Christmas Breakfast

Christmas Wife Saver Breakfast
adapted from a friend's recipe.
I made this recipe a lot smaller than that which was given. I'll post what I did. It's easy enough to modify for your own family.

Ingredients
4 slices bread, crusts removed and set aside
2 eggs
1 cup milk
1 chopped tomato
1/2 cup corn flakes (rice krispies work too... maybe do the Christmas colored ones!)
Shredded cheddar Cheese (about 1/4 cup... more if you like)
Ham (about 2 slices works)
1/4 cup chopped onion (saute it first. I didn't and wish I had) OR use onion powder... I just shake it in.

Place de-crusted bread on the bottom of a 8" square baking pan. Place crusts in corners to fill. Chop up the ham and arrange over bread. Add shredded cheese. Mix onions, eggs and milk and pour over the whole thing. Place in the fridge overnight.

Preheat oven to 350F. Place chopped tomato on top of casserole, and spread the cereal on top of that. Place in the oven for one hour. And you are done!!

Toffee

This is another one of my holiday favorites. A great recipe... I found this specific one online at Better Homes and Gardens.

It takes a long time on the stove, but it is well worth it. And it is a good idea to invest in a candy thermometer for this one.

Toffee Butter Crunch
Makes about 40 servings
prep 20 minutes, chill 15 minutes, cook 20 minutes (or longer, depending)

Ingredients

1/2 cup coarsely chopped almonds or pecans, toasted
1 cup butter
1 cup sugar
3 Tbsp water
1 Tbsp light corn syrup
3/4 cup semisweet chocolate chips
1/2 cup finely chopped almonds or pecans, toasted.

Toast your pecans/almonds. I do mine in the oven, allowing the oven to heat up to 350F with the almonds in a single layer on a baking sheet. Do them whole... you don't want them to burn. It only takes 5-10 minutes (watch them, you'll know they are toasted when you can start to smell them a bit)

Line a 13x9x2 inch baking pan with foil. Extend foil over sides of pan. Sprinkle with the 1/2 cup coarsely chopped nuts. Set aside

Butter the sides of a 2 quart saucepan. In it, melt the butter, adding the sugar, water, and corn syrup when melted. Cook and stir over med-high heat until the mixture boils. Clip on a candy thermometer (don't let the bottom of it touch the bottom of the pot, or you won't get an accurate reading) and boil, stirring frequently, on medium heat until it reaches 290 degrees F (or soft crack stage). Watch carefully after the 280 degree mark to prevent scorching (I stir the entire time to make sure it won't burn). Remove from heat, remove thermometer, and pour into prepared pan.

Let candy stand about 5 minutes and sprinkle with chocolate. Allow chocolate to melt/soften, then spread over the candy (about 1-2 minutes). Sprinkle with the finely chopped nuts. Chill until firm. Chen firm, use the foil to lift it out of the pan and break it into pieces. Store tightly covered. Makes 1.5 lbs.

... and in my house, it doesn't last long. I may need to make another batch.

Mini Peanut Butter Cups

I found this recipe online at http://www.make-stuff.com/cooking/peanutbutter_cup.html.

I changed it a bit as I found it a bit more difficult to do. Trial and error, right? It is a nice recipe, but very sweet.

Peanut Butter Cups



(Note: Recipe asks for 1lb powdered sugar, which is about 3.5 cups... but I found this to be too much. I could only get 2.5 cups into it, and so I think it should probably be 1/2 lb, or 2 cups of the stuff)


Ingredients
1 lb powdered sugar (use 2-2.5 cups instead of 3.5)
1/4 lb margarine (1/2 cup)
6 oz milk chocolate (1 cup of choc chips)
1 cup peanut butter

Melt margarine in a medium or large saucepan. Remove from heat and stir in peanut butter. Gradually add the powdered sugar (it says to transfer to a mixing bowl, but I hate doing extra dishes, ha ha). Stir until well mixed and press into a pie pan... or in my case into about 3 dozen mini cupcake tins lined with mini cupcake papers. Melt chocolate and spread over top. Chill.

Note: Takes about 10 minutes to make, and 30 to press into the minis. Probably only 15 total if working with one pie pan, so that way would be quick and easy.

