Christmas Recipes: Apples, Sweet Potatoes And A Quick Breakfast Brunch

December 24, 2013

casseregg.jpgToday’s Christmas recipes feature an Apple Caramel Pudding and a Sweet Tater Cheesecake. We also have a Farmer’s Omelet Casserole that’s easy to cook and would provide a hearty Christmas morning breakfast or brunch for everyone.

To submit your recipes to share with our readers, email them to news@northescambia.com.

Farmer’s Omelet Casserole
by Terri Brown

  • 3 cups frozen cubed hash brown potatoes
  • 1 cup chopped green pepper, divided
  • 1/3 cup chopped onion
  • 1 tablespoon oil
  • 18 large eggs, beaten
  • 2 1/3 cups chopped cooked ham
  • 1 1/4 cups chopped tomato, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper (coarse grind is best)
  • 1 1/2 cups (6 oz) shredded Cheddar or Monterey Jack cheese

Cook potato, 3/4 cup green pepper and onion in oil in a large skillet over medium high heat, stirring constantly, 8 min. or until tender. Cool potatoes if preparing the night before. Combine potato mixture, eggs, ham, 1 cup tomato, salt and black pepper in a large bowl; stir well. Pour mixture into a lightly greased 13 x 9 inch baking dish. Bake, uncovered at 325 for 40 minutes or until golden. Top with remaining 1/4 cup green pepper and 1/4 cup tomato. Sprinkle evenly with cheese. Bake 5 more minutes until cheese melts.

Apple Caramel Pudding
by Janet Smith

  • 1/4 cup flour
  • 1 tsp. cinnamon
  • 1/2 cup granulated sugar
  • 1tsp salt
  • 1 tsp baking powder
  • 1/2 cup milk
  • 1 1/2 cups chopped peeled apples

Combine first five ingredients; then add apples and milk. Blend thoroughly and pour into 8″ square pan.

Combine:

  • 3/4 cup packed brown sugar
  • 1/4 cup butter
  • 3/4 cup boiling water

Mix sugar, boiling water and butter and pour over the batter already in pan. Bake
at 375 degree oven for 45 minutes. Serve warm with ice cream or whipped cream. Very simple but rich dessert. Serves 4 to 6

Sweet Tater Cheesecake

  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 4 large eggs
  • 3 egg yolks
  • 3 tablespoons flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 cup whipping cream (cool whip will work if no cream handy)
  • 1 1/2 cups sweet potatoes, mashed (NOT CANNED)

Graham Cracker-Pecan Crust

  • 2 cups finely crushed graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup finely chopped pecans
  • Preparation:
  • Preheat oven to 425°.

Crust:
Combine crust ingredients thoroughly; press into a 10-inch springform pan.

Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon, and ginger. Beat cream and well-mashed sweet potatoes in on medium speed of a hand held mixer just until well-combined. Pour the batter into the prepared crust. Bake at 425° for 15 minutes; lower heat to 275° and bake 1 hour longer. Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack. Serve with sweetened whipped cream or caramel sauce.

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Written by William Reynolds · Filed Under FEATURE TOP STORY, Features, News