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I call this Grandpa’s Granola because Grandpa says he can eat anything. Now as a family we smile knowingly as Grandma never cooked anything that Grandpa didn’t like. And 92 who is going to argue with him?

I recommend you serve this with heavenly banana.

Grandpa's Granola - Served with Heavenly Banana is a match, well, made in heaven

What you need:

  • 10 cups Rolled Oats (not quick)
  • 1 ½ cups Oat Bran
  • 1 ½ cups raw Wheat Germ
  • ½ cup ground Flax Seed
  • 1 cup brown sugar
  • 3 cups mixed unsalted nuts and seeds ( I use trail mix)
  • ¾ cup vegetable oil
  • 1 cup honey
  • 4 teaspoons Vanilla
  • 2 cups mixed dried fruits (your choice)

What you do:
1. Preheat oven to 350oF.

2. Thoroughly mix first five ingredients in a very large bowl.

3. In a saucepan heat oil, honey and vanilla until it bubbles. Pour into the Oat mix and stir thoroughly.

4. Add the nuts and seeds and continue to stir until it is well mixed.

5. Spread out on two large baking sheets (with sides).

6. Bake for ten minutes, turn granola in to the center then spread it out again.  Do this two or three times until the Granola is turning a golden brown and looks dry. CAUTION: Watch closely during the last ten minutes so it doesn’t burn.

7. Remove from oven and continue to stir (so it doesn’t clump) until it cools.

8. When cooled add the dried fruits and mix thoroughly. Store in a sealed container.

Christmas Morning Brunch Menu … to be continued

Let me tell you first hand that these sticky buns are amazing… oooh so gooey and delightful. It’s a good thing I did my P90x workout today or I would have felt really bad when I dove in for seconds…

Anyway … in case you haven’t figure it out … it’s Julie writing today. Mom is busy with her holiday decorating! The main floor of her house is covered in boxes and decorations. It’s definitely starting to feel festive in a chaotic sort of way!!

This brunch menu is sure to win the crowds over this Christmas. I hope you give a few of the recipes or maybe even the entire menu a try.

Make these in advance and freeze. Take them out the night before you want to serve them, let stand for 1 ½ hours. Put in fridge until morning.

Temperature : 350oF

Cooking time: 30-35 minutes

Makes 36 buns.

What you need:

  • ½ Cup sugar + 2 teaspoons sugar
  • 2/3 Cup warm water
  • 2 packages of active dry yeast
  • 5 ½ Cups all-purpose flour
  • 1 Cup warm milk
  • 1 ½ teaspoon salt
  • ½ Cup soft butter
  • 2 eggs
  • 2 Tablespoon Melted Butter
  • 1 cup Brown Sugar
  • 1 Tablespoon Cinnamon

What you do:

1. In a large bowl, dissolve 2 teaspoons of sugar in the warm water. Sprinkle yeast into water mixture.

2. Let stand 10 minutes, and then stir well.

3. Add warm milk, sugar, salt, butter and eggs to yeast/water mixture. Stir in 3 cups of flour. Beat vigorously until smooth and elastic. Scrape sides of bowl.

4. Add remaining 2 ½ cups of flour gradually.

5. Roll the dough into a ball on a floured surface. Knead for 5-10 minutes or until dough is no longer sticky.

6. Let the dough rest for 20 minutes wrapped in Saran Wrap and a towel. Punch dough down.

7. Roll out dough (rectangle) to approximately 15 inches long 10 inches wide.

8. Brush with soft butter, sprinkle with cinnamon and pecans and roll into long roll. Cut into 1 ½ inch slices, put each slice into large muffin pan to freeze.

At this point they can be frozen and then taken out the night before you wish to cook them. You would take them out the night before, let stand for 1 ½ hours and then refrigerate overnight. In the morning, bake @ 350oF.

Before you bake, arrange them on top of the Caramel Pecan mixture in the Christmas Tree pan, or pan of choice.

9. Add the Caramel & Pecan Topping

I make this in a Christmas Tree shaped pan the night before, add the frozen cinnamon buns and refrigerate. In the morning cook and serve for breakfast.

