I Chronicles 29:11 "Thine, O LORD, is the greatness, and the power, and the glory, and the victory, and the majesty:for all that is in the heaven and in the earth is thine; thine is the kingdom, O LORD, and thou art exalted as head above all."

Tuesday, November 17, 2009

Holiday Recipe Party- Day Two (Breads)

If your holiday is anything like mine, you'll end up with people staying over a day or two surrounding the holidays. I love having company, but sometimes it can be a challenge to feed a big group quickly, (since you've got so much else going on) cheaply, (since it's the holidays and you don't want to spend too much) and well (since you love these people and don't want them leaving your house starving.)

So today I am going to share a few ideas for breakfast. It's a good start to any day, and these recipes (two!) are sure to please any crowd, make a good impression, and fill any and all tummies.

This first recipe is so easy you won't believe it.

Cranberry Scones

Ingredients:
1C sugar, divided
2 1/2C flour
2 1/2t baking powder
1/2t baking soda
3/4C chilled butter, sliced
1C cranberries
1C buttermilk (or sour milk*) divided
Baking paper

*For sour milk, place 1T of lemon juice in a measuring cup. Add enough milk to make one cup. Let sit five minutes to curdle, then use as buttermilk.*

Instructions:
1. Combine 2/3C sugar, flour, baking powder, and baking soda in a large mixing bowl. Cut in butter until resembles coarse crumbs. Fold in cranberries.
2. Stir in 3/4C buttermilk until just moistened. Turn out onto slightly floured baking paper and knead six to eight times. Divide dough in half.
3. Pat each into an 8" circle. Cut each circle into eight wedges. Brush tops with remaining buttermilk (or sour milk) and sprinkle with remaining sugar. Transfer dough (leaving on baking paper) to an ungreased baking sheet.
4. Bake 15 minutes at 350F. Makes 16 servings.

Not only does the baking paper make easy clean up of the counter, but also your baking tray! And it guarantees easy removal from the tray, which keeps the scones looking pretty.

Now, the next recipe is probably something you all make already, but it's always good to hear a new twist on things. And this couldn't be easier.

Overnight Breakfast Casserole

Ingredients:
Butter
Six slices bread
One dozen eggs
1/4C milk
6 Pieces sliced cheese
1 lb breakfast sausage
1 onion, chopped
1 green pepper, chopped
1 pkg. mushrooms (if desired)


Instructions:
1. Butter well the bottom and sides of a 9x13 pan.
2. Layer bread in the bottom, covering all the spaces. Break some slices into smaller bits and fit them in holes if necessary. Layer one slice of cheese on each section of bread. (Works out to approx two slices side by side all the way down the pan.)
3. Heat a skillet and cook your sausage until no longer pink. Add onions, pepper, and mushrooms.Cook until soft. Sprinkle evenly over cheese on the bread in the pan.
4. Break all eggs into a large mixing bowl and whip with milk until well blended.
5. Pour over the ingredients in the pan, cover with foil and refrigerate overnight.
6. In the morning, take out the casserole from the fridge and preheat your oven to 350F. Bake for 55 minutes (or until set). Uncover the last ten minutes for browning. Cut into squares and serve. Yummy!!

If you're going to have quite a few people, double the recipe, and make one with bacon or ham instead of sausage. This way your guests have a choice, and everyone will have plenty. A side of fruit salad is always nice.

Both of these are great bread options for guest breakfasts. Simple, cheap, and filling. The scones you could serve with a breakfast of fruit and scrambled eggs.

What's your bread recipe? Stuffing? (I hope someone shares that!) Rolls? Biscuits? Sweet bread? Lay it on me!

1 Comments:

Blog Widget by LinkWithin