Recipes for Your Christmas Morning


Whether you’re waking up to already-made goodies or engaging the whole family in making a lavish brunch, enjoy these favorite Christmas morning recipes from Lehman’s staff!

Editor’s Note: These recipes were originally posted December 2015. With Christmas right around the corner, we thought we’d share them again. Enjoy and happy holidays!

Gingerbread Muffins
Yields 36
Make batter up to 2 weeks ahead, and bake piping hot, fresh muffins on Christmas morning!
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  1. 1 c. shortening
  2. 1 c. sugar
  3. 1 c. sorghum
  4. 4 eggs
  5. 2 tsp. baking soda
  6. 1 c. buttermilk
  7. 4 c. flour
  8. 1 T. plus 1 tsp. ground ginger
  9. 1 tsp. ground allspice
  10. 1/2 tsp. ground nutmeg
  11. 1/2 c. raisins (optional)
  12. 1/2 c. nuts (optional)
  1. Cream shortening gradually. Add sugar, beating at medium speed until fluffy.
  2. Add sorghum. Add eggs, one at a time, beating well after each addition.
  3. Dissolve baking soda in buttermilk.
  4. Combine flour and spices.
  5. Add flour mixture alternately with the buttermilk mixture into the creamed mixture, beating after each addition.
  6. Stir in raisins and nuts, if using.
  7. Batter may be stored in refrigerator up to 2 weeks.
  8. When ready to bake muffins, spoon batter into greased muffin tins 2/3 full.
  9. Bake at 350 for 20 minutes.
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Pull-Apart Bacon Bread
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  1. 1 lb. bacon
  2. 3/4 c. chopped onions
  3. 3/4 c. chopped green pepper
  4. 3 cans Pillsbury buttermilk biscuits
  5. 1/2 c. shredded cheddar cheese
  6. 1/2 c. margarine
  1. Cook bacon until crisp. Remove from pan, reserving bacon grease. Crumble bacon and set aside.
  2. To bacon grease, add onions and green peppers and saute until tender.
  3. Cut each biscuit into fourths and place in bowl.
  4. Mix in peppers, onions, bacon, cheese and melted margarine.
  5. Put mixture in greased 10" tube pan.
  6. Bake at 350 for 30 minutes or until done. Remove from pan immediately.
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Blueberry French Toast
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  1. 1 pt (2 c.) fresh or frozen blueberries
  2. 2 T. cornstarch
  3. 1/4 c. sugar
  4. 1/2 c. orange juice
  5. 1/2 c. water
  6. 3 eggs
  7. 3 T. water
  8. 6 bread slices
  9. 2 T. melted butter
  10. cinnamon sugar
  1. Place blueberries in a 9x13" baking dish.
  2. Blend together the cornstarch, sugar, orange juice and 1/2 cup water; add to the blueberries.
  3. In a shallow dish (such as a pie plate), beat the eggs with a fork. Add 3 T. water.
  4. Dip bread slices in egg mixture, allowing time to absorb eggs.
  5. Place bread slices on top of blueberries. Brush with 2 T. melted butter.
  6. Sprinkle with cinnamon sugar.
  7. Bake at 350 until bread is lightly toasted and blueberries are bubbly, about 15-20 minutes.
  1. Blueberries and bread can be prepared separately; place in refrigerator overnight and combine in the morning.
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German Pancake (Dutch Baby)
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  1. 3 eggs
  2. 1 tsp. vanilla
  3. 1/2 tsp. salt
  4. 1/2 c. milk
  5. 1/2 c. flour
  6. 2 T. butter
  1. Place a cast iron skillet in oven. Preheat oven to 450.
  2. In a bowl, mix eggs, vanilla, salt and milk.
  3. Add flour and mix until just combined.
  4. Place butter in the skillet in the oven. When butter has melted, pour batter into the center of the skillet.
  5. Bake for 15-20 minutes.
  6. Top with syrup, fruit or your favorite pancake toppings.
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Breakfast Casserole Supreme
A classic!
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  1. 3 c. French bread or regular bread (white or wheat), cut into small cubes
  2. 3 c. diced ham OR 1 lb. sausage, browned
  3. 3 c. shredded cheddar cheese
  4. 12 T. flour
  5. 1 tsp. dry mustard
  6. 3 T. melted butter
  7. 8-10 eggs
  8. 3 c. milk
  1. Toss bread, meat and cheese together and put into 9x13" pan, sprayed with cooking spray.
  2. Combine mustard and flour, sprinkle on bread mixture.
  3. Pour butter over this.
  4. Mix eggs and milk; pour over top of casserole.
  5. Cover and refrigerate 24 hours.
  6. Bake, uncovered at 350 for 1 hour.
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