~Submitted by Pam, OH

We??™re not sure where Pam??™s sister Cass got this one. She may have created it herself or borrowed it like we??™re doing here. Either way, it makes a delicious dessert or a refreshing change from dumb old coffee cake. 

1 package Pillsbury?® refrigerated sugar cookie dough
1 eight ounce package Philadelphia Cream Cheese?®
1 Tblsp. sugar
1/2 tsp. vanilla
1/4 cup apple jelly
Assorted fresh or canned fruit such as strawberries, blueberries, kiwi, pineapple, peaches, seedless grapes, etc. 

Preheat oven to 350 F. 

Spread cookie dough in 12 to 16 inch pizza pan (the larger the pan, the thinner the crust). Crimp the edge as for a pie crust. Bake for 12 to 15 minutes or until golden brown. Cool. 

Bring cream cheese to room temperature, then beat in sugar and vanilla. Spread this mixture over the baked cookie crust. 

Wash and dry fresh fruit. Drain canned fruit and dry on paper towels. Cut thicker fruit into 1/4 inch slices. Arrange fruit on top of cream cheese covered cookie dough crust in concentric circles alternating light and dark colors of fruit so that people will think you knew what you were doing. 

Melt the apple jelly in the microwave or in a small sauce pan and brush it over the whole mess with a pastry brush so it makes a nice glaze. 

This may be served immediately or covered with plastic wrap and refrigerated until serving. It travels well. (We know because Cass would always make it somewhere else and then bring it to the gathering.)


KALAC??™S

~Submitted by Pam, OH 

This is another fine recipe from Grandma Irene Nagy. 

MIX:
1 cake of yeast
warm water to dilute
pinch of sugar
approximately 1 Tablespoon of flour

Make these into a spongy dough and set aside to raise. 

BEAT together:
2 whole eggs
2 egg yolks
1/2 cup sugar
1 cup cold Half and Half
1 teaspoon salt

Set aside.

MIX: 
1 cup warm milk
3 ounces of butter
1 Tablespoon of lard 

Add to 7 cups of flour. Then add yeast mixture and then add egg and milk mixture. Knead well (about 10 minutes) Let raise until doubled (about 2 hours) 

Divide into 6 equal parts (about 1 pound each). Roll out and dot with white raisins that have been soaked in water and drained (start with 3/4 cup white raisins). Roll up and braid three strands together and put in greased loaf pan. 

Then roll up and braid the other three strands and put in greased loaf pan. Let raise again. (approximately one hour to an hour and a half) Brush with beaten egg and sugar before baking at 350 F. for about one hour.


MONSTER CINNAMON ROLLS

~Submitted by Pam, OH 

This recipe comes from Diane Mott Davidson, author of the series of murder mysteries starring Goldy, the caterer. Pam makes these delicious rolls for a breakfast treat by making them a day ahead and keeping them refrigerated overnight, then baking them fresh that morning. 

DOUGH:
3/4 cups (1 1/2 sticks) unsalted butter
1 cup milk
3/4 cup plus 1 teaspoon sugar
1 1/4 teaspoons salt
3-1/4 ounce envelopes active dry yeast ( 7 1/2 teaspoons)
1/2 cup warm water
5 large eggs
8 1/2 to 9 1/2 cups all-purpose flour 

FILLING:
8 cups firmly packed brown sugar
1 1/4 cups (2 1/2 sticks) unsalted butter
3 tablespoons ground cinnamon 

FROSTING:
1/2 pound cream cheese, softened
1/4 cup whipping cream, approximately
1 teaspoon vanilla extract
3 to 4 cups powdered (confectioners??™) sugar, sifted 

For the DOUGH, heat the butter with the milk, 1/4 cup of the sugar, and the salt in a small saucepan until the butter is melted. Set aside to cool. In a large mixing bowl, sprinkle the yeast over the warm water, add the remaining teaspoon sugar, stir, and set aside for 10 minutes, until the mixture is bubbly. Add the lukewarm milk mixture and the eggs and beat until well combined. Add the flour a cup at a time, stirring and using enough flour to form a stiff dough. Turn out on a floured board and knead until smooth and satiny, approximately 10 minutes. Place the dough in a very large buttered bowl, turn to butter the top, and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, approximately 1 hour. Punch the dough down and roll out to a large rectangle, 24 inches by 36 inches .

Butter two 9x13 inch glass baking dishes. For the FILLING, beat together the brown sugar, butter, and cinnamon until well combined. Spread evenly over the surface of the dough. Roll up lengthwise and cut at 2-inch intervals to make 12 rolls. Place 6 rolls in each buttered dish. Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour. (Refrigerate overnight after covering with kitchen towel if you want to bake them the next morning. They will rise in the fridge). 

Preheat the oven to 350 F. Bake the rolls for about 20 to 30 minutes (40 if they go into the oven from the fridge) or until puffed and browned. Cool to room temperature on racks. 

For the FROSTING, beat the cream cheese, cream, and vanilla until well combined. Add the sugar and beat until smooth and soft, not stiff. Frost the rolls and serve immediately. (Pam drizzles the frosting over the rolls. They??™re good plain, also.) 

