Blueberry Corn Toasties Revisited

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Several years ago, I was bemoaning the fact that I couldn’t get Pepperidge Farms blueberry corn toasties anymore.  I loved them and was sad.  Then, in my blog travels, I found this recipe on A Good Appetite.  I made it and loved it and promptly forgot about it like I so often do.

I remembered it last week, had all the ingredients, and I made them and loved them again.  The recipe doesn’t call for adding blueberries so I just stick them in the dough when it is in the baking pan already.

Blueberry Corn Toasties 2

Blueberry Corn Toasties

1 stick butter, melted
1/2 cup and 2 tbsps sugar
2 eggs
1 tsp vanilla
1 1/2 tsps baking powder
3/4 cup and 2 tbsps cornmeal
1 1/4 cup flour
1/2 tsp salt
1 cup milk
Fresh blueberries

Preheat oven to 350º.

Mix the melted butter and sugar in a large mixing bowl. Add the eggs and vanilla. Add the baking powder, cornmeal, flour and salt. Mix until all ingredients are moistened. Stir in the milk and mix until almost smooth. A few lumps are OK.

Grease a jelly roll pan (10×15) with 1/2 inch sides. Pour the batter into the prepared sheet. Make sure to spread the batter so it gets into all four corners. Stick blueberries in the dough, pushing down a bit with your clean fingers. Tap the sheet on the cupboard to get rid of any bubbles.

Bake 25 minutes or until the edges start to brown and are pulling away from the sides of the pan. Place the pan on a wire rack for about 10 minutes. Cut into squares.

Wrap the squares in plastic and store in the refrigerator and use over the week. If you want longer storage, individually wrap and store in the freezer.

To serve, toast each square until brown and, when toasted, spread with butter.

Blueberry Corn Toasties

Happy Cooking!

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Blueberry Sour Cream Pancakes

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Yesterday was Fat Tuesday so we HAD to have pancakes for dinner.  I had this recipe in my *to try* pile for a long time and since I had all the ingredients I decided there was no time like the present.  These pancakes were out of this world good.  They are very, very filling ~ in fact, I’m still full this morning.

This recipe makes lots of batter.  I made 12 pancakes and could have probably made 10 or more.  Granted I made them on the smallish side so if you make larger ones, it won’t make that many.

A really lovely recipe for breakfast or brunch.

Blueberry Sour Cream Pancakes

Blueberry Sour Cream Pancakes

2 cups flour
1/4 cup sugar
4 tsps baking powder
1/2 tsp salt
2 eggs, lightly beaten
1  1/2 cups milk ~ I used 2%
1 cup sour cream
1/3 cup melted butter
1 cup fresh blueberries

In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the eggs, milk, sour cream and melted butter. Stir the wet ingredients into the dry ingredients just until combined. Gently fold in the blueberries trying not to break them up as you fold.

Drop the batter by 1/4 cupfuls onto a greased, hot griddle. I use an electric frying pan. Carefully turn the pancakes over when bubbles form. Cook until bottom is done and no *wet* batter is oozing from the pancake.

Blueberry Sour Cream Pancakes 2

Makes about 8-10 servings depending on size of pancakes.

Source:  Taste of Home

Happy Cooking!

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Blueberry Corn Muffins

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A long time ago I posted about how I love and miss Blueberry Corn Toasties.  This recipe for blueberry corn muffins is a version of the toasties.

The recipe is very easy and aren’t just for breakfast.  I served them with chicken and they were the perfect accompaniment.  I didn’t change a thing for once.

Blueberry Corn Muffins

Blueberry Corn Muffins

1 cup cornmeal
1 cup flour
1/2 cup sugar
2 1/2 tsps baking powder
1/4 tsp salt
1 cup buttermilk
6 tbsps butter, melted
1 large egg, beaten
2 cups fresh blueberries
1/2 tsp grated lemon zest

Preheat oven to 400º. Put cupcake liners in a 12 cup cupcake pan. Give each liner a little spray of Pam so they won’t stick to the muffin.

