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!Print
- 1 c. shortening
- 1 c. sugar
- 1 c. sorghum
- 4 eggs
- 2 tsp. baking soda
- 1 c. buttermilk
- 4 c. flour
- 1 T. plus 1 tsp. ground ginger
- 1 tsp. ground allspice
- 1/2 tsp. ground nutmeg
- 1/2 c. raisins (optional)
- 1/2 c. nuts (optional)
- Cream shortening gradually. Add sugar, beating at medium speed until fluffy.
- Add sorghum. Add eggs, one at a time, beating well after each addition.
- Dissolve baking soda in buttermilk.
- Combine flour and spices.
- Add flour mixture alternately with the buttermilk mixture into the creamed mixture, beating after each addition.
- Stir in raisins and nuts, if using.
- Batter may be stored in refrigerator up to 2 weeks.
- When ready to bake muffins, spoon batter into greased muffin tins 2/3 full.
- Bake at 350 for 20 minutes.
- 1 lb. bacon
- 3/4 c. chopped onions
- 3/4 c. chopped green pepper
- 3 cans Pillsbury buttermilk biscuits
- 1/2 c. shredded cheddar cheese
- 1/2 c. margarine
- Cook bacon until crisp. Remove from pan, reserving bacon grease. Crumble bacon and set aside.
- To bacon grease, add onions and green peppers and saute until tender.
- Cut each biscuit into fourths and place in bowl.
- Mix in peppers, onions, bacon, cheese and melted margarine.
- Put mixture in greased 10″ tube pan.
- Bake at 350 for 30 minutes or until done. Remove from pan immediately.
- 1 pt (2 c.) fresh or frozen blueberries
- 2 T. cornstarch
- 1/4 c. sugar
- 1/2 c. orange juice
- 1/2 c. water
- 3 eggs
- 3 T. water
- 6 bread slices
- 2 T. melted butter
- cinnamon sugar
- Place blueberries in a 9×13″ baking dish.
- Blend together the cornstarch, sugar, orange juice and 1/2 cup water; add to the blueberries.
- In a shallow dish (such as a pie plate), beat the eggs with a fork. Add 3 T. water.
- Dip bread slices in egg mixture, allowing time to absorb eggs.
- Place bread slices on top of blueberries. Brush with 2 T. melted butter.
- Sprinkle with cinnamon sugar.
- Bake at 350 until bread is lightly toasted and blueberries are bubbly, about 15-20 minutes.
- Blueberries and bread can be prepared separately; place in refrigerator overnight and combine in the morning.
- 3 eggs
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1/2 c. milk
- 1/2 c. flour
- 2 T. butter
- Place a cast iron skillet in oven. Preheat oven to 450.
- In a bowl, mix eggs, vanilla, salt and milk.
- Add flour and mix until just combined.
- Place butter in the skillet in the oven. When butter has melted, pour batter into the center of the skillet.
- Bake for 15-20 minutes.
- Top with syrup, fruit or your favorite pancake toppings.
- 3 c. French bread or regular bread (white or wheat), cut into small cubes
- 3 c. diced ham OR 1 lb. sausage, browned
- 3 c. shredded cheddar cheese
- 12 T. flour
- 1 tsp. dry mustard
- 3 T. melted butter
- 8–10 eggs
- 3 c. milk
- Toss bread, meat and cheese together and put into 9×13″ pan, sprayed with cooking spray.
- Combine mustard and flour, sprinkle on bread mixture.
- Pour butter over this.
- Mix eggs and milk; pour over top of casserole.
- Cover and refrigerate 24 hours.
- Bake, uncovered at 350 for 1 hour.