Last weekend we were pleased to have old friends visit. Judy and Ab have recently moved to another city and we miss them. Typical of Judy, she has met lots of new people, including one who introduced her to smoothies and the Magic Bullet. I love gadgets but had never heard about this one, then suddenly I’m seeing recipes everywhere for smoothies. Here’s one that I found in the latest issue on Cooking Light. Called the Green Machine, it’s made with spinach, greek yogurt, and honeydew melon. YUM!!
Summer is all about gathering on the front porch for breakfast, a cup of really good coffee, or a glass of wine with family and friends. This morning, we enjoyed Dutch Babies with our son and grandchildren while their mother was in Sweden.
Recipe type: Pastry
This is easy pastry should not be made too far in advance–no sooner than the night before serving.
- 1 cup flour
- ½ cup butter, softened
- 1 tablespoon water
- ½ cup butter
- 1 cup water
- 1 cup flour
- 3 eggs
- 1 teaspoon almond extract
- Almond-Butter Frosting (recipe below)
- Toasted sliced almonds
- Combine flour and butter with pastry blender; add 1 tablespoon water and blend to make pastry.
- Divide into 3 parts, pat each third into an oblong oval on ungreased baking sheets.
- Combine ½ cup butter and 1 cup water in saucepan; bring to a boil. Remove from heat; add flour and stir until smooth.
- Beat in eggs, one at a time, until mixture is smooth. (Should resemble smooth mashed potatoes.)
- Blend in extract and spread dough over unbaked pastry strips.
- Bake in a preheated 350° oven until top is crisp and golden (50-55 minutes).
- Cool. (The top will settle and form a custard over pastry.)
- Before serving, spread with Almond Frosting. Sprinkle with nuts. Cool
- To Serve: Cut into diagonal strips; serve warm or cold.
Baked Blueberry Pecan French Toast
Recipe type: Brunch
Serves: 6 generously
This is a wonderful recipe to serve weekend visitors. Most of the preparation can be done ahead of time leaving the cook free to visit with guests.
- 24 inch baguette
- 6 large eggs
- 3 cups whole milk
- ½ teaspoon nutmeg, freshly grated is best
- 1 teaspoon vanilla
- 1 cup brown sugar, packed
- ½ stick butter (1/4 cup)
- ¼ teaspoon salt
- 2 cups blueberries
- Butter a 9 X 13 inch baking dish.
- Cut twenty one inch slices from baguette and arrange in one layer in baking dish.
- n a large bowl whisk together eggs, milk, nutmeg, vanilla and ¾ cup brown sugar and pour evenly over bread.
- Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours and up to a day.
- Preheat oven to 350. In a shallow pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes.
- Increase oven temp to 400.
- Sprinkle pecans and blueberries evenly over bread mixture.
- Cut ½ stick butter into pieces and in a small sauce pan heat with remaining ¼ cup brown sugar, stirring, until butter is melted.
- Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
|Prep time:||8 hours|
|Cook time:||30 minutes|
|Total time:||8 hours, 30 minutes|
|Butter a 9 X 13 inch baking dish. Cut twenty one inch slices from baguette and arrange in one layer in baking dish.|
|In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours and up to a day.|
|Preheat oven to 350. In a shallow pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes.|
|Increase oven temp to 400. Sprinkle pecans and blueberries evenly over bread misture. Cut 1/2 stick butter into pieces and in a small sauce pan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.|