Chocolate and Caramel Apple Pie Galette

Found this gem on Picky Palate. I have to admit that I'm definitely not a huge fan of fruit desserts, but sometimes I can squeeze in an apple pie here and there if I'm in the mood and it looks oh so delicious. This was one of those times. The truth? Because this recipe requires Rolos sprinkled on top. I LOVE recipes that are twists on old-time classics! Don't judge, but I HAD to pretty much triple the amount of Rolos because I'm just that kind of gal. If I'm going to do something, I'm goin all the way. The apples: so tender. The flavor: so caramely. The end result: perfection.

3 T butter
2 apples, peeled, cored and diced (I prefer Granny Smith)
3 T brown sugar
1 t cinnamon
1 roll ready made pie crust (I prefer Pillsbury)
15 Rolo caramels, quartered
Caramel sauce
Powdered sugar for dusting

Preheat oven to 350 degrees. In a medium saucepan, melt butter over medium heat. Add diced apples, brown sugar and cinnamon. Cook and stir for 5 minutes until apples are softened.

Roll out pie dough on baking cookie sheet. Pour apples into center of the dough, leaving a 1 1/2 inch border all the way around. Top with quartered Rolos. Take edges and fold over to make a pleated edge.

Bake for 30-35 minutes (I went the full 35, maybe even a few min longer) until edges are golden brown. Remove and cool. Drizzle with caramel sauce and dust with powdered sugar. I like to eat it about 10 minutes after it's been out of the oven when it's still warm, but not scalding hot - of course topped with a scoop of ice cream :)

*From Picky Palate

Strawberry Shortcake Cake

IMPORTANT!!: You MUST bake this in a 2-inch deep pan! I didn't have a round cake pan that deep, so i just used a standard 8by8 square baking dish and it worked perfectly. I am warning you...THIS IS DELICIOUS!!!! and SO pretty - perfect for a bridal or baby shower!

Cake:

1 1/2 c flour

3 T corn starch

1/2 t salt

1 t baking soda

9 T unstalted butter, room temp

1 1/2 c sugar

3 eggs

1/2 c sour cream, room temp

1 t vanilla

Icing:

1 (8oz) cream cheese, room temp

2 sticks unsalted butter

1 1/2 pounds powdered sugar

1 t vanilla

1 pound strawberries

Preheat oven to 350 degrees.

Sift together four, salt, baking soda, and corn starch. In electric mixer, cream 9 T butter with sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined. Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45-50 minutes, or until no longer jiggly in the middle. Remove from cake pan as soon as you pull it out of the oven and place on a cooling rack. Allow to cool completely.

Stem and halve strawberries. Place in a bowl with 3 T sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries to release juices and sprinkle with about 2 T more sugar. Allow to sit for another 30 minutes.

Make icing: combine cream cheese, 2 sticks butter, powdered sugar, and vanilla in a mixing bowl with electric mixer and whisk attachment (or hand mixer). This allows air to be whipped into the icing to make it light and fluffy. Mix until very light and fluffy...it almost looks like whipped cream.

Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minues, just to make icing easier.

Remove from freezer. use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top, spreading evenly, then spread the remaining around the sides.

You can either leave it plain with few strawberries showing through or garnish with strawberry halves.

IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temp. For best results, store in the fridge!!

*From The Pioneer Woman - my new favorite cake recipe!

Meatfree Monday: Banana Berry Oatmeal

     I love breakfast for dinner. In the summer, I also love light dinners. It's just to hot to eat heavy things. This oatmeal was filling, but not like a big greasy hamburger or heavy pasta would be. It was just satisfying and full of fruit which is a good healthy alternative to our normal pancakes for dinner on Sunday nights!

     This photo was taken from David Zinczenko's cookbook. My photo turned out totally unappetizing! The berries I used were frozen and ran into the oatmeal making it a funky color. The flavor was fantastic, and this photo shows how delicious the dish really is!




