blackberry french toast

1 12 oz. loaf French bread, cut into half inch cubes
1 8 oz. package of cream cheese, cut into half inch cubes
1 cup blackberry preserves
1 cup fresh blackberries

Heat the jam and berries in a small saucepan over medium heat for four or five minutes until jam is melted and smooth and berries are softened a bit. Stir occasionally, so things don’t stick, but not too much. Put bread cubes and cheese cubes in a big bowl and toss with blackberry mixture until everything is coated. Pour into a 13 x 9 greased pan.

4 large eggs
2 cups half and half
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup firmly packed brown sugar

Whisk eggs, cream, cinnamon, and vanilla and pour slowly over bread mixture, taking time to let the break soak it in a bit. Sprinkle the brown sugar over the top of everything. Wrap it tightly and chill it for at least eight hours.

Preheat oven to 325 degrees. Bake the casserole covered for twenty minutes and then uncovered for another 10-15 minutes until mixture is set and browned a bit on top. Dust with powdered sugar and serve with maple syrup.

Peace,
Milton

P.S. -- This recipe is adapted from one I found in Southern Living's Best
Fall Recipes.

guiltless granola

I cook for a friend at church from time to time who is pre-diabetic. She asked if I could come up with a granola that has a low glycemic index and this is an amalgamation of a couple of recipes I found.

1 cup chopped dates
1 cup water

Combine and cook over medium heat until most of the water has either been absorbed or evaporated. Set aside to cool.

8 cups rolled oats (oatmeal)
1/2 cup chopped walnuts
1 cup golden raisins
1 cup dried fruit (your pick)
1 cup wheat germ
1/2 sunflower seeds
1/2 cup pumpkin seeds
1/2 cup flax seeds
1/2 cup slivered almonds
2 cups unsweetened shredded coconut

Mix these ingredients together in a large bowl. Cook in batches by spreading a thin layer on a baking sheet and baking for about seven minutes. (It took me about four batches.) Put the mixture back in the big bowl. Add

1/4 frozen apple concentrate, thawed
1/4 cup vegetable oil

to the date paste and mix together. Add the liquid to the dry ingredients and mix well. Return the mixture to the baking sheet and cook for about ten minutes, stirring occasionally. Let cool before storing in an airtight container.

Peace,
Milton

cappucino muffins

One of the really good cooks in our congregation served these at Coffee Hour a couple of weeks ago and was kind enough to share the recipe. I would be wrong to keep it to myself. She said she got the recipe from Taste of Home 2000.

Espresso Spread

4 oz. cream cheese
½ teaspoon vanilla
1 tablespoon sugar
¼ cup mini semisweet chocolate chips
½ teaspon instant coffee granules

Combine spread ingredients; cover & refrigerate until serving OR when muffins are cooked, cut out an upside down cone from top of each muffin; fill cavity with spread; invert cone on top.

Muffins

2 cups flour
2 tablespoon instant coffee granules
¾ cup sugar
½ cup butter, melted
2 ½ teaspoon baking powder
1 egg
1 teaspoon cinnamon
1 teaspoon vanilla
½ teaspoon salt
¾ cup mini semisweet chocolate chips
1 cup milk

Combine flour, sugar, baking powder, cinnamon, & salt. In another bowl, stir milk & coffee granules until coffee dissolves; add butter, egg, & vanilla. Stir into dry ingredients just until moistened; fold in chips. For about 12 muffins, fill greased medium muffin cups 2/3 full; bake at 375 for 17-20 min. (For about 36 mini muffins bake only about 12 min.)

Peace,
Milton

pineapple cornbread

We had a few folks over for breakfast this morning and I made this in a cast iron skillet because all my muffin tins are in the kitchen at church. I like the muffin idea because it's basically giving everyone their own little pineapple upside down cornbread.

8 tablespoons butter
1 cup packed brown sugar
20 oz canned crushed pineapple, drained

1 cup fat-free skim milk
1/4 cup olive oil
1 large egg

1 cup uncooked cornmeal
1 cup all-purpose flour
1/4 cup sugar
2 tsp baking powder

Melt butter and add brown sugar over medium heat until sugar is melted.
Spray muffin tins with nonstick cooking spray or line with muffin cups.
Cover bottom of each cup with sugar mixture and then add a layer of pineapple (about 1/4 inch thick).

Mix dry ingredients and remaining wet ingredients in separate bowls and then stir in wet to dry just until well mixed. Divide among muffin cups to make 16 (may not be all the way full).

Cook at 400 for about 15 minutes or until cake tester comes out clean.

16 muffins. (5 points each on Weight Watchers).

I served it for breakfast, but I also think this would be good as bread with pork or a spicy chicken dish.

Peace,
Milton

breakfast cookies

(adapted from a recipe at Cookin' in the 'Cuse)

Breakfast Cookies

1/2 pound bacon
1/2 cup butter
3/4 cup sugar
1 egg
1 cup of flour
1/4 teaspoon baking soda
2 cups corn flakes
1 cup shredded cheese (I used cheddar-jack)

Cook bacon until crisp, drain well, and break into pieces. Beat butter and sugar until light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, mult-grain flakes and cheese. It will be about the consistency of chocolate chip cookie dough.

Drop onto ungreased cookie sheet. Space 2 inches apart. Bake for 15-18 minutes at 350. Remove to rack to cool--about 2 minutes, then remove from rack.

You could also double this recipe and spread the whole mixture onto a baking sheet and then cut into bars.