Blueberry Stuffed French Toast

Melissa with another winner! These baked french toasts are absolutely the best! I haven't been fond of blueberries until the past year or so, so I am so excited to whip this one up.

From: Melissa

 

French Toast:

12 slices thick homemade style bread, cut into cubes (I used French bread)

2 8oz. blocks cream cheese, cut into cubes

12 large eggs

1/3 cup maple syrup

2 cups milk

Arrange 1/2 the bread cubes in a 9 x 13 pan. Scatter the cream cheese cubes and blueberries over the bread cubes. Top with remaining bread cubes.

Mix together eggs, milk and syrup. Pour over bread cubes and cover with foil. Let chill in refrigerator overnight.

 

Bake covered with foil @ 350' for 40 min. Remove foil and bake for another 30 minutes or until fluffy and golden. Top with the following sauce:

 

Sauce:

1 C sugar

1 Cup blueberries, fresh or frozen

1 Tbl butter

1 C water

2 Tbl cornstarch

Cook water, sugar and cornstarch until thickened. Stir in blueberries and simmer for 10 min. or until blueberries burst and butter is melted.

Pour over the stuffed French toast and enjoy!

Breakfast Strudel

Melissa made this for a work breakfast party. They sounds so yummy and she says that they were an absolute hit! She made up a Sausage, Mushroom, Swiss AND a Ham, Bacon and Cheddar. YUMMY! 

 

From: Melissa

 

I made adjustments to the ingredients for variety:

 

1 Box puff pastry

2 Tbl butter

1 Cup frozen cubed hash browns

1 Cup red/green peppers seeded and diced (I mixed them)

1/2 Cup diced onion (I omitted that)

1 Cup ham diced (you can use other pre-cooked meats if desired)

2 Tbl minced chives

1 Cup cheddar cheese (or cheese of chioce)

4 0z. cream cheese

2 Tbl orange juice

1 egg

1 Tbl water

2-4 Tbl grated parmesan cheese

 

Preheat oven to 400'

Thaw pastry (about 30 min)

Melt butter in large nonstick skillet over med-high heat. Add hash browns saute 5 min.

Stir in peppers and onion; saute 3 min, then add meat. (if you're not using peppers and onions skip that step and add the meats after you sauted the potatoes.

 

Whisk eggs and chives together. Add them to the pan and scramble just until set. Season with salt and pepper. I added about 1/2 cup cheese to the scramble mixture at this point. Remove from heat let stand 5-10 min and fold in cream cheese and orange juice.

 

Unfold the pastry sheet on parchment paper dusted lightly with flour. Trim corners off the top of pastry and a triangle out of the bottom corner of pastry. Them cut from folds to edges 5-7 strips for the braiding of the pastry. (this sounds hard but it's not) Then place half of the scramble mixture onto the middle section of pasty. Then braid strips over the scramble mixture alternating them to the bottom. I then placed my trimmed corners over the ends.

Brush with egg wash mixture (1 egg + 1 Tbl water) and top with parmesan cheese. Bake on parchment paper, on cookie sheet 30 minutes.

 

 

 

Cinnamon Stack Biscuits

Delicious, impressive, easy. What else is there to say! These little treats look like they are SO difficult to make, and they taste so yummy! I thought that they would be great for our first post on our Family Food Blog. Even Grandma Beverly is going to make them...they must be good! Melissa, my sister-in-law, made them for us for breakfast, I made them the other day for dessert, they are delicious both ways. Basically, they are a substitute cinnamon roll, but much simpler and still just as tasty. 

From: Melissa

2 cups flour

3 tsp. baking powder

1/2 tsp. cream of tartar

1/2 tsp salt

3 Tbs. sugar

1/2 cup butter flavored shortening

Combine all of the dry ingredients, then cut in shortening with a pastry cutter until mixed well and slightly crumbly.

Then, slowly stir in:

2/3 cup milk

When dough begins to clump, knead with hands for about 30 seconds, or until dough forms a ball. Flour your surface WELL to prevent sticking, and roll out your dough in a rectangle. Cut off edges to make perfectly straight sides of your rectangle. 

Next, apply the filling:

3/4 stick butter, melted

1/4 cup sugar

1 HEAPING Tbs. cinnamon

Spread filling evenly to each edge of the rectangle. Cut rectangle from left to right (long-ways) into 5 strips and stack directly on top of one another like so:

Cut into 12 equal pieces and flip each individual piece into a cupcake tin.

Bake for 12-14 minutes at 400.

While they are in the oven, make icing:

2 cups powdered sugar

2 Tbs. water

Mix together. It should be fairly thick.

Drizzle each biscuit with icing while still warm to enable it to melt. Serve and enjoy!