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Tuesday, August 10, 2010

Tasty Tuesday: Blueberry French Toast

Today’s recipe is from Real Mom Kitchen. You know it’s a good one because she just landed her own cookbook deal – so snag this recipe while you can before it’s no longer available for free!

Overnight Blueberry French Toast with Blueberry Syrup

French Toast:

* 12 slices bread, cut into cubes (Texas toast and cinnamon bread work well)
* 1 (8-ounce) package cream cheese, cut in cubes
* 1 cup Red Barn blueberries (fresh or frozen)
* 12 large eggs
* 1/3 cup maple syrup
* 2 cups milk (I use 1 cup milk and 1 cup cream)


* 1 cup sugar
* 1 cup water
* 2 Tablespoons cornstarch
* 1 cup Red Barn blueberries (fresh or frozen)
* 1 Tablespoon butter

1. Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
3. Top with remaining bread cubes.
4. Mix together eggs, milk, and syrup.
5. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
6. Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.

Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

*If you don’t want to make your own syrup, make sure to try one of our many great syrup flavors. I think Red Barn raspberry syrup would be a fun twist!

Tuesday, August 3, 2010

Tasty Tuesday: zucchini bread

Now that our gardens are actually giving off produce, I thought it would be fun to do a recipe using a vegetable that most of us are able to grow in our gardens. Today I bring you a twist on the traditional zucchini bread. It comes from the Real Moms Real Views site. We wanted to thank them again for hosting our giveaway last week. I will share the Hawaiian Zucchini bread, but they also have one for chocolate zucchini bread as well that you can check out here.

Hawaiian Zucchini Bread


3 eggs, beaten

2 cups white sugar
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups gated zucchini
3 cups flour
1 teaspoon baking soda

1 teaspoon baking powder
1 teaspoon salt
1 cup chopped pecans
1 cup crushed pineapple, drained
1/2 cup coconut

Preheat oven to 325 degrees. Lightly grease two 9×5 inch loaf pans.

Step 1: In a large bowl mix together eggs, sugar, vanilla, oil, and zucchini. (I decided to do 1 cup sugar and 1 cup splenda to help cut down on the calories in case I end up eating both loaves. :) )

Step 2: In a separate bowl, mix together flour, soda, baking powder, and salt. Add to the zucchini batter and mix well.

Step 3: Stir in pecans, pineapple, and coconut. Pour into loaf pans. Bake for 1 hour, or until browned. (It only took mine 50 minutes).

Let cool in pan for 30 minutes before removing. Finish cooling on cooling racks. Eat and enjoy!