Today I'm having a 1980s Holiday Brunch extravaganza! This video is full of Pillsbury recipes for Christmas breakfast ideas. It's 1980s cooking at its finest!

Pillsbury Holiday Meals, Cookies, Sweets & Gifts (1988): https://amzn.to/46CKdN4

CHILLED RASPBERRY SOUP
2c fresh raspberries OR 2 10oz pkg frozen raspberries, thawed
1 1/2c water
1c cranberry juice cocktail
3/4c sugar
3 whole cloves
1 cinnamon stick
1Tbsp lemon juice
8oz raspberry yogurt
dairy sour cream for garnish

In blender, place raspberries and 1/4c of the water; blend until smooth. In large saucepan, combine pureed fruit, remaining 1 1/4c water, cranberry juice, sugar, cloves, and cinnamon stick. Cook over medium heat until mixture begins to boil; remove from heat. Cool. Strain mixture into large bowl. Add lemon juice and yogurt; whisk until well blended. Cover; refrigerate until thoroughly chilled. Pour into individual serving dishes. Top each with sour cream; sprinkle with cinnamon.

SPARKLING GINGER FRUIT COMPOTE
1c seedless grapes
11oz mandarin orange segments, drained
8oz can pineapple chunks in its own juice, drained
1 pear, cored and cubed
3Tbsp frozen orange juice concentrate, thawed
1/2tsp fresh grated ginger or 1/8 to 1/4tsp ground ginger
1 banana, sliced
1/2c ginger ale

In large bowl, combine grapes, orange segments, pineapple chunks with juice, pear, orange juice concentrate, and ginger; mix well. Refrigerate at least 1 hour to blend flavors. Just before serving, add banana and ginger ale; stir gently.

TOASTED ALMOND STICKY BUNS
1/2c firmly packed brown sugar
2tsp flour
2Tbsp butter, softened
1Tbsp milk
1/8tsp almond extract
2 8oz cans refrigerated crescent rolls
1Tbsp butter, melted
1/8tsp almond extract
1/4c toasted chopped almonds
GLAZE:
1/2c powdered sugar
2 to 3tsp milk
1/8tsp almond extract

Heat oven to 375. Grease bottoms only of 12 muffin cups. In small bowl, combine brown sugar, flour, 2Tbsp butter, 1Tbsp milk and 1/8tsp almond extract. Blend well. Spoon mixture into prepared muffin cups.
Unroll dough into 4 long rectangles. Firmly press perforations to seal. In small bowl, combine 1Tbsp melted butter and 1/8tsp almond extract; blend well. Brush butter mixture on each rectangle; sprinkle with almonds. Starting at shorter side, roll up each rectangle. Pinch edges to seal. Cut each roll into 3 slices. Place slices cut side down in prepared muffin cups. Bake at 375 for 15 to 25 minutes or until golden brown. Immediately invert onto wire rack.
In small bowl, combine all glaze ingredients. Drizzle over warm rolls.

HAM AND BROCCOLI BRUNCH ROLLUPS
1 medium onion
3Tbsp butter
4oz can mushroom pieces and stems, drained and chopped
8 eggs, beaten
1/4c milk
1tsp dry mustard
8 thin slices of ham
2 9oz packages frozen broccoli spears, thawed
1 medium red bell pepper, cut into 16 strips
4oz shredded Muenster cheese

Heat oven to 350. Lightly grease a 13x9" baking dish. Thinly slice onion and separate into 8 medium sized rings; set aside. Chop remaining onion and reserve 1/3 cup. Store any remaining chopped onion in refrigerator.
In large skillet, melt butter. Add reserved 1/3c chopped onion and mushrooms; saute until onion is tender. In medium bowl, combie eggs, milk and dry mustard; stir in mushroom mixture. set aside.
Wrap ham slices around broccoli spears. Slide onion ring over each ham rollup. Insert one red pepper strip in each end of ham rollups. Place rollups down center of prepared baking dish with ends of broccoli spears toward outside of dish. Pour egg mixture around rollups.
Bake at 350 for 25 minutes. Sprinkle cheese over rollups. Bake an additional 10 to 15 minutes or until cheese is melted and eggs are set.



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1/4 Sheet Pans (to hold my prepped ingredients!): https://amzn.to/46S9IKE
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Small offset spatula: https://amzn.to/3GB9Rb7
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Butterie FlipTop Butter Dish: https://amzn.to/3YZ8j1I


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Timestamps
0:00 Intro
1:06 Chilled Raspberry Soup
3:43 Sparkling Ginger Fruit Compote
5:51 Toasted Almond Sticky Buns
14:15 Ham and Broccoli Brunch Rollups
23:10 Cookbook Chat Holiday Meals, Cookies, Sweets & Gifts (1988)



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