christmas brunch recipes

christmas brunch recipes

* Christmas Brunch Recipes * Razzle Dazzle Recipes *
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Apple-Cranberry Chutney With Sausages Recipe

For the chutney:
5 apples, Rome or McIntosh, cored, peeled and quartered
1 t. cinnamon
1/4 C. sugar
1 C. dried cranberries

For the sausages:
1 lb. Ground Pork or Lamb
1/4 C. Onion, finely minced
1 t. Garlic, minced
1/4 t. Fennel Seeds
1/4 C. Breadcrumbs
1/8 t. Red Pepper Flakes
Salt and Fresh Pepper, to taste
Vegetable Oil - for frying

Make chutney:
In a medium saucepan, combine 1/2 cup water with sugar and cinnamon. Place on a medium flame and add apples; stir. When mixture boils, lower flame, cover and simmer 5 minutes. As apples begin to soften, use a fork to gently mash apples until they resemble coarse applesauce. Add cranberries; mix well. Remove from heat and let cool.

Make sausages:
In a bowl, combine pork, onion, garlic, fennel, breadcrumbs, red pepper, salt and pepper, mixing well. Place a teaspoon of meat in your hands and gently shape into a patty. Repeat with remaining meat.

Heat oil in a large frying pan; cook patties on medium heat 4 minutes, turn and cook 4 minutes more, or until done.

Makes about 30 small sausages.

You can make both the chutney and sausages the day before. Remove the chutney from the refrigerator 1 hour before serving; to reheat the sausages, wrap in foil and place in a 350 F. oven until warm, about 10 minutes.

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christmas brunch recipes

French Toast Fingers Recipe

4 Eggs
1 C. Milk
2 t. Vanilla Extract
Nonstick spray
12 slices Firm, Homestyle White Bread, cut into strips
1/2 C. Orange Marmalade
3/4 stick Butter, room temperature
Powdered sugar

Beat eggs and mix with milk in a medium bowl. Add vanilla extract. Spray skillet with nonstick spray and heat to medium-high. Dip bread strips into egg mixture, soaking bread through. Place strips in skillet and cook just until golden brown on each side. Put on serving platter.

Mix marmalade with butter and spoon on top of french toast fingers. Sprinkle with powdered sugar through a sieve.

Makes 6 servings.

Note: You can also make the fingers ahead of time. Lay them on a cookie sheet covered with wax paper after soaking. Do not let them touch. Freeze until frozen and place in a plastic bag until ready to use.

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christmas brunch recipes

Heath Bar Coffee Cake Recipe

2 C. All-purpose Flour
1 C. (packed) Dark Brown Sugar
1/2 C. Sugar
1 stick Butter, room temperature
1/2 t. Salt
6 1.4-oz. Heath Bars, chopped
1 C. chopped Pecans or Walnuts
1 t. Baking Soda
1 C. Buttermilk
1 large Egg
1 T. Vanilla Extract
1 T. Kahlua Liqueur, optional

Preheat oven to 350 F. Butter 13 x 9 x 2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed until mixture resembles coarse meal. Transfer 3/4 cup butter-sugar mixture to medium bowl; mix in toffee and pecans.

Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined. Transfer batter to prepared dish.

Sprinkle toffee topping evenly over batter. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes.

Cool completely in baking dish. Cut into 16 squares.

Store in airtight container at room temperature.

Yield: Makes 16 squares.

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christmas brunch recipes

Holiday Egg Casserole Recipe

10 Eggs
1/2 C. Flour
1 t. Baking Powder
1 pint Small-curd Cottage Cheese
1/2 t. Salt
1 lb. Jack Cheese
1/2 C. Butter or Margarine
8 oz. diced Green Chiles

Crumbled cooked bacon or sausage, optional

Heat oven to 350 F. In large bowl, beat eggs until creamy. Add flour, baking powder, cottage cheese, salt, shredded cheese and melted butter or margarine; blend until smooth. Stir in drained chiles and bacon or sausage, if using. Pour into 13 x 9-inch buttered pan. Bake approximately 35 - 45 minutes or until top is firm and brown.

Makes 10 - 12 servings.

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christmas brunch recipes

Gingerbread Pancakes Recipe

1 1/2 C. All-purpose Flour
3 T. Baking Powder
3/4 t. Ground Ginger
1/2 t. Ground Cinnamon
1/4 t. Ground Cloves
1/4 C. Ground Hazelnuts (optional)
1 1/2 C. Milk
2 T. Chocolate Syrup
3 Egg Whites
3 T. Dark Molasses
2 T. Canola Oil

In a large mixing bowl, combine flour, baking powder, ginger, cinnamon, cloves, and hazelnuts (if desired) until well blended.

In a medium bowl whisk together milk, chocolate syrup, egg whites and molasses. Make a well in the dry ingredients and pour the wet ingredients into it. Stir just enough to moisten; batter will be lumpy.

Heat a thick, nonstick griddle or frying pan over medium heat. Spread 1 1/2 teaspoons canola oil over the bottom of the pan. Pour batter on to the griddle, using 1/4 cup for each pancake (spread out a little with the back of a spoon because the batter is thick). Cook until lightly brown on both sides and serve hot.

Serves 5 (3 pancakes each)

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christmas brunch recipes

Chocolate Waffles With Coffee Syrup Recipe

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, such as Ghiradelli's, not unsweetened)
1 T. granulated sugar
1 t. salt
1 1/2 t. baking soda


1 C. water
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

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