1 egg

1 cup milk

3/4 cup quick oats

1/2 cup mixed berries

1 Tbl chopped pecans or almonds

1 tsp vanilla protein powder

1 tsp ground flaxseed

1/2 banana, sliced

1 Tbl plain or vanilla yogurt

• Whisk everything but the banana and yogurt. 


• Cook until set (or microwave for a couple minutes until set)


• Let cool for a minute or two. 


• Top with banana and yogurt.

Sorry no features of the week this week or next. These posts were schedule to post automatically. 

Blueberry Muffins 2

We went back to get more blueberries. The U-pick season had just ended, the day before-just my luck, so we got some from the cooler. For lack of creativity, I decided to make blueberry muffins again. Though I liked the muffins we made before, I decided to try something different. These were fabulous right out of the oven...and the next morning, too!

I found it in my favorite old cookbook: Good Housekeeping Illustrated Cookbook.


As I type this, I smell the strawberry muffins baking. We like muffins, can't you tell?

2 cups flour (I use half whole wheat/half white)
2 Tbl sugar
1 Tbl baking powder
1/2 tsp salt
1 egg
1/2 c sugar
3/4 c fresh/frozen blueberries
1/2 tsp lemon extract
1 c milk
3 Tbl flax seed (or 1 Tbl oil)
3 Tbl oil (canola)

• Preheat oven to 400*. Grease or line muffin pans.
• In large bowl, mix flour, 2 Tbl sugar, baking powder, and salt.
• In small bowl, beat egg slightly, then stir in milk, flax seed, oil, 1/2 c sugar, blueberries, and lemon extract.
• Add egg mixture to flour mixture. Stir until just moistened. Ovoid overmixing to prevent toughness.
• Spoon into muffin pan.
• Bake 20-25 minutes until risen and golden. Toothpick should come out clean and dry.
• Cool on wire rack immediately

Blueberry Pull Apart Bread

  A couple of weeks ago I had to go to a family reunion. Of course, we were all supposed to bring one of our favorites, but like a typical food blogger I don't have one favorite. I wanted to make something that would be ok to sit out for a while and something that would be easy to serve. I remembered this pull apart bread that was amazing! When I went to start on it, I realized I didn't have butterscotch chips! This is rare, because I always have butterscotch chips. I was not discouraged. I figured if I could make babka with fruit in it, pull apart bread would work too!

     This turned out so good. When I pulled it from the oven I considered drizzling on a powdered sugar glaze, but I'm glad I didn't. It was just sweet enough without putting you into a coma. The blueberries and cinnamon sugar filling really complimented each other. Think blueberries and cinnamon rolls...

     As an aside, I apologize for the picture. I didn't get to take the best picture because I was rushing to get this done to take to the reunion...in a disposable loaf pan. That is why the picture is a close up of the bread!









for the dough:

2-3/4 c flour (take away 2T + 2.25 tsp if using whole wheat)

(Add 1 tsp wheat gluten/cup whole wheat flour)

1/4 c brown sugar

2-1/4 tsp salt

2-1/4 tsp yeast

1/2 tsp salt

1/4 c butter

1/3 c milk

1/4 c cold water

2 eggs, room temp

for the filling:

1 cup sugar

2 tsp cinnamon

1/2 tsp nutmeg

8 oz. blueberries

1/4 c butter, melted

• Mix 2 cups flour with brown sugar, yeast, and salt. 


• Warm milk and butter until butter melts. Add cold water. Let stand for 2 minutes.


• Add the milk mixture to the dry ingredients, and mix at medium speed for about a minute.


• Add the eggs and remaining flour, and mix  for another minute. 


• Cover the dough with a wet towel, and rise until doubled. (1 hour?)

• For the filling, combine the sugar, cinnamon, and nutmeg. 


• Knead dough a couple times. Add a little flour if it's too sticky.


• Roll dough into a 12x20 rectangle.


• Spread about 2 tablespoons of the melted butter evenly over dough. Add the sugar mixture and sprinkle the blueberries on top of that. Make sure to spread out the bits so they cover the entire surface of the dough.


