A Few of Our Favorite Recipes at the Inn
Baked French Toast
1 loaf firm bread
8 oz. cream cheese
¼ cup maple syrup
10 eggs
1-1/2 cup half-and-half
8 Tbsp. Melted butter
Cube bread and layer half in a 13" x 9" pan. Cut the cream cheese into small pieces and scatter it across the bread. Cover with the remaining bread cubes. Mix the eggs, half-and-half, syrup and melted butter together. Pour the egg mixture over the bread cubes. Press the bread cubes down to absorb the mixture. Refrigerate overnight.
In the morning, bake at 350 degrees for 40 to 50 minutes. Serve with syrup, jam or powdered sugar.
Serves 6
Cranberry Apple Chutney
1 lb. fresh cranberries
1 cup sugar
¼ cup red wine vinegar
1/3 cup sugar
½ tsp. Cloves
½ cup chopped walnuts
1 cup water
2 green apples
2 Tbsp. lemon juice
1 Tbsp. cinnamon
1 Tbsp. grated ginger
In a saucepan, combine the cranberries and one cup of the sugar. Bring to a boil, then reduce the heat and simmer for 10 minutes. Peel, core and cube the apples and place them in another saucepan along with the vinegar, lemon juice, 1/3 cup sugar, cinnamon, cloves, ginger and walnuts. Lightly cook the mixture until the apples are soft. Combine the apple and cranberry mixtures and allow to cool. Refrigerate.
Serves 8-10
Peach Crisp
1 29-oz. can sliced peaches (do not drain)
1 18-oz. Box yellow cake mix
1 cup pecans, chopped
½ cup butter, melted
1 cup shredded coconut
1 cup vanilla yogurt
Preheat oven to 325 degrees. Place the peaches along with the juice in the bottom of a 9" x 13" baking pan. Sprinkle the cake mix over the top of the peaches. Pour the melted butter over the top of the cake mix. Combine the coconut and pecans, and sprinkle the mixture over the top. Bake for one hour. Top with dollops of vanilla yogurt. Serve warm.
Serves 12
English Scones
2 cups flour
½ tsp. salt
6 Tbsp. butter
½ cup sour cream
4 Tbsp. sugar
2 tsp. baking powder
2 eggs
½ tsp. vanilla
Preheat oven to 375 degrees. Lightly butter a baking sheet. Sift flour into a bowl with sugar, salt and baking powder. Add the butter and work with your fingers until the mixture resembles coarse meal. Combine the eggs, cream and vanilla in a bowl. Add to the flour mixture and stir until moistened. Flour your hands well. Working quickly, lightly pat the dough into an 8-inch round. With a sharp knife, score the round into 8 wedges. (Dough can also be rolled and cut into biscuit shapes.) Place on the baking sheet and bake for about 20 minutes until top if browned and a toothpick inserted in the center comes out clean. Remove scones to a wire rack and cool for a few minutes. Cut along the score marks and serve warm with butter, preserves or clotted cream.
Makes 8 scones
Sour Cream Coffee Cake
½ cup butter, softened
2 large eggs
2 cups flour
1-1/2 tsp. baking powder
1 cup sour cream
1 cup sugar
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
Filling:
½ cup chopped nuts
2 tsp. cinnamon
½ cup brown sugar
Preheat oven to 375 degrees. Cream butter, add sugar, eggs and vanilla. Mix dry ingredients together and add to egg mixture alternately with sour cream. Pour half of the batter into a greased and floured tube pan. Sprinkle half the filling over the batter. Pour remaining batter on filling and sprinkle with the remaining filling mixture. Bake for 35 to 45 minutes.
Serves 10-12
