bed and breakfast Recipes
Cinnamon French Toast with Apricot Sauce
For French Toast:
- 6 large eggs, lightly beaten
- 1 Cup or less milk
- 1 Tbsp. firmly packed light brown sugar
- 1 tsp. vanilla
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 8 slices French bread (1 inch thick)
- 1 Tbsp. butter
Mix all together and dip bread in mixture for 30 sec. and fry in butter for 3 min. or until golden.
For Apricot Sauce:
- 1 can (5-1/2 oz/190 ml ) apricot nectar
- 2 tsp. cornstarch
- 1 Tbsp. firmly packed light brown sugar
- 1 tsp. lemon juice
- ¼ tsp. grated lemon rind
In small saucepan, whisk together the apricot nectar and cornstarch. Whisk in brown sugar, lemon juice and lemon rind.
Bring to a boil over moderate heat, whisking constantly.
Cook & whisk for 2 min. or until mixture is thickened.
Serve over French Toast
Makes 8 servings
Morning Glory Muffins
Into large bowl mix:
- 2 cup all purpose flour
- 1 ¼ cup white sugar
- 2 tsp. baking soda
- 2 tsp. cinnamon
- ½ tsp. salt
Stir in:
- 2 cup grated carrot
- ½ cip raisins (optional)
- ½ cup nuts (optional)
- ½ cup coconut
- 1 apple, peeled, cored & grated ( I use Macintosh)
In small bowl:
- beat 3 eggs with fork
- 1 cup salad oil (can use a tiny bit less if desired)
- 2 tsp. vanilla
Stir liquid into flour mixture until batter is just combined.
Spoon into well greased muffin cups, filling to the top.
Bake at 350 for 20 minutes or till toothpick comes out clean. Makes 12 large muffins.
Rhubarb Muffins
- 2 ½ cup flour
- 1 ¼ cup brown sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup buttermilk
- ½ cup oil
- 1 egg, beaten
- 2 cup diced rhubarb
- ½ chopped walnuts
- 1 Tbsp. melted butter
- 1/3 cup sugar
- 1 tsp. ground cinnamon
Preheat oven to 400 F - for 20 min. -Makes 12 large muffins
Combine the first 5 ingredients in a large bowl.
Add diced rhubarb and nuts.
Beat together next 3 ingredients and add to flour mixture.
Mix to combine.
Spoon into muffin cups.
Mix together last 3 ingred.
Sprinkle over muffins.
Bake until browned.
Mincemeat Muffins
- 2 cups sifted flour
- 1 Tbsp. baking powder
- 1 tsp. cinnamon
- 1/3 cup sugar
- 1 egg (beaten)
- ¾ cup apple juice (can use orange juice)
- 1/3 cup oil
- 1 1/3 cups mincemeat (can use orange marmalade)
- 1 diced apple
- ½ cup chopped pecans
Glaze
- ½ cup icing sugar
- ¼ tsp. cinnamon
- 2-3 tsp. apple juice
Mix together dry ingred.
Mix together wet ingred.
Add wet ingred. to dry ingred.
Stir just until combined.
Bake muffins and drizzle glaze on muffins.
Bake at 400 F about 20 min.
Makes 12 muffins
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