| Wyndswept Bed & Breakfast
Overnight Blueberry Cream Cheese Baked French Toast
My number one favorite for over a decade!!!
Blueberries and Cream Cheese Overnight French Toast
8 oz cream cheese, (I use half this amt and use light) ½ c sugar( I use about 1/4/ cup) 1 tsp vanilla (I use 2, Mexican vanilla the best) ¼ cup butter melted ( I don't use any) 1 orange rind grated 4 eggs 1 ½ cups milk, (I use 1%) Slice bakery bread a good inch thick 1 cup blueberries
Combine all liquids together and mix well until smooth, I find cheese mixes better with just eggs and gets all the lumps out. Then add milk. Mix again.
Spray pan( 9X13 glass) with pam and line with bread and cover the bread with liquid mixture.
If not enough liquid add a bit more milk, cover and sit in fridge overnight.
In a.m. sprinkle one cup BB on top and a handful of pecans.
Bake 350 for almost an hr until knife comes out clean.
I use some of this sauce on top with a drizzle of real maple syrup on top of the sauce.
Blueberry Sauce: ½ cup sugar 1 T cornstarch 1 cup water ( I use OJ or apple) 1 orange grated 1 cup of BB
Boil together until clear and thickened. Before serving, I spray a design with whipping cream and plop a purple pansy on the top but have to serve it fast as the whipping cream melts.
An orange nasturium looks great too.
I always have a drizzle bottle of blackberry or mango puree in fridge with a nozzle so I can drizzle this around to add color, this is when everyone runs and gets their camera. It looks pretty and is so yummy.
Roasted Cherry Tomato Clafoutis
Roasted Cherry Tomato Clafoutis
Now I stole this from Blairview B&B in Ontario and it is my guests second most favorite brekkie dish....it is just so good.
Makes 4 servings
Traditional clafoutis (a kind of cake-like custard) is made with black cherries or other fruit and is served as a dessert. This is Blairview B & B main course, served with crossants.
2 cups cherry tomatoes (1 lb) 2 tbsp olive oil 1 tbsp chopped fresh thyme (or 1 tsp dried) 2 cloves garlic, crushed 2 tsp granulated sugar salt & pepper 1 cup light cream 3 eggs 2 tbsp all purpose flour 1/2 lb (about 2 c) mozzarella cheese, shredded Pepper and salt to taste
Arrange cherry tomatoes in a single layer in a shallow 6 cup baking dish.
Drizzle with oil, sprinkle with thyme, garlic, sugar, 1/2 tsp salt and 1/4 tsp pepper. Toast in a 400F oven till the skins shrivel slightly.
In a blender, blend cream, eggs and flour until smooth. Pour over tomatoes. Sprinkle with cheese. Reduce temperature to 350F, bake for about 25 minutes or until puffed and golden. Serve immediately.
Peach Puff Pancake
Peach Puff pancake
6 eggs 1 ½ cups milk 1 cup all purpose flour 4 tablespoons sugar 1 teaspoon vanilla ½ teaspoon salt 1 teaspoon cinnamon 2/3 stick butter 12 canned peach halves sliced thin
Preheat oven to 425, slice butter into 9 x 12 baking dish, I use glass, add peach slices and place in oven until butter is bubbly
Mix all other ingredient until blended, will still have some lumps, that is ok,
Pour over hot buttered peaches, sprinkle with brown sugar.
Bake about 25 minutes until brown and puffy.
I make a peach sauce to put over top. I boil sliced peaches, with bit of sugar and add some cornstarch to thicken it. Hmmm
Pear Cranberry Crisp
4 large ripe pears 2 Tbsp. brown sugar 1 tsp. ground cinnamon, divided 1/2 cup firmly packed brown sugar 1/2 cup flour\3 Tbsp. margarine 1 cup Cranberry Almond Crunch Cereal, lightly crushed
Preheat oven to 375°F. Peel, core and slice pears. Toss with 2 Tbsp. brown sugar and 1/2 tsp. of the cinnamon in 8-inch square baking dish.
Mix 1/2 cup brown sugar, flour and remaining 1/2 tsp. cinnamon in large bowl. Cut in margarine until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over pear mixture. Bake 30 min. or until pears are tender. Serve warm.
Great Substitute: For a nice variation on this recipe, substitute apples for the pears.
Chocolate almond cheesecake
Crust: 1 1/2 cups graham cracker crumbs 1 cup blanched almonds, toasted and finely chopped 1/3 cup sugar 3/4 cup butter 1/2 cup cocoa
Filling: 5 eggs 1 cup sugar 24 oz. cream cheese 1/4 cup amaretto 3/4 tsp. vanilla extract 1/4 tsp. almond extract salt - dash
Topping: 2 cups sour cream 1 tblsp. sugar 3/4 tsp. vanilla 1/4 tsp. fresh lemon juice chocolate shavings blanched almonds
Crust: Butter generously a 9 or 10 inch spring form pan and chill. Mix cracker crumbs, almonds, sugar, butter and cocoa. Press 2/3 of this mixture into the bottom of the spring form pan, and remaining 1/3 up the sides, press with the back of a spoon for a solid and smooth crust. Chill until needed.
Preheat oven to 350 degrees Fahrenheit. In electric mixer, at med. to high speed, mix eggs, sugar, softened cream cheese until very smooth. Add Ammaretto, vanilla, lemon juice, almod extract and salt. Mix for about 30 seconds or until colour is even throughout. Pour into chilled crust and bake in the center of the oven for 40 to 50 min, until tester comes out clean. Cool at room temp. for about 30 minutes.
Combine sour cream, sugar, vanilla and lemon juice in small bowl and mix well. After cake has cooled, apply topping and bake for 10 minutes at 350. Remove from oven and cool in the pan for about 1 hour at room temp. Remove from pan and refrigerate overnight. When cold, decorate with chocolate shavings and remaining almonds if desired.