* 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
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.
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.
French Toast Fingers Recipe
1 C. Milk
2 t. Vanilla Extract
12 slices Firm, Homestyle White Bread, cut into strips
1/2 C. Orange Marmalade
3/4 stick Butter, room temperature
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
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
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.
Holiday Egg Casserole Recipe
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.
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
Serves 5 (3 pancakes each)
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
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
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
Makes approximately 10 waffles.
Recipe from Starbucks
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