The past week in a half was AMAZING, because my family came
to visit me. Christian flew in midnight last Thursday. Then we picked my mom
and Ron up Friday afternoon and Courtney came in on the next midnight flight
Friday night. They each stayed a different amount of nights, but when we were
all together it was the absolute BEST! We went on Bitterroot Lake several times
and fished, swam, and skied and of course had delicious meals on the lake. We hiked
to the Bitterroot Falls, Kootenai Falls and Swinging Bridge, went to Whitefish
a couple of times, and for the first time ever we kayaked (floated) the
Flathead River which ended up being amazing. We had a picnic lunch on the river
and floated for about four hours. Of course we had very good food and wine and
now I feel like I need to work all the food off. I miss them all already and
wish I could rewind time a little bit.
Here are some photos of our Montana vacation…..
Overnight Blueberry
French Toast:
Ingredient:
12 slices day-old bread, cut into 1
inch cubes
2
(8 ounce) packages cream cheese, cut into 1 inch cubes
1
cup fresh blueberries
12
eggs, beaten
2
cups milk
1
teaspoon vanilla extract
1/3
cup maple syrup
Sauce:
1
cup white sugar
2
tablespoons cornstarch
1
cup water
1
cup fresh blueberries
1
tablespoon butter
Directions
1.
Lightly grease a 9x13 inch baking
dish. Arrange half the bread cubes in the dish, and top with cream cheese
cubes. Sprinkle 1 cup 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 F (175 degrees C).
4.
Cover, and bake 30 minutes.
Uncover, and continue baking 25 to 30 minutes, until center is firm and surface
is lightly browned.
In a medium saucepan, mix the
sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4
minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10
minutes, until the blueberries burst. Stir in the butter, and pour over the
baked French toast
Yummy!!!!
