Sweet Potato Casserole

SWEET POTATO CASSEROLE:
3 cups cooked mashed sweet potatoes (canned will do great)
3/4 stick of margarine or butter, softened
1 cup evaporated milk
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1 teaspoon vanilla flavoring

Mix the above well and pour into a greased 9X12 casserole dishBake @ 425 for 15 minutes. (It is not done yet!)

Topping:
1 cup crushed cornflakes
3/4 stick of margarine or butter
1/2 cup chopped pecans
1/2 cup brown sugar

Melt the margarine/butter. Mix the above and sprinkle over the top of the casserole.Bake @ 400 for 15 minutes.Eat now or cool on a rack and refrigerate for later.

Bik Duggan

Blueberry French Toast Casserole from Christi Kelsey

12 slices day old bread
2 pkgs cream cheese
1 cup frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup

Cut bread in one-inch cubes. Place half in greased 9 x 13 greased pan. Cut cream cheese in one-inch cubes. Place over bread. Top with blueberries and remaining bread. In bowl, combine eggs, milk and maple syrup. Pour over bread mixture. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake at 350 for 30 minutes, covered. Uncover the dish and bake 25 minutes longer. Serve with Blueberry syrup, maple syrup or fresh fruit.
Variation: Raspberries can be substituted for blueberries.

Blueberry syrup
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup frozen blueberries
1 Tbsp butter, melted
In saucepan, put sugar and cornstarch then add water. Cook on medium heat. Bring to a boil, stirring constantly, and boil for 3 minutes. Stir in blueberries and butter. Keep stirring while simmering for 8-10 minutes until berries have burst. Serve over Blueberry French Toast.