SOME FARMHOUSE FAVOURITES

Please send us yours!

RECIPES:

OVERNIGHT BLUEBERRY FRENCH TOAST

**wonderful to wake up to!**
1 ½ c. brown sugar (packed)
1c. fresh blueberries
¼ tsp. cinnamon
5 eggs
¼ c. butter (melted)
1 ½ c. milk
12 slices raisin bread
½ tsp. salt
Combine brown sugar, cinnamon and melted butter. Mix well.
Sprinkle 1/3 of mixture in bottom of 9”x 13” pan. Cover with 6 slices of bread.
Sprinkle 1/3 of brown sugar mixture over it. Scatter all berries on top.
Place remaining bread on fruit. Sprinkle with remaining sugar mixture.
Wisk eggs, milk and salt and pour over all.
Cover with plastic wrap and refrigerate overnight.
Remove wrap and bake at 350 for 40 – 45 minutes.

BAKED SPAGHETTI

**fabulous “make ahead” farmhouse meal
– allows you to sew all day!
3 lbs. ground beef
2 cloves garlic (mashed)
2 onion (finely chopped)
6 – 8oz. cans tomato sauce
1 ½ c. red wine
2 tsp. dried Italian herbs
1 tsp. dried parsley
2 tbsp. sugar
1 tsp. salt
½ tsp. pepper
1 lb. spaghetti (broken into 3” pieces)
3 c. grated sharp white cheddar cheese
*Saute meat, onion and garlic in pan. Drain fat.
Add tomato sauce, wine, herbs, parsley, sugar salt and pepper.
Simmer covered 1 hour, stirring occasionally.
Cook spaghetti according to package directions – drain.
Add spaghetti and 1 ½ cups of cheese to sauce. Turn into casserole dish, sprinkle with remaining 1 ½ cups cheese. Can be made to this point and refrigerated or frozen.
** Bring to room temperature. Bake covered at 325 for 45 minutes.  Uncover and bake 30 minutes longer.

COFFEE POT CRANBERRY PUNCH

64 oz. (1.8L) cranberry juice
48 oz. (1.4L) apple juice
1 tsp. whole cloves
½ tsp. ground allspice
1/3 c. packed brown sugar
¼ tsp. salt
4 or 6 cinnamon sticks
**Travel Tip- have all spices pre-measured and bring in a baggie!
*Pour juices into a 30 c. percolator. (There is one at the farmhouse).
Place brown sugar, cloves, allspice, salt and cinnamon sticks in the percolator basket. Perk.
Serve hot. ** Smells wonderful and can stay on all day!

TURTLE CHEESECAKE

**Bring this along if you want to hear loud CHEERS!
1 1/3 c. chocolate wafer crumbs
1/3 c. butter (melted)
14 oz. (397 g) pkg caramels
160 ml. can evaporated milk
1 c. chopped pecans (toasted)
2 (8oz / 250g) pkg cream cheese (softened)
½ c. sugar
1 tsp. vanilla
2 eggs
½ c. chocolate chips (melted)
*Combine crumbs and melted butter. Press into bottom of 9” springform pan. Bake at 350 for 10 minutes. In a heavy saucepan melt caramels with milk over low heat, stirring until smooth. Pour over crust and top with pecans. Beat cheese, sugar and vanilla until blended. Add eggs, one at a time, mixing well after each addition.
Blend in melted chocolate and pour over pecans. Bake at 350 for 40 minutes. *Can be made ahead and frozen!

JANICE'S CHOCOLATE SNAPS

1 cup (plus a bit) packed brown sugar
1 cup BUTTER - not margarine
Saltine crackers - 1 full sleeve - not Premium Plus (use cheap ones)
1 pkg. MILK CHOCOLATE chips

Mix together sugar and butter on the stove, medium heat for 4 - 5 minutes
(make sure it is mixed together and bubbles).

Grease cookie sheet (can lay tin foil over cookie sheet and spray with Pam)
and lay saltine crackers on this - salt side up.

Pour butter mixture over crackers (remember to cover all the crackers with the mixture).
Bake 350 F for 15 minutes (again it must bubble).

Remove from oven and pour package of milk chocolate chips evenly over crackers.
Let sit for approx. 5 minutes, then spread smooth.

Put in fridge for an hour and then break into pieces.....

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