Mix together:

1 cup Brown Sugar

1/3 cup melted Butter (unsalted)

4 teaspoons Corn Syrup

1 cup  coarsley chopped Pecans

Spread mixture in the bottom of the greased pan then sprinkle with chopped pecans. Place the buns on top of the mixture in the pan.

10. Place in refrigerator and cool for 2 – 24 hours. Remove when ready to bake them. Uncover.

11. Let stand for 10 minutes at room temperature while preheating the oven to 400°F.

12. Using a toothpick pop any bubbles that may have formed while cooling the dough.

13. Bake for 28-30 minutes if baking them in a muffin tin or 35 minutes in the tree pan until brown. Make sure the center buns pop back. Make sure they are cooked before taking them out of the oven as oven temperatures vary.

14. Remove from pan and cool on wire racks.

15. If using the Caramel & Pecan Topping, remove from oven and immediately invert onto a large tray. Scrape out excess syrup and pecans and add to top of buns. Serve immediately.

16. If not using Caramel Topping, brush with melted butter if desired, serve warm.

Christmas Morning Brunch Menu … to be continued

  • Raspberry Razzmatazz
  • Grandpa’s Granola with Heavenly Banana
  • Mandarin Oranges
  • Caramel Pecan Cinnamon Rolls
  • San Remo Frittata
  • Cranberry Nut Toast

Carmel and Pecan Mixture

Rising ready for baking

Almond Berry Banana Bread

Almond Berry Banana Bread

Today’s the first day of winter…and what a winter day it is indeed! Here on Salt Spring Island we’re covered in a blanket of snow that just keeps on falling. Good thing we’ve nowhere to go today because we are not going to be able to get out of our driveway.

Tomorrow we’re sending out the final Christmas brunch recipe to our Breakfast with the Broads email recipe subscribers. They’ve now got everything they need to prepare an amazing five course brunch…and today I’m going to share with you how that brunch can be ready to go Christmas morning with less than an hour of work!

The Chrismas Brunch Menu


Beverage: Fruit Fantasy

Fresh Fruit Compote with Lemon Cream

Fresh Fruit Compote with Lemon Cream

Cereal Course: Apple Berry Crisp Delight with Yogurt

Fruit Dish: Fresh Fruit Compote with lemon cream

Bread Basket: Almond Berry Banana Bread and Cranberry Orange Muffins

Main Course: Smoked Salmon Strata served with Smoked Salmon, Cream Cheese, and Fresh Parsley

Christmas Brunch Preparation Tips


You don’t want to get up at 5am to serve brunch at 9am! But, with this menu, you won’t have to. Many of the items

Cranberry Orange Muffins (Milk & Egg Free!)

Cranberry Orange Muffins (Milk & Egg Free!)

should be made ahead of time! And you could even make the bread basket items up to a week in advance, store them in the freezer, then just pop them in the oven for a few minutes to warm them before serving!

If you do that… you can have brunch on the table in less than an hour, and have time to visit while things are cooking.

So here’s how we’d suggest you prepare this low fuss menu:

Salmon Strata

Salmon Strata

7 days before:

Bake the Almond Berry Bread and Orange Cranberry Muffins. Let them cool completely. Freeze the muffins in a large freezer bag or freezer friendly sealed container. You may actually find that the bread is either to slice frozen because it’s a bit crumbly, so freeze it whole if you’d like then slice it as it thaws the morning of brunch.

Day Before:

Make the Apple Berry Crisp and the Salmon Strata – but do not cook! Once they are ready to go in the oven, cover them and put them in the fridge until morning.

Make the fruit compote as per the instructions and put it in the fridge too!

If you really want to sleep in, set your brunch table the night before. That way you will have very little work to do in the morning.