Makes 12 large rolls.


RICH RAISIN BREAD

~Submitted by Pam, OH

5 to 5 1/2 cups all- purpose flour
2 pkgs. Red Star Dry Yeast
1/2 cup sugar
1 tsp. salt
3/4 cup milk
1/2 cup margarine
1/2 cup water
2 eggs
1 cup raisins 

Set oven to 350 F. This makes two loaves. 

In large mixer bowl, combine 2 1/2 cups flour, yeast, sugar, and salt; mix well. In saucepan, heat milk, water, and margarine until warm (120??F. to 130??F. -margarine does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in raisins and enough remaining flour to make a firm dough. Knead 5 to 8 minutes in a floured surface. Place in a greased bowl turning to grease top. Cover; let rise in a warm place until double.(1 hour) 

Punch down dough. Divide into two parts. On a lightly floured surface, roll or pat each half to a 14" x 7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in a greased 8" x 4" or 9" x 5" bread pan. 

Cover; let rise in a warm place until double (45 minutes to an hour). 

Bake for 40 to 45 minutes in the 350 F. oven until golden brown. if too dark, cover with aluminum foil for the last 5 to 10 minutes of baking. 

Remove from pans and cool on wire racks.


SOUR CREAM CHERRY COFFEE CAKE

~Submitted by Pam, OH 

Pam got this one from Diane Mott Davidson??™s book The Main Corpse in which the central character is Goldy the Caterer who solves murders while cooking up some really neat stuff. This was book six in the series which is full of recipes that really work! We??™ve tried several and found them all to be genuine. 

Trust me, this coffee cake served warm you would kill for. . . . but then that would make a whole new story to read. (Sorry ???bout that Ms. Davidson.) 

1/4 pound (one stick) unsalted softened butter
1 cup granulated sugar
2 large eggs
1 cup fat free sour cream
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon pure vanilla extract
1 tablespoon finely chopped lemon zest (grated lemon rind will do)
1/2 cup best quality cherry preserves 

Pre-heat oven to 350 F. Butter two 8??? square cake pans. In a large mixing bowl, beat butter with the sugar until well combined. Add the eggs, one at a time and beat well until evenly mixed. Add the sour cream and mix thoroughly. In a small bowl, mix together the flour, the baking powder, the baking soda, and the salt. Add the dry ingredients to the butter mixture which will result in a stiff batter. Stir in the vanilla, the lemon zest, and the cherry preserves. Spread the batter in the pans and bake for 20 to 30 minutes or until a toothpick inserted in the center comes out clean. Do not over bake or your cake will be crumbly. 

Turn out to cool on cooling racks.


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~Submitted by Pats, AZ

When my family was young, I made this three recipes ahead of time and froze until Christmas morning. While my DH and I had coffee, and the kids opened their presents our breakfast variety was in the oven heating up. When everyone had calmed down, I served the breakfast buffet. I also added fresh carrot sticks, celery, radishes and green onions (which my step dad was horrified about having for breakfast) and fresh fruit or fruit salads. Our Christmas mornings were not hectic for me which was a big plus. Now I am asked to make these recipes and give to my grown children for their families to have. I may have gone wrong somewhere lol.

Super Easy French Toast

1 loaf cinnamon raisin bread slices
3 eggs
1/2 tsp. vanilla extract or flavoring
1 cup milk

Spray skillet with butter flavored Pam and heat. Mix eggs, vanilla and milk together. Dip bread slices in milk mixture. Cook in hot skillet until brown on both sides. Serve with syrup, jam or berry sauce.

OR spray casserole dish with butter flavored Pam. Place bread slices in dish. Cover with milk mixture and put in fridge overnight. Bake at 350 until done.


Breakfast Sandwich

6 English muffins sliced
6 sausage patties sized to fit muffins
6 eggs
6 slices cheese

Toast muffin halves, spread with butter or Pam.
Cook sausage patties until done.
Saut?© each egg in canning jar rings making sure to pierce the yellow until done.

Place sausage, egg and cheese on each muffin half. Top with other half. Serve immediately.

OR wrap individually in plastic wrap. Place in freezer bag and freeze. When needed heat in microwave until hot or unwrap and place on cookie sheet, cover with foil and heat at 350 until hot. Quick and easy.


Pigs in a Blanket

Link brown and serve sausages
pancake batter

Brown sausages. Make pancakes in a small thin oval shape. Top with a little bit of syrup. Wrap around each sausage link. Fasten with toothpicks. Serve immediately.

OR place on cookie sheets with toothpicks laying sideways on top of next pancake and freeze. When frozen place in freezer baggies until needed. Heat in microwave or bake in 350 oven for 30 mins. Serve when hot. 


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B & B AND COUNTRY INNS RECIPES

~Submitted by Larry Holmes, Ontario, Canada

The following recipes are from ???A Taste of the Highlands???, a cookbook published by Manchester Highlands Inn, Manchester, Vermont.

