Serving Up {Breakfast}: Blackberry Syrup

I am quite spoiled here in the Pacific Northwest when it comes to summer berries.  Fresh fruit stands are plentiful, as are farms that allow you to pick your own berries in picturesque settings.  I love it!  Blackberries are considered almost a weed up here - they grow wild on the sides of the roads and in empty fields.  Because blackberries are EVERYWHERE here, you would not believe how inexpensive they are.  Two summers ago I purchased 100 pounds of berries, picked and delivered to my home, for only $1.50/pound.  We froze most of them and have enjoyed them in jams and in smoothies and in this syrup.  For this recipe you could use any berry, raspberry or blueberry specifically, but with our freezer full (or at least it used to be full) of blackberries, we use blackberries and the result is delicious!

One Year Ago: Egg Pie (German Pancakes)

BLACKBERRY SYRUP     
(recipe from Food Network)
printable version

1 pint fresh blackberries (I have used frozen too)
1/2 cup sugar
3/4 cup water
1 Tbs. lemon juice
1 Tbs. cornstarch

Combine the sugar and water in a saucepan over medium heat until the sugar dissolves.  Add the blackberries and mix with a wooden spoon, crushing some berries on the side of the saucepan.  Let mixture come to a boil and remove from heat.
Combine lemon juice and cornstarch and whisk until combined.  Add cornstarch mixture to the saucepan and return the pan to medium heat, stirring until thickened.

Serving Up {Breakfast}: French Toast Casserole

This upcoming weekend is General Conference for the LDS church, which means that we don't attend our normal church meetings and we are able to view messages from our church leaders that are broadcast over the television or internet (here).  We have conference two times a year and they are my very favorite Sundays.  To hear wonderful spiritual messages while wearing my pajamas - it just doesn't get any better than that :)  With a Sunday morning session of conference and another Sunday afternoon session, many people have a yummy brunch between sessions.  I know that is the plan at our home.

If you are looking to plan a brunch menu for Conference Sunday or for Easter Sunday the following week, or you are just looking for an unbelievably delicious French Toast recipe...look no further!  I was introduced to this recipe recently at a baby shower and I totally went back for seconds!  Oh my!  This recipe involves cubing bread, sprinkling it with a cinnamon mixture and then soaking it in an egg mixture.  But to take it to the next level there is an added layer of cream cheese and when it is all done baking you pour a delicious buttermilk syrup over the entire thing and allow it to soak in before serving.  It is so crazy good!

FRENCH TOAST CASSEROLE     
(recipe from Mallorie H.)
printable version

12 cups cubed bread (about one loaf of French or Italian bread)
4 oz cream cheese, softened
8 eggs
2 1/2 cups milk
6 Tbs. unsalted butter, melted

1/4 cup sugar
2 Tbs. cinnamon
pinch of salt

Preheat oven to 350 degrees.
Mix eggs, milk and melted butter in a bowl and set aside.
In a another bowl, mix the sugar, cinnamon and salt.
Layer half of the cubed bread in a greased 13x9 baking dish.
Evenly distribute the cream cheese over the bread cubes.
Sprinkle half of the cinnamon sugar mixture over the bread.
Layer the remaining bread and top with the rest of the cinnamon sugar mixture.
Pour the egg mixture evenly over all - allow the bread to soak in the egg mixture for a minimum of 20-30 minutes (can prepare the night before and allow to soak overnight).
Bake for 40-45 minutes at 350 degrees.

Syrup:
½ cup butter
1 cup sugar
½ cup buttermilk
1 tsp. vanilla
½ tsp. baking soda

While the french toast is baking, make the syrup.
In a large saucepan combine the butter, sugar and buttermilk until the mixture boils and the sugar is completely dissolved. Remove the pan from the heat and add the vanilla and baking soda. It will expand and get very foamy.

When the french toast is done baking, remove from the oven and immediately pour the syrup over the top of the casserole. Let it sit for about ½ hour before serving.

Serving Up {Breakfast}: Coconut Syrup

I could drink this syrup!

My kids probably already have!

I don't buy syrup from the store.  We generally opt for jams or fruit or nutella (or nothing) to top our breakfast goodies.  But when I stumbled across this recipe a couple of years ago, there was no going back!  We have been converted to syrup when it's this syrup.  To prove my point, I always have at least one back up bottle of coconut extract in the cupboard.  My kids just wouldn't have it any other way.

COCONUT SYRUP     Pin It
(recipe from The Sisters Cafe)
printable version

7-8 Tbs. butter
¾ cup buttermilk
1 cup sugar
½ tsp baking soda
1 tsp. coconut extract

Place butter, buttermilk and sugar in a saucepan. Turn heat to medium and stir until butter melts and sugar dissolves. Bring to a boil and boil for one minute. Remove from the heat and add soda and extract. It will bubble up; just continue to stir and give it a few minutes for the “foam” to reduce before serving.