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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!
Recipes for Your Christmas Morning
Lehman's
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!
Ingredients
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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)
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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
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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
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3 eggs
1 tsp. vanilla
1/2 tsp. salt
1/2 c. milk
1/2 c. flour
2 T. butter
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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
Instructions
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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.
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Cook bacon until crisp. Remove from pan, reserving bacon grease. Crumble bacon and set aside.
To bacon grease, add onions and green peppers and sauté 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.
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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.
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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.
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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.
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