Tag Archives: baking

No Bake Blueberry Pie

29 Jun

Everyone in our house loves blueberries!

I love summertime fruit. It’s so fresh and sweet, it’s very affordable and there’s so many choices. One of our favorites is blueberries and besides being just overall delicious, they’re super good for you too. Good thing, because we eat tons and tons of them.

A few years back my mom passed along an easy no-bake blueberry pie recipe to me that she found in our local newspaper. Aunt Molly is no relation to us!

I’ve used the recipe several times and even posted it on Facebook a couple of years ago, so some of you may have seen it already.

It’s fast, it’s easy, there’s no need to turn on the oven, and it’s yummy. Serve it with whipped cream or ice cream if you’d like.

Enjoy!

This pie is easy, tasty and pretty!

AUNT MOLLY’S UNBAKED BLUEBERRY PIE

INGREDIENTS

1 quart blueberries, divided use

3/4 cup water

2 tablespoons flour

1/2 cup sugar

1/8 teaspoon salt

9-inch baked pie shell or prepared graham cracker crust

Whipped cream for topping, optional

Cooking on the stove, not in, makes this a cool recipe for a hot summer day.

DIRECTIONS

Put 1 cup of the blueberries in a saucepan. Mix water and flour together and add to the pan. Add sugar and salt. Start cooking on high until first bubbles appear, then lower to medium heat, stirring frequently until thickened and the berries are a deep color, 7-10 minutes. Some berries will pop. Remove from heat and let sit a few minutes.

Add remainder of uncooked berries to the pan using a spatula to scrape juices into mixture. Mix well and again let it sit a few minutes, then pour into pie shell. Gently level off. Allow to set and cool completely before slicing. It may take several hours for it to reach room temperature, or even overnight. Refrigerate after cutting.

Note: If using your own pie crust, bake it for 10-15 minutes until cooked and cool before filling.

Whipped cream makes a nice topping but so, too, does ice cream.

Muffins on the brain

22 Jun

All I could think about was having another muffin!

I did.

I had muffins on the brain.

Ever since I did the peach muffin post a couple of weeks ago, all I could think about was making more muffins.

The following weekend I wanted to make the peach muffins again, but I decided it was too soon for peach. But, it wasn’t too soon for blueberry! I just happened to have fresh blueberries in my fridge.

I’m sure I have a blueberry muffin recipe somewhere. Probably dozens of them. But, I was lazy. I googled a recipe for blueberry muffins and I was not disappointed!

I was directed to my favorite spot: Allrecipes.com for “To Die For Blueberry Muffins” and they were.

To.Die.For.

It was the streusel topping that did it, I know. I’m a sucker for a cinnamon sugar topping.

Here’s the recipe. Try it yourself this weekend and see what you think. I know you’ll have muffins on the brain when you do!

Super easy ingredients. I threw in the whole pint of blueberries.

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

The Power of Marketing and Advertising: Peach Muffins

8 Jun

We can thank a radio commercial for inspiring me to make homemade peach muffins!

Those of you who are friends of mine on Facebook, you may have followed this story last week through my status updates and I know you’ve been waiting for this recipe to post, but those who are not, it’ll be new to you. So if you’re aware of it, bear with me.

Last week I was running between stories for the newspaper, when I heard a commercial on the radio for Honeydew Donuts and their peach muffins. We have several Honeydew Donuts right in our area, and I love their peach muffins!

I was hungry. Starving, really.

I was going to get myself one of those peach muffins, ASAP.

I got out my gift card. I got ready to go to the next closest Honeydew. I could taste it.

But then, as I drove some more, I got to thinking, “I have frozen peaches in my freezer. I could just go home and MAKE peach muffins. Then, instead of having one, I’d have lots of them. Everyone could have one. They could be today’s after school snack and then tomorrow’s breakfast.”

I talked myself out of the Honeydew trip.

I put away my gift card and went home.

Only problem was, once I got home, it was now 1:30. I was of course, still starving and of course, I had no peach muffin and I had no recipe to make them either.

When one is starving, as I was, one chooses huge lunches. Well, at least I do. So rather than having a little peach muffin for lunch, I had Eggs Benedict, minus the ham/Canadian Bacon, since we had none.