1 Hour Before Brunch:

  1. Pop the crisp in the oven and start baking it. Since it takes about 35 minutes, and you’ll serve it about 15 – 20 minutes before the strata, you want it ready first.
  2. Take your bread basket items out of the freezer and leave them on the counter to let them thaw a bit. Slice the bread if you froze it whole.
  3. Get coffee and tea ready. You can also fill water glasses and get the table set (if you didn’t do that the night before).
  4. Prepare the compote (you will need to make the lemon cream). Put a compote and a juice drink at each table seating.
  5. Once the crisp is ready, pull it out of the oven and put the strata in.You want to let the crisp cool a little bit before serving.

Brunch Time:

  1. Pop the bread basket items into the oven for no more than 5 minutes. Pull them out and put them in a basket with a tea towel wrapped around and over top of them to keep them warm… now it’s time for brunch!
  2. Seat your guests around the table, serve them their coffee and tea. Allow them a few minutes to get settled and start enjoying their compote.
  3. Put out the fresh baked bread basket items 😉 – hey, they ARE hot out of the oven, aren’t they?
  4. If your strata still has more than 15 minutes to go in the oven, take time to sit down with your guests and enjoy the compote and bread basket items.
  5. Once your strata has less than 15 minutes left in the oven, scoop out the crisp into individual servings, add a small scoop of yogurt and a mint leaf. Serve these to your guests, and take 10 minutes to enjoy yours too!
  6. When the timer goes for your strata, take it out of the oven and dish it up right away. You want to serve this hot from the oven.

Brunch and Breakfast Recipes Weekly!

Brunch and Breakfast Recipes Weekly!

This post is sponsored by my Breakfast with the Broads Cookbook Website… head on over to sign up for our weekly email recipes AND you’ll get a fantastic Brunch Planner complete with menu ideas, shopping lists, and of course, recipes! Perfect in time for your holiday visitors!!

Sit down and enjoy the praise from your guests that you pulled off a 5 course brunch in less than an hour!!!

“I, Ruth-Anne Broad certify that I have the rights to use and publish this text and pictures and I give the rights to Help Beat Sarcoma to use it.”

Get Ready for Christmas Visitors with our Brunch Menu
Get Ready for Christmas Visitors with our Brunch Menu (Photo by Jason Floyd)

At Anne’s Oceanfront Hideaway, guests during the holiday season are treated to a festive five course brunch. And Mom suggested that we spend the next few weeks covering the recipes that would go into that festive brunch. So this week, in our weekly recipe e-mail, I laid out our five course brunch and sent the first two recipes. I won’t put all the recipes up on the blog, because there has to be SOME benefits to being a newsletter subscriber, but I will give you the menu and a few of the recipes.  If you want all of the recipes, sign up to get the Breakfast with the Broads weekly email recipe.

Each week until December 22nd, we will give more recipes, some tips and table setting ideas, so that you are all set for the holiday season!

And the best part is – you don’t have to wait until the 22nd to start using these recipes. They are so versatile, you can amaze your family and friends with one recipe (take it to a potluck or just treat them on Sunday). But, you can wait until you have ALL the recipes for the whole menu and then dazzle and delight them by creating the entire brunch for them!! And with some make ahead tips that we will give you, and some table setting examples my Mom will make, we will be sure to give you everything you need to make it as easy and stress-free as possible so you can share the holiday spirit and delight in being the Rachel Ray or Jamie Kennedy of your household!!

Wishing you wonderful moments around the breakfast/brunch table this holiday season,

Anne’s Holiday Brunch Menu:

Beverage: Fruit Fantasy
Cereal Course: Apple Berry Crisp with Yogurt
Fruit Dish: Fresh citrus compote with lime cream
Bread Basket: Cherry Banana Muffins and Cranberry Orange Muffins
Main Course: Smoke Salmon Strata served with Smoked Salmon, Cream Cheese, and Fresh Parsley AND White Cinnamon Toast Cutouts

Coming tomorrow… the recipe for the Apple Berry Crisp with Yogurt! 🙂


Brunch planning tips, theme ideas, menus, shopping lists and recipes all free in the Breakfast with the Broads Brunch Planner. Sign up and get a new recipe every week by e-mail. Breakfast will never be boring again!

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January 2021