Blueberry Danish Puff

This morning I was catching up on all the blogs that I have not had time to read in the past 2 weeks or so.  I found this recipe that I just had to try.  (chef in training) These ingredients I usually have in the house, so . . . . I tried it.  My son is still home for his Christmas vacation so I still have someone to eat my baking :) this makes me happy ♥



1 box puff pastry {2 sheets}, thawed to room temperature

Filling

1 package cream cheese, softened

1/3 cup sugar

1/2 tsp. Almond Extract

1-1/2 cups frozen blueberries

Frosting

1 cup powdered sugar
3 Tbsp. Heavy Cream
1 tsp Almond Extract

Lay one whole pastry sheet onto parchment paper on cookie sheet.

Mix softened cream cheese, sugar, and almond extract together until well blended.  Spread on top of pastry sheet.

Top with frozen blueberries.

Cut second puff pastry sheet into 10 long strips. (cut the pastry in 1/2 then you can judge easier the 5 strips on each 1/2).  Weave strips on top of blueberries.

Bake at 375 F for 25-35 minutes or until golden brown.( Mine took at least 35 - make sure the pastry has puffed or the bottom sheet will not be cooked all the way ) 

I put the icing in a bag and cut the bottom corner and drizzled across diagonally each way. ENJOY ♥

 

BLUEBERRY French Toast

     This is as delish as it looks! I first made this for a women's brunch and I was asked by several people for the recipe, so posted it on Facebook. I even heard from a husband the following Sunday that his wife made this and he LOVED it.  You don't have to use blueberries....try a different type of fruit ♥ Another nice thing about this recipe, is that you can make it at night - cover and put in fridge - and then bake it in the morning! LOVE that!!

9 slices of white bread - cubed
8 oz cream cheese
3/4 c blueberries (I used frozen)
9 eggs
1 1/2 c milk
1/2 tsp vanilla
1/3 c maple syrup

SAUCE/TOPPING - to be added after baked
1/2 c sugar
1 T cornstarch
1/2 c water
1/2 c blueberries
1/2 tsp butter
   Grease 9 x 13 pan.  Add 1/2 of bread. Add cubed pieces of cream cheese and blueberries.  Add the rest of bread crumbs on top.  Beat together eggs, milk, vanilla and maple syrup.  Pour over bread.  Let sit for 1-2 hrs or overnight in fridge.  Bake at 350 for 30 minutes.  While baking, make sauce/topping. Bring to boil, sugar, water and cornstarch, about 3-4 minutes.  Add blueberries and simmer for 10 minutes. Remove from heat and stir in butter.  Once the french toast was baked, I poured the sauce over the top (as I was taking it out of the house) or you could let all add the sauce themselves.  ENJOY! ♥

WILD Blueberry Buttermilk Pancakes

While my husband was out hunting in the beautiful Cascade Mountains - he had time to pick some WILD Blueberries for me! Because they are so small they don't go very far, but they have such a wonderful flavor.  So this morning I made us some pancakes and they were "oh so good"

BUTTERMILK PANCAKES

2 c. flour

1/2 tsp salt

3/4 tsp bkg powder

1 1/4 tsp bkg soda

Add & stir lightly to just mix
2 c buttermilk

2 eggs

1/4 c melted butter

Mixture will be thick & lumpy. ENJOY! ♥