BLUEBERRY BUTTERMILK MUFFINS

~Submitted by Larry Holmes, Ontario, Canada

1 cup buttermilk
2 eggs, beaten
?? cup butter, melted
1 teaspoon vanilla
2 ?? cups flour
2 ?? teaspoon baking powder
pinch salt
1 cup sugar
1 ?? cups blueberries

In a bowl, whisk together buttermilk, butter, eggs, and vanilla. In another bowl, combine flour, sugar, baking powder and salt. Mix buttermilk mixture into dry ingredients. Fold in blueberries. Spoon into a greased muffin pan and bake in a preheated 400?°F oven for 20 ??“ 25 minutes. 

Yield: 12 muffins


MORNING GLORY MUFFINS

~Submitted by Larry Holmes, Ontario, Canada

4 cups flour
2 ?? cups sugar
4 teaspoons baking soda
4 teaspoons cinnamon
pinch salt
4 cups grated carrots (1 pound)
1 cup raisins
1 cup shredded coconut
2 apples, peeled and grated
6 eggs
4 teaspoons vanilla
2 cups vegetable oil

Mix together flour, sugar, baking soda, cinnamon and salt. Stir in carrots, raisins, coconut and apples. In a separate bowl, beat eggs with oil and vanilla. Add to flour mixture and combine well. Spoon batter into greased muffin tin and bake in a preheated 350?°F oven for 35 minutes.

Makes 36 muffins


LEMON SOUFFL?‰ PANCAKES

~Submitted by Larry Holmes, Ontario, Canada

3 jumbo eggs (or 4 large), separated
1 cup low fat cottage cheese
1 tablespoon Vermont maple syrup
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil
2 teaspoons baking powder
?? cup flour
pinch salt

In a food processor, blend together egg yolks, cottage cheese, syrup, lemon juice, lemon zest and vegetable oil. Process for 20 seconds. Add baking powder, flour and salt. Process 10 seconds. In another bowl, beat the egg whites until they just hold stiff peaks. Fold egg whites gently into batter. Cook on a hot griddle for 3 minutes per side, until pancakes are golden. Serve immediately with plenty of warm Vermont maple syrup.

Makes 12 medium pancakes.


GRAND MARNIER FRENCH TOAST

~Submitted by Larry Holmes, Ontario, Canada

6 eggs, slightly beaten
2 tablespoons buttermilk
pinch salt
2 tablespoons Grand Marnier
1 teaspoon grated orange zest
?? teaspoon nutmeg
1 tablespoon Vermont maple syrup
1 loaf French bread, sliced

Mix together eggs, buttermilk, salt, Grand Marnier, orange zest, nutmeg and maple syrup. Dip in bread slices to coat evenly on both sides. Cook on a hot griddle until golden on both sides. Sprinkle with powdered sugar and serve. 
Makes 6 servings.


CHICKEN LIVER & PEPPERCORN PAT?‰

~Submitted by Larry Holmes, Ontario, Canada

12 tablespoons butter
1 cup minced onions
4 cloves garlic, chopped
2 teaspoons thyme
1 bunch celery, tops only
1 tablespoon black peppercorns
4 bay leaves
6 cups water
2 pounds chicken livers
2 tablespoons brandy
?? teaspoon salt
?? cup heavy cream
1 teaspoon allspice
?? cup green peppercorns.

Melt butter in skillet, add onions, garlic and thyme, and cook, covered, for 25 minutes. Meanwhile, add celery tops, black peppercorns and bay leaves to 6 cups water. Bring to boil, reduce heat and simmer 10 minutes. Add chicken livers to water and simmer gently another 10 minutes. Drain livers, discarding the rest. Place chicken livers in good processor with onion mixture. Add brandy, salt and half of the green peppercorns. Process until smooth. Pour in cream, process to blend. Transfer to bowl and stir in rest of the peppercorns. Place in a 2-cup mold, cover and chill at least 4 hours. Tastes better if made at least one day in advance. Serve with crusty French bread.

Makes 2 cups, enough for about 20 people as an appetizer of hors d??™oeuvre. 


CAVIAR MOLD

~Submitted by Larry Holmes, Ontario, Canada

1 envelope plain gelatin
2 tablespoons lemon juice
6 hard-cooked eggs
1 cup mayonnaise
1 small onion, finely chopped
1 teaspoon anchovy paste
1 jar (2 ounces) red lumpfish caviar
1 teaspoon Worcestershire sauce
?? cup boiling water

Soften gelatin in lemon juice. Mash eggs. Add mayonnaise, onion, anchovy paste, caviar and Worcestershire sauce. Mix well. Mix hot water into lemon juice and gelatin, stirring until smooth and gelatin has dissolved. Add to egg mixture. Pour into a lightly oiled 4-cup mold and refrigerate at least 6 hours before serving. Unmold onto serving platter and serve with mini pumpernickel.


