Ohh the blueberries!

Blueberry Cake..yumm..what could be better or easier..so, following Georgia Farm Woman's recipe found here  over at "Life on a Southern Farm" (which I encourage you to visit for a load of cuteness) I commenced to baking. The only problem was, I didn't have any peaches, but I DID have blueberries! (and loads of them) Sooo I grabbed out a home canned jar of blueberries:

Home canned blueberries

And strained them, reserving the juice. (which was a light syrup)
Now, the reserved liquid is supposed to be used in the cake for the wetness, but I think to myself "self, if you do that you're going to have a purple cake..not that *I* would mind, but someone else might" So, I used water instead but sat aside the juice for another use.

Strained, reserving juice.

I followed her instructions about the butter, the brown sugar and nuts. (Oh, I didn't measure the nuts, just tossed in a large handful and broke them up in skillet)

YUMMMMM! Nuts, sugar and butter..what ELSE could you want? 

Added the blueberries

 Added in the blueberries, mixed up the batter remembering to use water instead of blueberry juice for the liquid in the recipe.and poured!

Blueberries float, did you know that? Popped into oven, timer set 35 mins.

 Here's what I did with the blueberry syrup. Pour it into a saucepan to heat on medium heat. Add 1/2 c. sugar (since this was a light syrup when I canned them). Bring to a boil and stir and boil 2 mins then removed from heat. Now, I have thickened blueberry syrup to drizzle on top. :)

Rolling boil..2 minutes

Thirty-five minutes later..LOOKY LOOKY what I've got! YUM.. so here comes the test, turning it OUT of the pan, intact not to mention being able to do it! Ready...?? HERE GOES!

Ohmygoodness!

First cut, still warm! Time for the syrup!

This calls for fresh coffee!

 Keeping it real!! Here's the mess!
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Fathers Day around the corner

Here's a special recipe to use for any special day! Birthdays, Holidays and just cuz you feel like it on any given Sunday! It's loaded with calories and carbs, so if this is not your cup of tea, then you better pass today!
Start this recipe EARLY or the day before. Read on!

Sage's Sinfull French Toast Casserole

Here's what you'll need:

4 Cups of French Bread, cut into small to medium cubes.
1/3 C raisins (optional)
1 package cream cheese, cut into medium cubes
2 Tablespoons sugar
1 teaspoon cinnamon
3 eggs
1 1/2 Cups of milk (make this even better and replace 1/2 the milk with cream!)
1/2 Cup of syrup (maple)
1 teaspoon Vanilla
Additional syrup.

Ready? Set? GO!
Get out a large casserole dish and coat with softened butter (or a cooking spray, your choice)
Use a really big bowl and toss in the bread crumbs, 1/2 the cheese cubes, raisins, spices and sugar. Toss well.
In a separate bowl, beat the eggs with the milk/cream, vanilla and syrup. Add to the bowl of bread and toss to coat the bread cubes.
Pour into your casserole dish and top with the remaining cheese cubes.
Cover with plastic wrap and sit aside in fridge for at least 4 hours or overnight.
Preheat oven to 350 and bake, uncovered 40-45 minutes, till puffed and golden brown. Check with a knife to make sure it's done. Cut into squares and serve with pats of butter and the extra syrup!
WOW! GOOD STUFF..trust me!

Sorry I have not been here for a few weeks to post our favorite recipes. I have not been home much to think about posting much less to cook!
Enjoy the French Toast Casserole!