Barnabas Blackberry French Toast

Ingredients

• 12 Slices White Bread, Crusts Removed
• 16 oz Cream Cheese
• 1 C Blackberries (Fresh or Frozen)
• 12 Eggs
• 2 C Milk
• 1/3 C Maple Syrup, or Honey

• Sauce:
• 1 C Sugar
• 2 Tbs Cornstarch
• 1 C Water
• 1 Tbs Butter

Directions

1. Cut bread into 1 in cubes; place half in greased 9x13in pan
2. Cut cream cheese into 1 in cubes; place over bread
3. Top with backberries, and remaining bread
4. In a large bowl, beat eggs
5. Add milk and syrup; mix well
6. Pour over bread
7. Cover and chill 8 hours or overnight.
8. Remove from fridge 1/2 hour before baking
9. Cover and bake at 350F for 30 min
10. Uncover; bake 24-30 min more or until golden and center is set

Thank you Claire and Bing for the recipe!
I won't try it without you!!!

Muddy Buddies

Ingredients

• 9 C Chex
• 1 C Semi-Sweet Chocolate Chips
• 1/2 C Peanut Butter
• 1/4 C Butter
• 1 Tsp Vanilla
• 1 1/2 C Powdered Sugar

Directions

1. Mix chocolate, peanut butter and butter in a microwave safe bowl.
2. Melt in the microwave for 1 min on high
3. Stir
4. Melt for about 30 more seconds
5. Measure Chex into a bowl, pour chocolate (mix in vanilla) mix over Chex
6. Put in a 2 gallon Zip-Lock bag.
7. Add powdered sugar
8. Shake to coat
   

Baked Scallops

Ingredients

• 4 Tblsp butter, melted
• 1 1/2 pounds (2-12 oz bags) bay scallops, rinsed and drained
• 1/2 cup season dry bread crumbs
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp dried parsley
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees F
2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish
3. Combine the bread crumbs, onion powder, garlic pwoder, paprika, parsley, minced garlic, and Parmesan cheese. Sprinkle this mixture over the scallops
4. bake in pre-heated oven until scallops are firm, about 20 minutes.

Serves 4
Recipe from allrecipes.com
First made 06/28/2010

Sweet Potato Turkey Meatloaf

Ingredients

• 1 large sweet potato, peeled and cubed
• 1 pound ground turkey breast
• 1 large egg
• 1 small sweet onion, finely chopped
• 2 cloves garlic, minced
• 1/4 C honey barbeque sauce
• 1/4 C ketchup
• 2 tbls dijon mustard
• 2 slices whole-wheat bread, torn into small crumbs
• 1 tbls freshley ground black pepper, or to taste
• 1 tbls salt, or to taste

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 2 quart baking dish
2. Bring a pot of lightly salted water to a boil. Add the sweet potato, and cook until soft, about 10 minutes. Drain the sweet potatoes and mash or whip until smooth
3. Mix the ground turkey together with the egg, sweet onion, garlic, barbeque sauce, ketchup, dijon mustard, and whole wheat bread crumbs. use your hands to form the turkey into a loaf shape and place in the prepared baking dish.
4. bake in the preheated oven 1 hour. Slice the loaf to serve

Serves 4

From AllRecipes.com

First made 05/08/2010

Cinnamon Roasted Almonds

Ingredients

• 1 pound almonds
• 1 egg white
• 1 teaspoon vanilla extract
• ½ cup brown sugar
• ½ cup white sugar
• ½ teaspoon salt
• 1 teaspoon cinnamon
• maybe 1 tablespoon cold water
• nonstick spray

Directions

1. Preheat oven to 250F
2. Beat egg white until frothy. Mix in water and vanilla to egg. Add almonds to egg mixture and fully coat the almonds.
3. In a different mixing bowl, combine the brown sugar, white sugar, salt and cinnamon until well mixed.
4. Sprinkle the cinnamon/sugar mixture over the almonds and stir well until all the almonds are evenly coated. Try to break up any large clumps of coating (if you don’t want to eat them later).
5. Lightly grease the cookie sheet by spraying with non-stick spray or wiping with oil.
6. Spread the coated almonds evenly onto the greased sheet, and gently shake the pan back and forth a few tomes so they’re in one layer. You may need to use two pans if your cookie sheet isn’t big enough.
7. Place the pan in the preheated oven and roast for a total of one hour, stirring twice (20 min. intervals)
8. Roast for an hour, and allow them to cool. After cooled keep them stored in an airtight container.

From Instructables.com

Haven't made it yet

Carmalized Banana's

Ingredients

• Firm, just ripe bananas
• Sugar

Instructions

Slice each banana lengthwise. Place on foil or a foil-lined roasting dish or sheet pan. For each banana, sprinkle about a teaspoon of sugar (you can use more or less depending on the size of the banana and your personal taste) onto the cut side of the banana – and go to blowtorch town. Take your time…hold the blowtorch about 3-5 inches away and slowly move the flame around the banana. Keep the blowtorch moving all over and over and over again until the sugar caramelizes and turns a lovely shade of nutty brown. Delish.

From Lisi's Luscious Desserts
First made 05/03/2010

Lavender Cremè Brûlée

Ingredients:

• 1 cup whole milk
• 1 cup heavy cream , preferably not ultrapasteurized
• 1/2 stalk fresh lavender or 3 tablespoons dried lavender intended for cooking
• 6 large egg yolks
• 1/4 cup granulated sugar
• 1/4 cup plus 2 tablespoons turbinado sugar ("sugar in the raw")

Directions:

1. In a small saucepan, bring milk and cream to a boil, monitoring it closely so it doesn't boil over. Remove from the heat. Add lavender, and allow lavender to infuse the cream for one hour at room temperature. Strain mixture into a clean saucepan. Bring to a boil again and remove from heat.
2. Preheat oven to 275°F. In a mixing bowl, whisk the yolks and granulated sugar until just combined. Temper the egg mixture by very slowly whisking a small amount of warm lavender cream into the eggs. Take your time with this step so that the yolks don't scramble. Once the egg mixture and cream are roughly the same temperature, whisk the remaining egg mixture into the cream.
3. Divide custard among four 4-ounce ramekins. Place ramekins in a baking dish or roasting pan. Fill dish or pan with water so that water comes halfway up the sides of the ramekins and transfer to the oven rack. Bake for 25 to 35 minutes. During the last 10 minutes, check frequently for doneness: when fully baked, the crème brûlées will be firm and will wiggle just slightly when shaken. Remove ramekins from water bath and refrigerate until chilled, at least 2 hours.
4. Before serving, sprinkle each dessert with 1 1/2 tablespoons turbinado sugar. If you own a propane torch, hold the torch about 8 inches from the custard's surface and flame the sugar into a golden brown, brittle curst. Alternatively, place ramekins under a preheated broiler and broil until sugar has caramelized, 1 to 3 minutes. Watch carefully: sugar turns from light brown to black quickly. Serve immediately.

Serves 8; From Oprah.com

First made with Claire Russell, 04/12/10