As I sopped up my Hollandaise Sauce with my English Muffin, I browsed the internet for peach muffins. I came across this one on Allrecipes.com. When I read the summary from the original cook, it said, “just like peach cobbler in a muffin,” and I knew I’d found my recipe. I was sold.

These muffins were super-easy to make. My frozen peaches were already peeled and sliced. I get them for smoothies from the frozen food section at Aldi’s and I’d used half the bag for smoothies earlier in the week and had half the bag left. It was the perfect amount. All I had to do was chop them up.

My favorite thing though, about this recipe: it made 16 muffins. With a family of five, one dozen never seems to be enough. With 16 it was perfect. The girls and I all got to have one after school, and then we all had one or two for breakfast the next day, too. I even had enough left to give some to my friend Donna to try out.

I highly recommend this recipe. It got thumbs up from everyone, and I totally recommend using the Aldi’s frozen peaches if you don’t have fresh ones, (or try out whatever frozen peaches you have near you).

****OMG: Just as I’m about to post this recipe, I notice that it says you can also make this into a bread, two loaves!! I’m SO doing that next time! This is the best recipe EVER!!!!****

Enjoy!

Because this recipe yields so much, you need two good-sized bowls for mixing your ingredients.

INGREDIENTS

  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups vegetable oil
  • 3 eggs, lightly beaten
  • 2 cups white sugar
  • 2 cups peeled, pitted, and chopped peaches (or in my case, Aldi’s frozen peaches)

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.
  2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
  3. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
    **For the two loaves of bread you can “increase the baking time to 1 hour at 350 degrees F and use 2 loaf pans.”***UPDATE: On June 17 I used this recipe to make one loaf bread and three mini loaves as end of year gifts. It worked out great!! I cooked the mini loaves until a knife inserted in the center came out clean, and then I continued on with the larger loaf until the same. The entire baking time was approximately one hour.***

Product review: Wilton Holiday Air Insulated Cookie Sheets

5 Jun

These cookie sheets were wonderful when I made my cookies last weekend!

For Christmas this past year I received a set of two Wilton Air Insulated cookie sheets from my sister in-law, Jessica. I couldn’t wait to try them out, but then we traveled back home, I put them away, and forgot all about them! I haven’t made a ton of cookies since Christmas either, but whenever I did, I forgot I had these new cookie sheets to try out.

Then, last weekend when I was making the Chocolate Chip Oatmeal Cookies for our friends’ Memorial Day Weekend cookout, I went to pull out a cookie sheet and there they were. Still wrapped in their original plastic.

I was so excited! Something new to try! It was like Christmas all over again as I unwrapped the plastic and took them out. They were soooo smooth and shiny.

Yes, I do get pleasure out of the small things, like shiny cookie sheets.

On the Wilton site, these cookie sheets are advertised as “Two quality aluminum layers sandwich an insulating layers of air for perfect browning without burning,” and can I tell you, that’s exactly right?

I can’t wait to use these cookie sheets again, and to get a few more of them!

These baking sheets did a fabulous job with our cookies! I wish I had about four more of them (they came in a set of two.) They were different from my old ones because they were heavier, being that they had the air insulation component to them. They were also flat all around except on one end, which is the end you grab onto when you pull them out of the oven.

But, my favorite thing of all had to do with my very first impression of them when I took off the plastic: they were smooth and shiny, and that allowed the cookies to literally slide right off the pan.

Of all the dozens of cookies we made that day, not one single cookie stuck to the baking sheets. There were no cookie remnants left on the sheet after you scooped the cookies off, no mess to clean, really.

Nothing burned, nothing stuck, the cookies cooked evenly all around and got that lightly browned edge that I love so much. They were perfect.

I am in*love* with these cookie sheets and I absolutely recommend them to anyone who is a cookie baker. I can’t wait to use them at Christmas time when I bake all those cookies for my trays!

Cookies for a Cause: The Chocolate Chip Oatmeal Cookie that started it all

1 Jun

Baking cookies to help fight kids’ cancer might be the most worthy cause I’ve ever baked for.

Have you ever heard of Cookies for Kids’ Cancer? If you haven’t, you should check out the link and read more about it. It’s a very worthy cause: bake sales to help find a cure for kids’ cancer.