• Cut the dough into 6 equal short strips. Make two stacks of dough with 3 strips in each stack. Then cut each stack into 6 equal parts. (Now you should have 12 stacks of 3)


• Layer the dough squares in a greased (I used parchment paper too) loaf pan, like a flip book. 


• Let the dough rise for 30-45 minutes.

• Preheat oven to 350*


• Pour the rest of the melted butter over the top of your loaf. 


• Place on a rack in the middle of the oven, and bake for 30-40 minutes. Watch for the bread to turn slightly golden, then cover loosely with foil. This will allow the center to cook, but prevent the top from getting too dark.

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Sweet Tooth Friday

and 

Sweets for Saturday

Summer Salad

     Sometimes it is so hot, I don't feel like cooking a big, heavy meal. Sometimes, I don't feel like cooking anything at all. Last week I made this salad, and it was just perfect for a hot summer evening. Not only is it beautiful, but it's also healthy, light, and satisfying. We served this with a pumpernickel dinner roll.
     My husband was less than thrilled when I told him we were having salad for dinner, but he really enjoyed it. He couldn't believe how well the strawberries and bacon complimented each other. He even liked the dressing, and he is usually strictly a blue cheese guy.
     If you want to have this again for lunch the next day, I recommend storing everything separately. The salad may get mushy if you keep in all in one container.
Estimated cost:  $4
 Spinach $1.20, bacon $0.75, Mandarins $0.40, Strawberries $0.75, Other $1

serves 2-3
6 cups baby spinach (or whatever leaves you like)
6 slices of bacon, chopped
1 cup mandarin oranges
1 cup sliced strawberries
1/4 cup diced red onion
3 Tbl extra virgin olive oil
2 Tbl red wine vinegar
1 clove garlic, minced
1/4 tsp black pepper

• Mix the salad: spinach, bacon, mandarins, strawberries, and onion.
• Mix the dressing: oil, vinegar, garlic, and pepper. 
• Pour dressing over salad.
• Serve with a dinner roll.

Mom's Peach Cobbler (or Pudding)

     My mom makes the best desserts. She has won the dessert contest at her company picnic several times. This is one of the winning recipes (She'll probably kill me for giving out all her secret recipes!). I'm not really sure if it's a cobbler or a pudding. It's a little like bread pudding with peaches in it...In any case it's amazing. There is nothing like old fashioned, warm, peach treats with a little ice cream on the side!

     One of the best things about this dessert is that it's super easy to make. You can use canned peaches if it's not the right season, but this time around I used fresh. My father in law just gave us about five pounds of local peaches that he had picked up, so we had some needed eaten.
     I love peaches, but I hate peeling them. I usually buy nectarines for that very reason. I looked up peaches in an old cookbook and it detailed a quick and easy way to get the skin off....Place a peach in a pan of boiling water for 15 seconds, then remove and submerge in cold water. The skin practically falls right off!
     I made a half recipe in an 8x8 pan, so you can do the same if you are only making it for a couple of people.

batter
1 big can + 1 small can peaches or 10-12 fresh peaches

3/4 c milk
3/4 tsp salt
1-1/2 c flour
3/4c + 1/3 c sugar
6 Tbl butter
1-1/2 tsp baking powder
topping
1-1/2 c sugar
3/8 tsp salt
1-1/2 Tbl flour
1-1/2 tsp cinnamon

• Grease a 9x13 pan
• Put in the peaches. They will fill the bottom of the pan.
• Mix batter and spoon over peaches.
• Combine topping. Sprinkle over batter.
• Pour 1-1/2 c boiling water over all of it.
• Bake 50 minutes at 350*

Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla and about 1 t cinnamon, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with additional cinnamon and bake at 350 degrees for 40 minutes. Serve with vanilla bean ice cream, and spoon some of the sweet sauces from the pan over the top.