Whisk together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl.

Make a well in the center of dry ingredients and pour in buttermilk, melted butter, and egg. Mix until it is just combined. Do not overmix.

Fold in blueberries and lemon zest. Spoon into prepared cupcake liners; filling 3/4 full.

Bake for 20-25 minutes.

Makes 12 muffins.

Blueberry Corn Muffins 2

Source:  Buffet on the Bayou

Happy Cooking!

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Warm Blueberry Sauce

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This is such a versatile sauce. It can be used on anything ~ ice cream, pancakes, waffles, etc.

Fresh blueberries can be found all year long in many places and even though they can be pricey in the winter, it’s worth it. Frozen would not work very well in this recipe since some of the berries keep their shape and frozen probably would not. I also like this recipe because there is not much sugar in it which makes it a perfect sauce to pour over ice cream.

Warm Blueberry Sauce

Warm Blueberry Sauce

1 1/2 cups fresh blueberries
1/4 cup sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp grated lemon zest

In a saucepan, combine all the ingredients and bring to a boil over medium heat, stirring occasionally.

Reduce the heat to low and simmer for 5 minutes, stirring occasionally.

Serve warm over vanilla ice cream. Keep any leftover sauce in the refrigerator and warm in the microwave before using.

Makes 4-6 servings.

Source: Popovers To Panache

Happy Cooking!

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Blueberry Cream Cheese French Toast with Blueberry Sauce

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I love baked French toast and there are so many kinds out there. I tried this one a few weeks ago and I actually made half the recipe since it was just Mr. Meat Eater and I so the recipe works perfectly if you need to cut it in half.

I always use challah bread for my baked French toast.  I like it because it’s a bit sweet and dense so it’s perfect for French toast.  If you can’t find challah, Hawaiian sweet bread or French bread would work just as well.

If I am having the casserole for dinner, I put it together the first thing in the morning and refrigerate until cooking time.  The blueberry sauce in this recipe, can be made in the morning, refrigerated, and reheated for dinner.

Just out of the oven ~

Blueberry 1

Blueberry 2

Blueberry Cream Cheese French Toast with Blueberry Sauce

12 slices bread with crusts trimmed
2 (8 oz) pkgs cream cheese, softened and cut into 1″ cubes
1 cup fresh or frozen blueberries ~ I used frozen wild blueberries
12 large eggs
2 cups milk
1/3 cup honey
Blueberry sauce

Cut the bread into 1″ cubes and place half the cubes in a lightly greased 13×9 baking dish. Top with all the cream cheese cubes. Cover with the rest of the bread cubes and the 1 cup blueberries.

Whisk together the eggs, milk and honey and pour over the bread/cream cheese cubes.

Cover and chill in the refrigerator for 8 hours or overnight. Let stand at room temperature for 30 minutes before baking.

Bake, covered, at 350º for 30 minutes. Uncover and bake 20-30 more minutes or until set in the middle.

Serve with warm blueberry sauce.

Blueberry Sauce

1 cup sugar
2 tbsps cornstarch
1 cup water
1 cup fresh or frozen blueberries
1/2 tsp cinnamon
1 tbsp butter

Combine sugar and cornstarch in a medium saucepan. Add 1 cup water and bring to a boil. Boil, stirring constantly, for 3 minutes. Add berries and cinnamon. Reduce heat and simmer 8-10 minutes or until berries pop. Stir in butter.

French toast makes 8 servings.

Adapted from Victorian Thymes and Pleasures

Happy Cooking!

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Blueberry Oatmeal Crisp

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Today is the last recipe I will be posting from Gooseberry Patch’s new cookbook.  If you would like to win a copy of this cookbook, please go to THIS POST and leave a comment, letting me know your favorite breakfast.  The giveaway will run until August 11 and I will remind you here and on Facebook and Twitter.

