Baked Zucchini Fritters

Submitted by Gavin

This is a little involved and has a few steps.

Ingredients:

4 lbs of fresh zucchini

(this may seam like a lot but it will make sense later)

4 Cloves of garlic (finely diced)

1 Small white onion (finely diced)

1 Red pepper (finely diced)

1 Cayenne pepper (finely diced)

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4 Eggs

1 tbsp Sour Cream

1/2 cup Bisquick

1/8 cup grated Parmesan Cheese

1/4 tsp Ground Pepper

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Shredded Cheddar Cheese

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Directions:

Step #1

Grate all of the zucchini.

In a bowl, mix zucchini, diced garlic, onion, red & Cayenne Pepper.

Cover and microwave on high for ten minutes. 

Stir, drain and cover, let sit until cool.

Step #2

Once it has cooled you have to squeeze as much liquid out as you can.

*I use cheese cloth.  A thin kitchen towel or a cut up old white t-shirt will work well too. Put a pile in the center, pull up the sides and twist the top until liquid stops draining through. You will never get out all the liquid but it should be a nice firm ball when you are done. You should end up with about 3 cups of the veggie mix.

Place the mix in a large bowl.

Step #3

In a separate bowl whip together the eggs and sour cream until smooth.

Fold that into the veggie mix until it is evenly distributed.

Fold in grated Parmesan Cheese and black pepper.

Sift in Bisquick and fold  until smooth.

*Refrigerate for at least 1 hour.before baking.

On a sprayed cookie sheet put a 1/4 cup mounds and flatten them to about a 1/2 inch. place them about 1/2 inch apart. They don't spread much.

Place a small pile of shredded cheese on each (optional)

Preheat oven to 350º

Bake for 25 minutes, or until cheese is golden brown (time may vary)

Blueberry Stuffed French Toast

Submitted by Marq-Ed Smith-Candelaria

Ingredients
The French Toast

12 slices of thick bread (Texas Toast)


2- 8 ounce packages of cream cheese


1 cup of fresh or frozen blueberries


10 eggs


⅓ cup maple syrup

2 cups milk

¼ cup brandy (optional)

1 teaspoon almond extract

The Sauce

1 cup water or orange juice


1 cup sugar

2 tablespoons corn starch


2 cups fresh or frozen blueberries (added to the recipe 
one cup at a time)

1 tablespoon butter

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Directions

The French Toast

Remove the crusts from the bread and cube.

Spray the bottom of a 9x13" glass baking dish with vegetable spray and place half the cubes of bread in the pan.

Cube the cream cheese and put on top of the bread.

Distribute one cup of fresh or frozen blueberries over the cream cheese.

Place remaining bread over the blueberries.

Beat the eggs, add the maple syrup, extract, milk and brandy (optional).

Pour mixture over bread and cheese.

Place plastic wrap over dish and refrigerate overnight.

Bake the "French toast," covered with foil, in the middle of a preheated 350F. degree oven for 30 minutes, remove the foil, and bake the French toast for 30 minutes more, or until it is puffed and golden.  Cooking times have varied from time to time.

The Sauce

Cook the water or orange juice, corn starch, sugar, and 1 cup blueberries until it thickens. Then, add one more cup of blueberries and the butter. Pour over individual pieces, slice and twist a lemon slice over the top for garnish, and serve. (Note, it is best if you let the Blueberry Stuffed French Toast sit for about 10 minutes before slicing). You can substitute raspberries for the blueberries or use a combination.

Serve the French toast with the sauce.