Christmas morning recipe ideas.
For an amazing french toast recipe click here
Egg & Sausage Casserole
serves 10-12
source: Discover Dayton, The Jr. League of Dayton, Ohio
8 slices of bread, without crusts and cubed (we prefer Pepperidge Farm)
1 lb. pork sausage, cooked, crumbled and drained
2 c. cheddar cheese, grated
4 eggs
2 1/2 c. milk
1/4 t. dry mustard
1 10 3/4 oz. can condensed cream of mushroom soup
1/2 soup can of milk
Buttered bread crumbs (we use 1/2 c. Pepperidge Farm Stuffing mix heated with 2 T. melted margerine)
Place bread cubes in bottom of an 8×12-inch baking dish. Add sausage, mushrooms, and cheese to the bread cubes. In a separate bowl,, mix together eggs, milk and dry mustard. Pour liquid ingredients over ingredients in casserole. Cover and refrigerate overnight.
The next day, bring casserole to room temperature. Mix mushroom soup with 1/2 can of milk. Pour over casserole. Cover with buttered seasoned bread crumbs. Bake in pre-heated 325 degrees oven for 75 minutes.
Sour Cream Coffee Cake
serves 8-10
source: The Barefoot Contessa Parties! by Ina Garten
Ina writes, “This is the ultimate breakfast treat. My goal was a homemade version of a Drake’s Cake, but better. As if the cake wasn’t delicious enough, I decided to drizzle maple icing on top and give it an extra-special flavor. This recipe can also be made into sour cream coffeecake muffins.”
1 1/2 sticks unsalted butter at room temperature
1 1/2 c. granulated sugar
3 extra large eggs at room temperature
1 1/2 t. pure vanilla extract
1 1/4 c. sour cream
* 1/2 c. cake flour (not self-rising)
2 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
*If you don’t have cake flour, you can substitute 2 1/4 c. all-purpose flour plus 1/4 c. cornstarch.
For the streusel:
3/4 c. light brown sugar, packed
1/2 c. all-purpose flour
1 1/2 t. ground cinnamon
1/4 t. kosher salt
3 T. cold unsalted butter, cut into pieces
3/4 c. chopped walnuts (optional)
For the glaze:
1/2 c. confectioners’ sugar
2 T. real maple syrup
Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan.
Cream the butter and sugar for 4-5 minutes until light. Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift the flour, baking powder and soda and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the prepared pan and spread it oput with a knife. Sprinkle with 3/4 cup of streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50-60 minutes, or until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel- side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water, if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
waffle recipe: I decided to make waffles instead of french toast
2 c. flour
2 t. Baking powder
2 t. sugar
1 t. salt
2 c. milk2 eggs
2 T vege oil
mix and pour…. so easy! and good!
Excellent recipe thanks for sharing. I really enjoy reading your blog