BLUEBERRY STRATA
I got this recipe out of a magazine at work but I don't remember which one. This has to sit overnight in the refrigerator.
Provided by Zaney1
Categories Breakfast
Time P1DT1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Spray a 9x13 baking dish with cooking spray.
- Spread half of the bread crumbs into prepared 9x13 dish.
- Cover with 1 cup of blueberries, cream cheese cubes.
- Top with the rest of the bread cubes.
- Whisk together eggs, milk, and cinnamon in a med bowl until well blended.
- Add 1/3 cup maple syrup and brown sugar and mix well.
- Pour over bread.
- Cover and refrigerate overnight.
- Bake, covered, at 350 for 45 minute.
- Uncover and bake 30 minutes longer or until center is set and top is browned.
- Meanwhile, bring remaining syrup and blueberries to a boil in a med saucepot, stirring constantly.
- Simmer on low 1 minute, stirring constantly.
- Serve strata topping with blueberry sauce.
Nutrition Facts : Calories 624.5, Fat 24.9, SaturatedFat 12.1, Cholesterol 303.9, Sodium 531, Carbohydrate 84.1, Fiber 2.9, Sugar 49.2, Protein 18.2
BLUEBERRY STRATA
Blueberries, cream cheese,and bread bake in a creamy custard to create the best breakfast ever!
Provided by Jeannette Loghry
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Time 9h20m
Yield 16
Number Of Ingredients 12
Steps:
- Coat a 9x13 inch baking dish with cooking spray. Place 1/2 of the bread cubes in dish; top with 1 1/2 cups blueberries. Scatter cream cheese over berries. Cover with remaining bread cubes. In a mixing bowl, whisk together eggs, maple syrup, and milk. Pour egg mixture over bread in pan. Cover, and chill overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake strata, covered, for 30 minutes. Remove cover, and bake for an additional 30 minutes.
- While the strata is baking, prepare the blueberry syrup. Combine sugar, cornstarch, and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minutes. Pour in remaining 1 1/2 cups blueberries; continue cooking for 10 minutes. Remove from heat, and stir in butter. Serve warm over slices of the strata.
Nutrition Facts : Calories 369 calories, Carbohydrate 46.9 g, Cholesterol 175.6 mg, Fat 15.8 g, Fiber 1.3 g, Protein 11.4 g, SaturatedFat 8.5 g, Sodium 341.9 mg, Sugar 27.8 g
BERRY STRATA
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a small saucepan over low heat. Turn off the heat, add the honey, and stir to combine.
- Meanwhile, in a large bowl combine the eggs, ricotta, and sugar. Using a fork, mix to combine and beat the eggs. Add the milk, orange juice, butter and honey mixture, and bread. Stir to combine. Gently fold in the berries.
- Place the ingredients in a 10-inch round (2-quart) baking dish. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to 12 hours.
- Preheat the oven to 350 degrees F. Bake the strata until golden on top and baked through, about 40 minutes. Let stand for 5 minutes before serving. Spoon into dishes and serve.
- SERVINGS: 4 (MAIN); Calories: 401; Total Fat: 18 grams; Saturated Fat: 9 grams; Protein: 14 grams; Total carbohydrates: 49 grams; Sugar: 34 grams; Fiber: 3 grams; Cholesterol: 249 milligrams; Sodium: 292 milligrams
BLUEBERRY & CREAM CHEESE STRATA (GOOSEBERRY PATCH)
I found this in a Gooseberry Patch cookbook and I am posting for safe keeping. It was originally submitted by Kathy Grashoff from Ft. Wayne, IN. I think I will also add a dash of cinnamon and serve it with whipped cream. (Prep time includes the soaking time)
Provided by PSU Lioness
Categories Breakfast
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place half of the bread in a greased 8x8" baking pan.
- Top with half of the blueberries.
- Top blueberries with cream cheese, remaining bread and remaining blueberries; set aside.