Earlier this year I did a story about a local bake sale event hosted by Heather Wirtz, the editor of the Macaroni Kids newsletter for the Cranston/Kent area. The sale raised money for the Cookies for Kids’ Cancer non-profit organization and it was hugely successful. I baked one of my favorite Christmas Cookie recipes, Brown Eyed Susans, for the bake sale.

At the event itself I was given several handouts to help me in writing my article and I met one of the family members, Bonnie Soper, who told me how her cousin Gretchen lost her son to childhood cancer several years ago. Gretchen and her husband founded Cookies for Kids Cancer as a way to fight back, and they started with a simple bake sale.

One of the handouts that was given to me was for the “Cookies for Kids’ Cancer Best Bake Sale Cookbook” and on the flip side was a recipe for Chocolate Chip Oatmeal Cookies and it was entitled, “The Cookie That Started It All.”

Other than the baking time, which was cut off, the full recipe was there, and I decided that I wanted to try out the recipe some day, in honor of Cookies for Kids’ Cancer. I wrote the news story about Heather’s bake sale in January and it was almost June before I had the chance to try out the cookie recipe.

They were delicious and with every bite I thought of this important cause, and I knew I had to write about it. I’m so grateful and thankful every day that my family has its health. Those who know me well, know my kids are sick constantly, weekly, and it’s exhausting keeping up with it all. But they’re not terminally ill, and I keep that in mind daily as well as every week when I’m running someone to a doctor for one ailment or other. We are very, very lucky. In the big picture, they are healthy.

Caroline was a big help with these cookies, scooping and pressing the batter for each and every one.

Speaking of my kids, my daughter Caroline was a big help to me this past weekend as I made these cookies to take with us to a Memorial Day cookout. The recipe yields quite a few cookies and that’s one reason I made it. There were enough to bring and enough to leave some home as well. I made all the batter and she scooped it onto the tray and flattened them to go into the oven.

The recipe, as I said above, did not have the bake time on the card, which was an advertisement for the cookbook. But, I looked up a similar recipe in one of my cookbooks here and found that 10-12 minutes on a cookie sheet was the perfect time. The only time I went over that time was when I used a baking stone. I find that those take longer for cookies to bake than the metal trays.

I hope you’ll consider doing a Cookies for Kids’ Cancer bake sale for your organization’s next fundraiser, or that the next time you’re looking for a unique gift, you go to their site and order some Cookies for Kids’ Cancer cookies to be sent to that special someone.

And now, here is the recipe, the Chocolate Chip Oatmeal Cookie that started it all.

This recipe makes a lot of batter so you need a good, strong mixer to mix it up.

CHOCOLATE CHIP OATMEAL COOKIES

Yield: 3-4 dozen cookies
INGREDIENTS

2 sticks unsalted butter at room temperature

1/2 cup granulated sugar

1 cup light brown sugar

1 large egg at room temperature

1 large egg yolk, at room temperature

1 tablespoon vanilla extract

2 cups all purpose flour

1 cup quick cooking oats or old fashioned rolled oats

1 tsp. baking powder

1 tsp. baking soda

1 tsp. kosher salt (I didn’t have kosher)

3 cups semi-sweet chocolate chips

Cookies bake until lightly browned around the edges.

Preheat oven to 325 degrees.

Place butter and sugars in the bowl of a mixer fitted with a paddle and beat until smooth and creamy.

Add egg, egg yolk, and vanilla, one at a time, beating well between additions.

Place the flour, oats, baking powder, baking soda and salt in a separate bowl; mix well and add to the butter mixture.

Beat until everything is well incorporated. Scrape down the sides of the bowl, add the chocolate chips and beat again.

(You can cover this and refrigerated up to one week.)

Form the dough into heaping teaspoon sized-balls and place them about two inches apart on the prepared cookie sheet. I used the smaller Pampered Chef scoop to scoop out my balls of dough.

Using your palm, gently press down.

*At this point the recipe begins to say how you can alternately roll the dough into a log, and it gets cut off here. I assume it says you can slice and bake them. The baking time is cut off as well, since this was an advertisement for the cookbook. However, I can take it from here.*

Bake 10-12 minutes on a cookie sheet, slightly longer on the baking stones, until lightly browned around the edges.

Let sit 1-2 minutes on cookie sheet to cool before removing to cool completely on wire racks.

Consider hosting a Cookies for Kids’ Cancer bake sale for your organization’s next fundraiser.

