cookiesinheaven

Monday, December 14, 2009

Still up in the land

Olallieberry Bread Pudding
Originally uploaded by santa barbarian.

of the Olallieberry....listening to KPIG Radio.

Labels: Cambria, Olallieberry, radio

5:35 PM | Permalink |

Friday, June 12, 2009

Now this sounds like a terrific Summer treat

It combines several of my favorite things.....ice cream, cinnamon and Olallieberries!

Cin-Olataberry Ice Cream (from Epicurious)

2 cup whole milk
2 cups heavy cream
1 teaspoon ground cinnamon
1 large cinnamon stick
1 cup sugar
7 egg yolks
2 tablespoon cr&ème de cassis
2 cups olallieberries (fresh or frozen)

Combine the milk, cream, cinnamon (ground and stick), and 1 tablespoon of the sugar in a saucepan and scald. Whisk the yolks with the remaining sugar and the cr&ème de cassis until light and fluffy. Slowly add the hot milk mixture with gentle whisking to the eggs to warm them. Pour the entire mixture back into the saucepan and add the olallieberries.
Cook over low heat for about 20 minutes until the custard thickens and coats the back of a wooden spoon. Cool to room temperature.

Freeze in an ice cream maker. When the ice cream has thickened, remove the canister from the ice and salt, then remove the dasher and pat down the ice cream with a rubber scraper to remove excess air. Cover the surface with plastic wrap to prevent ice crystal formation. Replace the canister lid and place in a freezer to harden for 3-5 hours.

Labels: Cinnamon, Epicurious, Ice Cream, Olallieberry, Recipes

7:50 AM | Permalink |

Tuesday, June 09, 2009

When in Cambria....

do as the Cambrians do....bake with Olallieberries.

Olallieberry Caramel Stuffed French Toast from the Ollallieberry Inn.
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30-40 minutes

Delicious French toast for special occasions. Easy to prepare and can be prepped the day before. Strawberries or other berries can be substituted for the Olallieberries. This is a favorite of our guests. We get many requests for this dish.

Ingredients:
1/2 cup butter;
2/3 cup light brown sugar;
1 (8-ounce) loaf French Bread;
3 extra large eggs;
1 cup milk;
6 ounces cream cheese, softened;
1/2 cup olallieberry preserves;
powder sugar;
sliced almonds (optional)

Directions:
1. In a small saucepan, combine butter & brown sugar; heat to boiling. Pour into a 9x9-inch baking dish.
2. Remove 1: from each end of the French bread; slice into 12 1-inch slices.
3. Beat eggs and milk until smooth.
4. Using tongs, quickly dip 6 slices of bread into egg mixture; arrange in single layer over brown sugar mixture.
5. Mix cream cheese and olallieberry preserves; spread evenly over bread slices in the baking dish.
6. Dip remaining bread slices in egg mixture; arrange over cream cheese/olallieberry mixture. Slowly pour any remaining egg mixture over bread slices.
7. If desired, top with sliced almonds.
8. Refrigerate, ocered, several hours or overnight.
9. Remove from refrigerator and sit to room temperaure.
10. Bake, uncovered, in a preheated 350-degree F. oven until browned (30-40 minutes).
11. Let stand about 5 minutes before serving; sprinkle with powdered sugar.

Labels: Bed and Breakfasts, Breakfast, Cambria, Olallieberry, Recipes

3:38 PM | Permalink |