DUET OF SOUPS IN ONE BOWL

~Submitted by Larry Holmes, Ontario, Canada

Fennel Soup:
2 pound fennel bulb
2 pound celery
2 leeks
1 clove garlic
?? stick butter
1 large potato
2 quarts chicken stock
1 ?? cup half-and-half cream
juice 1 lemon
?? teaspoon hot red pepper sauce
salt and pepper to taste

Peel and dice fennel. Chop celery, leeks and garlic. Peel and dice potato. Mel butter in large pot. Add celery, leeks, fennel and garlic. Cook until soft. Add potato and stock, bring to boil and simmer for 40 minutes. Add lemon juice. Pur?©e, in batches, in a food processor, or,. Using a mini-blender, pur?©e in pot. Add cream, together with hot sauce. Season with salt and pepper to taste.

Butternut Squash Soup:
2 medium butternut squash
1 clove garlic
1 medium onion
?? stick butter
1 large leek
2 quarts chicken stock
1 cup half-and-half cream
salt and pepper to taste

Peel, seed and cut squash into 1-inch cubes. Mince garlic and onion. Chop leek Melt butter in large pot. Saut?© garlic, onion and leek over medium heat until translucent, making sure not to burn garlic. Add squash and stock and bring to a boil. Reduce heat and simmer for 40 minutes. Pur?©e mixture as above. Stir in cream and season to taste.

To serve:
Pour each soup into a separate pitchers. With one pitcher in each hand, pour soups simultaneously into large soup tureen and serve.


CRAB CAKES WITH LIGHT MUSTARD SAUCE

~Submitted by Larry Holmes, Ontario, Canada

Crab Cakes:
1 medium potato
3 egg yolks
?? teaspoon Tabasco sauce
1 pound lump crab meat
1 ?? cup fresh bread crumbs
2 tablespoons minced red pepper
1 tablespoons minced green pepper
?? teaspoon black pepper
pinch of salt, or to taste
4 tablespoons clarified butter

Mustard Sauce:
1 cup dry white wine
1 teaspoon dry mustard
1 tablespoon butter
3 tablespoons minced shallots
?? cup dry vermouth
2/3 cup clam juice
1/3 cup water
1 cup heavy cream
3 tablespoons minced red & green pepper, for garnish

Peel potato and boil until soft, about 25 minutes. Mash with a fork and let cool. Blend egg yolks and Tabasco, then add crab meat, potato, bread crumbs, green, red and black pepper, and salt. Mix well. Form into 8 crab cakes about 1 inch thick. Dredge crab meat in remaining brad crumbs. Heat clarified butter in large skillet over low heat. Fry the crab cakes for 6 minutes on each side. Raise the heat and fry 1 minute more per side, until golden. Remove from heat and serve with mustard sauce.

Mustard Sauce: Blend together 2 tablespoons of the wine with 1 teaspoon dry mustard and set aside. Melt butter in small pan over low heat. Add shallots and cook for about 2 minutes, until soft. Add the remaining white wine, vermouth, clam juice and water. Boil to reduce to 1 cup, about 15 minutes. Add the cream. Bring to a boil and reduce sauce slight to desired consistency. Add mustard mixture and stir. Adjust seasoning.

To serve: spoon a puddle of sauce in center of plate. Place 2 crab cakes in the sauce. Drizzle more sauce over crab cakes. Garnish with red and green pepper, minced and sprinkled around plate in a confetti-like fashion.

Serve 4 as main course or 8 as an appetizer.


GRILLED CHICKEN CHILI

~Submitted by Larry Holmes, Ontario, Canada

The following is the preface to this recipe:
???Our award winning chili, which won the Grand Prize at Manchester??™s Third Annual Chili Challenge. This recipe will feed a Super Bowl party full of people (about 20). Serve with corn bread, chips and salsa and a heart Long Trail Ale, one of our great Vermont beers.???

?? cup olive oil
2 pounds onions coarsely chopped
2 pounds ground white turkey meat
6 pounds plum tomatoes
2 cans (12-ounce) tomato paste
?? cup red wine
?? cup chili powder or to taste
2 tablespoons salt
4 tablespoons dried oregano
1 ?? tablespoons black pepper
3 tablespoons minced garlic
?? cup Dijon mustard
4 tablespoons dried basil
3 cans (16-ounce) red kidney beans, drained
?? cup chopped fresh cilantro
3 pounds grilled chicken breasts

Heat oil in a large pan and add onions; cook until translucent. Add ground turkey and saut?© until meat is fully cooked. Add the remaining ingredients except the chicken and cilantro, and cook for 1 hour over low heat. In the meantime, grill the chicken. Then cut up into small pieces and add to the chili. Add the chopped cilantro, mix and serve.


ALSATIAN APPLE PUDDING

~Submitted by Larry Holmes, Ontario, Canada

Apple Mixture:
6 tablespoons butter
10 medium apples, peeled, cored and sliced
?? cup honey
?? cup apricot jam
?? cup dark rum
1 teaspoons cinnamon

Cake:
6 tablespoons butter
?? cup sugar
4 egg yolks
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup fresh bread crumbs
1 tablespoon flour
3 egg whites
1 tablespoon sugar

Melt 6 tablespoons butter in large skillet. Add apples and saut?© 3 minutes, until slightly soft. Add honey, jam, rum and 1 teaspoon cinnamon. Mix to blend, remove from heat and set aside.

