If you’re wanting to host a holiday breakfast and need some ideas, here are a few that are easy and inexpensive as well.

Cinnamon-sugar croissants:  My mom came up with this idea a few years ago and it’s one of my favorite breakfasts recipes.  Get a package of the premade croissant rolls. Unroll into a large rectangle and spread butter on it.  Sprinkle a mixture of cinnamon and sugar (and add some chopped pecans if you like), then roll into croissant shapes, and cook as the package directions indicate.  Once they’re done and cooled slightly, mix a little confectioners sugar and water until it’s a light, not too runny consistency and drizzle on top.

French toast:  This is such a rich, delicious breakfast food, you can’t go wrong.  I usually tend to eyeball something like this, but if you’re the type of cook who needs exact instructions, here’s a recipe that is easy and quick.  I’m making a baked french toast for our Christmas brunch on Saturday, so check back to get that recipe.

Make ahead breakfast casseroles:  Anything that you can do the night before and then pop in the oven upon waking is going to be your best friend on Christmas morning.  Who wants to be slaving over a stove while the rest of the family is opening gifts?  Cooks.com has many make ahead casseroles to choose from, so pick one that looks good and have at it.

Fruit salad:  This is perfect for those who love to have fruit with breakfast, or for those watching their weight during the holidays.  This recipe is easy and so delicious and you can substite frozen fruit for fresh if price and availability is an issue.  Slice and halve 1 pint of strawberries and 1 pound of seedless grapes.  Then peel and slice 3 kiwis and 3 bananas.  Finally, add 1 (21 oz.) can of peach pie filling.  Chill for atleast one hour in the fridge before serving.

Spreads and Dips:  Adding these to your breakfast menu will not only add color but lots of flavor as well.  Use spreads and butters to top toast, waffles and pancakes, or to eat by the spoonful (which I am known to do with my pumpkin butter).  Try some new jellies and jams, or make your own.

My mom makes chocolate covered peanut butter crackers every year and everyone loves them. They’re so easy and the perfect mix of salty and sweet. Just make your PB crackers, dip in melted chocolate (I use a double boiler so it won’t burn or scorch the chocolate), place on wax paper on a cookie sheet, and place in freezer or refrigerator until the chocolate cools.

You can do the same with graham crackers and marshmallow fluff, making smores.

Pretzels are also great covered in chocolate, and you can sprinkle nuts or white chocolate overtop for extra taste.

Melting white chocolate and letting it cool slightly, and placing in a ziplock bag with a hole cut in the tip is a great way to add graphics and visual appeal to your chocolate treats.

Using milk chocolate can be expensive, so I go a little cheaper and use chocolate and vanilla flavored almond bark. It taste just like chocolate, gives a smooth finish, and is much less expensive. Plus I have a slight allergy to cocoa and I can eat this and not have any problems. You can find this in the baking aisle of your grocery store with the bar chocolates and chocolate chips.

Whatever you decide to do, put it in a basket, or a clear bag with some festive ties and you’ve got a great and incredibly thoughtful holiday gift.

You’ll want to use whipping cream as opposed to heavy cream - it has a lighter taste and fluffs up better since it’s not as fattening.  Place the bowl you’ll be whipping the cream up in and the blender beaters in the fridge or freezer to chill.  This ensures the cream stays cool while you’re whipping - you don’t want it to reach room temperature too quickly.

Pour your cold whipping cream in a bowl and begin beating on a slow speed.  I like my cream a little sweeter, so I’ll add some sugar to it at this point.  The rule is for every cup of cream, add a fourth of a cup of granulated sugar.  As you’re bringing air into the liquid, up your speed.  You’ll want to beat for a few minutes when you’re cream is forming and thickening, but don’t beat too much - you’ll turn your cream back into butter.  

After you’re done creaming, if you want to flavor your whipped cream, now is the time to do it.  You can add some cinnamon, lemon or orange zest, or even unsweetened cocoa for a light chocolate flavor.  Sprinkle your flavor on top and then fold into the cream.  Folding is taking your spoon or spatula into the mixture from the sides, taking it down to the bottom and bringing up and onto itself.  It’s okay if it has some streaks in it - you don’t want to stir or mix the whipped cream as this will bring in too much air and ruin it.

