Holiday Crunch Time is a Snap

It is officially holiday crunch time. It will take a miracle to get everything done. Or maybe just a few words of encouragement from America’s favorite soccer coach — more on that in a minute.

Fortunately, there is still time to give the gift of something delicious from your kitchen, even to yourself. We will get to that last part in a minute, too.
 

In the final stages of the holiday countdown, I inevitably discard my to-do lists. This moment comes with relief. What is done is done, and what isn’t, well, isn’t. At this point, it is time to simplify and enjoy. After all, the holiday season is not about ticking lists. It is about spending time together and showing others we care.
 

I keep a supply of homemade goodies for unexpected guests, friends, neighbors, and holiday hosts. For that, only a few pantry staples are needed. With the right recipes, they come together in a snap.
 

I often share a savory indulgence — spiced pecans. They are easy to whip up in large batches, perfect for having on hand for last-minute gifts, and are a much-appreciated treat for health-conscious loved ones. They offer a satisfying, salty crunch amidst a myriad of holiday sweets.

Breakfast is another opportunity to focus on those you love, and to do it, you can use simple recipes that are prepped in advance. Overnight breakfast casseroles use cubed bread, which soaks up egg and milk while you sleep and bake to puffy, golden perfection the following morning.
 

This homemade gift is as much for you as it is for everyone it serves. With a house full of children and guests, you need only slide breakfast into the oven rather than scurrying about in the kitchen and missing the fun ... or precious sleep. Even if you don’t have a houseful, overnight breakfast casseroles still appeal. Share the Egg Strata or French Toast Casserole with a friend or helpful neighbor.
 

Pulling together holiday baking when time and energy are dwindling doesn’t mean you can’t have a little magic, too. I recently watched two seasons of the Apple TV+ award-winning show “Ted Lasso,” which, until a few weeks ago, I hadn’t realized gained a surprisingly large following during the pandemic.
 

I’d somehow missed this comedic hit about a hayseed American football coach leading a much-loved London “football” team (known as soccer to us) despite understanding little about the sport. Lasso, with his trademark bushy mustache and folksy insights, is gentle, curious, and as concerned with our humanity as he is about winning soccer games. It is a humorous and kind-hearted escape into a hopeful world.
 

Binge-watching instantly turned into binge-baking when I saw Lasso’s “biscuits with the boss.” As central to the show as its upbeat, can-do main character are his homemade biscuits. Fans of the program will recognize the biscuits that Lasso brings to his boss each morning to win her over. But you don’t have to watch the show to appreciate the scrumptious biscuits.
 

These biscuits are the British variety — gravy need not apply here. They are buttery, slightly sweet shortbread cookies with a soft, crumbly snap when broken in two. They are named shortbread because of the amount of shortening, or in this case, butter, used.
 

Ted Lasso isn’t the only thing I’ve missed. After 25+ years of baking, I had no idea how versatile shortbread biscuit dough is. These biscuits are, well, boss. With only five ingredients, shortbread dough can work miracles, including coming together in a cinch. Shortbread biscuits are only the beginning of uses for this dough. It makes delicious slice-and-bake cookies or can be rolled and cut into shapes ready for icing, sprinkles, or dipping in chocolate.
 

Early in the show, with odds stacked against him, Lasso hangs a small, crooked sign in the locker room that says, “BELIEVE.” At a critical moment later, he tells his players, “Do you believe in miracles? Hope is a miracle.” Like a child in front of a plate of cookies, I can’t help myself.

Lasso’s homespun wisdom resonates with me, and I am all in. His BELIEVE sign reminds me that the holiday season isn’t only about showing others how much we care for them but also about the belief in optimism, hope...and assurance that there is time for last-minute gifts from the kitchen, too.

​

Toasted Pecans

1/4 cup unsalted butter
1 TBL Worcestershire sauce
3-4 drops of hot sauce, optional

3 cups halved pecans
1 tsp creole seasoning or seasoning mixture of your choice 1 tsp seasoned salt, optional
a few drops of hot sauce, optional
 

Preheat oven to 275. Melt butter in microwave. Stir in Worcestershire and if using, hot sauce. Toss pecans with butter mixture and place on a cookie sheet. Bake for one hour, stirring every fifteen minutes until toasted. Remove from oven and sprinkle seasoning and toss well. Add more seasoning to taste.
 

Breakfast Strata

Adapted from Smitten Kitchen
 

Strata is an egg casserole made with bread, eggs, milk, and often cheese and vegetables. This recipe is flexible. Swap your favorite cheeses and breakfast meats for the ones listed here and fold in your choice of veggies. For a healthier strata, swap seven of the eggs for egg substitute, use half white and half whole wheat bread, low-fat cheese, and two percent or skim milk.
 

Serves 10-12
6 ounces chopped prosciutto (or cooked bacon or crumbled, cooked sausage)

1 (10 ounce) package frozen chopped spinach, thawed, squeeze of all excess liquid (wrap spinach in paper towels and squeeze until almost dry)

1/4 cup chopped green onion (about six green onions) (time-saving step, use scissors to cut the onions)

1 teaspoon salt

1/2 teaspoon black pepper

1/4 tsp nutmeg

8 cups soft white French or Italian bread torn into one-inch pieces, separated (about a half pound)

8 ounces shredded white cheddar 8 ounces goat cheese, crumbled
2 cups half and half
3/4 cups milk

10 large eggs
2 tablespoons Dijon mustard
6 TBL fresh basil torn into small pieces, optional
Smoked paprika, optional
3 tablespoons unsalted butter, melted

If you like eggs with a kick, serve with a drizzle of hot sauce Grease a large casserole dish.