Preheat oven to 350?°F. Butter a 9 x 12-inch cake pan and spread apple mixture evenly over bottom of pan.

Next, cream 6 tablespoons butter with sugar until smooth. Add egg yolks one at a time and beat until fluffy. Add cinnamon, vanilla, bread crumbs and flour and mix well. In a separate bowl, beat egg whites with 1 tablespoon sugar until stiff peaks form. Spoon half of the egg whites over the bread crumb mixture and combine gently. Add remaining whites and fold in gently. With a spatula, spread mixture over apples. Bake 35 to 40 minutes, or until top is brown. Cool and serve war, or chilled, with vanilla ice cream or
a custard cream.

Serves 8 to 10


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~Submitted by Rita, Niceville, FL 

This is a favorite recipe that I have had for many years. It looks like something a Bed & Breakfast would use since it can be stored and used numerous times. 

Three Month Muffins 

2 Cups 1 Minute Oats
2 Cups Shredded Wheat/Crushed
2 Cups Bran Cereal
1 Cup Boiling Water
1 Cup Oil
4 Eggs
1 Quart Buttermilk
1 ?? Cups Brown Sugar
1 ?? Cups White Sugar
5 Cups Flour
5 Teaspoons Baking Soda
1 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg 

Mix first three ingredients in a large bowl, pour 1 cup of boiling water over cereal, add the rest of the ingredients and mix well. Store in refrigerator and use as needed. When you are ready to bake fill lined muffin cups and bake at 350 degrees for 25 ??“ 30 minutes. 

Optional: Add chopped apples, nuts or bananas for additional flavor before baking.


Chili, Beef, Cheddar, Egg Casserole

This is the breakfast casserole my kids always request for Christmas morning.

1 pound ground beef
1 medium onion
2 to 4, 4-ounce cans whole green chilies (3 chilies per can), drained
8-ounces (or more) Cheddar cheese, extra sharp New York, shredded
2 cups milk
?? cup flour
?? teaspoon salt
Dash of pepper
10 beaten eggs
1 packet taco seasoning mix, McCormick??™s
6 ??“ 8 slices white bread, with crust trimmed off 

Brown meat. Follow McCormick??™s taco packet directions with beef, onions, seasoning and water. Spray a 9??? x 13??? pan with PAM. Line bottom of pan with bread slices. Layer with green chilies (splitting them open), one half of the cheddar cheese and the seasoned beef mixture to cover the bread. Next top with more green chilies and the rest of the cheddar cheese. Beat eggs, flour, milk, salt and pepper together and pour this egg mixture over the other layers. Bake at 350 degrees for 45 to 50 minutes. Cool 5 minutes before cutting to serve. This can be made ahead of time and refrigerated overnight before baking. Just allow more time to bake. 


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~Submitted by Judy, LaPorte, IN

FARMERS CASSEROLE

3 c. hash browns
3/4 c. shredded cheddar cheese
1 c. cooked, diced ham
1/4 c. sliced green onions
6 eggs beaten
1 - 12 oz. can evaporated milk
1/8 tsp. pepper
1/4 tsp. salt

Grease a 2 qt. casserole. Arrange potatoes evenly in the bottom. Sprinkle cheese, ham and onion. In a medium bowl combine eggs, milk, pepper and salt. Pour over potatoes. At this point dish may be refrigerated overnight. Bake uncovered in a 350 oven 40-45 minutes. Or 55-60 minutes if made ahead and chilled, or until center appears set. Let stand 5 minutes. Serves 6


EASY BAKED PANCAKE

3 eggs
1/2 c. flour
1/2 c. milk
1/2 tsp. salt
2 T. butter softened
Powdered Sugar

In a bowl beat eggs until very light. Add flour, milk and salt, beat well. Thoroughly rub butter over bottom and sides of a cast iron skillet. Pour batter into skillet. Bake at 450 for 15 minutes. Reduce heat to 250 and bake 5 minutes more, until set. Remove pancake from skillet and place on a large platter. Dust with powdered sugar, serve immediately. Serves 4-6


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~Submitted by Sally, Boise, ID

I cannot remember where I got this recipe, but I know it was off the net. I have made it several times and our company seems to really enjoy it.

Savory Scrambled Egg Napoleons
Serves: 8

Bake Time: 15 minutes
Thaw Time: 30 minutes
Prep Time: 25 minutes

1 pkg. Pepperidge Farm?® Frozen Puff Pastry Sheets (2 sheets)
1 cup whipped cream cheese
8 small Boston OR Bibb lettuce leaves
16 thin slices tomato
16 thin slices red onion
8 eggs
1/4 cup milk
3 tbsp. chopped smoked ham OR smoked salmon
1/4 tsp. pepper
3 tbsp. butter OR margarine

Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400 degrees.

Unfold pastry sheets on lightly floured surface. Cut each sheet into 3 strips along fold marks. Cut each strip into 2 rectangles. Place on baking sheets. Bake 15 min. or until golden. Let cool.