Banana Nut Bread

This is the banana bread recipe I make on a regular basis with any bananas that look like they're getting a little over-ripe. It is delish! And easy too! (adapted from the Betty Crocker's Cookbook)

Banana Nut Bread

Ingredients
2 1/2 cups flour (I use 1/2 white, 1/2 whole wheat)
1/2 cup sugar
1/2 cup brown sugar
3 1/2 tsp baking powder
dash salt
3 Tbsp vegetable oil
1/3 cup milk
2-3 medium bananas, mashed
1 egg
1 cup chopped nuts

Heat oven to 350F.
Grease bottom of loaf pan, 9x5x3 inches.
Mix all ingredients, beat 30 seconds. Pour into pan(s)
Bake until wooden pick (inserted in the center) comes out clean... about 55-65 minutes.
Cool slightly, loosen sides of loaf from the pan and remove, cooling completely on wire rack before slicing. To store, wrap and refrigerate for 1 week. Can be frozen for up to 3 months.

Chocolate Crinkles

I found this recipe online at Better Homes and Gardens.

This recipe is rather sweet, but it is a good soft cookie. My husband says it reminds him of a cake/cookie. Another nice holiday gift idea.

Chocolate Crinkles

Makes about 6-10 dozen cookies... depending on size
Prep 25min, chill 2-24 hours, bake 8-10min/batch

Ingredients

3 eggs
1 3/4 cup sugar (maybe cut this to 1 or 1 1/4 cup... very sweet)
4 oz unsweetened chocolate, melted and cooled slightly
1/2 cup vegetable oil
2 tsp baking powder
2 tsp vanilla
2 cups flour
2/3 cup icing sugar

In a large bowl combine eggs, sugar, chocolate, oil, baking powder, and vanilla. Beat with electric mixer, medium speed, until combined, scraping bowl occasionally. Gradually beat in as much flour as you can with the mixer. Stir in remaining flour. Divide dough in half, cover and chill for 2 hours or overnight.

Preheat oven to 375F. Lightly grease cookie sheets. Place icing sugar in a small bowl. Shape the dough into 1/2 inch to 1 inch balls. Roll in the icing sugar to coat generously, and place 1 inch apart on prepared cookie sheets.

Bake 8-10 minutes, or until edges are set and tops are dry. Do not over bake. Transfer to a wire rack and let cool.

Layer cookies between waxed paper in an airtight container. Store at room temp for up to 3 days, or freeze 3 months.

Schoene Kuchen

This is, for me, a classic Christmas Cookie. My mom made it for us every year, and we'd help decorate them with icing and sprinkles. They are rather time consuming... especially since one batch makes about 10 dozen cookies, but well worth it. They make great gifts as well! This recipe is adapted from the Mennonite Treasury of Recipes.

Schoene Kuchen

Time: about 10 minutes to mix, 15 to start with rolling and cutting, and 50 minutes to bake 5 pans. As for icing... add another hour or two.
Makes 10 dozen cookies
Ingredients
1 1/2 cups cream (I use whole milk, since I live on a farm and it is more accessible)
1/2 cup butter (make sure it is butter, not margarine, as the taste and texture will differ)
3 eggs
5 tsp baking powder
1/2 tsp vanilla
2 cups white sugar (you can add less... this recipe is rather sweet when iced)
4 1/2 cups flour, plus extra flour

Preheat oven to 350F.
Cream butter and sugar. Add liquid ingredients. Mix together flour and baking powder, then add to the dough. Add flour until the dough is no longer sticky (best to be kneading with your hands). Roll dough out about 1/4 inch thick (I do it in portions... 1/2 the dough first, cut out my shapes, and then add more dough until it is all cut). Bake each pan for 8-10 minutes, or until lightly browned on the bottom (may need less or more time, depending on the size of the cookies).

Butter Cream Icing
(adapted for cookies)

For every 2 1/2 dozen cookies, I need about 1 cup icing sugar mixed with a small amount of butter (I'd say 1/2 to 1 tsp) and about 1 Tablespoon of milk (again, using whole milk. May need less). Add only half the milk at a time until you reach the right consistency. To ice the entire batch I use 4.5 cups icing sugar with 1 Tbsp butter and 3-5 Tbsp milk. I also like to add about 1/2 - 1 tsp vanilla... depending on the strength of your vanilla. The icing will remain a little bit soft, allowing for decorating a bit longer. They may squish, but if you use less butter it will be a stiffer icing. Also, if you substitute water for milk (or half water) it will also be stiffer.

Enjoy!