Simple Food. Good Ideas. Great Fun.

Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

Blueberry Stuffed French Toast Casserole

September 2, 2013 by paula

This blueberry stuffed french toast casserole is really ideal for a larger family or when you have people visiting. The original recipe made a 9 X 13 pan, but as I modified it to fit a 9 or 10 inch square dish. The smaller version still made about 6 servings…

I also only used cream cheese in to “stuff” about half of the casserole. I just stuck with plain blueberries to “stuff” the other half of the dish so my dairy protein allergy-laden husband could eat the dish as well. (Yes, I do use milk/cream but it doesn’t seem to bother him as much when it is cooked, besides almond milk can be used instead).

Recipe: Blueberry Stuffed French Toast Casserole

Ingredients:

2/3 to 3/4 loaf of bread (unsliced or Texas toast), cubed
1 to 2 c. blueberries (fresh or frozen)
6 to 8 oz. cream cheese (optional)
6 eggs, well beaten
1/2 c. maple syrup
1 c. milk
1 c. evaporated milk or cream
1/4 to 1/2 tsp. salt (to taste)
cinnamon, to taste (optional)

Instructions:

Preheat oven to 350.
Grease or spay a 9 X 9 or 10 X 10 baking dish.
Layer half the bread on the bottom of the dish.
Spread blueberries evenly over bread in pan.
Cut cream cheese into small cubes and layer evenly over blueberries.
Place remaining bread cubes on top.
Whisk eggs, syrup, milk, cream, salt and cinnamon (if desired) until light and fluffy.
Pour egg mixture over entire pan to soak all the bread.
Bake for 40 to 45 minutes or until set and lightly browned.
Loosely cover after 30 minutes if browning too fast…be sure to uncover during last 5 minutes of baking.
Let stand 5 to 10 minutes before serving.
Serve with maple or blueberry syrup.