By Lydia Bolen

 

Christmas Breakfast

 

Christmas morning is magical and exciting. Activity is happening all around the tree. After the gifts are opened, add to the magic of the morning by serving a family breakfast that all will enjoy. Your family might prefer egg dishes rather than coffee cake, but plan their favorites you know each will love.

 

Many families gather later in the day with extended family and friends to share a Christmas meal. These breakfast dishes will be just the beginning of a full day of excitement and feasting. Merry Christmas to all our MCL readers!!

 

Cinnamon Coffee Cake

 

• 1 cup butter, softened
• 2 3 /4 cups sugar, divided
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (16 ounces) sour cream
• 2 tablespoons ground cinnamon
• 1 /2 cup chopped walnuts

 

In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Beat in vanilla.

Combine flour, baking soda, and salt; add alternately with sour cream.

Spoon a third of batter into a greased 10-inch tube pan.

Combine cinnamon, nuts, and remaining sugar; sprinkle a third over the batter in pan.

Repeat layers two more times.

Bake at 350 degrees for 60-65 minutes or until a toothpick inserted in the center comes out clean.

Cool cake for 15 minutes before removing from pan to a wire rack to completely cool.

Yield: 20 servings.

 

 

Ceci’s Biscuits

 

• 2 1 /2 cups self-rising flour, sifted
• 1 /2 stick unsalted butter, COLD
• 1 cup buttermilk

 

Place sifted flour in a bowl and add cold, sliced butter. Cut butter into flour with a pastry cutter.

Add buttermilk and stir until a soft dough forms. Do not over stir.

Flour a cutting board or kitchen counter and turn out dough onto floured surface.

Knead gently for about 30 seconds, enough to shape.

Pat dough out (do not roll) 1 /2 inch thick onto board or counter.

Using a 2-inch biscuit cutter, cut out biscuits, roll out any extra dough.

Place on an ungreased cookie sheet.

Bake at 400 degrees for 10-12 minutes.

Serve with any of your favorite jams or jellies.

(Ceci is my cousin, Cherry Watkins Dunn, who shares many recipes with me.)

Breakfast Casserole

 

• 1 roll sausage, cooked, drained, and crumbled
• 7 slices bacon, cooked, drained, and crumbled
• 2 cups half-and-half
• 1 /2 cup milk
• 7 large eggs
• 1 teaspoon ground mustard
• 1 teaspoon salt
• 1 /2 cup melted butter
• 2 1 /2 cups Sharp Cheddar cheese, shredded
• 7 slices bread (wheat or white), torn into small pieces.
• 1 small can sliced mushrooms, optional.

 

In a large mixing bowl, stir milk, eggs, seasonings and melted butter together.

Add cooked sausage and bacon.

Stir in 2 cups shredded cheese.

Stir in torn bread and mushrooms, if using.

Butter a 3-quart casserole dish and pour in mixture. Cover and put in refrigerator overnight.

Cook 45 minutes at 350 degrees. Add other 1 /2 cup of cheese to the top as soon as the casserole is done. It will melt quickly.

Let casserole sit ten minutes before serving.

Serves 8-10.