- Beat eggs, milk, sugar, vanilla, salt and nutmeg with an electric mixer on medium speed until well blended.
- Pour over bread mixture and refrigerate for 20 minutes to overnight.
- Bake, uncovered, at 325 for one hour.
Nutrition Facts : Calories 433.2, Fat 13.3, SaturatedFat 6.2, Cholesterol 151, Sodium 571.3, Carbohydrate 66.4, Fiber 3.3, Sugar 29.8, Protein 13.1
TURTLE COOKIES
A recipe I got from a Gooseberry Patch cookbook, contributed by Cheri Emery, using a cake mix. It's posted as written, but I used 5 pecan halves to give them 4 legs and a head!:) I also added a rolo inside each so when you bite into them you get caramel too! It's important the dough is completely covering the rolo or it will seep out!
Provided by Breezytoo
Categories Dessert
Time 30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Combine dry cake mix, water, oil and eggs, mixing well and set aside.
- Arrange pecans in clusters of 3 on greased baking sheets.
- Shape dough into 1 inch balls.
- Center each on a cluster of pecans and flatten slightly.
- Bake 8-10 minutes at 375*.
- Cool and frost.
- FROSTING: Sift powdered sugar and cocoa, set aside. Cream butter and vanilla, then add the powdered sugar mixture and milk alternately until desired consistency.
Nutrition Facts : Calories 240.9, Fat 14.8, SaturatedFat 2.3, Cholesterol 22.9, Sodium 228.4, Carbohydrate 27.1, Fiber 1.9, Sugar 16.4, Protein 3.4
BLUEBERRY CREAM CHEESE CROSTATA
Flaky home made pastry with a slightly sweetened cream cheese & fresh Blueberries. Absolutely worth the small amount of effort. Directions seem like a lot of work but it's really a simple recipe.
Provided by Captain_67
Categories Dessert
Time 1h
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 9
Steps:
- Pastry: Chill mixer bowl & paddle in freezer for 10 minutes.
- Cut butter into small pea sized cubes then put into freezer to keep cold.
- Combine flour, salt & sugar & add to mixing bowl & set mixer to medium low speed. Slowly add chilled butter a few cubes at a time until all butter is coated with flour & looking crumbly.
- With the mixer running, slowly pour the ice cold water in a thin steady stream into the flour mixture until a dough ball forms. The flour should drink most of the water but if the dough feels sticky add a little four to the outside of the ball before wrapping in plastic bag then place in fridge for 15 minutes.
- Filling: Place cream cheese, 4 tablespoons powdered sugar & vanilla into mixer bowl & mix on medium to combine well.
- Rinse & drain berries but leave them slightly damp.
- Add 2 tablespoons powdered sugar to berries in a bowl & combine.
- Roll out pastry on floured bench to fit onto a greased 16" pizza pan (for easy transfer to pan, fold dough in half then half again to a triangle or wedge shape then lift to pan & unfold).
- Spread cream cheese mix evenly over dough all the way to the edges. Pick up one piece of the dough's edge & fold in by about 1 inch toward the middle & about 3 inches long & continue all the way around (you are basically making a rough octagonal shape).
- Place the sugar coated berries evenly across the middle of the pie & use the remaining sugar syrup in the bowl & a brush to glaze the folded edge of the crust before placing into a preheated 400F (200c) oven for 30 to 35 minutes until pastry is golden.
- Cool to room temp, cut into 8 using pizza cutter & try to stop eating more than 1 piece !
- NOTE: If you are experienced at pastry you may think that the amount of water is way too much but PLEASE TRY IT. I am not a trained chef but I spend a lot of time experimenting & I find the high amount of water results in a lot of steam creating a beautiful flaky pastry without all the technical pastry folding.
Nutrition Facts : Calories 360.6, Fat 21.8, SaturatedFat 13.6, Cholesterol 61.7, Sodium 232.5, Carbohydrate 36.1, Fiber 1.7, Sugar 9.9, Protein 5.8
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