In the heart of the Midwest
Recipes
Brierwreath's Apple Blueberry-Walnut Pancake
Ingredients: |
|||||||||
|
3 cups biscuit mix |
1-1/2 cups chopped apple, |
||||||||
|
1/2 cup sugar |
|||||||||
|
1-1/2 cups milk |
Apple Cider Sauce: |
||||||||
|
1-1/2 teaspoon cinnamon |
1 cup sugar |
||||||||
|
3 eggs |
3 teaspoons biscuit mix |
||||||||
|
3/4 cup chopped walnuts |
1/4 teaspoon cinnamon |
||||||||
|
3/4 cup blueberries, fresh or |
2 cups apple cider |
||||||||
|
frozen |
1/4 cup butter |
Mix biscuit mix, sugar, cinnamon, milk and eggs thorougly. Add walnuts, blueberries and apples. Pour into greased 9 by 13 pan. Bake at 400 degrees for 30 minutes. For sauce, mix all ingredients and heat until thick. Serve with warm pancakes.
Serves 8
Pecan French Toast
Ingredients: |
|||||||||
|
1 loaf French bread (16 oz.) |
1 teaspoon cinnamon |
||||||||
|
6 large eggs |
Topping: |
||||||||
|
1-1/2 cups milk |
1/2 cup softened butter |
||||||||
|
1-1/2 cups half and half |
1 cup light brown sugar, packed |
||||||||
|
1 teaspoon vanilla |
2 tbsp. dark corn or maple syrup |
||||||||
|
1/8 teaspoon nutmeg |
1 cup coarsely chopped pecans |
Grease 9 by 13 baking dish. Slice French bread into 1-inch slices; layer bread in dish, filling. Mix eggs, milk, half and half, vanilla, nutmeg, and cinnamon. Pour mixture over bread slices. Refrigerate, covered, overnight. Next day, make topping. Mix butter, brown sugar, and syrup. Stir in nuts. Spread evenly over bread mixture. Bake, uncovered, until puffed and golden, about 40 minutes at 350 degrees. Let stand 5 minutes before serving.