Tag Archives: Blueberry

Blueberry French Toast

My friend Elizabeth made this delicious dish for a pre-Christmas brunch get-together and was very kind to share the recipe:

Ingredients:

• 1 (8 ounce) package cream cheese, diced
• 1 cup blueberries
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup
• ½ tsp cinnamon
• 1 (1 pound) loaf Italian bread, with ends removed and discarded cut slices into 1 inch cubes

Sauce:

• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup blueberries
• 1 tablespoon butter

Method:

  1. Place half of the bread cubes in a lightly greased 9×13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
  2. The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
  3. Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
  4. To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.

NOTES:
I actually spread the cream cheese on the bread slices and then cut them.
Much easier and better evenness of the cheese.

I reduced the eggs to 9 and Milk to 1.5 cups

For a little healthier version:
I didn’t make the sauce but used E.D. Smith no calorie maple syrup
Use low fat cream cheese and egg substitutes

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Tineke’s Blueberry Lemon Pastries

Fine Dining in the Twine Loft

This amazing recipe is a staple at Tineke Gow’s Campbell House and the Artisan Inn in Trinity, Newfoundland.  It has topped off many an amazing meal in the Twine Loft.

Ingredients:

Crust
1/2 cup flour
1/4 cup yellow corn meal
6 tbsp. icing sugar
1/2 tsp. salt
1/2 cup cold unsalted butter, cut into pieces

Filling
3 large eggs
1/2 cup of sugar
1 1/2 tbsp. flour
1 tsp. lemon zest
2 tbsp. lemon juice
2 tbsp. milk (Tineke recommends whole milk)

2 cups of wild blueberries (10 oz)
3 tbsp. apricot jam, heated and strained

Method:

To make crust –

  1. Preheat oven to 350 degrees F.
  2. Line a buttered 8 inch square glass baking dish with 2 sheets of foil, overlapping them in opposite directions so there is overhang on all four sides.
  3. Pulse together flour, cornmeal, salt, icing sugar and butter until mixture resembles course meal.
  4. Press into bottom of baking dish and 1 inch up the sides.  Bake in the middle of the oven until golden brown, about 20 min.

Make filling while crust bakes

  1. Whisk together eggs, sugar, flour and zest.
  2. Whisk in the juices, mlk and a pinch of salt.
  3. Toss blueberries with jam into another bowl.
  4. Whisk egg mixture and immediately pour into crust.
  5. Bake until set, about 17 minutes.
  6. Gently spoon berries evenly over top and bake 2 minutes more.
  7. Transfer baking dish to a rack and cool.
  8. Drizzle with a little Grand Marnier. (Or Vanderhum)
  9. Chill overnight.  Use foil to lift out of dish and cut into squares.

Tineke’s team services it on a beautiful glass plate, with a bit of sifted powder sugar and a few miniature pansy flowers from her garden as garnish.

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Audrey’s Blueberry Muffins

August is blueberry picking time in Newfoundland and these muffins are at their very best when made with your own freshly picked berries!

Ingredients:

2 c flour
2/3 c sugar
2/3 c milk
1 c berries
1 t vanila
2 t baking powder
2/3 c margarine
2 eggs

Method:

  1. Bear sugar and margarine until it is light.
  2. Add eggs one by one.
  3. Add vanilla.
  4. Add flour and milk.
  5. Add berries last.
  6. Bake 15 minutes at 400 degrees F.

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