Warm up winter chill with breakfast dishes

smcclanahan

During the time over the holiday, I did not have to write a Recipe Swap column on the Wednesdays of Christmas Day and New Year's Day. I feel like I have really been on vacation, but thanks to you, mail continued to come in.

I hope each of you had a wonderful holiday and also hope that you will share any new recipes you tried or an old favorite that is a tradition in your family. That really makes for great recipe-swapping mail.

I recently met Judy Heady of Cape Girardeau and it was so enjoyable to get acquainted with her. Our husbands play basketball together, and at their exchange of conversation is when Judy and I were introduced. I was thrilled when she shared with me a new recipe she had tried for a small gathering in their home.

Macaroon Mint Kiss Cookies

1/3 cup butter or margarine, softened

1 (3-ounce) package cream cheese, softened

3/4 cup sugar

1 egg yolk

2 teaspoons almond extract

2 teaspoons orange juice

1 1/4 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

5 cups sweetened flake coconut, divided

1 bag Hershey's Chocolate Mint Kisses

Beat butter, cream cheese and sugar in large bowl until blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut. Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from the chocolate kisses. Heat oven to 350 degrees. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press a chocolate kiss on top of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

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Before we took a break for the holiday, we had a request for white chili from Bob Harper of Jackson. Although there are many different recipes floating around, I did receive one that was just a little different from the one I use. It is from Joan Weeks of Cape Girardeau.

White Chili

1 pound large white beans, sorted and soaked overnight

6 cups chicken broth

2 cloves garlic, minced

2 medium onions, chopped, divided

1 tablespoon oil

2 (4-ounce) cans chopped green chilies

2 teaspoons cumin

1 1/2 teaspoon oregano

1/4 teaspoons cloves

1/4 teaspoon cayenne pepper

4 cups diced cooked chicken breasts

3 cups grated Monterey Jack cheese

Combine beans, broth, garlic and 1/2 of onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are softened, about 3 hours more. Add more chicken broth if necessary. Sauté remaining onions in oil until tender. Add chilies and seasonings. Mix thoroughly. Add to soup pot. Add chicken and continue to simmer 1 hour. Serve piping hot topped with cheese.

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We also had a request for breakfast or brunch foods from a reader who wanted a change from the egg casserole that so many of us are used to making. These came to me after the Christmas paper had been published, but I sure do want to pass them on to you because they sound so delicious. They are from Martha Maxton of Cape Girardeau. This first recipe almost needs something served with it, and Martha suggests a side of scrambled eggs and bacon or thinly sliced ham.

Brunch Popover Pancakes

4 large eggs, lightly beaten

1 cup milk

1 cup flour

1/4 teaspoon salt

1/3 cup butter, melted

3 tablespoons orange marmalade

3 tablespoons butter

1 tablespoon lemon juice

1 (16-ounce) package frozen sliced peaches, thawed and drained

1 cup frozen blueberries, thawed

Place a well-greased 12-inch cast-iron skillet in a 425 degrees oven for 5 minutes. Combine first five ingredients, stirring with a wire whisk until blended. Remove skillet from oven. Pour batter into hot skillet. Bake at 425 degrees for 20 to 25 minutes. This resembles a giant popover and will fall quickly after removing form oven. Combine marmalade, 3 tablespoons butter and lemon juice in a saucepan; bring to a boil. Add peaches and cook over medium heat, stirring constantly, 2 to 3 minutes. Spoon on top of baked pancake. Sprinkle with blueberries. Yields 4 servings.

Ham and Cheese Sandwich Bake

16 slices white sandwich bread

1 pound or 8 slices ham, chopped

8 slices American cheese

6 eggs

2 cups milk

Cornflakes

Remove crusts from bread. Lay half slices of bread in a buttered baking dish and cover with ham, cheese and top with remaining slices of bread. Beat eggs and milk and pour over bread. Refrigerate overnight. Cover with crushed cornflakes. Bake at 325 degrees for 30 minutes. Yields about 8 servings.

Raspberry and Cream Cheese Stuffed French Toast

1 (8 ounce) package cream cheese, softened

12 (3/4-inch thick) slices day-old brioche, challah or other egg bread, about 1 pound loaf

1 cup fresh raspberries or frozen, thawed and drained

3 eggs, beaten

3/4 cup half-and-half or milk

3 tablespoons sugar

1/2 teaspoon vanilla

Dash salt

Spread cream cheese evenly over one side of each slice of bread. Top half of slices with raspberries. Top with remaining bread slices, cream cheese side down to make "sandwiches." Combine beaten eggs, milk, sugar, vanilla and salt in shallow bowl. Dip each sandwich in egg mixture, turning carefully to coat both sides. Place sandwiches in a greased 15-by-10-by-1-inch baking pan. Bake in a 425-degree oven for 15 minutes or until golden brown, turning once after 10 minutes. Serve warm with maple syrup if desires. Makes 6 servings.

Blueberry French Toast Casserole

1 (8-ounce) loaf French bread

4 eggs

1/2 cup milk

1 teaspoon vanilla

1/4 teaspoon baking powder

1 teaspoon butter, for greasing pan

1/2 cup sugar

1 teaspoon cinnamon

1 teaspoon cornstarch

4 cups fresh or frozen blueberries, not defrosted

2 tablespoons melted butter, to brush on top

Slice bread 1-inch thick making 10 to 14 slices; place on a rimmed baking sheet. Whisk together eggs, milk, vanilla and baking powder. Slowly pour over bread turning to coat. Cover with plastic wrap and refrigerate over night. Preheat oven to 450 degrees. Use butter to grease a 10-by-15-inch pan. Mix sugar, cinnamon and cornstarch in baking dish. Gently stir in blueberries until coated. Place bread, wettest side up, on berries. Wedge slices in tightly. Brush top with butter. Bake in center of oven for 20 to 25 minutes or until toast is golden and berries are bubbling. Remove from oven and sift powdered sugar on top. Let sit 5 minutes before serving. To serve, lift toast onto plate, spooning blueberry sauce over the top. Serves 5 or 6.

I hope you enjoy these breakfast and brunch favorites. I know I will be anxious to give them a try.

I look forward to hearing from you with all of your newfound recipes over the holiday. So, until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.