When I saw this cartoon, I had to laugh, because it's exactly how I feel when Halloween is over (and sometimes retailers don't even wait until it's over) and the Christmas decorations appear in the stores. I want to say, "Hey, wait a minute! What happened to Thanksgiving?" Yes, I'm afraid we're seeing Christmas take over Thanksgiving little by little. (And, I'll have to admit that I'm as guilty as the next person, because I love looking at Hobby Lobby's newest JOY ornaments the minute they go on the shelves! --even if it's the middle of July! :-)
Just a few short years ago (I'm NOT that old!), in all the old TV shows and books, Thanksgiving was the one time of year a family gathered together around a dining table, carved their hard earned turkey, and passed around bowls of steaming hot mashed potatoes, cornbread dressing, cranberry sauce, a multitude of other sides, and of course, pumpkin pie. Children used to giggle with their cousins at the kids' table (which was sometimes the living room coffee table), and adults would sit and catch up for hours as they reminisced about old times and speculated about good times to come. However, in today’s busy over-commercialized world, not only do families rarely gather, but the "attitude of gratitude" (giving thanks for the past year's blessings) is thoroughly overwhelmed by Christmas festivities or getting ahead on shopping before all the bargains are gone, and speculation about good times to come has all but disappeared.
Don't get me wrong; I love Christmas--but Christmas is December 25th, and at least a month before that is another very important holiday which gets neglected more and more each year – Thanksgiving!
Do you remember learning about the Pilgrims and the New World ("new" to us, at least)? Indians were in America before us. They were the ones who showed us how to grow our own food, find gold, survive the harsh winters and sickness. To celebrate their new found friends and to thank God for their new lives, the pilgrims started a three day long feast. By definition, Thanksgiving Day was the day that colonists celebrated their successful voyage and harvests. The very first Thanksgiving was in 1621 in Plymouth Plantation, Massachusetts. The Pilgrims gathered around with corn and meat and celebrated this harvest festival. It has been celebrated every year since, for the past 390 years. Thanksgiving is really a holiday that celebrates the origins of America, her spirit of dedication, labor, and equal opportunity that our nation was built upon. (For more detailed information about the holiday, see: http://www.pilgrimhall.org/1stthnks.htm).
Just as the seasonal shopping and decorations have begun to blend together, so have many of the menus of Thanksgiving and Christmas holidays. When you think about Thanksgiving or Christmas meals, you probably think turkey and stuffing. Most families and groups of friends already have their traditions in place, but it can be fun to shake things up a bit. If you regularly eat four Thanksgiving or Christmas dinners each year, then you know the struggle many people face with multiple events to attend (and all that dressing---ugh, after a while, you just can't take any more!). If you want to change it up a little, why not go with a Thanksgiving or Christmas brunch menu?
There's no better way to spend time with family and friends than over a relaxing and delicious brunch. This is a small meal that fills you up, but not so much that you aren't hungry for turkey and all the goodies at Grandma's later in the day! Plus, if you're serving as a "B & B" for guests and cooking the main holiday meal, too, it gives visitors something to tide them over during the parades, ballgames and all the cooking that's going on in preparation for the big meal later that day. Everyone enJOYs a good breakfast whether it involves their favorite gourmet coffee, breakfast casserole, home baked goodies, fresh fruit, or juices. Every Christmas morning around ten a.m. for at least the last eight years or so, we have gathered with our children and grandchildren to partake of the best meal of the year (IMHO :-). (We have brunch, then we go crazy opening gifts!) Everyone does something to contribute to the meal with Mom taking care of the main dishes---including country ham, biscuits and gravy. With brunch, it's anything goes... just choose some favorites and run with it.
The most important aspect of a holiday brunch is having relaxed, unhurried moments to enJOY each others' company without the worry of the time schedule for the next event. If your holiday itinerary is too much to handle, try starting a new tradition this year.
