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Blueberries in Syrup
1 C. water
1/2 C. sugar
1/4 C. maple syrup
1/4 C. corn syrup
6 oz. frozen blueberries
1/4 C. toasted pecans
1 t. grated lemon rind
In a 2 qt. pan, combine the water, corn syrup, sugar and maple syrup. Cook until
sugar dissolves.
Stir in the blueberries, lemon rind and nuts. Simmer for 5 minutes or until the
berries begin to pop.
Serve warm. |
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Blueberry French Toast
8 oz. cream cheese
12 slices white bread
1 1/2 C. frozen blueberries
12 eggs
2 C. milk
1/3 C. maple syrup
Thickly spread cream cheese on 6 slices of the bread. Place bread on the bottom
of a greased 9 x 13 inch baking dish (cream cheese side up).
Evenly distribute blueberries on top of the cream cheese. Cube up the remaining
6 slices of bread. Sprinkle evenly over the blueberries.
Combine eggs, milk and syrup together and blend well. Pour over the breadcrumbs.
Refrigerate overnight.
Bake at 350°F. for 1 hour. Cover with foil for the 1st 1/2 hour. Remove cover
and bake for 30 more minutes or until center is set.
Cut into squares and serve with syrup.
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