Whisk eggs in a large bowl. Whisk in half and half, milk, mustard, salt, and pepper. Stir in spinach and green onions, breaking up any clumps. Fold in 3/4 of the bread (holding back about 3 slices worth of torn bread pieces) cheeses and basil if using. Pour into the prepared casserole dish. Scatter remaining bread pieces on top and sprinkle with paprika, if desired. Lightly press the bread mixture with the back of a spatula so make sure the liquid will evenly absorb. Cover with cling wrap and refrigerate overnight.
 

Preheat the oven to 350 and allow strata to sit at room temp while the oven warms. Remove cling wrap and drizzle melted butter on top. Bake 45 - 60 minutes until sides are bubbling and the top is puffed and golden. If a darker, crispier top, put strata under broiled for a minute or two. Serve.

French Toast Casserole

Adapted from Paula Deen
1 13-16 ounce loaf of soft French or Italian bread 8 large eggs
2 cups half and half
1 cup milk
2 TBSP granulated sugar or maple syrup
2 tsp vanilla extract

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp salt

(add blueberries or sautéed apples and cinnamon to mixture if desired; see note)

Maple syrup and berries for serving Topping:
1/2 cup all purpose flour
1/2 cup light brown sugar

1/2 cup unsalted butter 1 tsp cinnamon
1/4 tsp nutmeg
Dash of salt

Optional: 1 cup chopped pecans Grease a large casserole dish.
 

Tear bread into one-inch pieces and put in a casserole dish. Whisk eggs. Then whisk half and half, milk, sugar (or syrup), vanilla, cinnamon, nutmeg and salt into eggs. Pour over bread in casserole dish. Cover with cling wrap and store in the refrigerator overnight.

To make topping, mix flour, sugar, cinnamon, nutmeg and salt and cut in butter with a pastry blender or place all ingredients in a food processor and pulse until mixture resembles a coarse meal. Store in refrigerator overnight.
 

Preheat oven to 350. Place casserole on counter while oven preheats. Crumble topping on casserole. Bake, uncovered for 45-60 minutes until bubbly, pu"ed and golden. Serve with maple syrup and berries.
 

Note: if adding fruit, fold with bread into egg mixture in bowl and then pour in casserole dish and proceed.
 

Lasso Shortbread Biscuits

Adapted from AppleTV+
Makes about 24 biscuits or up to 30 cookies
 

These biscuit cookies are simple and easy to make, perfect for small helping hands. This recipe is also versatile. This one dough recipe has unlimited possibilities. See notes below.
 

2 sticks unsalted butter, softened to room temp
3/4 cup confectioners sugar (up to a cup if you prefer sweeter) 2 cups all purpose flour
1/2 tsp kosher salt or course salt
1 tsp vanilla extract

1/4 tsp almond extract (optional)
 

If you have a food processor, process butter and then add sugar and extract(s) and process again. Add flour (and any additions such as nuts or chocolate - see variations below) and process until crumbly and clumping.
 

If you don’t have a food processor, blend butter in mixer on medium until light and flu"y. Add sugar and extract(s) and mix on low until incorporated and then beat on medium until light and flu"y. Mix in flour and salt until just combined. Dough will be crumbly and will hold together when you squeeze clumps together. Pour into an 8 or 9 inch square pan and press evenly. I use something with a flat surface to help such as a dough scraper or the back side of a spatula. Prick dough at regular intervals or in a pattern with a fork or toothpick.
 

Refrigerate dough in pan for at least 30 minutes. Preheat oven to 300 degrees. Bake for 45-50 minutes or until biscuits are lightly golden around the edges of pan. Biscuits will firm as they cool, do not over bake. Carefully cut dough in pan into rectangles about 2 by .5 inches while warm in pan. Be sure to slice while warm, otherwise the dough will break and crumble. Cool in pan.

This biscuit dough (for any version of biscuit or cookie here) is a great make- ahead recipe. It will keep tightly wrapped in refrigerator for three days and up to three months in the freezer. Thaw overnight in refrigerator.
 

Shortbread+ Variations: Cut Cookies*:

Pat dough into two disks and wrap in cling wrap. Refrigerate for at least twenty minutes. Lightly roll on a floured surface. If dough is too sti" to roll, allow to rest at room temp a bit. Try not to overwork the dough. Cut dough with cookie cutters and bake at 325 degrees for twenty minutes or until the edges of the cookies start to turn golden. Cool and decorate. Keep in mind, these delightful shortbreads are not sugar cookies, but they are no less tasty or kid friendly.
 

Slice and Bake Cookies*:

Pat dough into two logs. Wrap in cling wrap and refrigerate for one hour. Whisk one egg with about a tsp. of water. Using a brush, apply a thin coat of egg wash and roll log in sanding or cane sugar or sprinkles. Slice cookies and bake at 325 for twenty minutes.
 

*For slice and bake cookies, add flavors and ingredients you prefer such as a scant cup chopped nuts, such as pecans, roughly chopped chocolate chips (yes, you must chop them so cookie dough will slice), citrus zest or flavored extracts. Follow directions above for slice and bake cookies, including rolling in sanding sugar. Or, dip one half in melted chocolate and top with chopped nuts or sprinkles.