Jeffri Coleman of The Parsonage shared a few of his popular breakfast recipes.

Enie Blanc’s Rugelach

Yield: 40

Dough

½ pound unsalted butter, softened

8 ounces cream cheese, softened

2 cups all-purpose flour

1 tablespoon powdered sugar

1 pinch salt

Topping

½ cup butter, melted

¼ cup sugar (during the holidays I use one of those colored sugars)

Nut filling

½ cup sugar

1 teaspoon cinnamon

1½ cups finely chopped nuts (I like to use walnuts, almonds or hazelnuts

3 tablespoons butter, melted

Jam filling

1 cup ground almonds

1 cup jam (I like to use apricot, peach, strawberry or raspberry)

Chocolate filling

3 tablespoons butter, at room temperature, combined with 1 cupy chocolate chips

Date filling

3 tablespoons butter, at room temperature combined with 3/4 cup finely chopped dates and ½ teaspoons cinnamon

In a mixing bowl or food processor, cream the butter and cream cheese together. Add the pinch of salt and sugar. Beat in the flour, a little at a time. Knead the dough lightly until all the flour is incorporated. Divide the dough into four equal portions and refrigerate at least 1 hour.

Prepare one of the fillings by combining the ingredients (except the ¼ cup of sugar for the topping) and set aside.

Flour the surface you will be rolling out the pastry on very generously. This is a delicate dough and is apt to stick. Roll out one of the portions of dough into a 9-inch in diameter circle. With a knife or pastry wheel, cut the pastry into 8 pie-shaped wedges (at The Parsonage, we cut it into 10 pieces). If the dough is sticky, dust it with a little flour.

Sprinkle or spread a little of the filling of your choice on each little wedge. beginning at the wide edge, roll the dough up toward the point as you would make a crescent room or a croissant, turning the ends in slightly to achieve a crescent.

Place on a parchment-lined baking sheet. Repeat with the rest of the dough and filling. (At this point, you can pop the baking sheet directly into the freezer and freeze the rugelach individually. When frozen, pack them into Ziploc bags for future use. Thaw in the refrigerator before baking.)

Preheat oven to 350F. Brush tops with melted butter, top with crushed nuts (I like pistachios) and sprinkle with a little coarse sugar. Bake for 20-25 minutes. (Bake time is approximate. It could be slightly more or slightly less depending on how big you make the rugelach.) Keep an eye on them. They go quick in the end.

Cranberry Jam

Yields 5 pints

3 pounds fresh cranberries, chopped (the Cuisinart makes this easy)

3 cups white sugar

3 cups apple cider

1 lemon, zested and juiced

1 tablespoon chopped candied ginger

¼ teaspoon ground cinnamon

1/8 teaspoon ground cloves

Combine cranberries, sugar, cider, lemon zest/juice and orange zest/juice in a large kettle. Bring to a boil over high heat. Skim off any foam that rises.

Stir in ginger, cinnamon and cloves. Cook, stirring regularly until jam looks quite thick.

Ladle jam into jars, wipe rims, apply lids and rings and process in boiling water for 10 minutes.

Butternut-Flatbread Pudding

3 cups butternut squash, peeled, quartered and sliced thinly

1 large leek, halved, sliced and rinsed

1 tablespoon olive oil

1 tablespoon butter

4 large eggs

2 cups half and half

4 ounces grated Parmesan or Asiago cheese

¼ cup chopped roasted pumpkin seeds

1/8 teaspoon nutmeg

¼ cup coarsely chopped parsley

2-3 flatbreads, still frozen

Sea salt

Ground white pepper

Note: I prefer the flatbread frozen as it “shatters” nicely when he breaks it into the mixture.

Preheat oven to 375 F.

Saute leeks and butternut in olive oil/butter until softened and lightly colored. Pull pan from heat and allow leeks/squash to cool slightly.

In a large bowl, bet eggs lightly. Stir in half and half, Parmesan/Asiago and nutmeg. Fold in leeks/squash. Pull two flatbreads from the freezer and break up or “shatter’ into the mixture. Stir gently. If too soupy, add a third flatbread. Season with sea salt and white pepper. Pour into a buttered casserole or a buttered tight springform pan. (I place a sheet of parchment paper over the bottom of the springform before snapping the side on. Trim paper to an inch or so all around. Wrap bottom and part way up the sides with foil to prevent leaking.)

Bake 45 minutes to 1 hour until just firm in the center. Allow to rest for 10 minutes before serving.

Baked Yogurt

Serves 4

20 ounces full-fat Greek yogurt

2 tablespoons slivered candied ginger

Honey to sweeten to taste

Pinch of sea salt

One day before, stir the slivered candied ginger into the yogurt. Add honey to desired sweetness. Cover and refrigerate overnight. In the morning, stir well, check the sweetness. At this point you may add additional spices if you like; cinnamon or cardamom are lovely additions.

Spoon into ceramic baking dishes; place in a water bath and bake at 350F for a half-hour. Allow to rest for a few minutes before topping. Top with fresh fruits, roasted fruits, a spoonful of jam or a drizzle of honey. It can be as complex or as simple as you prefer. I generally finish it off with chopped salted pistachios to complement the sweetness of the honey.