Breakfast

Blueberry Breakfast Bars   Blueberry Breakfast Salad   Blueberry Stuffed French Toast   Corn Bread Blueberry & Pistachio Bread Pudding with Blueberry Coulis     

BLUEBERRY BREAKFAST BARS

	Ingredients	Quantity
	All purpose flour	1 pound (4 ounces)
	Baking powder	1 tablespoon (1/2 ounce)
	Salt	1-1/2 teaspoons (1/4 ounce)
	Stick margarine or butter, softened	8 ounces
	Granulated sugar	1 pound
	Eggs	4
	Pure vanilla extract	2 teaspoons
	Low fat milk	8 ounces
	Quick cooking oats	10 ounces
	Frozen, unsweetened blueberries	1 pound
	Corn/rice cereal squares, coarsely crushed	12 ounces

1. Have all ingredients at room temperature

2. In a bowl combine flour, baking powder and salt.

3. Place margarine and sugar in mixer, with the paddle attachment, mix at low speed until light and fluffy.

4. Add eggs and vanilla; beat until smooth.

5. Add milk, flour mixture, and oats; beat until blended, scraping down sides of the bowl as necessary.

6. Stir in blueberries (batter will be stiff).

7. Spread evenly in a greased 18 x 26 inch pan.

8. Sprinkle cereal over top.

9. Bake at 350° F until golden brown and tester comes out clean, about 40 minutes. Cool in pan. Cut in pan in 2-inch squares or 1-1/2 x 3-inch bars.

Yield: about 117 bars

BLUEBERRY BREAKFAST SALAD

Lynn's Paradise Café, Louisville, Kentucky

	Ingredient	Quantity
	Mixed, torn salad greens	2 pounds
	Blueberry Vinaigrette	Recipe follows
	Fresh blueberries	4 cups
	Fresh orange sections or canned mandarin oranges, drained	4 cups
	Granola	2 cups

Toss salad greens with 1-1/2 cups of the Blueberry Vinaigrette.  Divide the dressed greens among eight large plates. Arrange 1/2 cup orange sections and 1/2 cup blueberries on top of each salad.  Sprinkle each salad with 1/4 cup granola.Drizzle remaining dressing on top.  Serve immediately.

YIELD: 8 portions

Blueberry Vinaigrette:  In a food processor container, combine 1 cup olive oil, 1 cup frozen blueberries (thawed), 1 tablespoon Dijon mustard, 2 tablespoons brown sugar, 2 teaspoons minced shallot, 3/4 teaspoon kosher salt, 1/2 teaspoon ground white pepper and 1/2 teaspoon paprika.  Process until mixture is smooth. Chill at least 30 minutes to blend flavors.

YIELD: 2 cups

CORN BREAD BLUEBERRY & PISTACHIO BREAD PUDDING WITH BLUEBERRY COULIS

Recipe by Phyillis M. Kaplowitz, Executive Chef, Jacob Wirth Restaurant

CORN BREAD

	4 tablespoons unsalted butter
	1-1/2 cups yellow cornmeal
	1 cup all purpose-flour
	1-1/2 tablespoons baking powder
	1 teaspoon salt
	1 cup milk
	2 tablespoons sugar
	1 large egg

Preheat oven to 425°F. Melt butter and cool.  Sift cornmeal, flour, baking powder and salt.  In a separate bowl whisk together together butter, milk, and egg, stir cornmeal mixture in egg mixture until just combined. Pour batter into a 9" greased square baking pan and bake at 425°F or until tester comes out clean, usually about 25 minutes.  Cool corn bread in pan.  Crumble corn bread into 1-inch pieces and transfer to a large baking pan and cut into 1-2 inch pieces, place on sheet pan and toast corn bread pieces till dry on low hear, around 225°F for 1 hour, without burning.  Remove from oven and let cool completely.  Can be made 1 day ahead of time.

BLUEBERRY COULIS

	1-1/2 cup fresh blueberries
	1/2 cup sugar combined with 1-cup water
	1 teaspoon fresh lemon juice

Place sugar and water in small saucepan and bring to boil, producing thin simple syrup.  Add blueberries and lemon juice and lower heat, cook till berries are slightly bursting and soft.  Remove mixture from heat and puree through blender till mixture is smooth.  Run sauce pan through fine sieve and cheesecloth and let cool.  Spoon onto bread pudding with whipped cream.

BLUEBERRY BREAD PUDDING

	2 cups milk
	1 cup sugar
	1 cup heavy cream
	4 large eggs
	3 large egg yolks
	2 teaspoons vanilla extract
	2 cups fresh blueberries, cleaned and picked over
	1/2 cup unsalted shelled pistachio, blanched and skinned (2 ounces without shell)

Preheat oven to 375°F. Place corn bread pieces in large bowl.  Whisk light & heavy cream, sugar, eggs, egg yolks, and vanilla and cinnamon in bowl till all incorporated together.  Poor egg mixture over bread.  Add blueberries and pistachios and toss to gently coat.  Transfer mixture to a Sprayed 10-inch baking pan, lines with parchment paper covering baking dish with foil.  Bake pudding 45 minutes.  Remove foil and bake until tester center comes out clean, about 35 minutes longer.  Remove bread pudding from oven and cool.  When cool, un-mold pudding by turning upside down on cutting board, remove parchment paper and cut bread pudding into designated shapes or squares.  Reheat and serve warm with whipped cream & blueberry coulis.

YIELD: 6-8 servings

BLUEBERRY STUFFED FRENCH TOAST

Chef/Owner Elaine Herbert, Yelton Manor Bed & Breakfast, Michigan

	Ingredients	Quantity
	Egg challah bread	1 loaf (14 ounces)
	Cream cheese	4 ounces
	Blueberries (fresh or frozen)	2 cups, divided
	Eggs, beaten	8
	Milk	1-1/2 cups
	Maple Syrup	1/4 cup
	Butter, melted	1/4 cup

1. Preheat oven to 350ºF. Remove crust from bread; cut into 1-inch cubes (makes about 10 cups). Cut cream cheese into small cubes; (makes about 1 cup).

2. Grease a 9 x 9 x 2-inch baking dish. Place half of the bread cubes in the dish.

3. Sprinkle cream cheese cubes and 1 cup of the blueberries over the bread. Top with remaining bread cubes and blueberries.

4. In a bowl, combine eggs, milk, maple syrup and butter. Carefully pour over bread mixture.

5. Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much.

6. To serve, cut into squares. Accompany with additional maple syrup, if desired.

Yield: 9 portions