I love crisps and this one quickly became a favorite because it is not very sweet which I like.  I could really taste the blueberries and not the sugar.  It’s very easy to make.  I made it for dessert after dinner and put it in the oven while we were eating.

Blueberry Oatmeal Crisp
Submitted by Amy Bastian of Mifflinburg, PA

4 cups fresh blueberries, washed and dried
1 cup flour, divided
3/4 cup brown sugar, packed
3/4 cup long-cooking oats, uncooked
1/2 tsp cinnamon
1/4 tsp nutmeg
5 to 6 tbsp butter

Combine blueberries with 1/4 cup flour in a greased 11/7 baking pan and mix thoroughly.

In a bowl, combine the rest of the flour and the other ingredients except butter. Cut in the butter until coarse crumbs form. Sprinkle topping over the blueberries.

Bake at 350º for 25 minutes or until top is golden and blueberries are bubbly. I think mine took about 40 minutes.

Makes 6-8 servings.

Happy Cooking!

Red, White and Blue Trifle

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This trifle is another recipe that I’m reblogging since it’s perfect for July 4th.

It’s very easy to make and looks very patriotic.  You can make it with all sugar-free products like I do or use the regular products ~ it’s great with either.  This recipe uses help from prepared products, but you can always make yours from scratch.  I always use more fruit than necessary and I never use the banana since I’m not much of a banana fan.

Red, White, and Blue Trifle

1 1/2 cups cold milk
1 (4 ounce pkg.) cheesecake flavor instant pudding
1 (8 oz.) Cool Whip, thawed
16 ounce frozen pound cake, thawed
2 cups sliced strawberries
1 cup blueberries
1 cup sliced banana

Mix together the milk and pudding mix and beat with a wire whisk for 1-2 minutes or until well blended. Gently stir in the thawed Cool Whip.

In a trifle bowl or large glass bowl, layer half the cake cubes, half the fruit, and half of the pudding/Cool Whip mixture. Repeat layers, ending with pudding/Cool Whip mixture.

Chill at least 2 hours before serving.

Makes 12 servings

Happy Cooking!

Easy Peasey Blueberry Cheese Danish

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I am trying to cook my way through the all my food pins on Pinerest and this is one of the recipes on my Breakfast/Brunch board.  The recipe I pinned was for blackberry cheese danish and although I like blackberries, I like blueberries better so I just switched the berries.  In fact, I think almost any berry would work in this recipe.

This recipe came from the blog Lauren’s Latest, which is a really cute blog with some delicious recipes ~ check it out!  She has step-by-step pictures, too.

Easy Peasey Blueberry Cheese Danish

VIEW PRINTABLE RECIPE HERE!

Danish:
1 tube crescent rolls or 1 tube crescent dough
1 (8-oz) pkg cream cheese, softened
1/2 cup sugar
1 tsp vanilla
3 tbsps flour
1/2 pint fresh blueberries, washed and dried

Frosting:
1 cup powdered sugar
4 tbsps heavy cream ~ more may be needed to get the right consistency
1 splash vanilla

Preheat oven to 375º.

In a bowl, combine the cream cheese, sugar, flour, and vanilla and set aside.

Unroll the dough on a parchment paper lined baking sheet. Roll out the dough and place squares in a row lengthwise. Pinch the perforations together to form one sheet of dough.

Spoon the filling down the center of the dough leaving about an inch on both ends of the dough. Sprinkle blueberries over the top of the filling.

Make cuts on each side of the dough so the strips are about 1/2 inch  in size.

Fold an end over the dough and start braiding the dough as you go down. Tuck the other end of the dough under the strips as best you can.

Bake for 25-30 minutes or until the dough is golden and filling hot.

Let the danish cool.  While cooling, mix the icing and then drizzle the icing over the top. Sprinkle extra blueberries over the top if you have them.

Makes 8 servings.

Happy Cooking!

Blueberry Cream Cheese French Toast with Blueberry Syrup

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As a rule, I am not a fan of French toast but I have really started to like these overnight French toast recipes.  I think I made this one for Christmas breakfast for Mr. Meat Eater and I and we really enjoyed it.