Thinking outside the birthday party box

21 May

Birthday parties for kids can have a tendency to take on a life of their own.

Our family is full of rules.

We more often say no than yes, it seems, and we have a rule for everything.

We can’t help it, that’s just how we are and it works for us, at least for now. That being said, we have birthday party rules at our house. I know I’ve talked about it before, but I’ll tell again just so I can get on with my story for today.

Our rules are as follows: You can’t have a “friend party” until you are five and when you do, you can have it at the house with five kids. At six, seven, eight and nine, you can have your birthday party out of the house, with more people (within reason, and we never invite the entire class or grade, or even “all the girls”).

At ten you’re back to having it at the house with just a few people. We like the “Almost Sleepover” or “Mock Sleepover” (come in pj’s stay late, go home to bed) at ten because many people (ourselves included) do not allow their kids to sleep at someone else’s house and our kids tend to turn ten before other people’s kids are ten. At 11 and beyond they can have a sleepover if they want, with a few kids (our house is not huge and there are already five of us in it at all times, so space constraints are an issue) or we can discuss another inexpensive, small outing option if desired.

Now that you have the back story on our birthday party rules, here’s where I was going with all of that.

We have to give Alex all the credit for thinking out of the box for this party.

Our youngest daughter turned seven at the end of the month a couple of months ago. We opted to hold off on the friend party until after the Easter holidays and after school vacation, which led us to the end of April. However, way back in October, she already knew what kind of party she wanted: a cooking party and she wanted it to be at home. She planned the entire thing out herself. It would be a Hello Kitty theme. They would make homemade pizza (we do that a lot here) and decorate cupcakes (which turned into decorating donuts when we got the Babycakes Donut Maker as a Christmas gift) and decorate aprons.

We were thrilled. Birthday parties out of the house tend to be expensive: $10 per kid on the low end and as much as $17 per kid or more on the higher end, with some having a minimum of paying for ten kids whether they are there or not. Some include food, some do not. Some include invitations, some do not. However, “everyone does it” so we have tried to keep up while establishing what we feel are fair rules and reasonable budgets for our parties, and having had to say no to some party options our kids have thrown out at us as suggestions in the past.

But I can’t lie: we were jumping for joy in our heads when she explained what she wanted for her party.

The day of the party came, and she had invited seven kids to come. They all were able to come except one, so there were seven little girls plus my two older daughters who served as the helpers.

First activity: making a variety of homemade pizzas.

We bought enough dough that every pair could make one pizza (and Elizabeth helped out when the seventh friend didn’t arrive). We had two cheese and sauce pizzas, one mushroom, olive and cheese pizza, and one cheese and pepperoni pizza.

That week, I found a “20% off your whole purchase” coupon for Michael’s Crafts, so I went and got 8 aprons. I already had fabric markers here, but I bought a set just in case mine were dried out, but I didn’t need them so I returned them along with an extra apron.

I made the donuts from scratch with Caroline ahead of time, along with the chocolate frosting with Elizabeth while the kids were making their aprons, and each child was able to decorate and eat four donuts. I had purchased one Hello Kitty cake decorating kit which contained sprinkles, cupcake wrappers, candies and tooth pick decorations, and I split it for use between the family party and the friend party. I bought all my paper goods at the dollar store in time for the family party and used what was left for the friend party.

And no, I didn’t care that the paper goods weren’t Hello Kitty. Apparently no one else cared either.

Second activity: decorating aprons.

The kids had a blast.

Alex had a blast.

The moms that stayed, loved it.

We had fun, and it was an easy party. I was relaxed at the end, not exhausted and not broke. It was as much fun (maybe more so) than any party we’ve had out of the house, and best of all, she was happy.

The entire party cost us $32.

We didn’t figure that part out until the end, as we weren’t trying to keep it that low on purpose, but when the party was over and we sat back and realized all we’d been able to do at such a low price, we were amazed.

It just goes to show that even though we sometimes live in a “top this” kind of world and there’s lots of keeping up to be done, that it doesn’t always have to be that way. You can think out of the box, as Alex did back in October, and do something different and still have fun.

It may not always be this way. She may want to have her next party somewhere else, and we’re more than willing to oblige, as long as it stays within the parameters we’ve set, but for now, we’re celebrating the success of this year’s party and remembering more often than not, that it can be done.

PRICELESS.

