Blueberry Sauce

This sauce is delicious and best on either pancakes or the overnight french toast recipe.

3/4 cup plus 2 teaspoons white sugar
1 tablespoon plus 1 3/4 teaspoons cornstarch
3/4 cup plus 2 teaspoons water
3/4 cup plus 2 teaspoons fresh blueberries
2 1/2 teaspoons butter

In a medium saucepan, mix the sugar, cornstarch and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the blueberries. Reduce heat and simmer 10 minutes, until the blueberries burst. Stir in the butter and serve.

Overnight Blueberry French Toast

Makes 8 servings. Serve with blueberry sauce (posted under separate listing).

9 1/2 slices day-old bread, cut into 1 inch cubes (we used Challah)
1 5/8 (8-ounce) packages cream cheese, cut into 1 inch cubes
3/4 cup plus 2 teaspoons fresh blueberries
9 1/2 eggs (beaten)
1 1/2 cups plus 2 tablespoons milk
3/4 teaspoon vanilla extract
1/4 cup plus 1 teaspoon maple syrup

1. Lightly grease a 9 x 13 inch baking dish. Arrange half the bread cubes in the dish and top with cream cheese cubes. Sprinkle all the blueberries over the cream cheese and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract and syrup. Pour over the bread cubes. Cover and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees.
4. Cover and bake 30 minutes. Uncover and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. Serve with blueberry sauce (see separate posting).

Fluffy Pancakes

Makes 8 servings.

1 1/2 cups milk
1/4 cup white vinegar
2 cups all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1/4 cup butter (melted)
cooking spray

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk eggs and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.

Slow-Cooker Balsamic-Glazed Short Ribs

1 tablespoon olive oil
4-5 lbs. bone-in beef short ribs, well trimmed
Salt and freshly ground pepper
2 large garlic cloves, finely chopped
1/2 cup dry red wine
1/3 cup balsamic vinegar
1 3-inch sprig fresh rosemary

1. In a large, heavy skillet, heat oil over medium-high heat. Pat meat dry and place only as many pieces as will fit in skillet without crowding. Cook until nicely browned on all sides. Transfer to a large slow-cooker; repeat with remaining short ribs. Sprinkle ribs with salt and pepper to taste.
2. Discard all but 1 tablespoon of the fat in skillet and reduce heat to medium. Add garlic and cook 1 minute. Add wine and vinegar and bring to a simmer, scraping bottom of skillet. Pour liquid over ribs; add rosemnary. Cover slow-cooker and cook on low 8 hours or until ribs are very tender.
3. Remove ribs from slow-cooker. Discard any loose bones and rosemary sprig. Cover ribs; keep warm.
4. Skim fat off the liquid. Pour remaining sauce into a saucepan and cook over medium-high heat until reduced and slightly thickened. Spoon sauce over ribs; serve hot.

Makes 6 servings.
Each serving: 263 calories, 17g fat, 24g protein, 3g carb

Green Herb Dip

This is another Ina Garten recipe and one of her favorites, so it has to be good! A great appetizer to serve when you have guests over...simple to prepare and has a great taste. Makes 2 cups. Serve with raw veggies, chips, or crackers.

8 oz. cream cheese, room temperature
1/2 cup sour cream, room temperature
1/2 cup mayonnaise
3/4 cup chopped scallions, green & white parts (3 scallions)
1/4 chopped fresh flat-leaf parsley
1 tbsp. chopped fresh dill
1 tsp. kosher salt
1/4 tsp. black pepper

Put all ingredients in a food processor and blend until combined. Pulse 10-12 times. Do not puree. Serve at room temperature.

Red Velvet Cupcakes

This is a Paula Dean recipe. These are a great alternative to traditional devils food cake when you are in the mood for a chocolate cupcake.

CUPCAKES:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tbsp. red food coloring
1 tsp. white distilled vinegar
1 tsp. vanilla extract

Preheat oven to 350. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, & cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, & vanilla with a handheld electric mixer. Add the sifted ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20-22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

CREAM CHEESE FROSTING:
* see Red Velvet Cake.

Red Velvet Cake

This is a Bobby Flay recipe. It is super fattening and loaded with calories, but worth it if you want to splurge!

CAKE:
3 3/4 cups all-purpose flour
3 tbsp. Dutch processed cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
2 1/4 cups granulated sugar
3/4 cups vegetable oil
3 large eggs, at room temperature
1/1/2 tsp. pure vanilla extract
1 1/2 tsp. red wine vinegar
1 tbsp. red food coloring
1 1/2 cups buttermilk, at room temperature

Preheat oven to 350. Butter & flour 2 (9") cake pans and line each pan with parchment paper. Whisk together the flour, cocoa powder, baking soda, & salt in small bowl. Cream the butter, sugar, & oil until light & fluffy ( with a paddle attachment to the mixer). Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar, & food coloring. Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30-40 minutes or until a wooden skewer inserted into the center come out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pan. Let cool completely before frosting. Slice each cake into 2 layers and frost.

FROSTING:
1 lb. cream cheese, softened
2 sticks butter, softened
1 tsp. vanilla extract
4 cups sifted confectioners' sugar

In a large mixing bowl, beat the cream cheese, butter, & vanilla together until smooth. Add the sugar and on a low speed, beat until incorporated. In crease the speed to high and mix until very light & fluffy.