Today, we're going to look at a few Holiday Brunch ideas (And, YES, you can use these appropriately on THANKSGIVING or CHRISTMAS morning!). :-)
BRUNCH IDEAS TO SHAKE UP THE HOLIDAY TRADITIONS
Casseroles are a natural choice for any brunch. They're easy to make ahead of time and put in the oven, leaving precious time for family. An easy breakfast casserole (Kae's Breakfast Casserole) can be found on page 47 of "A Pinch of This... A Smidgen of That" cookbook. I will include a copy of the recipe below for those of you who do not have the cookbook.
Kae's Breakfast Casserole
(My Favorite Brunch Casserole)
INGREDIENTS:
1 lb. hot sausage
1 rounded tsp. dry mustard
7 or 8 slices white sandwich bread, torninto small pieces
1 can (10 ¾ oz.) cream of mushroom soup
6 Eggs ½ can (soup can) milk
1 ½ cup fresh mushrooms, sautéed in 1 T. of butter and drained
¾ cup Ritz crackers crushed
4 T. melted butter
2 cups grated cheddar cheese
2 Cups fresh milk (I used 2%, but I think skimmed would be ok, too.)
DIRECTIONS:
1) Spray non-stick coating inside a 13 X 9 X 2 inch casserole dish. Place cubed or torn bread pieces in the bottom. Evenly distribute a layer of crumbled sausage, mushrooms, and then cheese.
2) In a separate bowl mix eggs, milk, and mustard well. Then pour evenly over casserole; refrigerate overnight (or at least 6 hours).
3) In the morning, preheat oven to 350 F. Mix soup and milk; pour evenly over casserole
4) Top with buttered Ritz crackers and bake for 75 minutes (temp and time may be adjusted). Optional additions: Sautéed onions, green pepper, crumbled bacon.
Excellent warmed over and will keep in the refrigerator several days.
Oven-Roasted Potatoes (These are on page 33 of "A Pinch of This... A Smidgen of That" cookbook.)
- Oven-roasted potatoes are a fresh way to have your potatoes for holiday breakfast/brunch meals. This recipe is a real winner--so easy and yummy-- and it goes really well with egg dishes. Begin with just a few ingredients: 5 lbs. red potatoes (scrubbed and cut into chunks), Cavender's Greek Seasoning (or substitute sage, black pepper, garlic salt, or whatever combination you enjoy in spices), California Garlic Salt or Garlic Powder (optional), paprika, and olive oil (or vegetable oil). Place diced potatoes in a mixing bowl. Add seasonings to oil and pour over potatoes. Use a spatula to coat potatoes well. Spray a large baking dish with non-stick coating and spread potatoes evenly in the dish to one layer and bake at 350 degrees for about 35 minutes or until fork tender. Do not stir. Serves 8 to 10 people.
Pat's Oven-Roasted Potatoes
INGREDIENTS:
5 lbs. new or red potatoes
1/2 tsp. Paprika
1 tsp. Cavender's Greek seasoning
1/2 c. olive oil
1 tsp. California
Preheat oven to 350 degrees F.
Scrub and cut potatoes into 1/2 to 1-inchcubes. (If potatoes are not "new" and you prefer, you may peel them first, and proceed as follows.) Add seasonings to oil and pour over potatoes in a large mixing bowl. Use a spatula to coat potatoes well. Spray a large Pyrex (glass) baking dish with non-stick coating. Spread potatoes evenly in dish and roast in 350 degree F. oven until golden and fork tender. Do not stir. Refrigerate leftovers and microwave to warm. Serves 8 to 10 adults.
Pumpkin Spiced Pancakes (Not in the cookbook!!)
- A delicious recipe from the Food Network is pumpkin spiced pancakes. Simply add a few ingredients to buttermilk pancake mix to make a wonderful holiday treat for your family and friends. Add 1/3 cup canned pumpkin, ½ teaspoon cinnamon and ¼ teaspoon ground ginger to your pancake batter and mix well. Prepare griddle as you normally would for regular pancakes and cook until golden. These pancakes are light and fluffy and the pumpkin flavor really adds that feeling of nostalgia to your holidays!