Cover the whipped cream if you’re not going to use it right away, and store it in the fridge for up to three days.

If you’re making a dessert, especially if it’s homemade, go that extra step and spend just a few extra minutes making the whipped cream.  It’s the perfect finishing touch to your dessert.

Problem 1:  Your cookies always come out hard and tough, or never seem to bake evenly.

Solution:  To prevent cookies from becoming tough and hard, don’t add more flour to the cookie dough than the recipe calls for.  And, also avoid overmixing once the flour is added - you’ll want to mix until just blended.  For even baking, be sure cookies are of the same thickness.

Problem 2:  You always burn your cookies.

Solution:  To avoid burning, check the cookies at the minimum baking time suggested in the recipe, and then watch them closely during their last few minutes in the oven.  When they’re done and out of the oven, transfer them from the cookie sheet to a wire rack right away, otherwise they’ll continue to bake on the hot sheet.

Problem 3:  When you transfer your cookie cutouts from the work surface to the cookie sheet, they always become misshapen.

Solution:  Transfer cutout cookies from the work surface to the cookie sheet with a spatula.  You can also chill your dough in the refridgerator for a few hours.  Once it’s firm, roll out your dough, cut your shapes and then transfer them to the baking sheet.

Problem 4:  Your cookies always seem to spread too much when they bake.

Solution:  Don’t grease the cookie sheet when the recipe doesn’t say to, and don’t place your unbaked cookies on a hot or too warm cookie sheet.

Problem 5:  Your cookies become soggy when you try to cool them.

Solution:  Don’t overlap or place cookies on top of each other on a wire rack - this will cause them to become soggy.  Also, wait until cookies are completely cooled before storing.

Problem 6:  Your cookies become hard right away, and aren’t good the next day.

Solution:  Place a slice of bread in the cookie jar - this will soften the cookies that are too hard.  You’ll need to change the slice every other day.  This will also keep soft cookies soft so they won’t harden.

Problem 7:  You like to give cookies as gifts, but they always get destroyed during transport.

Solution:  (This tip I got from Good Housekeeping) Wrap cookies in a tight-fitting container as soon as they’re cool.  Line the container with plastic wrap or waxed paper, and place a thick cushion of crumpled waxed paper on the bottom.  Then pack the cookies in pairs, back to back, with waxed paper in between them.  You can also wrap cookies in aluminum foil or plastic wrap.  Place the heaviest items on the bottom and build layers with waxed-paper cushions, including one at the top of the container.

Problem 8:  You need to send a holiday care package, but don’t know how to pack it correctly.

Solution:  Pick cookies that are sturdy, then wrap, package, and mail them as soon as they’re cool.  Use a container with a tight-fitting lid.  Then assemble as in solution number 6.  Seal with strong adhesive tape and place the container in a similar-size box, addressing the package with waterproof ink.

Camilla V. Saulbury’s Puff Pastry Perfection is clearly and very-well written, especially for us novice puff pastry bakers.  Saulsbury introduces the book with the history of, definition and tips for success when using frozen pastry sheets.  She also includes a list of tools you’ll need when working with the dough.

This book features over 175 recipes, including appetizers, main dishes like pot pies, quiches and pizza, and a plethora of sweet desserts and breakfast items.  As soon as I recieved the cookbook, I must have dog-eared twenty pages and for good reason - I’ve already tried five recipes since recieving the cookbook a week ago and every one of them was a hit.  So far the Roasted Pepper Ricotta Puffs are my favorite.  Chopped roasted red pepper, cream cheese, and romano cheese nestled in the middle of a light, fluffy pastry shell.  I made these to take to some friends, but not before I had my fill.  I also tried the Ham and Cheese Florentine, and the Blueberry Twists, which were also accepted with rave reviews.  The Chocolate Hazelnut Cookies came in at a close second, and were said to be the best cookie to eat with coffee.

All the recipes are clearly written, and very easy to make.  I was a little nervous about using puff pastry since I have only used it once and the recipe I chose was not good, thus the baked good met a fate worse than it’s taste - the garbage and a promise never to try it again.  But this book has restored my confidence in the frozen pastry and I will be stocking up on it.

