I admit, I don’t do a lot of planning for breakfast at my house.
Sure, I make pancakes or waffles from time to time, but we all fend for ourselves with cereals, instant grits, muffins or bagels most mornings.
But come Christmas Day, I want a special breakfast, and I know that’s the case with many of you.
For years, I alternated between a simple sausage, egg and cheese casserole or an overnight coffee cake. Last year, I made a grits casserole, which I shared with my readers as well.
This year, I will probably do something different again, thanks to recipes I’m sharing today.
Two of these recipes came from new local cookbooks. One is from my church, Marsh Swamp Free Will Baptist in Rock Ridge, the other is from Fike High School. The third recipe is one I found online and loved and decided to make it as well.
Marsh Swamp’s “Still Saying Grace”
Beverly Boyette shared the recipe for apple-pecan french toast for the new Marsh Swamp cookbook. This recipe should be made the night before you serve it and chilled in the refrigerator. This delicious recipe requires no fancy ingredients, just some items you probably already have on hand plus a loaf of French bread, some apples and pecans.
I only made a few variations from Beverly’s recipe. I used brown sugar instead of granulated sugar because I adore brown sugar! And instead peeling and grating an apple, I left it unpeeled and diced it to save a little time. I also like the way the red peel looks on the finished product.
We loved this recipe. The toast had a wonderful flavor, and I enjoyed the texture of the baked bread. There were a few slices left over, so the next morning I toasted them in the toaster oven and had wonderful results. I’ll be making this one again, and not just for Christmas.
Beverly’s recipe is in the breakfast casserole section of the new Marsh Swamp cookbook. There are 379 recipes in the book in many categories from slow cooker roasts to turkey dressing. The desserts are varied as well and include an apple gingerbread pie, chocolate velvet cake, graham streusel cake and creamy dreamy pralines.
I’ve gone to Marsh Swamp my whole life and can vouch for these wonderful cooks! I can’t wait to try a number of these recipes.
I included more than a dozen of my own favorite recipes in the cookbook, including some of the most popular ones from my food column, including meatball soup with pasta, meatloaf, tomato pie, cheesy grits and sausage casserole and microwave pickles.
There are many things I love about a local church cookbook. The recipes usual reflect the tastes and traditions of the area and many have personal stories behind them. I especially love the ones in our cookbook that have notes.
For instance, the note for Doris Lee Barnes’ sour cream cake reads: “I baked this cake for many birthdays. I always wrote the date that I baked this cake, and in copying it for this book, I counted that I had baked this cake 23 times for different birthdays.”
Our three-ring binder cookbook is for sale from church members as well as at Barnes Equipment on Rock Ridge School Road and Forest Hills Hairstyling on Forest Hills Road across from the Moose Lodge. It’s $15 and would make a great Christmas gift!
Fike High School’s “Golden Demons Cookbook”
Also in time for Christmas giving is a Fike cookbook. The Future Business Leaders of America had the 94-page volume published to raise funds for member trips to state and national conferences as well as to raise funds for students who need financial help at the holidays, according to business teacher Paula Cobb.
“The Fike Golden Demons Cookbook” is $10 and can be purchased at the school. It’s the perfect size for a stocking stuffer!
The cookbook has recipes from students, teachers, staff members and parents.
There’s a wonderful variety, and a number of recipes caught my eye including Elvis Presley’s frozen banana sandwich from Wanda Etheridge, rainbow slaw from Pamela Letchworth and old-fashioned beef stew from Tyrone McCoy.
The recipe I’m sharing today would work well for Christmas morning. Orange cranberry muffins use an orange supreme cake mix as the base with colorful cranberries mixed in. The recipe is simple to make the day before for breakfast the next day.
Easy breakfast casserole
Finally, I tried a very good casserole last week. I have seen many versions online and adapted one for my family.
I made this casserole and the apple-pecan French toast in about 45 minutes. I was able to do it so quickly because I used pre-cooked turkey sausage crumbles instead of cooking my own sausage.
The casserole starts with a layer of refrigerated crescent rolls. The sausage is sprinkled on top, then the cheese and an egg mixture. Cover the casserole with plastic wrap and let it sit overnight in the refrigerator if you don’t want to cook it then.
My husband and I loved this. It was also delicious warmed over the next day in the toaster oven. I will make this again soon so we can have the leftovers for weekday breakfasts.
You can certain vary this recipe to suit your tastes, changing the cheeses or adding spices, such as oregano. I opted for salt and pepper only. I’m boring, I guess!
- 1 package full cooked turkey sausage crumbles (I use Jimmy Dean)
- 1 package reduced-fat refrigerated crescent rolls
- 1 cup cheddar cheese, shredded
- 5 eggs
- 1/4 cup milk (I use skim)
- 1/4 teaspoon salt
- Pepper to taste
In a bowl mix eggs and milk. Stir in cheese and sausage, salt and pepper. Pour over crust.
If not cooking then, cover with plastic wrap and store in refrigerator.
When ready to cook, bake at 400 degrees for 15-20 minutes. Make sure eggs are set and crust is a golden brown.
Adapted from Pinterest
Apple-Pecan French Toast
- 4 eggs
- 1 cup milk
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 1 medium apple, peeled and shredded
- 1/2 teaspoon vanilla extract
- 1 loaf French bread, cut in to 12 1-inch slices
- 1/2 cup chopped pecans
- 2 tablespoons butter, melted
- Maple syrup
Preheat oven to 425 degrees. Sprinkle pecans over top of bread slices and drizzle with melted butter. Bake 20 to 25 minutes or until puffy and brown. Serves with maple syrup. Serves 4-6.
Notes: In the photo, you’ll notice I used diced apples. I also had a wide loaf of French bread, so I didn’t have as many slices.
Orange Cranberry Muffins
- 1 box orange supreme cake mix
- 1 box (4-serving size) vanilla instant pudding and pie filling mix
- 1 cup water
- 1/2 cup butter, melted
- 1 teaspoon grated orange peel
- 4 eggs
- 1 cup fresh or frozen cranberries (do not thaw)