*These are DEVILISHLY delicious!!!! Don't get duped by the picture or name of this dessert! When I was making these, everyone was like...those look weird and that's a weird combonation. And then they all shut up when their mouths were full of the apple goodness! I DON'T like fruit desserts AT ALL, but these are my ALL TIME FAVORITE dessert on this ENTIRE PLANET!!! Don't be skeptical and GO AND MAKE THEM!!!...PS: I think mine look better than this picture...but don't tell the Pioneer Woman!

*Picture and recipe courtesy of The Pioneer Woman...remember my camera is in the camera graveyard.

Cheesecake Stuffed Strawberries

1 pint fresh strawberries

1 (8 0z) package cream cheese

1/2 c powdered sugar

1/2 t vanilla

1/4 t almond extract

Wash strawberries. Cut tops off to make flat bottom. In a medium bowl, beat cream cheese, sugar, vanilla and almond extract until smooth. Spoon cream cheese mixture into the corner of a ziploc bag. Wash strawberries. Cut tops off to make flat bottom. Quarter strawberries from tip to stem end without cutting through stem end. Cut corner off ziploc bag. Pipe cream cheese mixture into strawberries. Chill until ready to serve.

*These would be SO cute for a shower or party! There are so many ways you can do these too. You can add orange zest or juice to make a citrus filling, top with shaved or melted chocolate, or my favorite idea...actually make a no-bake cheesecake and then put it in a food processor (or just kitchen aid) and have a ACTUAL cheesecake stuffed strawberry. You really can be creative with whatever you want to do!

We have a lot of zucchini!

     We have so much zucchini! We left town for the holiday weekend, and when we came back we had three more zucchini....One was so big it produced 6-1/2 cups of shredded zucchini! I wondered what I was going to do with all that zucchini ... plus two more that are just about ready!
     I shredded the giant zucchini, and froze it in two three cup portions. That is just the right about for our favorite zucchini bread recipe. You could freeze it in whatever portions you like for your recipes. I used the last half cup of shredded zucchini for the cookies at the end of this post. For dinner, we had zucchini fries to use up the other two zucchini.
     Still haven't found a zucchini recipe that tickles your fancy? Here are some sweet or savory recipes.
Zucchini Enchiladas
Zucchini Banana Craisin Muffins (or bread) 
Spaghetti Marinara
Sloppy Joe Meatloaf
Meatballs
Fajitas
Fresh Veggie Skillet
Squash Zucchini Pizza Bites from $5 dinners
Chocolate Cake from The Suburban Settler

And now, for the real post....Oatmeal Butterscotch Cookies with Zucchini.
These were so good, moist, and soft. I'm a fan of soft cookies, though I know some like crispy ones. To each his own. These were easy to make and pretty good for you since they have zucchini and banana in them.  Adapted from Deceptively Delicious. She says not to use an electric mixer to avoid tough cookies.

1 cup whole wheat flour
1 cup old fashioned oats
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
3/4 cup brown sugar
6 Tbl soft tub margarine
1/2 cup pureed banana
1/2 cup shredded zucchini (puree if you have picky eaters!)
1 large egg white (I used powdered egg white)
1/2 cup butterscotch chips (or whatever you like raisins, chocolate, caramel, peanut butter...)

• Preheat oven to 350*. Line a baking sheet with parchment paper or coat with cooking spray.
• Combine flour, oats, baking soda, salt, and cinnamon.
• In a large bowl, beat sugar and margarine with wooden spoon. Do not overmix. Add the banana, zucchini, and egg white. Stir til just blended. Add the flour mixture and chips to just combined.
• Drop onto cookie sheet about an inch apart. Bake until golden brown, or about 12 minutes. Cool for a couple minutes, then transfer to cooling rack covered in wax paper.