Split each pastry into 2 layers, making 24 in all. Set aside 8 top layers.

Spread each remaining layer with 1 tbsp. cream cheese. Top 8 layers with 1 lettuce leaf and 2 tomato slices each. Top 8 layers with 2 onion slices each.

Mix eggs, milk, ham and pepper in bowl. Melt butter in skillet. Add egg mixture and cook until done.

Place onion-topped layers on lettuce-topped layers. Top each with 1/3 cup eggs and a top pastry layer. 


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~Submitted by Leasa, MN

Here's one for you, Maggie... Texas style.. lol

From Elm Cottage Bed & Breakfast
Kerrville, Texas

Sausage Grits Texas Style

1 lb bulk pork sausage, browned and drained well
3 C hot cooked grits
2 1/2 C (10 oz) shredded cheddar
1 T butter
3 eggs, beaten
1 1/2 C milk
1 small can chpd green chilies

Spoon sausage into lightly greased 13 x 9 casserole dish. Combine grits, cheese and butter. Stir until cheese and butter melt. Combine milk and eggs, stir into grits. Pour over sausage. Bake 1 hour at 350 degrees. Garnish as desired.

Can be made and refrig overnight, then baked the next morning.


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~Submitted by Robyn, Auckland, NZ

BREAKFAST RHUBARB

Serves 4

4 cups (440g) rhubarb, chopped coarsely
2/3 cup (150g) firmly packed brown sugar
1 1/3 cups (375g) Greek yogurt
1 1/3 cups (175g) toasted muesli

1. Combine rhubarb and sugar in a medium, shallow microwave-safe dish.
2. Cook, covered, in a single layer, on HIGH (100%) for 3-4 minutes;
drain if necessary. Cool.
3. Divide the rhubar 66699/94756_Pikelets.jpg dishes. Top
each with 1/3 cup yoghurt and 1/3 cup muesli. Serve.



SWEET OR SAVOURY PIKELETS

Makes 25 small or 12 ??“ 15 large pikelets.

?? teaspoon salt
1 teaspoon baking soda
1 cup low fat milk
2 eggs
2 cups flour
?? cup white sugar
2 teaspoons cream of tartar

Place all ingredients into a food processor or blender and mix until smooth and well combined.

Heat a non stick or electric frypan over medium heat and lightly spray with non stick baking spray.

Ladle teaspoonfuls of mixture into the pan allowing plenty of room between them. 

Cook for 2 ??“ 2 ?? minutes until bubbles pop up on the surface.

Carefully turn over and cook the second side for another 2 minutes.

Cool on a wire rack.

Serve with fruit jam or peanut butter.

To make savoury pikelets:

Leave out the sugar and add 2 tablespoons of chopped parsley or fresh herbs to the mixture.  66699/94752_BircherMuesli.gif smoked salmon or shaved ham and cream cheese as finger food for a party.



BIRCHER MUESLI

2 cups rolled oats
200ml milk
100ml yoghurt
juice and grated rind of 1 orange
2 tablespoons soft brown sugar
1 apple, grated
1 banana, sliced (optional)
?? cup blueberries (optional)
?? cup flaked almonds
?? cup sultanas

Mix oats, milk and yoghurt and refrigerate overnight or for at least 2-3 hours.

Mix in all other ingredients, adjusting sweetness to taste wi 66699/94750_WarmSugarRoastedFruit.gif yoghurt. 

Bircher muesli should be moist, not runny.



WARM SUGAR ROASTED FRUIT

2 plums
2 peaches
2 nectarines
2 slices fresh pineapple
2-3 tablespoons dark cane or caster sugar (you will get a richer
butterscotch flavour and colour from dark cane sugar).

Wash and cut the plums, peaches and nectarines in half and remove the stones.

Cut the skin off the pineapple.

Place the fruit in a roasting dish and sprinkle with sugar.

Place under a hot grill. Grill for approximately 5 minutes until the sugar is bubbly and melted to a caramel brown.

Serve the fruit with thick fruity yoghurt.

You can also grill other fruits, such as pears, feijoas, persimmons etc. 66699/94749_OatBreakfastPancakes.jpg r for fruit that??™s not quite so ripe or past perfection to eat fresh.



OAT BREAKFAST PANCAKES

Makes 16

4 eggs
2 cups milk
2 cups self-raising flour
1 cup oatmeal
?? cup soft brown sugar

Mix all the ingredients in a food processor or bowl until a smooth, ???spoonable??™ batter is formed. Add a little extra milk if too thick.

Grease a non-stick frying pan and pre-heat pan over a medium heat.

Drop in tablespoons of the mixture, cook for 2 or 3 minutes on each side until golden brown.
66699/94747_ChocolateWafflesBananas.gif th a clean tea towel to keep warm. Delicious with easy pour golden syrup.



CHOCOLATE WAFFLES WITH BANANAS AND GOLDEN SYRUP

3 eggs, separated
3 tablespoons golden syrup
1 ?? cups milk (approximately)
50 g butter, melted
1 ?? cups flour
4 tablespoons cocoa
2 teaspoons baking powder

Beat egg whites until soft peaks form.