Cinnabon Cinnamon Rolls (Not in the cookbook!!)
- This is a fairly new recipe that is actually a combination of two or three recipes I found online for cinnamon rolls plus a recipe a friend gave me that he had tried and found to be successful. Do you ever "tweak" a recipe until you get it just like you want it? Well, that's what happened with this one. So I hope I remember what I tweaked as I go back through the photos. The one thing I like about it is how moist and gooey the cinnamon rolls turn out---especially good when they're fresh out of the oven and just frosted! Oh my goodness! Krispy Kreme wouldn't stand a chance if these ever hit the stores! Let's get started by gathering our ingredients:
In a small bowl mix together warm water, yeast, 1 T. sugar and set aside to activate.
Once yeast has activated, add milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well into yeast mixture.
Whisk in half the flour and mix until smooth. Use a spatula to mix in enough of the remaining flour until dough is slightly stiff (dough will be sticky). (OOPS! I got so carried away whisking in that flour that I completely forgot about taking a photo of what I was doing... you'll have to use your imagination on this step!)
Use a spatula to mix in enough of the remaining flour until dough is slightly stiff
(dough will be sticky).
Use the next 5-10 minutes to knead in the remainder of the flour. Knead the dough into a large ball, using your hands dusted lightly with flour. Place in well-oiled glass or stone bowl (or leave in the same mixing bowl if it's large enough to allow for rising. Coat the dough and sides of the bowl with a small amount of Crisco oil.), turning the dough to coat it with oil. Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours.
Use a spatula to mix in enough of the remaining flour until dough is slightly stiff
(dough will be sticky).
Use the next 5-10 minutes to knead in the remainder of the flour. Knead the dough into a large ball, using your hands dusted lightly with flour. Place in well-oiled glass or stone bowl (or leave in the same mixing bowl if it's large enough to allow for rising. Coat the dough and sides of the bowl with a small amount of Crisco oil.), turning the dough to coat it with oil. Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours.
When doubled or to the top of your bowl, punch down dough and let rest 5 minutes.
Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.
Spread dough with melted butter.
Mix together sugars and cinnamon;
(Here are a few hints--"tweaks": 1) add a few tablespoons flour to the sugar/cinnamon mixture to keep it from leaking out during baking OR, 2) You can use a flour "shaker" or sifter, to lightly dust the margarine with flour before sprinkling with the sugar/cinnamon mixture, then again on top of the sugar/cinnamon mixture, before rolling up the dough.)
Spread filling evenly over buttered dough, almost but not quite to the edges. Sprinkle with nuts, if desired. (I left out the nuts.)
Working carefully, from the long edge, roll the dough down to the bottom edge. Roll up jellyroll-fashion and pinch edge together to seal.
Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan. You can coat the bottom of a 13x9 inch baking pan and a 8 inch square pan with softened butter or plain Crisco solid shortening. Place cinnamon roll slices close together in pans.
Cover with a dish towel and let rise in warm place until dough is doubled in bulk, about 45 min. (I'm not sure WHY, but I made a pix of me lifting up the dish towel for you! :-)
Preheat oven to 375 degrees F. Bake 25-30 minutes, or until rolls are nicely browned. (Tent rolls with foil if tops begin to brown too quickly.) While the rolls are baking combine the icing ingredients.
When the rolls are done, spread generously with icing. Using a teaspoon, dollop portions over each roll and allow to warm and start to melt, then spread evenly covering all areas, including between rolls.
EnJOY! (These melt in your mouth!)