Happy Mother’s Week Day 5: Mom’s Black Bottom Squares

11 May

My mom’s Black Bottom Squares were just as I’d remembered them.

You may remember back in March, when I posted about Bakerella’s Black Bottom Cupcakes. I talked about how they reminded me of my mom’s Black Bottom brownies that I remembered having a long time ago, and remembered loving. When my mom saw the Bakerella recipe she too, thought it was similar to her Black Bottom squares recipe and she passed that recipe along to me. It took me a while to have a chance to make them, but last weekend I did get that chance.

I had never made these squares before, but they were just as I remembered them, dark chocolate and delicious. I prefer them served cold because of the cream cheese. This recipe also made me want to bake some Cream Cheese Swirl or Peanut Butter Swirl Brownies too, so that’s on my list of things to do next. I kept wanting to swirl these as well, but the recipe didn’t say to, so I didn’t do it!

Here is the recipe, which my mom put a note on: “from North Kingstown Newcomers Cookbook 1979,” so when I said it reminded me of something I’d had a long time ago, that explains it. These have been around for a while in our family. The recipe is credited to Jean Bolles in the cookbook itself.

Today’s recipe will complete my gifts to you for Mother’s Week, just in time for Mother’s Day on Sunday. If you are a mom enjoy, enjoy, enjoy your day on Sunday and if you are lucky enough to be able to spend the day with your mom, be sure to enjoy every minute!

Thanks for today’s recipe Mom!

BLACK BOTTOMS

This recipe is completed in two steps: the chocolate layer and the cream cheese layer.

INGREDIENTS

For the chocolate:

1 cup water

1/3 cup oil

1 Tbsp. vinegar

1 tsp. vanilla

1 1/2 cup flour

1 cup sugar

1/4 cups cocoa

1 tsp. baking soda

1/2 tsp. salt

For the cream cheese:

1 egg

1 eight ounce package of cream cheese

1/3 sugar

1/8 tsp. salt

1 six ounce pkg. chocolate chips

Before they bake…this is where I realllllly wanted to swirl that cream cheese, but I did not. Next time though, I might just do it!

DIRECTIONS

Combine water, cocoa, oil, vinegar, vanilla, flour, 1 cup sugar, baking soda, and 1/2 tsp. salt.

Pour into a well-greased 9×13 inch pan and sprinkle with a six ounce package of chocolate chips.

Beat together egg, cream cheese, 1/3 cup sugar and 1/8 tsp. salt.

Spoon over chocolate chips and bake at 350 degrees for 30-35 minutes.

Mother’s Week Day 4: Blueberry Cake

10 May

This cookbook has literally hundreds of recipes using blueberries.

As you know, we’re celebrating moms all week long here on The Whole Bag of Chips! Today we’re celebrating with a recipe I tried recently and immediately knew it’d be perfect for the week leading up to Mother’s Day. It’s from a cookbook we received from my parents back in 1999 when they visited Maine.

On this one particular day last month, I was in the mood for *something* but I didn’t know what. I didn’t want something chocolate, which is a little unusual, and I was scanning all the cookbooks and recipes I had until I found something that struck my fancy. I’ve used this cookbook a couple of times for muffins and crisps, but I had not done this cake before. It calls for fresh blueberries but I only had a bag of frozen, which increased the baking time but other than that, worked out great.

Caroline wanted to help me so I put her to the task of making the topping for the bread, which was listed as optional, but not to me!

This would be perfect for a brunch, a dessert for a hostess or just to have with a cup of coffee or tea. It was delicious and I’d make it again. So far I have not found a recipe in this cookbook that I would not make again! They’ve all been good.

Enjoy this recipe and enjoy the last couple of days of Mother’s Week!

Caroline was in charge of the topping, and she did a fabulous job!

INGREDIENTS

Blueberry Cake from “The Maine Wild Blueberry Cookbook”

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

1/4 cup margarine (I used butter)

3/4 cup sugar

1 egg

1/2 cup milk

1 tsp. vanilla

2 cups blueberries (I used a pack of frozen which increased our cook time by about another 20-30 minutes.)

This made a delicious dessert on a cold, rainy day!

DIRECTIONS

Mix dry ingredients together.

Cream margarine and sugar.

Beat in egg.

Stir in milk and add dry ingredients.

