CRISPY FRENCH TOAST FINGERS WITH BLUEBERRY MAPLE SAUCE
Steps:
- For the crispy French toast fingers: In a food processor, pulse the almonds until coarsely ground. Add the cornflakes, cinnamon, nutmeg, and salt and pulse until the cornflakes resemble the texture of oats. Transfer the cornflakes mixture to a shallow bowl.
- In a medium bowl, whisk together the eggs, milk, maple syrup, and vanilla until well combined.
- Spray a large nonstick skillet or griddle with cooking spray and preheat over medium heat. Working with one piece at a time, dip the bread into the egg mixture until completely moistened and coated but not falling apart, about 30 seconds each. Coat each slice of bread in the cornflakes mixture gently pressing it onto the bread. Place each slice of bread in the skillet and cook over medium-low heat, turning once, until the outside is golden brown and the center is warm, about 6 minutes total.
- For the blueberry maple sauce: In a medium saucepan, combine the blueberries, maple syrup, and orange juice. Bring the mixture to a gentle boil.
- Reduce the heat to medium low and simmer, stirring occasionally, for 2 minutes.
- Transfer the mixture to a blender, or use an immersion blender, and blend until almost smooth. Add more maple syrup to taste depending on the sweetness of the fruit.
- Serve the Crispy French Toast Fingers with the Blueberry Maple Sauce on the side for dipping, if desired.
BLUEBERRY MAPLE SYRUP
Provided by Aida Mollenkamp
Categories condiment
Time 5m
Yield 3 to 4 servings
Number Of Ingredients 2
Steps:
- Combine 1 1/2 cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 2 minutes, then mash using the back of a spoon. Simmer until mixture foams up a bit, about 1 to 2 minutes more.
- Remove from heat, strain to remove blueberry solids, stir in remaining 1 1/2 cups berries, and use to top pancakes, waffles, or French toast.
MAPLE BLUEBERRY BBQ SAUCE
Thanks to BHG for this tasty new take on BBQ :)
Provided by chris elizondo
Categories Other Sauces
Time 25m
Number Of Ingredients 11
Steps:
- 1. In skillet,heat oil over medium heat. Add red onion; cook and stir for 5 mins. Add jalapeno and garlic and cook, stirring for 1 min. Remove from heat to add bourbon and then return to heat and bring to boil.
- 2. While bourbon is coming to boil, slightly mash blueberries. Stir berries, ketchup, maple syrup, vinegar, and spices into the skillet. Bring to boil, reduce heat and simmer uncovered for 20 mins til thickened. Transfer to blender and blend til smooth.
EASY BLUEBERRY SAUCE
Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
BLUEBERRY-MAPLE SYRUP SAUCE
Make and share this Blueberry-Maple Syrup Sauce recipe from Food.com.
Provided by Alia55
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 2
Steps:
- Wash and stem blueberries.
- Place in a deep saucepan and crush.
- Cook over medium heat for 5 minutes.
- Remove from heat and add maple syrup.
- Return to medium heat and cook till thoroughly mixed.
- Remove from heat and serve while hot.
- Good topping for pancakes and ice cream.
OLD-FASHIONED BLUEBERRY-MAPLE PIE
Categories Fruit Dessert Bake Picnic Blueberry Summer Chill Potluck Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Make crust:
- Blend first 4 ingredients in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water by tablespoonfuls to form moist clumps. Gather dough together; divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each in plastic and chill 1 hour. (Can be prepared 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.)
- Make filling:
- Place baking sheet on bottom of oven and position rack in center; preheat to 375°F. Combine blueberries, syrup, flour, tapioca and juice in bowl; toss to blend. Let stand 15 minutes.Roll out larger dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Pour filling into crust. Roll out second dough disk on floured surface to 12-inch round. Arrange over filling. Seal crusts at edge of dish. Trim overhang to 3/4 inch; fold under and crimp edge decoratively. Using small knife, cut several slits in top crust.
- Bake pie until juices bubble thickly and crust is golden, about 1 hour. Cool pie on rack. Serve at room temperature.
BLUEBERRY MAPLE SAUCE
I have not tried this sauce. I'm posting this for safe keeping. I found this recipe in Complete Book Of Small Batch Preserving. A spoonful of this sauce is a scrumptious topping for sliced fresh peaches or other fruit. Of course, serve it on pancakes and waffles as well.
Provided by internetnut
Categories Sauces
Time 23m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine blueberries, water, lemon juice and cinnamon stick in a 4-cup (1 L) microwavable bowl. Microwave, uncovered, on high (100%) for 5 minutes, stirring once. Stir in sugar and maple syrup. Microwave, uncovered, on high for 3 minutes or until sugar is dissolved and mixture comes to a boil. Let cool.
- Discard cinnamon stick and store sauce in a tightly sealed container in refrigerator for up to 1 month.
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