Susan Engel
We have had homemade cinnamon rolls on Christmas morning for almost two decades. Often we also surprise neighbors with them. However in the last two years this Monkey Bread recipe has supplanted those beloved rolls. Even more cinnamon sugar goodness!
Karen Rogers
Persimmon Pudding
Serves 8
Preheat oven to 325 degrees
Push persimmons through a colander. There should be about 2 cups of pulp
Beat in:
3 eggs
1 ¼ cups sugar
1 to 1 ½ cups all-purpose flour (the larger amount if persimmons very juicy)
1 teaspoon any baking powder
1 teaspoon soda
½ teaspoon salt
½ cup melted butter
2 ½ cups rich milk
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon freshly-grated nutmeg
Add one cup of raisins or nut meats to the batter. Bank the pudding in a greased 9 x 9 baking dish until firm – about an hour.
Serve with cream or the following lemon (or orange or lime) sauce:
Combine and stir in a double boiler over—not in—hot water until thickened: ¼ to ½ cup sugar
1 tablespoon cornstarch
1 cup water
Remove sauce from heat. Stir in:
2 to 3 tablespoons butter
½ teaspoon grated lemon rind or orange rind
1 ½ tablespoons lemon or lime juice or 3 tablespoons orange juice
1/8 teaspoon salt
Candy Gibson
This is a simple and quick cake that looks like it takes longer and is very fancy.
Martha Larson
We traditionally have this on Christmas morning after opening presents. If we happen to celebrate another day, we still have the same brunch. Just a side note: I always double or triple the recipe since everyone takes seconds and loves leftovers!
Eggs for Brunch
Must be made ahead of time and be refrigerated overnight.
Ingredients:
2 Tbsp. butter, melted
½ tsp dry mustard
4 eggs
¼ lb very sharp cheddar cheese, grated
¼ lb swiss cheese, grated
Dash of pepper
Dash of paprika
4 slices of bread, cubed with crusts
1 ½ c milk
4 slices of bacon, cooked and crumbles
Mix all ingredients. Pour into an 8×8 baking pan. Cover and let set in refrigerator overnight.
Uncover and bake at 350 degrees for 45 minutes or until set all the way through.
Remove from oven and let sit 15 minutes before serving.
Great served with fruit and rolls.
Amie Busenitz
I enjoy making caramel popcorn at Christmas. It's great to munch on or give as a gift. This recipe is a favorite since it bakes in a few minutes. As a child I enjoyed seeing the caramel foam after adding the baking soda.
Microwave Caramel Corn
About 2 gallons popped plain popcorn
Caramel sauce:
1 cup brown sugar
½ cup margarine
½ teaspoon salt
¼ cup white corn syrup
1 teaspoon baking soda
Pour popped popcorn into large brown paper grocery bag. Set aside.
Make caramel sauce by combining brown sugar, margarine, salt, and corn syrup in a saucepan. Bring to a boil. Boil for 2 minutes. Remove pan from heat. Add 1 teaspoon baking soda. Stir well.
Pour hot caramel over popcorn. Fold down bag. Shake well. Microwave on high for 90 seconds. Shake bag. Microwave 90 more seconds. Shake.
Pour into large bowl or sheet pan to cool.