Monday, November 23, 2015

Thanksgiving and Christmas Traditional Breakfast

Okay, this post is for nostalgia purposes.   Bailey kids, this is so you know our typical recipes for the holidays that we love so much!!!  We basically have the same meal for  Thanksgiving and Christmas :).  Growing up in the Booth/Hughes family for me, as a kid, was full of traditions that my brothers and I cherished.  These were things that we looked forward to year after year.  This has past over to us as the Bailey family as well.  Rob loves these traditions too!  The wonderful rituals and habits that our senses grew to desire and look forward to every year was in grained in both of us because we dated from highschool through college.
For Rob, growing up in the Bailey family, their tradition was eat early and fast so you could get to the cabin and HUNT!!!  Having a family of three boys, that was a perfect way for Paw Paw to bond with them.  It was a great fit for their family.  They have great memories about those times.

 I will probably spend more than one post on the holidays.  I'm going to devote this post solely to the Holiday Breakfast. Rob's side didn't grow up on holiday breakfasts because they ate their holiday dinners at about 11:00 so they could go hunting.  Our now Bailey family likes to eat a "Linner" for our holiday dinners and, therefore, we enjoy a good breakfast in the morning to tide us over until the big meal around 5.

Thanksgiving Breakfast:
This part of the day actually varies from year to year, depending on the preferences of the majority voters :).
One thing that DOES NOT CHANGE is the watching of the Macy's Thanksgiving Day Parade.  It is a sin in our house not to watch it!  While this parade is on, we eat a breakfast full of warmth and carbs.

Christmas Breakfast:
Christmas morning consists of tortured kids in our bedroom that can't go in the living room until Rob and I SLOWLY get up and get ready.  Then Rob fans the flames by going in the living room first and coming back with reports of either Santa forgetting to come, or leaving out a kid, etc.  Once we finally let them in the living room, I usually put some easy store bought items or the baked french toast recipe that I make the night before and toss in the oven right before we begin the fun of the morning!!!!

Items we choose from:
-store bought cinnamon rolls (orange and regular)- refrigerator section.
-Sister shubert cinnamon rolls, sausage wrap rolls, and blueberry breakfast rolls that I don't think they sell anymore.

-Sara Lee's coffee cakes

On years that we desire a home cooked breakfast, some of the things we have made are:

#1 best!!!!!
Baked French Toast


• 1 loaf sourdough bread (I used Pepperidge Farm, 1.5 pound loaf)
• 8 eggs
• 2 cups milk (I used 1%)
• 1/2 cup heavy cream
• 3/4 cup sugar
• 2 Tbsp. vanilla

• Topping:
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1 stick cold butter, cut into pieces (1/4 lb.)

1. Grease a 9x13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan.
2. Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours (I put mine in was about 12 hours).
3. In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub). Place in a ziploc bag and put in fridge.
4. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).

Update: IMPORTANT!!!!!!! You must use a dense bread or this dish will turn out soggy. After getting a few comments below about soggy outcomes, I figured I'd better make sure you understand that. You can't use regular ol' sandwich bread because it will NOT soak up the egg mixture! I highly recommend starting with the bread listed in the ingredients above as this has ALWAYS turned out perfectly for me.
You can serve with syrup, but we made a quick glaze with powdered sugar and milk. Delish!
If you don't have brown sugar, mix 1/2 Tbsp. molasses with 1/2 cup sugar until well blended.
Like I said, you can bake it for less time if you like it softer, but I love how the top gets crispy when it's baked for an hour. The underneath part is still somewhat soft. One hour in my 350-oven was just right.
The directions said to scoop out, but I wanted to be able to control the portions so I cut it into 12 servings (they were large, and this is rich, so you could serve other breakfast dishes and use this as more of a side dish and get 24 servings).
If you have a hot oven, cover the dish with foil for the last 15 minutes or so if you notice that it's starting to get too brown (I have never had to do this, though).
If you don't have a pastry cutter, use two knives moving away from each other to cut in the butter for the topping. Do NOT use a fork to mash! It will be a globby mess!

