Sunday, July 18, 2010

The End of the Blueberries

It seems that blueberry season is ending in my house.  To be exact, I just used up the last of the large batch of blueberries that I had bought a few weeks ago.  To finish it up, I figured I would share two final blueberry recipes here, a breakfast and another blueberry cookie.  Now, these blueberry cookies are based on a recipe I got in email from Dominicks (for those who don't live in Chicago area, this is a grocery chain), so I don't really claim it as my own, but man are they good.

Blueberry French Toast

4 eggs
1 cup milk
1 tablespoon blueberry schnapps
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon salt
10 to 12 slices of bread
2 cups blueberries
Powdered sugar
Maple Syrup

1.  Whisk together eggs, milk, schnapps, vanilla, cinnamon and salt.  Put in a shallow dish or pie plate
2.  Put a pan over medium heat and lightly cover with butter or margarine
3.  Soak each bread with egg mix, flipping over halfway through.  How long this will take depends on the kind of bread.  Don't prepare all of the bread ahead of time.  Only do as many slices as you can cook at one time, and then start the next slices while the first ones are cooking, and so on.
4.  Cook the french toast until golden brown, then flip it and cook the other side. 
5.  Put french toast on plate with approximately 1/8cup of blueberries per slice.  Dust with powdered sugar and pour maple syrup to taste.
6.  Enjoy!

Chocolate Covered Blueberry Cookies

1/2 cup butter
1 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
1 1/2 cups flour
1/2 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup blueberries (frozen)
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
1 1/2 tablespoons blueberry schnapps

1.  Preheat oven to 350F
2.  Cream together butter and sugar.  Add egg and vanilla and mix well.
3.  Add flour, cocoa, salt, baking soda and baking powder.  Mix until combined.
4.  Roll dough into 1" balls.  Put on greased baking sheet and push thumb into dough.
5.  In a saucepan, melt condensed milk and chocolate chips, then add blueberry schnapps.
6.  Put a blueberry in the thumbprint, and pour 1 tsp of melted chocolate mix over the blueberry.  More schnapps can be added as you go if needed to keep the mix a spreadable consistency.
7.  Bake for 10-12 minutes
8.  Enjoy!

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