Recipes Included On This Page Baked Blueberry French Toast with Blueberry Orange Sauce Blueberry Surprise Braised Root Vegetables with Winter Savory Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Baked Blueberry French Toast with Blueberry Orange Sauce Recipe By : Debbie Mosimann Serving Size : 10 Preparation Time :0:00 Categories : Volume 13-09 Sep 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- French Toast: 12 slices white bread cubed 12 oz cream cheese, cut into 1-inch chunks 1 cup blueberries, sliced strawberries, raspberries, blackberries or any mixture of berries desired 3 tablespoons butter, melted 12 large eggs 2 cups milk 1/3 cup honey 1 orange, zest only Blueberry Orange Sauce: 1 cup sugar 2 tablespoons cornstarch 2/3 cup water 1/3 cup orange juice 1 1/2 cup blueberries, raw 1 tablespoon butter Baked Blueberry French Toast: In a greased 9 x 13-inch baking dish, place half of the cubed bread to cover the bottom of the dish. Top the bread with half of the cream cheese that has been cut into 1 inch cubes. Sprinkle half of the blueberries over the top. Repeat the above steps for a second layer. Drizzle with melted butter. In a separate bowl beat the eggs. Add the milk, honey and orange zest. Pour over the layers of bread, cream cheese and blueberries. Cover with plastic and place in the refrigerator overnight. Next day, 1-1/2 hours before serving remove from the refrigerator and allow to come to room temperature for up to half an hour. Preheat the oven to 350F. Cover dish loosely with foil and bake for 30 minutes. Remove foil and continue to bake for another 25-30 minutes or until a knife inserted in the middle comes out clean. Remove from the oven, sprinkle lightly with confectionery sugar and serve with Blueberry Orange Sauce. This cuts into squares nicely or can be served directly from the baking dish. Servings: 10 Yield: 9 x 13-inch pan Preparation Time: 15 minutes Cooking Time: 50 minutes Blueberry Orange Sauce: In a small saucepan combine the sugar, cornstarch and orange rind. Add water and stir. Bring to a boil over medium heat stirring constantly. Stir in the blueberries. Reduce heat and simmer 8-10 minutes. Add butter and stir till melted. This sauce was created to go with the Baked Blueberry French Toast. It is also wonderful served with pancakes, waffles and ice cream. I am sure it would be wonderful poured over shortcake as well. Serve warm. Servings: 10 - 12 Yield: Twelve 2-Tablespoon servings Preparation Time: 5 minutes Cooking Time: 15 minutes Total Time: 20 minutes Innkeeper's Comment: "Today is national Blueberry Day. I have no idea who comes up with what day is what. It would make more sense to me to have blueberry day in, say, July when blueberries are fresh picked. That said I love blueberries and freeze them by the case when they are in season. We use them all year long in Lemon Blueberry Pancakes, Blueberry Cobblers, Blueberry Brulees, and this recipe, Baked Blueberry French Toast with an orange blueberry sauce. This graces our tables even in the dead of winter. It is bright in flavor, easy to make, as perfect for a Christmas Brunch as it is for a Mother's Day brunch and a wonderful 'do ahead' recipe. I have successfully used frozen mixed berries for this recipe or all blackberries when they are in season. No matter what the berry this will be a winner on your table." Used with explicit permission from Debbie Mosimann, Innkeeper Swiss Woods Bed and Breakfast Inn Lancaster County, Lititz, PA http://www.swisswoods.com For recipes from the inn visit www.bedandbreakfastfoodie.com the home page of "Eight Broads in the Kitchen" .. a blog Debbie does with 7 innkeeper friends. Contributed to the FareShare Gazette by ; 17 September 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 251 Calories; 9g Fat (31.1% calories from fat); 9g Protein; 34g Carbohydrate; trace Dietary Fiber; 264mg Cholesterol; 121mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Blueberry Surprise Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 13-09 Sep 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups blueberries 1/3 cup sugar 1 can crushed pineapple in juice -- undrained [large can] 1 package white cake mix -- without pudding 1/2 cup chopped walnuts 3/4 cup butter -- melted Layer first 5 ingredients in a greased 9x13-inch pan. Dribble margarine over all. Bake 1 hour at 350F. Serving Size: 10 Source: "Recipe By: Mary Weston" S(From): "Betsy Burtis" Yield: "20 squares" Betsy's Notes: A favorite from when I was a kid. It was the first recipe I ever made. Bobbie's Note: Easy and Delicious! I took this to a party and had several requests for the recipe and some to take some home. I think this would be even better served with whipped cream. Contributed to the FareShare Gazette by Bobbie; 6 September 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 369 Calories; 21g Fat (50.6% calories from fat); 4g Protein; 43g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 380mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 4 Fat; 2 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Braised Root Vegetables with Winter Savory Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-09 Sep 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 celeriac root 3 carrots 4 leeks 12 shallots 2 parsnips 2 ounces beef dripping 1 tablespoon brown sugar 6 sprigs winter savory 10 ounces vegetable stock -- (fluid ounces) 1 teaspoon salt Preheat oven to 400F. Wash and peel all vegetables. Cut them into attractive shapes, giving a variety of shapes and colors. Heat the dripping in a large frying pan. Fry the vegetables briskly on all sides, shaking pan and stirring vegetables. Sprinkle brown sugar over vegetables and allow to caramelize slightly. Add stock, salt and winter savory to pan and bring to the boil. Pour into an ovenproof dish. Pot roast in preheated oven for about 20 minutes until vegetables are cooked and have taken on a golden colour. Serve vegetables in cooking liquor in baking dish, sprinkled with a few chopped chives or a tablespoon of chopped parsley. Contributed to the FareShare Gazette by David; 2 September 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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