In a food processor or large bowl beat yolks and golden syrup together, add milk and melted butter then dry ingredients.

Fold in egg whites.

Heat a waffle iron preferably one with a non-stick surface.

When hot, ladle in a spoonful of mixture to cover the surface.

Close lid and cook for approximately 1 minute or until steaming ceases.

66699/94748_BlueberryGingerbreadPancakes.jpg
Serve topped with sliced bananas and drizzled with golden syrup.



BLUEBERRY GINGERBREAD PANCAKES

Makes 16

2 cups flour
2 teaspoons baking powder
1 tablespoon ground ginger
?? cup dark cane sugar
1 cup buttermilk (or standard milk)
3 eggs
3 tablespoons oil (canola or light olive etc)
2 cups fresh blueberries (or frozen)

Place all ingredients except the blueberries into a food processor and mix until smooth. 

Fold in the blueberries.

Heat a large non-stick frying pan over medium-low heat.

Spray with oil or non-stick spray.

Drop 3 tablespoons of batter per pancake into the pan.

Spread out with a knife or spatula into the size of a saucer.

Cook for approximately 1 ?? - 2 minutes then carefully turn over to cook the other side until golden.

Keep warm in the oven and serve drizzled with golden syrup and sliced fresh (or tinned) fruit.


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Here are a few of MY favorite recipes. As I have loads of houseguests who come to visit us here on Corfu, (usually we average around 10 to 14 every "season") I often- at the height of the season- feel like I really AM running a bed and breakfast! These are friends suggestions of a few of my really REALLY great brunch recipes... [I know they may have started out long ago from some original recipe, but now after all this time, they've been sort of hammered into my own personal recipes with all my little changes and favorite flavors.]

MY BASIC CREPES

~Submitted by Jessica, Corfu, Greece

2 eggs
2 tablespoons butter, melted
1 cup milk
1/3 cup water
1 cup all-purpose flour
1/4 teaspoon salt

Easy to use blender method- add ingredients in order listed. Cover and blend at high speed 20 or so seconds. Scrape down batter and cover and blend one more time. May be refrigerated, but if thickened add a bit more milk before making crepes. (Batter should be thin and run freely on pan when tilted.) Can also make in a large mixing bowl: whisk together the flour and the eggs; slowly add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. (strain for lumps! lumps are not good in crepes...) 

Heat a lightly oiled griddle or saut?© (crepe) pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 1 minute, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot sprinkled with powdered sugar. (or may be kept warm in oven and filled.)


BRUNCH CREPES WITH SPINACH, BACON, ONION AND MUSHROOM FILLING 

~Submitted by Jessica, Corfu, Greece

6 slices bacon
2 T unsalted butter
1/2 pound fresh mushrooms, sliced
1/2 yellow onion, chopped 
3 T unsalted butter
2 T all-purpose flour
1 cup half and half
A Splash, to1/4 cup white wine (optional- but VERY nice secret ingredient! if you don't use, add a little milk instead)
1 t. Worcestershire Sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained 
1 T chopped fresh parsley
2 T fresh grated Parmesan cheese
salt and pepper to taste

Prepare crepe recipe according to directions (see My Basic Crepe recipe). Keep warm until ready to serve.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. 

Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saut?© mushrooms. 

Set aside mushrooms and add 1 T butter to pan. Saut?© onions til tender crisp.

In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup half and half, stirring constantly until a smooth thick gravy is formed. Add white wine, and continue stirring. Add bacon, mushrooms, onion, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 8 or10 minutes.

Fill each crepe with spinach and bacon filling, fold up in an envelope, like a burrito. Sprinkle a little fresh grated parmesan on top of each and serve with slices of fresh tomato.


MY BRUNCH CHICKEN CREPES

~Submitted by Jessica, Corfu, Greece

6 T butter
1/3 cup Flour
salt 
2 cup milk
1 cup Water
1 T Instant chicken bouillon granules
1/2 c Swiss cheese shredded
1/4 cup white wine
2 T Parsley, chopped
1/8 t Tabasco
1/2 yellow onion, chopped, saut?©ed in butter to tender crisp
1/2 cup fresh mushrooms, sliced, saut?©ed in butter and drained
2 c Chicken, cooked, chopped

Prepare crepe recipe according to directions (see My Basic Crepe recipe). Keep warm until ready to serve.

In a medium saucepan melt butter. Stir in flour and salt. Add milk, water and chicken bouillon granules all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1-2 minutes more. Stir in cheese, wine, parsley and Tabasco. 

Remove 1 cup of the sauce and set aside. Stir mushrooms into remaining sauce.

Saut?© onions Combine with chicken and the 1 cup reserved sauce.

Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4-inch rim around edge. Roll up crepe. Place, seam side down, in a 12x7x2 inch baking dish. Repeat with remaining crepes.