Ingredients:
2 (1/4 ounce size) packages dry yeast
1 cup warm water (105-115 degrees F)
2/3 cup granulated sugar, plus 1 Tablespoon sugar (to dissolve yeast)
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
6 - 7 cups bread flour or all purpose flour
Filling
1 cup butter, melted
3/4 cup packed brown sugar
3/4 cup granulated sugar
3 tablespoons cinnamon
1 1/2 cups chopped nuts (walnuts or pecans), optional (I didn't add these)
Here are a few hints for the filling: 1) add a few tablespoons flour to the sugar/cinnamon mixture to keep it from leaking out during baking OR, 2) You can use a flour "shaker" or sifter, to lightly dust the margarine with flour before sprinkling with the sugar/cinnamon mixture, then again on top of the sugar/cinnamon mixture, before rolling up the dough.
Creamy Glaze
2/3 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla
1/8 teaspoon salt
6 Tablespoons milk, more, as needed (Don't make this too thin, because it will melt into a glaze when you dollop it on top of the HOT cinnamon rolls, then it will crystallize and firm up as it cools.)
DIRECTIONS:
In a large bowl mix together warm water, yeast, 1 T. sugar and set aside to activate. I set mine in a sink filled with hot water from the tap to keep the bowl warm.
Once yeast has activated, add milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well into yeast mixture. Wisk in half the flour and mix until smooth. Use a spatula to mix in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Use the next 5-10 minutes to knead in the remainder of the flour. Knead the dough into a large ball, using your hands dusted lightly with flour. Place in well-oiled glass or stone bowl (or leave in the same mixing bowl if it's large enough to allow for rising. Coat the dough and sides of the bowl with a small amount of Crisco oil.), turning the dough to coat it with oil. Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.
Once yeast has activated, add milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well into yeast mixture. Wisk in half the flour and mix until smooth. Use a spatula to mix in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Use the next 5-10 minutes to knead in the remainder of the flour. Knead the dough into a large ball, using your hands dusted lightly with flour. Place in well-oiled glass or stone bowl (or leave in the same mixing bowl if it's large enough to allow for rising. Coat the dough and sides of the bowl with a small amount of Crisco oil.), turning the dough to coat it with oil. Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.
Filling: Spread dough with melted butter. Mix together sugars and cinnamon; sprinkle over buttered dough. (Here are a few hints--"tweaks": 1) add a few tablespoons flour to the sugar/cinnamon mixture to keep it from leaking out during baking OR, 2) You can use a flour "shaker" or sifter, to lightly dust the margarine with flour before sprinkling with the sugar/cinnamon mixture, then again on top of the sugar/cinnamon mixture, before rolling up the dough.) Sprinkle with nuts, if desired.
Working carefully, from the long edge, roll the dough down to the bottom edge. Roll up jellyroll-fashion and pinch edge together to seal. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan. You can coat the bottom of a 13x9 inch baking pan and a 8 inch square pan with softened butter or plain Crisco solid shortening. Place cinnamon roll slices close together in pans. Cover with a dish towel and let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 375 degrees F. Bake 25-30 minutes, or until rolls are nicely browned. (Tent rolls with foil if tops begin to brown too quickly.) While the rolls are baking combine the icing ingredients. When the rolls are done, spread generously with icing.
Creamy Glaze: Meanwhile, in medium bowl, beat softened butter, powdered sugar and vanilla; add milk one Tablespoon at a time until glaze reaches desired consistency (Should be smooth, but thick---it will thin as it "melts" over hot rolls, then it will crystalize as it cools). Using a teaspoon, dollop portions over each roll and allow to warm and start to melt, then spread evenly covering all areas, including between rolls.
Although none of our families will likely depict the scene in Rockwell's print (above), when the meals are over and all the dishes are done, I hope you and your family will have grown in your love for each other as you've renewed relationships in a JOYful setting around your table (or wherever you can find room to eat! Sometimes we were lucky to just have a place to sit inside and not get bumped outside to the front porch! :-). I also hope that all of us will have taken time during the holidays to
