skillet in oven.
Beat eggs; add eggnog and flour. Pour into hot skillet; sprinkle with almonds and sugar. Bake until puffed and brown, 16 to 18 minutes. Serve immediately.
CHRISTMAS BREAKFAST CASSEROLE 2
8 slices bread, no crusts
8 slices American cheese
3 eggs, beaten
1/4 teaspoon onion salt
1-1/2 cups crushed corn flakes
1/2 pound ham in bite-size chunks
8 slices Swiss cheese
4 cups milk
1/4 teaspoon dry mustard
1/4 cup butter
Preheat oven to 400 degrees. In a 9 x 12-inch baking dish, layer half of the bread, then half of the ham, and then American cheese. Over the American cheese, layer the rest of the bread, the rest of the ham, and then the Swiss cheese. Mix thoroughly the eggs, milk, onion, salt, and dry mustard. Pour the egg mixture over the casserole. Top the casserole off with the buttered corn flakes. Bake for 40 minutes.
The casserole can be made the night before. Refrigerate it, and in the morning pour the egg mixture over the casserole, top with cornflakes, and bake.
Serves: 6 to 8.
BREAKFAST PIZZA
1/2 pound sausage, cooked and drained
1 package crescent rolls
5 egg
1/4 cup milk
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1-1/2 cups hash browns
1-1/2 cups grated cheddar cheese
Parmesan cheese
Preheat oven to 375 degrees. Grease and 8 x 8-inch or 9 x 9-inch pan. Unfold crescent rolls into strips and press together on bottom and sides. Whisk eggs, milk, mustard, and pepper together. Sprinkle the sausage, potatoes, then cheese on top of crescent rolls. Pour egg mixture over all. Sprinkle with Parmesan cheese. Bake 40 to 50 minutes until there is no liquid in the center.
Excellent cold as an appetizer
APPLE CHEDDAR PIZZA
1/4 cup flour, divided
1 loaf (1 lb size) frozen yeast bread dough, thawed
5 cups sliced tart apples
1/2 cup packed brown sugar
1/2 cup white sugar
2 teaspoons apple pie spice (or cinnamon)
1/4 teaspoon nutmeg (omit if using apple pie spice)
5 tablespoons butter, cut into small pieces
2 cups shredded cheddar cheese
Heat oven to 350F degrees. Spray a cookie sheet with nonstick spray.
Sprinkle work surface with flour, roll out bread dough until slightly larger than the sheet. Place dough on sheet, stretching to fit, roll edges slightly to form a shallow rim. Spread apples evenly over dough.
In a small bowl, combine sugars, 2 Tbls flour, cinnamon and nutmeg (or apple pie spice). Mix well and sprinkle over apples. Dot with the butter. Sprinkle with cheese evenly over.
Bake until the apples are tender and the cheese is bubbly, 25-35 minutes. Serve warm.
SWEET POTATO BREAD PUDDING W/ORANGE SAUCE
PUDDING
4 1/2 cups Original Bisquick mix
1 1/3 cups milk
1 cup chopped pecans
1/2 cup raisins
2 1/2 cups milk
2 1/2 cups half-and-half
1 1/4 cups mashed baked sweet potatoes
1 cup granulated sugar
1/4 cup butter or margarine, melted
1 tablespoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 eggs
ORANGE SAUCE
2 cups powdered sugar
1 cup butter or margarine, softened
1/2 cup orange juice
2 teaspoons cornstarch
4 egg yolks, beaten
Heat oven to 450°F. In large bowl, stir Bisquick mix and 1 1/3 cups milk until soft dough forms. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Break up biscuits.
Butter bottom and sides of rectangular pan, 13x9x2 inches. Spread biscuit pieces in pan. Sprinkle with pecans and raisins. In large bowl, beat all remaining Pudding ingredients with electric mixer on low speed until blended. Pour over biscuits in pan. Cover and refrigerate at least 2 hours but no longer than 8 hours.
Heat oven to 350°F. Stir mixture in pan. Bake about 1 hour or until top is golden and toothpick inserted in center comes out clean.
Meanwhile, in 2-quart saucepan, heat all Orange Sauce ingredients over low heat 5 to 10 minutes, stirring constantly with wire whisk, until slightly thickened and temperature reaches 165ºF for 15 seconds. Serve warm over pudding. Store covered in refrigerator.
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