(Makes 6 to 8 servings)
1) 1 to 1 1/2 loaves of French Bread - crust removed and sliced 3/4-inch
thick OR Two 6x1/2x3-inch individual French Breads
2) 8 large Eggs
3) 1 cup Milk
4) 3/4 tsp. Vanilla Extract
5) 1/2 cup Butter - softened
6) 1 cup Brown Sugar
7) 1/4 cup all-purpose Flour
8) 1 cup rolled Oats (not instant)
9) 1 cup chopped Walnuts
10) 1 to 2 cups fresh Blueberries, or dried Blueberries, or dried Blueberries
1) Preheat oven to 375 deg. f.
2) Grease a 7x11” baking dish.
3) Place bread slices in a single layer in the bottom of the prepared pan.
4) Cut additional bread into small pieces to fill in spaces around the slices.
5) Beat eggs and milk together and add vanilla.
6) Pour egg mixture over the bread (there should be enough liquid to cover
7) Add more milk if necessary.)
8) Let the bread, egg, and milk mixture set one or two minutes to allow bread
to absorb the egg mixture.
9) Turn bread slices to evenly soak on both sides.
10) With a pastry blender or your fingers, blend together the butter, brown
sugar, and flour.
11) Stir in the oats.
12) Spread the walnuts and blueberries over the soaked bread in prepared
13) Sprinkle oats mixture over all.
14) Bake 30 to 40 minutes or until bread is puffy and bubbles rise around the
sides of the pan.
15) Let set 5 minutes before cutting into rectangles to serve.
Hot Jarlsberg and
Onion Dip in a Bread Bowl
Hot and hearty, this is a classy way to serve a favorite dip.
Any thick creamy soup can be served in the same way.
A favorite company dish of Paula Jacobson.
(Serves 12 or more)
1) 1 round loaf fresh Sourdough or Pumpernickel - hollowed out
2) 2 cups shredded Jarlsberg Cheese
3) 1 medium Onions - quartered and thinly sliced
4) 1 cup Mayonnaise - regular or light
5) dash of fresh Nutmeg
1) Preheat oven to 350 deg. f.
2) Cut a hole about 5-inches in diameter in the top of the bread.
3) Reserve crusty part and cube for dipping.
4) Place bread on an ovenproof baking dish.
5) Scoop out most of the soft inside portion of the loaf and save for dipping
into the cheese, or save for stuffing or bread crumbs.
6) In a medium size bowl, combine all cheese, onions, mayonnaise, nutmeg,
7) Place cheese mixture in the bread and bake for 25 to 30 minutes or until
cheese is melted and golden.
8) Stir cheese mixture (while in bread) once or twice.
9) Serve with vegetables, bread cubes, French bread, or crackers.
10) Dip can be made early in the day and baked later.
(Makes 8 dozen)
1) 2 (22 oz. each) loaves of soft White Bread - with crusts removed.
2) 1 lb. Cream Cheese - softened to room temperature
3) 2-3 tbs. Milk
4) 1 to 2 tbs. Almond Extract
5) 1 cup or more melted Butter
6) 1/2 cup Sugar mixed with 1 tbs. (or more to taste) Cinnamon
1) Preheat oven to 350 F.
2) With a rolling pin, roll each piece of bread, separately, back and forth
a few times to flatten it.
3) In a small bowl, with an electric mixer at medium speed, beat the cream
cheese with enough milk to make it easily spreadable.
4) Beat in almond extract.
5) Spread the cream cheese on each slice of bread.
6) Roll the bread up tightly the long way so it looks like a cigarette.
7) Dip each piece of rolled bread into the melted butter and then into the
8) Cut each roll into 3 pieces and place on a lightly greased or sprayed
9) Bake at 350 deg. f. for 5 minutes.
10) Cool slightly and eat.
11) If you are freezing them, let them cool completely and place into freezer bags.
12) To reheat frozen cheesecakes, preheat oven to 400 deg. f. and bake frozen
on a cookie sheet for about 5-8 minutes or until hot.
1) Preheat oven to 400 deg f.
2) Spray or grease the insides of 24 three inch muffin tins, (or 36 or more
mini muffin tins) with the softened butter.
3) Cut each slice of bread with a 3" round cookie cutter (or smaller for mini
tins), and carefully press into the greased tins, molding them in the tins to
form little cups.
4) Bake at 400 deg. f. for 10 minutes or until lightly browned.
5) Remove croustades from oven, and their tins, and set aside for filling, or
cool and freeze until needed.