Add vanilla and berries.

Bake in greased 11×7 pan at 375 for 40 minutes. (Or til knife inserted into center comes out clean.)

Thumbs up for blueberry cake!

Topping:

1/4 cup flour

1/2 cup sugar

1/2 tsp. cinn

1/4 cup margarine (I used butter)

Mix to coarse crumbs and sprinkle over top before baking.

Mother’s Week Day 2: Strawberry Bread

8 May

From me to you: Happy Mother’s Week!

Yesterday I announced that I was making this week Mother’s Week, in honor of moms everywhere. I’m continuing to honor you by showering you with a week’s worth of recipes that you can use for honoring all the moms in your life, this week and every week.

Yesterday I began with a recipe from my mom. Today I’m honoring Don’s mom, my mother-in-law, Mary Lou, with one of my favorite recipes from her: Strawberry Bread. It’s great for an afternoon cup of coffee and a snack, or to bring with you to a brunch or luncheon. I added the chocolate chips to the recipe, but it’s delicious without them too!

Thanks Mom and Happy Mother’s Week!

Mary Lou’s Strawberry Bread

INGREDIENTS

1 1/2 cups flour
1 cup sugar
1/2 tsp baking soda
2 beaten eggs
1/2 cup oil
1 cup strawberries (Fresh sliced or frozen-thawed and drained.)
1 1/2 tsp. cinnamon
approx. 1 cup chocolate chips (or however many you like!)

Mother’s Day Week is a perfect week for Mary Lou’s Strawberry Bread!

DIRECTIONS

Mix together flour, sugar, cinnamon and baking soda.

Combine eggs, oil, and berries.

Add berries to dry ingredients.

Pour into greased and floured 9×5 loaf pan.

Bake 50-60 minutes at 350 degrees.

*She wrote on the recipe that she keeps hers refrigerated but it’s not necessary, and that it freezes very well.

Happy Mother’s Week!

7 May

From me to you: Happy Mother’s Week!

Each year our elementary school turns Teacher Appreciation Day into Teacher Appreciation Week. Every day our kids bring one gift in to their teachers and on one of the days a group of the moms contribute items towards a Teacher Appreciation Brunch in their honor.

I want a week.

We have Mother’s Day, Father’s Day, Grandparent’s Day, Christmas Day, and of course, they say “every day is Children’s Day,” and then we have Teacher Appreciation Week.

So I’ve decided to give us moms a whole week this year. I hereby deem this week Mother’s Week. If you are a mom, congratulations and thank you for all that you do for your children!

In honor of Mother’s Week I’m going to give you five days of recipes that you can use on Mother’s Day (or any day during Mother’s Week) to treat yourself or the moms in your life. I’m even using one of them for the Teacher Appreciation Week Brunch on Tuesday.

I’m starting with a recipe from my own mom today (shocker, I know) and it’s called Mother’s Day Overnight French Toast, so I thought that’d be an appropriate one to start off our week with.

Thanks Mom and Happy Mother’s Week!
MOTHER’S DAY OVERNIGHT FRENCH TOAST

INGREDIENTS

1 cup brown sugar
½ cup butter
2 Tbl. water
1 (29 oz) can sliced peaches, drained and sliced further so bread lays flat on top
12* (3/4 inch thick) slices French Country Bread (I use Seven Stars Durum Stick)
5 eggs
¾ cup heavy cream
1 Tbl. vanilla

This recipe is great for brunch any day, not just Mother’s Day!

Pinch of cinnamon
DIRECTIONS

Spay 13×9 casserole dish with non-stick spray.
In a saucepan, stir together brown sugar, butter and water. Bring to a boil.
Reduce heat to low and simmer for 10 minutes, stirring frequently.
Pour brown sugar mixture into a 9 by 13 baking dish, covering the bottom evenly.
Layer the peaches over the brown sugar mixture.
*Top with sliced French Country bread* (enough slices to fit casserole dish)
In a separate bowl, whisk together eggs, heavy cream and vanilla.
Slowly pour over the bread slices to coat evenly.
Sprinkle cinnamon over the top.
Cover and refrigerate for 8 hours or overnight.

Preheat oven to 350F. Remove the dish from the refrigerator about 30 minutes before baking.
Bake covered for 20 minutes then uncovered for 25-30 minutes, or until bread is golden brown.