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Yuletide Breakfast

Sausage Apple Quiche

1/2 pound Bulk pork sausage
1 1/2 cups Finely chopped apple
1/2 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg
1 cup Shredded sharp Cheddar
4 Eggs, beaten
1 cup Half & Half
1/2 cup Biscuit mix

Cook sausage until browned, stirring to crumble; drain fat off and set aside. Combine chopped apple, spices, cheese and sausage. Spoon into 9-inch quiche dish or deep-dish pieplate.

Combine eggs, half&half, and biscuit mix in a mixing bowl; mix well. Pour over apple mixture then bake at 375 degrees for 40 minutes or until set.

Solstice Wreath Coffee Cake


1 1/2 c. sifted cake/pastry flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg, slightly beaten
3/4 c. sugar
1/3 c. melted shortening
1/2 c. milk
1 tsp. vanilla

1/2 c. firmly packed brown sugar
2 tbsp. cake/pastry flour
3/4 tsp. cinnamon
2 tbsp. butter or shortening

Sift together flour, baking powder, salt. Combine remaining ingredients. Stir all at once into flour mixture just until blended. Combine sugar, flour, cinnamon; cut in butter or shortening until crumbly. Preheat oven to 375 degrees F. Place half of streusel in greased 1 quart ring mold; top with half of batter. Repeat layers. Bake for about 30 minutes. Cool 10 minutes in mold. Invert on wire rack; cool. Drizzle with confectioners' glaze and decorate.

Pumpkin Coffeecake

2 pkg Pound cake mix (16oz each)
2 teaspoon Pumpkin pie spice
2 teaspoon Baking soda
2/3 cup Water
1 3/4 cups Solid pack pumpkin
4 Eggs

3/4 cup Brown sugar, packed
3/4 cup Chopped nuts
1/2 cup Flour
1/3 cup Butter or margarine

Combine pound cake mixes, pie spice and baking soda in a large mixing bowl. Add water, pumpkin and eggs; beat on medium speed for 3 minutes. Spread half of batter into greased 9x13-inch baking pan; sprinkle with half of the topping. Carefully spread remaining batter; sprinkle with remaining topping. Bake in preheated 325 degree oven for 50-55 minutes or until tested done. Topping: Combine brown sugar, nuts and flour in a medium bowl. Cut in butter with pastry blender or two knives until crumbly.

Gingerbread Pancakes

3 cups all-purpose flour
6 tablespoons baking powder
3 teaspoons unsweetened cocoa powder
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
6 tablespoons ground hazelnuts
3 cups milk
6 egg whites
6 tablespoons dark molasses
6 tablespoons vegetable oil

In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside. In a medium bowl whisk together milk, egg whites and molasses. Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Makes 9 servings

Cranberry Swirl Coffee Cake

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 (8 ounce) can whole cranberry sauce

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one