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Upper Crust Home Bakery Cookbook |
| Main dish: a sample |
| Blueberry French Toast |
12 slices day-old white bread, cubed Cut bread inti 1-in. cubes; place half in a greased 9 x 13 baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with bluberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes more or until golden brown and the center is set. |
| Sauce: |
1 c. sugar In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer 8-10 minutes or until berries have burst. stir in butter until melted. Serve over French toast. Makes 6-8 servings (1 3/4 cups sauce. |
| Casserole: a sample |
| Baked Spaghetti |
1 c. Chopped onion In a large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, mushrooms, oregano and sausage. Simmer uncovered, for 10 minutes. Place half of the spaghetti in a greased 9 x 13 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 c. of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Makes 12 servings. |
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downstairs guest room. The cost of the book is $15.00 each, and that includes shipping and handling. Contact Rose through e-mail or by phone to arrange purchase. |
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