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The Weekender

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When it comes to weekend breakfast, the frittata is a natural and versatile choice. Photo credit: Katie O'Connor.
Kathleen Moss September 18, 2013 at 03:30 pm
Blueberry Bread Pudding I make this a day ahead and let it set overnight, so when you wake up andRead More are still sleepy, sticking this in the oven is a no brainer! It's great as a Thanksgiving or Christmas morning brekkie. Enjoy! Ingredients: 3 cups milk 3 large eggs 5 to 6 cups day-old torn French or Italian bread or rolls (Use whatever you have on hand) 1 cup granulated sugar 1/4 teaspoon almond extract, optional 1/2 teaspoon vanilla extract 1/2 teaspoon lemon zest, optional 2 cups fresh or frozen blueberries 3 tablespoons powdered sugar Preparation: Heat oven to 350°. Butter a 9 x 13-inch baking dish. Whisk together the milk, eggs, sugar, flavorings, and zest. Add the bread and let stand for 10 to 15 minutes. Toss blueberries with powdered sugar then stir into the bread mixture. Pour into the prepared baking dish. Bake for about 1 hour, or until the bread pudding is set and lightly browned on top.
Kathleen Moss September 18, 2013 at 03:41 pm
Breakfast Strata I used to make this when my kids were in school.....I would cut it into squaresRead More and freeze in baggies...quick and easy out the door bfast. 6 slices bread, preferably a dense Italian style loaf, cut 3/4 of an inch thick..ciabatta works well. 1 pound pork sausage 1 teaspoon prepared mustard 1 cup shredded cheddar cheese (or pepper jack to wake you up) 4 eggs, slightly beaten 1 and 1/2 cup whole milk 3/4 cup half and half 1/2 teaspoon salt 1/4 teaspoon pepper Dash of nutmeg, optional 1 teaspoon Worchestershire sauce Trim crust from bread and fit it into the bottom of a 9 by 13 baking pan. Brown sausage and drain off any excess fat. Stir mustard into sausage. Spoon sausage evenly over bread, and sprinkle with grated cheese. Combine remaining ingredients (eggs, milk, half and half, salt, pepper, nutmeg, and Worchestershire sauce) and then pour over cheese and sausage. Bake at 350°F for 25 to 30 minutes. This can be made the day before and kept in the refrigerator. Allow extra time for baking if it has been refrigerated. This too is great for a holiday morning bfast.