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- closed for the 2019 season
Informative Blog Posts
Sauce-Sational: An Experiment in Applesacue
- Akane
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Popular Posts
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WOW! All I can say about this is wow! So, I peeled, cored, and sliced the most popular apple in our orchard – the Honeycrisp. And I put ... -
Apple Varieties with approximate ripening date and short description Listed in order of ripening. *ripening dates may vary year to year ... -
the big fat red juicy Apple Cook Book. I rediscovered this cookbook the other night (and one other) and found some really ‘interesting’... -
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Recipe Sunday – Blueberry French Toast
Papa made French Toast this morning for Cedi’s 3rd birthday (I know! So old already!) so this recipe seemed fitting for today.
Blueberry French Toast
by Linda Finn
Egg Mixture
12 slices day-old bread (no crust)
2 (8-oz) pkgs. cream cheese
1 c. blueberries
12 eggs (***On a side note, Jared found TEN eggs from the chickens on Friday! We’d been getting maybe 1 to 2 a week for a long time…,now TEN!)
2 c. milk
1/3 c. maple syrup
Layer the following: Place the bread, cut into cubes, in a greased 9x13 pan. Cut cream cheese into cubes and place over bread. Top with blueberries. Beat eggs, milk, and syrup and pour over bread. Cover, chill for 8 hours. Bake at 350-degrees for 25-40 minutes, or until light brown and set in the middle.
Sauce
1 c. sugar
2 T. cornstarch
1 c. water
1 c. blueberries
1 T. butter
Make sauce by combining all ingredients in a 2 quart sauce pan. Simmer for about 3 minutes or until slightly thickened. Serve warm egg mixture with warm sauce.
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