Blueberry Cheesecake Ice Cream

     When we went to pick fresh blueberries last week, I knew right away I was going to make blueberry ice cream of some sort. Last year, Blue Bell ice cream had a "Delta Blues" flavor that was like blueberry pie ice cream. It was the best ice cream. Ever.
     While mine isn't really so much like blueberry pie as it is like cheesecake, I still think it's quite possibly the best ice cream I've made...although the caramel and Girl Scout Tag-a-long ice creams were pretty good...Those were both before the blog, and you better believe if I make them again they will be on here.
     This ice cream was so rich and smooth and creamy. The blueberry flavor just popped, which also made it very refreshing.

Very loosely adapted from Healthy Cooking Magazine's Strawberry Cheesecake Ice Cream recipe

2 cups milk (half & half, whole, skim, whatever---the more fat, the creamier the result)
1 cup sugar
2 eggs, lightly beaten
1/2 cup plain yogurt
2 Tbl blueberry jam
1 tsp vanilla extract
12 oz cream cheese
8 oz blueberries
1/2 cup broken Nilla Wafers
1 Tbl lemon juice

• Heat milk to 175*. Stir in sugar until dissolved. Add eggs, whisking constantly. Cook and stir over low until the mixture reaches about 160* and coats the back of a spoon.
• Remove from heat and stir in yogurt, jam, and vanilla. Cook quickly by placing the pan in a bowl of ice water. Stir for 2 minutes. Press waxed paper onto the surface of the custard. Refrigerate several hours or overnight.

• In a large bowl, beat the cream cheese, blueberries, and lemon juice. until blended. Gradually beat in the custard mixture.
• Pour into ice cream maker  and freeze according to manufacturer's directions. During the last 2 minutes, add Nilla wafers. 
• When ice cream is frozen, transfer to freezer container and freeze for 2-4 hours before serving.

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Meatfree Monday #3 Strawberry Crepes

     Slowly but surely, more people are linking up to Meatfree Mondays. The more people that link up, the bigger my "to try" folder becomes.
     This week, for lack of time, I'm posting a breakfast for dinner idea. Sometimes, I find recipes, or have ideas for breakfast foods, but I just don't have time in the morning to make them. In those cases, we eat breakfast for dinner.

     These crepes, are so good. They had just the right texture and complimented the sweet ricotta filling perfectly.  I actually made them again and used blueberries instead of strawberries. I can't decide which one I like better! A couple of things I like about this recipe is that you can make these the night before if you did want to make them for breakfast, and you can freeze the extras for a super quick breakfast (or dinner) the next time around. I don't know about you, but I don't need 18 crepes to fill me up!
     If you follow my blog, you may have noticed that I've had a lot of strawberry recipes recently. We've been using up the almost five pounds of u-pick strawberries we got at the local berry farm. I think I have one more new recipe to post after this one, so stay tuned for that. It's a delicious honey sweetened strawberry freezer jam! It's so much better than store bought jam!

makes about 18 crepes
Crepes: from Better Homes & Gardens
1-1/2 cups milk
1 cup flour (take out 2 Tbl if using whole wheat)
2 eggs
1 Tbl oil
1/4 tsp salt
(For dessert crepes, omit salt and add 2 Tbl sugar)
Filling: From Joy Bauer

15 oz Ricotta
2 Tbl milk
6 Tbl powdered sugar (or regular)
1/2 tsp vanilla
Strawberries, blueberries, or whatever fruit you want

• Combine milk, flour, eggs, oil and 1/4 tsp salt. Beat till well mixed. 
• Heat a lightly greased 6-inch skillet. 
• Remove skillet from heat and spoon 2 Tablespoons of the batter. Lift and tilt pan to spread batter. 
• Return to heat, brown on one side only. 
• Flip pan over onto a paper towel.  
• Repeat with remaining batter.
• Prepare ricotta by whisking the ingredients.
• Place a couple of tablespoons of ricotta on each crepe. Fold the sides in and top with fruit.
• For freezing: Place two layers of waxed paper between extra crepes to freeze. Let them thaw at room temperature for about an hour before using...or pop them in the microwave for about 30 seconds.

I'm excited to see your Meatfree recipes this week and Stumble my favorites!
The rules?

