Category Archives: Breakfast

Cranberry Butter

There are lots of recipes out there for Cranberry Butter. I read a few and did my own thing. Shocker, I know…

I’m using this to give as gifts to our neighbors this Christmas. And of course saving some back for me. ūüôā Here is what I’m printing out to add with the gift.

Cranberry Butter
Enjoy this on toast, biscuits, scones, or add it to a cheese plate. Use it as a glaze for grilled chicken or pork, or on sandwiches. Or just eat a spoonful of it. Merry Christmas from the ***** family!

P.S. It will be good kept in the refrigerator for up to a month – if it lasts that long.

Cranberry Butter, Andrea Stunz

Yields 4 half pint jars (ok to double to recipe)

  • 2 12-oz bags of fresh cranberries, rinsed
  • 2 cups packed brown sugar or coconut sugar/crystals (palm sugar)
  • 2 whole cinnamon sticks
  • 2 cups organic apple cider

INSTRUCTIONS

  1. Put all the ingredients in a crockpot and stir to combine well. Turn on high. Let it cook for about 2 hours or until the cranberries are soft.
  2. Remove the cinnamon sticks and puree until creamy using the emersion blender.
  3. Replace the cinnamon sticks and cook with lid ajar until thickened, approximately another 2 hours, stirring occasionally.
  4. Remove the cinnamon sticks. Using a large strainer and ladle (like a really large tea strainer) or straining cloth, strain out the stringy bits.
  5. Put the cranberry butter into clean jars with tight fitting lids and let cool. Store in the refrigerator and use within a month.

cranberry butter

Advertisements

Baked French Toast

Baked French Toast
submitted by Andrea Stunz

Prepare mostly the night before so it make for a very easy breakfast casserole.

INGREDIENTS:

1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
1/4 teaspoon ground cinnamon|
6 eggs
1 1/2 cups milk
1 cup cream
2 teaspoons vanilla extract

 3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup (found at Cold Storage)

DIRECTIONS:
1. Butter a 9×13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.

 2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.

3. Bake in preheated oven, uncovered, for 40 minutes or longer if desired.

4, Sprinkle with powdered sugar (icing sugar) and serve.

.