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MICHIGAN COOKBOOK

Author:  GWP

ISBN:  978-1-885590-29-9

Pub Date:  6/1/1999

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

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ABOUT THE BOOK
From the Publisher
More than one hundred mouth-watering recipes from Michigan's homemakers, Bed & Breakfast Inns and food manufacturers. Asparagus Eggs Benedict, Pannukakku, Octoberfest Pretzels, Bavarian Town Muffins and many more! Enjoy the best of Michigan at your table! Includes state historical facts and trivia.
 
SAMPLE RECIPE
Blueberry-Stuffed French Toast
I originally made just stuffed French toast. But when I moved to Michigan where all the blueberry fields are, I added blueberries to this recipe. My guests just love it!
- Barb Wishon. The Newnham SunCatcher Inn, Saugatuck

1 (1 lb.) loaf FRENCH BREAD, unsliced
1 pkg. (8 oz.) CREAM CHEESE, cubed
1-2 cups BLUEBERRIES
8 EGGS
2 1/2 cups MILK, LIGHT CREAM, or HALF & HALF
6 Tbsp. BUTTER or MARGARINE, melted
1 tsp. CINNAMON
1 Tbsp. VANILLA


Cut French bread loaf into cubes (you should have about 12 cups bread cubes). Grease a 9 x 13 baking dish. Place half of the bread cubes in the baking dish. Top with cream cheese cubes and blueberries and then with the remaining bread cubes. In a large mixing bowl, using a wire whisk, mix together eggs, milk, melted butter or margarine, cinnamon and vanilla, until well combined. Pour egg mixture evenly over top of bread mixture. Using a spatula, lightly press layers down to moisten. Cover with plastic wrap and refrigerate for 2 to 24 hours. Preheat oven to 325 and remove plastic wrap from baking dish. Bake for 35-40 minutes or until center tests set and edges are lightly golden. Let stand about 10 minutes before serving. Serve with warm maple syrup.

Serves 8.
 

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