NEW CASTLE —
Call it an early Christmas present of sorts.
Opening the email from New Castle resident Martha Boothe revealed not only a very nice note, but also four wonderful-sounding recipes for Christmas breakfast or brunch.
What’s great about all of them is that they are made the night before and finished in the morning.
Martha admits that with the hectic nature of the holidays, it might be difficult to find the time to do extra cooking on Christmas Eve. After reading through, though, I concluded it’s just a bit more effort that results in something to look forward to before or after presents are opened.
“I hope that you like these and that they can make your holidays easier and gives you more time with your family,” Martha wrote.
She described Santa’s eggs as super on Christmas morning.
Martha also noted that making the egg soufflé “is a bit messy to do, but good.”
And if there is an endorsement for making the caramel rolls, it might come from Martha’s mailman, who said that when he walks down her street, it is filled with the aroma of baking and foods.
Thanks, Martha, for all four contributions.
Culinary Conversation is for you — our readers — and we love receiving your recipes any time of year.
Keep ‘em comin’.
Easy Caramel Rolls
- 1 cup pecans, chopped
- 1 24-count package frozen yeast dinner rolls
- 1, 3-oz. package butterscotch pudding mix
- 3/4 cup brown sugar
- 1 stick butter, cut into small cubes
Generously butter a bundt pan. Spread it thickly everywhere. Sprinkle nuts in bottom of pan; place rolls on tops of nuts, narrow end down, closely and touching side by side; but do not stack them. There will be an inner and outer ring. Combine the pudding and sugar; sprinkle over the rolls. Top with butter cubes. Cover with a towel; allow to rise overnight. In the morning, bake at 350 for 30 to 35 minutes. Turn out of pan onto a plate; serve warm.
*Note: When cold, you can spread it with a little butter and microwave for 30 seconds.
Easy Overnight French Toast
- 1 loaf of French bread sliced 1-inch thick
- 4 tbsps. butter or margarine
- 2/3 cup brown sugar
- 4 eggs
- 2 cups milk
- 1 tsp. vanilla
Melt butter or margarine in saucepan; add brown sugar and cook until well blended. Spread in bottom of 9x13-inch baking pan. Lay bread slices over sugar mixture to cover bottom of pan. In small bowl, beat eggs, milk and vanilla. Pour milk mixture over bread. Sprinkle with cinnamon. Cover pan with foil and refrigerate overnight. In the morning, remove foil and bake at 350 for 1/2 hour.
A variation could be to lay thin apple slices or raisins, or both, over the brown sugar mixture before adding the bread slices. Serve with syrup if desired. Makes 6 servings.
Holiday Egg Soufflé
- 1 1/2 sticks butter, softened
- 8 slices white sandwich bread, crusts removed
- 1 lb. sharp Cheddar cheese, grated
- 3 cups milk
- 1 tbsp. prepared mustard
- 6 eggs
Butter sides and bottom of a 2-qt. baking dish. Spread butter on both sides of bread. Cut bread into 1-inch cubes. Alternate layers of bread and cheese, ending with cheese. Beat together well the remaining ingredients; pour over bread and cheese. Cover. Refrigerate overnight. In the morning, bake at 350 uncovered for one hour (with foil underneath to catch drippings.)
- 1 tbsp. butter
- 1 dozen eggs, beaten
- 1/1 cup milk
- Pinch of salt and pepper
- 1 cup sour cream
- 12 slices bacon, cooked crisp and crumbled
- 2 oz. sharp cheddar cheese, grated
- 2 oz. Monterey Jack cheese, grated
In skillet, over medium low heat, melt butter. Combine next three ingredients; pour over butter. Cook until eggs are barely set; cool.
Stir in sour cream. Butter a 2-qt. baking dish; pour in egg mixture; top with bacon and cheese; cover; refrigerate overnight. In the morning, bake in preheated 200-degree oven for 20 to 25 minutes.
*Note: This will serve 10 to 12 people. You may vary this recipe by using green chili peppers, your favorite cheese, light sour cream or yogurt.