Blueberry Cheese Cake French Toast

 French Toast


1 loaf sourdough bread
1 t. cinnamon
2 pg of 8 oz - cream cheese, room temperature
1 cup blueberries, fresh or frozen
12 large eggs
 2 - 2 1/2  cups milk, add a little at a time until milk is absorbed by bread

1/3 cup maple syrup or honey

1) Spray 9 x 13 inch dish with cooking spray. Cut or tear bread into cubes and arrange in the bottom of dish. 2) Cut up cream cheese into 1 inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup of blueberries over the top. 3) In a mixing bowl, beat 12 eggs. Add 2 cups of milk, cinnamon, and 1/3 cup maple syrup. Pour this mixture, a little at a time, over the bread until the bread soaks up the milk .Cover with foil and refrigerate overnight. 4) The next morning preheat oven to 350°F. Take bread out of the refrigerator 30 minutes before baking . Place covered in oven and bake for 30 minutes. Then uncover and bake for another 25-30 minutes or until top is golden brown and the center is set.



Blueberry Sauce

1 cup sugar
2 tbsp cornstarch

1 cup water

1 cup blueberries, fresh or frozen

1 tsp butter

You can make this ahead of time and refrigerate, then warm up before serving. 1) Stir together 1 cup sugar and 2 tbsp cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened. 2) Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole. 3) Turn heat often blueberry sauce and stir in 1 tbsp butter. Store in plastic or glass container and refrigerate until ready to use. 4) When toast is baking the next morning, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over toast.


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Coconut Pecan Oatmeal Cookies

1 c. brown sugar
3/4  c. white sugar
1 1/4 c. butter, room temperature
2 eggs
1 1/2 tsp. pure vanilla extract
2 1/2 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp. alspice
2 c. oatmeal
1 c. coconut
1 c. toasted, chopped pecans.


Preheat oven to 350 degrees. Cream butter, sugars, and eggs. Add vanilla and mix. Sift in the flour,baking soda, baking powder, and spices.  Mix until well blended. Stir in  oats, coconut and  chopped pecans. Bake 10 -12 minutes. Cool on rack. 6 dozen

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Blueberry Lemon Coffee Cake Muffins

Ingredients:

12 tablespoons (1 1/2sticks) unsalted butter, at room temperature

1 1/2 cups sugar

3 extra-large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

8 ounces (about 1 cup) sour cream

1/4 cup milk

1 lemon, zested and juiced

2 1/2 all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 half-pints fresh blueberries, picked through for stems

For the topping:

1/2 cup sugar

1/8 teaspoon cinnamon

1/2 lemon, zested

Directions:

Preheat the oven to 350 degrees F. Place paper liners in muffin pans.

In the bowl of an elecric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 mintues. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. Stir in lemon zest and lemon juice. In a seperate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup 3/4 way full. Sprinkle the topping over the batter and bake for 25 to 30 mintues, until the muffins are lightly browned on top and a cake tester comes out clean.

adapted slightly from Ina Garten's Blueberry Coffee Cake Muffins yield: 18 muffins (I got about 24)

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