1. Link to your Meat Free main dish post, not to your blog's main page
2. Link back to my Meat Free Monday blog post
3. Display my Meat Free Monday button on your post
4. Visit other Linky Party guests

    

strawberry glaze pie

As promised in a recent post, I have another strawberry recipe for you. I mentioned that I visited the local U-pick and had a ton of strawberries. After we made the strawberry dessert and having our fill of strawberries and cream, I used to rest to make this strawberry pie. I've seen and made a few types of strawberry pies in the last few years, but I wanted to make a traditional one this time...as my husband requested "like the one's at the restaurants." I guess I should have bought the whipped cream in a can to put on top so it would look more like those in the restaurants, but I think it turned out pretty good despite it's esthetics.
From Better Homes and Gardens New Cook Book (Three Ring Binder Edition)

Baked pastry shell
1-1/4 c flour
1/4 tsp salt
1/3 c shortening
3 or 4 Tbl cold water
Filling
8 cups medium strawberries
2/3 c water
2/3 c sugar
2 Tbl cornstarch
Several drops red food coloring (opt)
Whipped cream (opt)

• PASTRY SHELL: Combine flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 Tablespoon of water over part of mixture and gently toss with fork.Repeat till all is moistened. For dough into ball.  Roll into 12 inch circle. Unroll onto a 9inch pie plate. Trim edges. Prick bottom and sides with a fork. Bake @ 450* for 10-12 minutes until golden. Cool on wire rack.
• FILLING: Remove stems from strawberries. Cut in half lengthwise. Set aside.
• For glaze: combine 1 cup of strawberries and the water. Cover and blend until smooth. Add enough additional water to equal 1-1/2 cups. In medium saucepan combine sugar and cornstarch. Stir in blended berry mixture. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in red food coloring, if desired. Cook for 10 minutes without stirring.
• Spread about 1/4 cup of the glaze over bottom and sides of Baked Pastry Shell. Arrange half of the remaining strawberries in the pastry shell. Carefully spoon half of the remaining glaze over fruit. Arrange remaining fruit over the first layer. Spoon remaining glaze over fruit. Chill for 1-2 hours. (After 2 hours, filling may begin to water out) Garnish with whipped cream if desired.

Strawberry Freezer Jam with Honey

     I have made so many things with strawberries this year, but this jam might have been the easiest. And, the best part is that I will have fresh strawberry jam waiting in my freezer when I'm craving it! I'm definitely going to make blueberry and black raspberry. The U-pick berry farm near us says they will be available for picking within a couple of weeks.
     When we were at the end of our fresh strawberry stash, I was telling my mom about trying to use them up so they wouldn't spoil. She mentioned strawberry freezer jam, and I was a little nervous. It seemed like it would be really hard to make. I went to the store and found two kinds of pectin...classic and no sugar needed. I chose the no sugar needed, so I could sweeten the jam with fruit juice and honey. The verdict? It might be the best jam ever! I gave Miss E some jam and toast for lunch that day and she said, "This good toast, Mommy!" Such a  strange compliment from a two year old =P

  from back of Ball no sugar needed small batch package
1-1/2 cup strawberries
1/3 cup fruit juice concentrate (I used frozen apple juice concentrate)
1 pkg small batch no sugar needed pectin (or 1-1/2 Tbl nsn pectin)
1/2 cup honey

• Wash, hull, and crush strawberries. Crush to your desired chunkiness..the bigger your chunks, the more chunky your jam will be.
• COMBINE prepared fruit with fruit juice in a large saucepan. Gradually stir in Pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
• ADD  honey. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Add to freezer safe jars.  Makes 2-8oz jars. When cools to room temp, place in freezer or enjoy now.

