After a busy morning in which I preached, then raced to my other church to hear Maine Celt preach, too (she did a great job!), Mary Beth, Light Princess and I came home for a post-church brunch with MaineCelt and her partner, the Piper, and God_Guurrlll who came in to hear both of us preach. (Pure Luck made himself scarce for this highly church-geeky meal, but Sam kept an eye on all of us from under the dining room table.)
At brunch we enjoyed the ginger scones MaineCelt brought along and also cooked the recipes below. Tonight we braised rainbow chard with red onion and roasted potatoes with shallots to go along with garden burgers and salad. Strawberry shortcake will follow soon.
But these I wanted to share with you, because they are so delightful.
Mary Beth's Mama's Magnificent Egg Bake
Ingredients:
2 cups milk
6 eggs
1 tsp. salt
1 tsp. dry mustard
2 slices cubed bread (We had delicious Old Fashioned White from the Big Sky Bread Company.)
1 lb. Jimmy Dean Sausage (We used turkey breakfast sausage instead, to meet LP's requirements, but I enjoyed typing the words "Jimmy Dean.")
1 cup cheddar, sharp (I had some organic four cheese mix from Whole Foods handy.)
Beat eggs, add milk, salt and mustard.
Layer bread, sausage and cheese in greased 9 x 13 pan, pour eggs over, refrigerate overnight.
In the morning, preheat the oven to 350 degrees and bake for 45 minutes.
Splendiferous!
And we tried this, which I found at Barking Dog Shoes:
Pat's Blueberry Buckle
• Preheat oven to 375.
• Cream 3/4 c. sugar and 1/4 c. butter
• Add 1 egg and 1/2 c. milk, mix well.
• Blend together 2 c. flour, 2 tsp. baking powder, 1/2 tsp salt. Add to creamed mixture and mix.
• Add 2 c. fresh blueberries and stir gently.
• Spread into 9x9 pan that has been greased and dusted lightly with flour
• Crumb topping: cut in 1/4 c. butter to 1/2 c. sugar, 1/3 c. flour and 1/2 tsp. cinnamon. Spread over top.
• Bake 45-50 min. Cool or serve warm with vanilla ice cream or cool-whip...and strong, dark coffee :-)
I had beautiful Maine blueberries, but they were frozen. I'm not sure if the 8 x 8 pan or the frozen berries caused the trouble, but we had to bake it considerably longer than 45 minutes. Nevertheless, yummy!
