Our traditional Christmas brunch consists of cinnamon rolls (Sedro Woolley cookbook, page 42!), ham & cheese omelettes (Scott's the chef), and Orange Julius (from Mom's cookbook, recopied below). This year we celebrated Christmas a little early as we had all in our family together last weekend here in Oregon. It was a bit hard, as Ian came down with croup and we tried to keep him quarantined from all, especially the babies. Despite the difficulties of that and a small house, it was nice to spend time together.
You can also click here to go to a Cinnamon Roll recipe posted before. It's modified by the infamous Sunday School teacher and cinnamon rolls (and scones and more) teacher/baker Karen Christianson. (I decided to cheat by scanning the recipe instead of typing, as I'm not sure anyone checks this blog anyway! You can get bigger picture by clicking on the scanned recipe.)
ORANGE JULIUS
1/2 (12 oz.) can (1/3 c.) frozen orange juice concentrate
1/2 c. milk
1/2 c. water
1/4 c. (or less) sugar
1/2 t. vanilla
5 or 6 ice cubes (or more)
Combine all ingredients in blender; cover and blend until smooth, about 30 seconds. Serve immediately. Makes about 3 cups.
Scott learned how to perfect his omelette skills by watching a segment by Julia Child on David Letterman way back when. I tried to find it on YouTube, but wasn't successful. If you go to this link, you can hear her saying she'd make omelettes for a dinner party of 300. Yowza! I did find a hilarious bit with the two of them making hamburgers. It involves a blow torch and you won't want to miss it.
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Christmas Day update:
Kyle called us with a recipe for Mint Hot Chocolate made in the blender. We are going to sip it sitting by the fireplace this evening. Merry Christmas!
Mint Hot Chocolate
6-8 T. Nestlé hot chocolate mix
3 c. warm water
1-2 candy canes
Put all ingredients in blender. If you have a Blendtec, use the "soup" cycle. He said it will come out perfectly smooth, and the perfect temperature.
by Barbara's son Scott, and his wife Dee
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