Blogger Meet-Ups, Food and Drink

What We Cooked

After a busy morning in which I preached, then raced to my other church to hear Maine Celt preach, too (she did a great job!), Mary Beth, Light Princess and I came home for a post-church brunch with MaineCelt and her partner, the Piper, and God_Guurrlll who came in to hear both of us preach. (Pure Luck made himself scarce for this highly church-geeky meal, but Sam kept an eye on all of us from under the dining room table.)

At brunch we enjoyed the ginger scones MaineCelt brought along and also cooked the recipes below. Tonight we braised rainbow chard with red onion and roasted potatoes with shallots to go along with garden burgers and salad. Strawberry shortcake will follow soon.

But these I wanted to share with you, because they are so delightful.

Mary Beth's Mama's Magnificent Egg Bake

Ingredients:
2 cups milk
6 eggs
1 tsp. salt
1 tsp. dry mustard
2 slices cubed bread (We had delicious Old Fashioned White from the Big Sky Bread Company.)
1 lb. Jimmy Dean Sausage (We used turkey breakfast sausage instead, to meet LP's requirements, but I enjoyed typing the words "Jimmy Dean.")
1 cup cheddar, sharp (I had some organic four cheese mix from Whole Foods handy.)

Beat eggs, add milk, salt and mustard.
Layer bread, sausage and cheese in greased 9 x 13 pan, pour eggs over, refrigerate overnight.

In the morning, preheat the oven to 350 degrees and bake for 45 minutes.

Splendiferous!

And we tried this, which I found at Barking Dog Shoes:

Pat's Blueberry Buckle

•    Preheat oven to 375.
•    Cream 3/4 c. sugar and 1/4 c. butter
•    Add 1 egg and 1/2 c. milk, mix well.
•    Blend together 2 c. flour, 2 tsp. baking powder, 1/2 tsp salt. Add to creamed mixture and mix.
•    Add 2 c. fresh blueberries and stir gently.
•    Spread into 9×9 pan that has been greased and dusted lightly with flour
•    Crumb topping: cut in 1/4 c. butter to 1/2 c. sugar, 1/3 c. flour and 1/2 tsp. cinnamon. Spread over top.
•    Bake 45-50 min. Cool  or serve warm with vanilla ice cream or cool-whip…and strong, dark coffee 🙂

I had beautiful Maine blueberries, but they were frozen. I'm not sure if the 8 x 8 pan or the frozen berries caused the trouble, but we had to bake it considerably longer than 45 minutes. Nevertheless, yummy!

7 thoughts on “What We Cooked”

  1. Thanks for the recipes and most of all thanks for your hospitality! Today was really fun and as always it was good to see you again!

  2. Your egg bake is what I would call cheese pudding! Although my recipe doesn’t involve sausage of any kind, and is totally vegetarian, I can see how sausage would be rather good in it.

  3. It *was* wonderful, wasn’t it? I loved the egg bake & buckle both.
    My only regret was not being able to serve the scones fresh from the oven… next time, y’all come over and have brunch on the farm, okay?
    Such a delight to be swept away to relax in good company right after preaching. I feel like I had a real Sabbath!

  4. Glad you liked the breakfast casserole. I loved the substitutions you made – I seldom cook without changing the recipe up just a little. Love things like this that are quick and easy – my days of standing around dicing this and that are over. Wish I were there with you instead of in sweltering west Texas.
    Hugs, Mom to all

  5. Oh! How jealous I am! Maybe the next time MB visits, I can arrange to be visiting my dear sister…

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