Here are a few of our favorite Christmas brunch recipes! These are some classic brunch staples at my parents’ home. I thought it would be fun to write them all in one place to share with you! Merry Christmas!
Blueberry Poppyseed Cake
- 2/3 cup sugar
- 1/2 cup butter, softened
- 2 teaspoons grated lemon peel
- 1 egg
- 1 1/2 cups flower
- 2 tablespoons poppyseed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dairy sour cream
- 2 cups fresh or frozen blueberries
- 1/3 cup sugar
- 2 teaspoons flour
- 1/4 teaspoon nutmeg
- 1/3 cup powdered sugar
- 1-2 teaspoons milk
- Heat oven to 350°F. Grease and flower bottom sides of 9 or 10 inch springform pan.
- In a large bowl (or food processor), beat 2/3 cup sugar and butter until light and fluffy.
- Add lemon peel and egg; beat 2 minutes at medium speed.
- Lightly spoon flower into measuring cup; level off.
- In medium bowl, combine 1 1/2 cups flour, poppyseeds, baking soda, and salt, add to butter mixture alternately with sour cream.
- Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.
- In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350°F. for 45 to 55 minutes or until crust is golden brown.
- Cool slightly and remove sides of pan.
- In a small bowl, combine powdered sugar and enough milk until glaze is desired drizzling consistency; blend until smooth. Drizzle over top of warm cake.
- Serve warm or cool with coffee! Enjoy!
- 1 pound cottage cheese
- 1 pound butter, softened
- 4 cups flour
- 3/4 cup sugar
- 2 tablespoons cinnamon
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
*Preheat oven to 400°F.
- Use food processor, kitchenaid, or hands to mix together cottage cheese, butter and flour.
- Divide into 8 pieces and wrap in plastic wrap. Chill in fridge 3 hours or overnight.
- Roll each piece into a circle 1/8 inch thick on a floured board & cut into 8 pie shaped pieces.
- Combine sugar & cinnamon. Sprinkle about 1 teaspoon sugar mixture on each wedge.
- Roll from wide end to narrow and place on uncreased cookie sheet.
- Bake at 400° for 15 to 20 minutes or until lightly browned.
- Combine powdered sugar, milk and vanilla and frost while still warm. Also yummy with cream cheese frosting!
Ham & Egg Omlets
- Ham, diced
- Artichoke hearts
Mocha Nut Muffins
- 1/2 cup butter or margarine
- 3/4 cup firmly packed brown sugar
- 3 tablespoons finely ground coffee
- 2 teaspoons vanilla
- 2 large eggs
- 1/4 cup dark rum or water
- 1 3/4 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 12 oz bag semisweet chocolate chips
- 1 cup coarsely chopped walnuts
Preheat oven to 350°F.
- With an electric mixer or food processor, mix together until fluffy the butter, brown sugar, coffee, and vanilla.
- Add eggs, one at a time, then rum/water: beat well after each addition.
- Mix flour with baking powder; add to batter, beating slowly to blend, then beat faster until batter is well mixed.
- Stir in chocolate and nuts.
- Fill 12 greased muffin cups to the rim with batter; the mixer doesn’t overflow when baked.
- Bake muffins in a 350° oven until golden brown around edges, around 20 minutes. Run a thin metal spatula around pan to release muffins. Makes 1 dozen tasty muffins! Serve with coffee!
- 3 cups sugar
- 3/4 cup butter (1 1/2 sticks)
- 1 small can (5 oz. ) evaporated milk
- 12 oz. (one package) semi-sweet chocolate chips
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
- 1 tsp. vanilla
- 1 cup chopped walnuts (optional)
- 1 starbucks via coffee package (optional, but highly recommended!)
- Line a 9×13 pan (thinner fudge, my favorite) or 9×9 square pan (thicker fudge) with foil, with ends of foil extending over the sides.
- Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 minutes or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
- ADD chocolate and marshmallow creme; continue to stir until melted. Add vanilla and starbucks via (optional) and nuts (optional); mix well.
- POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
- Makes about 72 1-inch fudge squares. This recipe freezes well!
Big Soft Ginger Cookies:
Preheat oven: 350°F.
- 2 1/4 cup flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/4 tsp. salt
- 1/2 cup margrine
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 2 TBSP sugar
1. Combine flour, ginger, soda, cinnamon, cloves, and salt.
2. In a large bowl, beat margarine with electric mixer on low speed 30 seconds to soften. Add egg and molasses. Gradually add the sugar, beat until fluffy.
3. Shape into 1 1/2 inch balls. Roll in sugar. Place on ungreased cookie sheet 2 1/2 inches apart.
4. Bake 10 minutes at 350°F. Enjoy!
(originally from Smitten Kitchen)
Preheat the oven to 325°F.
- 1 tablespoon (about 4 grams) instant espresso powder
- 1 tablespoon (15 ml) boiling water
- 2 sticks (8 ounces or 225 grams) unsalted butter, at room temperature
- 2/3 cup (80 grams) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon coarse, sea or kosher salt
- 2 cups (250 grams) all-purpose flour
- 4 ounces (115 grams) bittersweet chocolate (plain, or a toffee variety),
- finely chopped, or 3/4 cup store-bought mini chocolate chips
- Confectioners’ sugar, for dusting (optional)
1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla, espresso and salt, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.
3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.
7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.