My one critique on this book is that there are no pictures, except for the one on the cover.  I like to see what I’m about to bake, and since I am a visual person, I would’ve liked to see some pictures.

I am looking forward to making many more recipes from this book and will be featuring more of them here.  But for now I’ll leave you with the how-to for these rich and incredibly easy Puff Pastry Cinnamon Rolls.

What you’ll need:

1 tbsp butter
1 (8 oz) cream cheese, cubed
1 tbsp ground cinnamon
1 1/2 tsp vanilla extract
1 (17.3 oz) pkg frozen puff pastry (2 sheets), thawed for 30 minutes
1 (16 oz) container cream cheese frosting

Line a baking sheet with parchment paper.

In a saucepan melt butter over medium heat.  Add cream cheese, cinnamon, and vanilla to pan, and stir until smooth.  Remove from heat and cool for 10 minutes.

Unfold 1 puff pastry sheet on a lightly floured work surface.  Spread pastry with half of the cinnamon-cream cheese mixture.  Roll puff pastry into a log.  Repeat with remaining puff pastry sheet and filling.  Refrigerate logs 30 minutes.

Preheat oven to 375 degrees F.  Cut each log into 6 slices.  Place slices on prepared sheet.

Bake rolls 15-20 minutes or until puffed and golden brown.  Remove from oven and spread cream cheese frosting over warm rolls.  Serve warm or at room temperature. Makes 12 rolls.

Handmixer:  You don’t need one with tons of speeds, but it does need to be durable.  I’ve had my little $15 Hamilton Beach mixer for five years and it still mixes cookie dough thoroughly and quickly.

Food Processor:  You don’t need a large one, but if you know you’ll use it then invest in one.  If not, go smaller and cheaper - mine is a 4-cup Cuisinart that I’ve had for years and it gets the job done while also taking up minimal cabinet space.

Standing Mixer:  These tend to be on the expensive side, but if you can find one used or want to spend the money, they will be worth their weight in gold.  They will last for several years, and can mix even the thickest dough quickly and easily.

Pie Plates:  You can buy aluminum ones, but I prefer to bake with Pyrex.

Pans (loaf, round & square):  Have atleast two of each on hand.

Cookie Sheets:  Have atleast two with a raised edge (this will keep cookies from sliding off) and make sure they’re heavy-duty aluminum and don’t wobble.

Springform Pan:  Start with a 9″ pan with 3″ sides.  Keep them in a safe spot - if they dent or get dinged they’ll leak and you’ll have to throw them out.

Saucepans:  Make sure they’re heavy-duty so they won’t scorch sauces, and it’s helpful to have a few different sizes on hand.

Measuring Cups & Spoons:  You will need a set of dry measuring cups ranging in size from 1/8 cup to 1 cup, as well as atleast  a 1-cup measuring cup for liquids, you may also want to consider purchasing a 2-cup, and 4-cup liquid measuring cup.  Add to your list spoons ranging from 1/4, 1/2 and 1 teaspoon to 1/2 and 1 tablespoon.

Ruler:  Buy a couple of the cheap plastic ones and keep them nearby.  They’re perfect for measuring dough thickness and length.

Knives:  You’ll want to have a paring knife (for cutting fruit and trimming dough), an 8″ knife (for cutting and slicing goods), and a serrated knife (for cutting bread or slicing cakes into layers).

Whisks:  I keep two on hand, one that’s large and wide and another that’s smaller and more slender.

Wooden Spatula:  These are great to use since they don’t conduct heat, they won’t get too warm and burn your hand while baking.  And they also don’t transfer any weird tastes into your foods.

Offset Spatula:  You may not think you’ll get much use out of this one, but you’ll use it more than you think.  It’s great for spreading icing and batter evenly.

Heat Proof Spatulas:  For transferring cookies, danishes and other delicate baked goods.

Rolling Pin:  For rolling out dough or crushing cookies for a crust.  I prefer to use a wooden rolling pin, however some people swear by the marble or silicone ones.  Choose whichever you like - it really comes down to personal preference.

All-purpose flour:  This is the most common and most versatile kind of flour.  Unless stated otherwise in a recipe, use all-purpose.  Any brand is fine, name-brand or generic, it boils down to personal preference.