Check out these other Strawberry recipes from my blog...
Crepes (coming as Meatfree Monday post!)
Strawberry Shortcake, 2 ways
Strawberry White Chocolate Chip Muffins
Strawberry Muffins
Strawberry Glaze Pie
LowFat Strawberry Dessert (cake)
Baked Oatmeal
Strawberry Syrup (for waffles/pancakes)

Baked Blueberry French Toast

This month I thought I take part in the Secret Recipe Club hosted by Amanda's Cookin. Basically, you just sign up and she sends you a blog to check out. You pick one recipe from that blog and make it. You can alter it if you like, you just have to give that blog the credit for the original. Then, everyone who is taking part in the Secret Recipe Club posts their new recipe on the same day at the same time.

     I was so excited when I got my blog, Barbara Bakes. The problem was, I wanted to make more than one of her recipes! They all looked so good. Finally, I decided on this overnight baked blueberry french toast, and I was not disappointed.
     I didn't follow the recipe, although the original looks delightful. When I went to the store to buy my "chewy, dense bread," I saw English Muffin bread. I had never seen it before, and thought it would be so good as french toast. Another change I made was to add cream cheese and a blueberry sauce. I will definitely be making this again. I'll probably wait until we have company, as a 9x13 dish is pretty big for just the three of us. We ate this for several breakfasts that week!

Baked French Toast
6 slices of chewy, dense bread; torn (I used English Muffin bread)
4 eggs
2 Tbl melted butter plus enough milk to make 1 cup
 1 tsp vanilla
1/4 tsp all spice
1 tsp cinnamon
1/4 cup agave (Barbara says you could use 1/2 cup sugar)
1-1/2 tsp cornstarch
8oz cream cheese, cubed
2 cups blueberries
1/4 cup butter, melted

Blueberry Sauce
1 cup sugar
1 cup water
2 Tbl cornstarch
1 cup blueberries
1Tbl butter

• Place bread in a large pan. Mix egg, butter/milk, and vanilla. Pour over the bread. Refrigerate overnight.

• Combine all spice, cinnamon, agave, cornstarch,blueberries, and cream cheese. 
• Pour the blueberry mixture in with the bread, and carefully stir it up. 
• Drizzle the top with the melted butter. 
• Bake @ 400* for 30 minute or until golden brown
• Meanwhile, make the blueberry sauce: Combine the sugar, water, cornstarch, blueberries, and butter. Cook until thickened. Pour on warm toast.

Strawberry Shortcake; 2 ways

     I mentioned earlier in the week that we went to pick strawberries. We have been eating them like crazy; so much that I'm almost tired of the....almost. A few things we have made are strawberry white chocolate chip muffins, crepes, strawberry honey freezer jam, and strawberry shortcake (twice!).
     I love strawberry shortcake. It's one of those treats that reminds me of staying at my Paw's when I was little. I think it must have been one of his favorite desserts, because I remember eating it a lot. I actually used his recipe as a base for both of my versions.
    The first time we made it (the picture on the left), I made a lot of substitutions in an effort to make the shortcake a little more healthy. The result was delicious, but a little heavy. Basically the taste was very similar to the original, but it was more dense. It was worth it since it was a little more healthy...even though I served it with Homemade Vanilla Blue Bell ice cream. The second time I made it, I did not make substitutions besides to use whole wheat flour. We only have whole wheat flour in the house so regular flour wasn't an option. This was just as I remember it when I was little. So good with the sweetened ricotta creme!

I made my shortcake in a 9 inch pie plate, but you could use an 8x8 dish or double the recipe for a 9x13.

Option 1 (more healthy, more dense)         

2 cups flour (minus4Tbl for whole wheat)   

1/3 cup agave                                            

1/4 cup butter                                            

1/4 cup applesauce                                    

1 egg                                                         

4-1/2 oz milk                                            

                                                                 

Option 2 (classic)
2 cups flour (minus 4T for ww)
1/4 c sugar
1Tbl baking powder
1 tsp salt
1/2 cup butter
1 egg
1-1/3 cup milk

• Grease and flour your pan. 
• Combine all ingredients. 
• For option 1 bake at 425* , for option 2 bake at 450* until a toothpick comes out clean.

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