I always use Challah bread for these kinds of recipes ~ it soaks up the liquids nicely and it’s a bit sweet.  King’s Hawaiian bread would work nicely, too.  I used frozen blueberries for both the casserole and the syrup and they worked perfectly.

I found the recipe on a blog called Real Mom Kitchen ~ it’s a very cute blog with some great recipes so check it out when you have a chance.

Blueberry Cream Cheese French Toast with Blueberry Syrup

VIEW PRINTABLE RECIPE HERE!

French Toast:

12 slices bread, cut into cubes ~ I used challah but King’s Hawaiian would work
1 (8-ounce) package cream cheese, cut in cubes
1 cup blueberries (fresh or frozen) ~ I used frozen and probably about 1 1/2 cups ~ do not defrost
12 eggs
1/3 cup real maple syrup
2 cups milk

Arrange 1/2 of the bread cubes in a greased 9 x 13 pan. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes and top with remaining bread cubes.

Mix together the eggs, milk, and syrup. Pour over bread cubes and cover the pan with foil. Refrigerate overnight.

Bake, covered, at 350º for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.

Top with sauce.

Makes 8 servings.

Syrup:

1 cup sugar
1 cup water
2 tbsps cornstarch
1 cup blueberries ~ I used frozen but fresh is fine ~ do not defrost
1 tbsp butter

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

Happy Cooking!

Blueberry Lemon Tart

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This is such a delicious dessert and I made it as low sugar as I possibly could so I could have a piece.  I don’t think I would use the full sugar next time ~ it’s perfect without.

Instead of the vanilla cookie crust, I made a graham cracker crust using the box directions and I did use the amount of sugar called for on the box ~ but I used 3 very scant tablespoons.  It was probably more like 1 1/2 to 2 tbsps.  The rest of my changes you’ll see on the ingredient list.

The recipe came from Food.com and was posted by TasteTaster.  I seem to be cooking from Food.com alot lately.

Blueberry Lemon Tart

Crust:
35 vanilla wafer cookies, crushed (1 1/2 cups)
1 egg white, beaten
1 tablespoon butter, melted

Filling:
1 1/4 cups low-fat milk
4 ounces instant lemon pudding mix ~ I used sugar-free
1 1/2 teaspoons finely grated lemon peel ~ I used grated peel from a whole lemon
1 cup frozen whipped topping, thawed ~ I used sugar-free

Topping:
2 tablespoons sugar ~ I used 1 tbsp of Splenda blend
1 teaspoon cornstarch ~ I used a heaping tsp
3 tablespoons water
1 1/2 cups blueberries, fresh or frozen ~ I used frozen wild blueberries
1 tablespoon lemon juice

Crust:
Heat oven to 400º. Lightly spray tart pan with removable bottom, 9×1 inch, with cooking spray.

Mix crushed cookies, egg white and butter until crumbly. Press onto bottom and up the side of pan. Bake 8-10 minutes or until light golden brown; cool.

I made a graham cracker crust and followed the directions on the box for a pie crust.  To make a good crust, I take a measuring cup and press it against the corner of the pan like so:

Filling:
Beat milk, pudding mix and lemon peel in medium bowl with electric mixer on low speed about 2 minutes or until smooth.

Chill 5 minutes.

Fold in the whipped topping and spread the filling over the crust.

Cover and refrigerate at least 2 hours until chilled.

Topping:
Mix sugar, cornstarch and water in 1-quart saucepan the stir in 1/2 cup of the blueberries.

Heat to boiling then reduce heat to medium-low and cook about 5 minutes or until slightly thickened.

Stir in lemon juice and remove from heat. Cool 10 minutes.

Stir in remaining 1 cup blueberries and cover and refrigerate at least 1 hour until chilled.

Spread over prepared tart.

Keep tart in the refrigerator.

Makes 8 servings

Happy Cooking!