Leaveners:  This includes baking soda, baking powder and yeast.  These will add height and fluffiness to your baked goods.  I keep a box of each on hand, and a couple packets of yeast in the fridge.

Granulated Sugar:  This is what’s in your sugar bowl.  Doesn’t have to be fancy or name-brand, just whatever you’re comfortable using.

Brown Sugar:  There are two types that you want to have on hand:  light and dark.  Don’t think it doesn’t matter, because each produces different tastes, textures and intensity.  Store in a dry place in an air-tight container.

Confectioners’ Sugar:  Not to be confused with superfine sugar (granulated sugar ground in a food processor to make a finer, less coarse sugar), it is also known as powdered sugar.  This is something I would suggest having a few bags of on hand since it’s great for making icings and glazes, as they use a lot of sugar.  Also store in a dry place.

Shortening:  This makes a great icing or frosting base and is also good to have on hand to use in some cookie recipes.  It can be stored at room temperature until opened, and then in the fridge for up to two weeks.  But don’t store it near your salmon or expired chicken - it will soak up the flavor.

Salt:  For baking, you want to use table salt, not coarse salt.  The finer the grains, the more accurate the measuring.

Milk:  Most everyone will have this in your fridge, however it’s important to use whole milk when you can.

Heavy Cream:  Unpasteurized yields a better flavor, so use this when available.  Heavy cream is not the same as whipping cream so don’t substitute it.

Unsalted Butter:  Using unsalted butter will let you know just how much salt is going into your recipe.  While more expensive, it’s important to use butter instead of margarine.  You can buy it when it’s on sale and store it in your freezer for up to four months.  It’s actually recommended you keep your butter frozen until you use it, but that’s really just personal preference.

Eggs:  You’ll want to use large eggs as opposed to jumbo.  Using an egg that’s too large or too small will change the finished good.  You’ll want to buy them as fresh as possible and should be thrown out if not used after two weeks.

Extracts:  The two that I always have on hand is lemon and vanilla.  It’s also wise to have almond on hand as well.  Always buy pure, not imitation, even though it’s a little more expensive.

Unsweetened Cocoa:  Truth be told, I don’t use this very much, but that doesn’t mean it’s not a neccessary staple.  This ingredient can be used to intensify the chocolate flavor, giving you the control to make it as chocolately as you like.

Chocolate:  Any brand that you prefer is fine, but make sure to have semi-sweet, and keep a bar and a bag of chips in your pantry.

Spices:  These are key to giving your recipe flavor.  The ones I always keep in my spice rack are all-spice, cinnamon, ginger, ground cloves and nutmeg.  Make sure to keep them away from heat and replace them after eight months.

Nuts:  The kinds I always keep stocked are almonds, pecans and walnuts since most recipes call for these.  Buy them when they’re on sale and keep them in the freezer until ready to use. This keeps them fresh..

Frozen Fruits:  Buying fruits frozen that are not always in season will ensure your recipe has a well-developed flavor.  Stock up on them when they’re on sale, and only buy them unsweetened.

Lemon Juice:  Buy only 100% pure.  Fresh lemon is fine, but is hard to get when you’re pushed for time.

Pie Crusts:  Whether it’s a regular flour crust or a graham cracker crust, both can be frozen for up to three months.  And don’t worry about being ashamed - sometimes even the most experienced bakers use them.

Butter is made from the fat taken from the cream of sweet milk of domesticated animals, usually cows.  Once the cream is seperated from the milk, it is churned until it reaches a semisolid state and is then formed into blocks of butter.  Margarine is a blend of oils, a combination of both animal and vegetable fats.  It was originally developed as a lower-priced alternative to butter and was said to be healthier as well.  But with the on-going studies of trans-fat in diets, we’re seeing that may not be the case.

In terms of the difference in flavor and texture, I will always choose butter.  While it is more expensive ($.70 for 4 sticks of margarine as opposed to $3 for 4 sticks of butter), the end product is well worth the financial sacrifice.  Margarine tends to flatten baked goods, especially cookies, and doesn’t give much flavor, while butter gives cakes and cookies a nice, light texture and also a rich flavor.

Some people can’t discern the difference between the two, so it really is up to personal preference.  However, there is no real choice in the matter - I like to make things as pure as possible, so in my kitchen, I will always use butter.