Recipe Corner

Easter brunch or anytime

April 21, 2011

By Ginger Isham

I love recipes that can be made ahead of time that allow me to concentrate on last minute details.

Blueberry French Toast

12 slices of old white bread, crusts removed
2 packages of cream cheese (8 ounce size)
1 cup fresh or frozen blueberries
12 eggs
1/3 cup maple syrup or honey

1 cup sugar (use a little less)
2 tablespoons corn starch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter

Cut bread into cubes and put half in a greased 13-by-9-inch baking dish. Cut cream cheese into cubes and spread evenly over bread. Sprinkle blueberries over this and rest of bread cubes on top. Beat eggs in large bowl and add milk and syrup. Mix well and pour over bread mixture. Chill 6 to 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake 30 minutes at 350 degrees. Remove cover and bake 25 to 30 minutes more, and serve with blueberry sauce.

Combine sugar, cornstarch and water. Bring to a boil and cook for 3 minutes, stirring constantly. Stir in blueberries and simmer for about 8 minutes. Stir in butter (you may omit sauce and serve with maple syrup and fresh blueberries, or whipped cream, fresh blueberries and maple syrup drizzled over all)

Just before serving the French toast, prepare this Michigan’s B& B recipe for:

Mountain Top Bacon:
Mix 1/2 cup flour, 1/4 cup brown sugar and 1 teaspoon pepper in a plastic bag. Shake bacon pieces to coat and place on rack in broiler pan. Bake on 300 degrees for 20 to 25 minutes. Yummy!

Ginger Fruit Salad

1 8 ounce can crushed pineapple
2 kiwis, peeled and sliced
1 apple, cored and diced
1 cup strawberries, sliced
1/2 cup orange juice
1 large banana, sliced
1 cup fat-free lemon yogurt
2 tablespoons chopped crystallized ginger

Toss fruits together, but add banana last. Serve in small bowls or one large bowl and top with yogurt and ginger.

Make little hats for place settings by folding a 5-by-4 ½-inch piece of plain colored paper (any kind) in half. Beginning with seam edge, turn the upper left corner down to form a three-sided triangle shape. Do the same with the right hand corner on the seam, bringing middle of each triangle touching. Fold up single sheet at front of open edge to make a band, covering bottom part of each triangle, and do the same with back, open edge. This makes a small hat with a backside that has no seam and a place to write someone’s name.

Decorate with streamers, flowers, stickers, etc.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Rd.