Rumors, rumors — sounds like the chattering classes may be over-indulging. There is no truth to the rumors that Midtown Café is moving (they have another year on their lease) or that the Mellow Mushroom is moving to the corner of Old Shell and Upham (early water testing plans were abandoned). This is a prime space for a much-needed restaurant in MiMo. If someone could get the food right, this location would be a sure hit.

What are you doing on Christmas morning? Whether you will be nursing a hangover or dealing with kids or grandkids, you have to eat something good when you wake up Christmas morning. Here are some easy ideas.

Sausage Pinwheels

These are from my childhood. I never knew any recipe for them. Buy a pound of seasoned pork sausage and Jiffy biscuit mix. Roll out sausage flat, keeping in one piece. Make the biscuit dough. Put the sausage on top of the biscuit dough and roll up. Wrap in cling wrap and freeze. When you want to serve them, cut them into slices when frozen. Bake at 425 for a few minutes.

Curried Fruit

A perfect cold morning dish, sweet and savory. This recipe comes from the Mobile Junior League “Recipe Jubilee!”

1 large can pears

1 large can pineapple

1 large can peaches

1 large bottle cherries

1 cup light brown sugar

One half cup butter

Two and a half teaspoons curry powder

Drain fruit and mix together in a baking dish. Melt sugar, butter and curry powder together and pour over fruit. Bake uncovered in at 300 for one hour.

Breakfast Pizza

“The Art of Cooking”

Serves eight

Take a break from the traditional egg casserole.

1 pound hot or mild sausage

1, eight-ounce can crescent rolls

2 cups shredded mozzarella cheese

4 eggs, beaten

Three-fourths cup milk

Salt and pepper

Brown the sausage in a skillet until crumbly and drain well. Line the bottom of a greased 9×11 baking dish with the roll dough, pressing to seal the perforations. Sprinkle with the sausage and cheese. Combine eggs, milk, salt and pepper in a bowl and mix well. Pour over the sausage and cheese. Bake at 425 for 15 minutes or until eggs set. Let stand for five minutes and serve.

Refrigerator Biscuit Coffee Cake

Serves 10

3/4 c. brown sugar

1/2 c. chopped nuts

1/3 c. butter

2 tbsp. water

2 cans refrigerator biscuits

Heat oven to 400. Generously grease a bundt pan. In small saucepan, combine brown sugar, nuts, butter and water; heat until butter melts, stirring occasionally. Separate dough into 20 biscuits. Cut each biscuit into quarters; place in a large bowl. Pour brown sugar mixture over biscuits; toss lightly to coat evenly. Spoon coated biscuit pieces into greased pan.

Bake at 400 for 20 to 30 minutes or until golden brown. Cool upright in pan 3 minutes; invert onto serving plate. Serve warm.

Homemade Granola

“The Barefoot Contessa”

Makes 12 cups

Make this ahead of time — it is the best granola you will ever eat. Add or remove whatever other dried fruits you wish and you can find many of them at The Fresh Market.

Four cups old fashioned rolled oats

Two cups sweetened, shredded coconut

Two cups sliced almonds

Three-fourths cup vegetable oil

One half cup good quality honey

One and a half cups small diced apricots

One cup small diced dried figs

One cup dried cherries

One cup dried cranberries

One cup roasted, salted cashews

Preheat oven to 350. Toss the oats, coconut and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a large baking sheet. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 45 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally to break up. Add the dried fruit and cashews. Store in an airtight container.

Merry Christmas.

Kinnon Phillips is Lagniappe cuisine editor. Contact him at kphillips@lagniappemobile.com.

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