2.    Blueberry Breakfast Crumble Cake

2 cups of cake flour
1 tsp. of baking powder
1/2 tsp. of salt
1/2 tsp. of ground ginger
2 oz unsalted butter
3/4 cups sugar
1 large egg
1/2 cup whole milk
3 cups (15 oz) blueberries, fresh

topping: 3 1/2 oz (1/2 c.) sugar
1 1/2 oz (1/3 c) cake flour
1/2 tsp. nutmeg
2 oz unsalted butter, chilled and cubed

Preheat oven to 375 degrees and grease a 9x9 in  pan.
cream butter and sugar for one minute.  mix dry ingredients together and set aside.  add egg and beat for 30 seconds. add 1/3 cup flour mixture, then 1/3 cup milk.  repeat until combined.  fold in blueberries. pour in pan.

for the topping, combine sugar, flour and nutmeg.  add butter and work dry ingredients in, using a fork.  Continue until its a crumble.  sprinkle on the cake.

bake for 35 minutes on the middle rack.  cool at least 10 minutes (resist!!! :))

3.  We've also done Bisquick coffee cakes, easy and yummy!

4.  Bisquick cinnamon rolls are also a delicious option over the refrigerated rolls.
 I use the recipe from

This is what we make EVERY YEAR no matter what because of Fern Grace and her gluten freeness:

Gluten Free Cinnamon Rolls


• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 3 cups Bisquick™ Gluten Free mix
• 1/4 cup granulated sugar
• 1 1/4  cups milk
• 1 egg
• 1/4 cup butter, melted
• 1 cup powdered sugar
• 1/4 cup whipping cream


1Heat oven to 425°F. Spray 9-inch round cake pan with cooking spray (without flour). In small bowl, mix brown sugar and cinnamon; set aside.
2In large bowl, stir Bisquick mix, granulated sugar, milk and egg until dough forms.
3Place dough on surface sprinkled with additional Bisquick mix; knead 5 times. Roll dough into 16x12- inch rectangle. Brush with 2 tablespoons of the melted butter; sprinkle evenly with brown sugar mixture. Starting at short side, roll up tightly; pinch edge of dough to seal well. Cut into 1 1/2-inch slices. In pan, place slices, cut sides down. Brush with remaining 2 tablespoons melted butter.
4Bake 20 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
5In small bowl, mix powdered sugar and whipping cream until smooth. Spread glaze over rolls. Serve warm.


Vanilla Cream Glaze For Cinnamon Rolls

• 1 heaping cup of powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 2 1/2 tablespoons milk

Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter. Add milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together.

5.  Baked Pancake- Rob's favorite



•        3 eggs
•       1/2 teaspoon salt
• 1/2 cup all-purpose flour
•       1/2 cup milk
• 2 tablespoons butter, softened
•       Confectioners' sugar
•       Lemon wedges

In a bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or heavy skillet with butter. Pour batter into skillet. Bake at 450° for 15 minutes. Reduce heat to 350° and bake 5 minutes more or until set. Remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and garnish with lemon. Serve immediately. Yield: 4-6 servings.

6. Sausage balls (Paula Dean's recipe)- another Rob favorite! ( I use less Bisquick than they call for).

7.  We are trying a new recipe this year.  Tessa, is wanting to try an egg casserole:
Yummy Casserole
1/2 diced onion
5 oz canadian bacon diced.
12 eggs
1/2 cup cheddar
1/2 cup mozz.
salt and pepper.
wisk together.  grease pan. lay in pan 1 tube buttermilk biscuits.  Pour egg mixture on top.  Top with chives.  Bake at 350 degrees for 30-35 minutes.

Of course you must also serve Coffee and Apple Cider!!!
To make the apple cider, put a pot on the stove.  Turn it to simmer.  Pour a large jug of apple juice into it.  Place cinnamon sticks and orange rinds and cloves into the pot.  You can also add red hots if desired.  For extra flavor, put some ground cinnamon, nutmeg, and ground cloves in as well, not too much though.

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