Blueberry French Toast Cobbler

Marcine Mason made this for us for breakfast....yum!


4 eggs 

1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon baking powder
10 slices day old French bread (3/4 inch thick)
4 1/2 cups unsweetened frozen blueberries
1/2 cup sugar
2 tablespoons butter or margarine, melted
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 tablespoon butter or margarine, softened

In a bowl, beat eggs, milk, vanilla and baking powder until smooth. Pour into a large shallow baking dish. Add bread slices, turning once to coat. Cover and chill for 8 hours or overnight. combine blueberries, sugar, melted butter, cornstarch and cinnamon. Pour into a greased 13x9 inch baking pan. Cover and chill 8 hours or overnight.

Remove both pans from refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top. Bake, uncovered, at 400 F for 20-25 minutes or until toast is golden brown and blueberries are bubbly.

Yield: 6-8 servings.

Caramelita Bars --Veda (Grandma) Young

In a double boiler melt 32 Kraft caramels and 1/2 cup evaporated milk. set aside

Crumb mix - reserve 1/2 for topping

1 cup oatmeal
1 cup flour
1/4 tsp soda
3/4 cup brown sugar
1/2 tsp salt
3/4 cup melted butter

Spread 1/2 crumb mix in 7 x 11 pan.  Bake at 350 for 10 min. then cover with 1 cup chocolate chips 1 cup nuts and melted caramel.  Top with rest of crumb mix.  Bake 15 min at 350.

Cinnabon Clone

Nate and I are trying this one out tomorrow...I'll let you know the results!

Ingredients

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast
•  
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
•  
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
4. Bake rolls in preheated oven until golden brown, about 20 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Chicken Cordon Bleau Casserole

I'm going to try this someday.  Recipe from Carol Cook.

Dice cooked chicken and ham, add 1 C cheese (cheddar or swiss) and put in bottom of baking dish.  (I used about 3 C ham and 2 cups chicken - use whatever you like more) Then set aside.

Saute 2 TBSP onion in 1/4 cup butter then add 1/3 C flour to make a paste.  Gradually add 2 C milk stirring constantly.  Boil for 1 minute.  Add 1 t dill weed and 1/8 t mustard then pour over meat mixture.

Mix 1 C bread crumbs, 1/4 t dill weed,  2 T butter, and 1/4 cup cheese together.  Then put on top of dish.  Bake uncovered for 30 minutes at 350. 

Hope this makes sense - let me know if something is confusing :) I thought it had a little to much onion so you might want to change according to what your family likes. I questioned the dill but it added ALOT and I am glad I put it is!!!"

Pumpkin Cake

Mmmm! My favorite pumpkin recipe--it's really easy too. Serve with COOL WHIP!

Bottom Layer:
1 pkg yellow cake mix (reserve 1 C for topping).
1/2 C melted butter
1 egg

Filling:
1 can pumpkin pie mix
2 eggs
2/3 C milk

Topping:
1 C reserved cake mix
1 t cinnamon
1/4 C sugar
1/4 C butter

Grease bottom of 9 x 13 pan. Combine ingredients for bottom. Press into pan. Prepare filling by combining ingredients and pouring over bottom layer. Mix topping as you would pie crust--cut soft butter into mix, sugar and cinnamon. Sprinkle topping over top. Bake at 350 for 55 to 60 minutes.

Sausage, Cheddar and Apple Strata (adapted from Cooking with Shelburne Farms)

(Serves 6-8)

* ¾ pound (5 to 6 cups) cubed crusty bread, such as sourdough or multigrain
* 4 medium shallots, sliced
* 1 tablespoon olive oil
* 3 apples, peeled, cored and cut into 3/4-inch cubes
* 1 ½ cups grated sharp cheddar cheese (about 6 ounces)
* 1 pound Italian-style sausage, removed from casings if in links
* 4 eggs
* 1 quart (4 cups) half-and-half
* ½ teaspoon salt
* freshly ground black pepper

Preheat the oven to 350 degrees F. Place the bread cubes on a large rimmed baking sheet and toast in the oven for about 15 minutes, until golden brown around the edges.

Meanwhile, saute the sliced shallots in the olive oil in a skillet until translucent and starting to brown. Add the sausage to the skillet and cook until no longer pink, breaking up into pieces with a fork. Season with salt and pepper, and set aside.

Whisk together the eggs and half-and-half in a bowl with the salt and a few grinds of black pepper, and set aside.

Lightly grease a 9×13 (or equivalent) baking dish. In the bottom of the baking dish, spread half of the sausage/shallot mixture, half of the cubed apples, and half of the cheddar cheese. Top with the toasted bread cubes. On top of the bread cubes, layer the remaining sausage/shallot mixture and the remaining cubed apples. Pour the half-and-half mixture over the dish, pressing the bread cubes down gently so they all get moistened. Top with the remaining grated cheddar.

Bake for 40-50 minutes, until golden brown on top and set.

Apple Cake--Ora Davis

1 1/2 C sugar
1 C vegetable oil
3 eggs
2 C flour
1 1/2 t cinnamon
1 t baking soda
1 t vanilla
1/2 t salt
1/4 t nutmeg
3 C chopped apples
1 C chopped walnuts

Mix eggs, sugar, oil, and vanilla. Mix dry ingredients and add to mixture. Add apples and nuts.
Bake at 350 degrees for 35 to 45 minutes in a bundt pan until a toothpick comes out clean.