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    I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. 

    Marrying a husband with a hearty appetite and raising 3 sons and 1 daughter gave me plenty of hungry appetites to satisfy! I worked as a nurse for 42 years and have been retired for 11 years. Even though I loved my work, I love having time to spend with my grandchildren, to experiment with new recipes and work with my flowers in the summer. Life has been very good to me, blessing me with my loving family and great friends!

    I enjoy sharing my love of cooking and recipes with the readers of the Photo Press! (I have had my share of cooking failures over the years!)


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Blueberry French Toast

4/16/2014

 
I hadn’t planned on another brunch recipe so soon, but we had another birthday brunch after exercise last week and there were requests for the egg bake I brought, although it’s called French toast. When a recipe calls for 12 eggs I think of it as an egg bake. I like this one because it doesn’t call for any meat and nowadays there are  vegetarians to consider and who doesn’t like blueberries! I often serve little smokies or some other meat on the side.

Blueberry French Toast:
Plan ahead, this needs to be refrigerated overnight before baking!
12 slices day old white bread, crusts removed
2 pkg (8 oz each) cream cheese (I used one pkg and thought it was enough)
1 cup fresh or frozen blueberries
12 eggs
2 cups 2 % or whole milk
1/3 cup maple syrup or honey (I used real maple syrup)


Cut bread into 1 inch cubes; place 1/2 in a greased 9x13 inch pan (I like to use glass, doesn’t get so dark on the bottom). Cut cream cheese into 1 inch cubes and scatter over bread, top with berries then remaining bread cubes. Beat eggs, stir in milk and syrup, pour over bread mixture. Cover and refrigerate overnight. Let set at room temperature for 30 minutes then bake covered at 350 degrees for 30 minutes, uncover and bake another 25-30 minutes until top is brown and center set. Let set for 10 minutes before cutting into squares.  Serve with the following topping:

Blueberry sauce topping:
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 Tbsp butter

In small sauce pan, combine cornstarch and sugar then add water until smooth, bring to boil over medium heat, cook and stir for 3 minutes. Stir in blueberries, reduce heat, simmer for 8-10 minutes or until berries have burst, stir in butter until melted. Serve hot over French toast.  Happy Easter!!


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