Pour the remaining sauce over crepes. Sprinkle with paprika, if desired. Cover; bake in a 375~ oven for 18-20 minutes or till heated through. Let stand 10 minutes before serving. (Nice served with fresh melon slices and strawberries)


RASPBERRY OATMEAL BARS

~Submitted by Jessica, Corfu, Greece

1 cup packed light brown sugar
1 cup all-purpose flour
1 t baking soda
1/8 teaspoon salt
1 t vanilla
2 1/2 cups quick-cooking rolled oats
1 cup butter, softened
1 cup seedless raspberry jam

Preheat oven to 350 degrees F (175 degrees C). Grease 13x9x2 inch square pan, 
.
Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 1/2 of the mixture into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven.

Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.

Bake for 25 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

[This recipe has a lot of variations as it is ALSO good with, among other things: cinnamon apple pie type filling or apricot and honey jam filling instead of the raspberry jam.]


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~Submitted by Beverley, Canada

Here are a couple of recipes for your next theme issue, honey. We love the blueberry one and are looking forward to trying the Strawberry French Toast at Canadian Thanksgiving in October when most of the troops are home. My boys, niece and grandson all have a sweet tooth, so they usually have this as Brunch Dessert.. after a small (?) helping of traditional breakfast casserole with sausage, etc. in it. I guess we adults have a sweet tooth as well 'cause we allow ourselves juuuuust a little bit.. LOL

OVERNIGHT BLUEBERRY FRENCH TOAST

Ingredients:

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

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.

5. 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

Makes 10 servings.


DO-AHEAD STRAWBERRY STUFFED FRENCH TOAST

You'll need a loaf of French or Italian bread that's at least 16" long to get slices thick enough to hold the strawberry and cream cheese filling.

Filling
1 package (8 ounces) reduced-fat cream cheese, at room temperature
1/3 cup confectioners' sugar
1 teaspoon almond extract or vanilla
1 to 2 cups sliced strawberries

French Toast
1 loaf day-old French or Italian bread
1 1/4 cups fat-free egg substitute
1 cup skim milk
1 tablespoon vanilla

To make the filling: In a medium bowl, stir the cream cheese until smooth. Stir in the confectioners' sugar and almond extract or vanilla. Fold in the strawberries.

To make the French toast: Cut a small diagonal slice off each end of the bread and discard. Cut the bread diagonally into 10 thick slices. Cut a slit through the top crust of each slice to form a pocket. Divide the filling among the bread slices, stuffing each pocket with the cream-cheese mixture. Lay the slices in a 13" x 9" baking dish.

In a medium bowl, whisk together the egg substitute, milk, and vanilla. Slowly pour over the bread, then turn the slices to coat completely. Cover with plastic wrap and refrigerate for at least 4 hours or up to 12 hours.

Turn the slices at least once while soaking. Preheat the oven to 450 degrees F. Coat a baking sheet with no-stick spray. Place the bread slices about 1" apart on the sheet. Bake for 6 to 10 minutes per side, or until golden. Serve warm.

In a pinch, you can replace the confectioners' sugar with granulated sugar that has been powdered in a spice grinder or mini food processor.

After soaking, the stuffed French toast can be stored in resealable freezer bags and frozen for up to 1 month. Place the frozen French toast on a baking sheet coated with no-stick spray and bake at 375F for 15 to 20 minutes per side, or until golden.

Makes 10 slices


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~Submitted by Barbara, Chula Vista, CA

BREAKFAST AND OR BRUNCH
HERBED BLUE CHEESE SOUFFL?‰

1/4 cup butter OR margarine
1/4 cup flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup crumbled blue cheese, packed
4 eggs, separated
1 tablespoon chopped chives or green onion
2 tablespoons chopped parsley
1 cup soft bread crumbs

Melt butter in small saucepan. Blend in flour, then gradually stir in milk. Cook over low heat, stirring constantly, until sauce bubbles and thickens. Stir in salt, pepper, and cheese. Beat in egg yolks, one at a time. Fold in chives, parsley, and bread crumbs. Beat egg whites until stiff but not dry. Fold in 1/3 of egg whites until well blended, then fold in remaining egg whites. Pour mixture into greased 1 quart casserole. Bake at 450 degrees 15 minutes, reduce heat to 400 degrees, and bake 26 to 30 minutes longer, or until puffed and brown. Serve at once.
Makes 4 servings.
Source: The Los Angeles Times 1970


CHEESE STRATA

5 slices white bread
4 eggs, beaten
2 cups milk
3/4 teaspoon brown sugar
3/4 teaspoon Worcestershire sauce
3/4 teaspoon seasoned salt
3/4 teaspoon dry mustard
Dash white pepper
2 1/2 cups shredded cheddar cheese
Cheese sauce (optional) ** recipe follows

The day before serving, remove crusts and cut bread into cubes. Combine beaten eggs, milk, brown sugar, Worcestershire, seasoned salt, dry mustard, and white pepper in an ovenproof casserole. Stir in bread and cheese and refrigerate overnight. When ready to cook, place casserole in pan of water and bake at 325 degrees 45 minutes. Serve with Cheese Sauce.
Makes 6 servings.
Source: The Los Angeles Times 1970

CHEESE SAUCE FOR CHEESE STRATA

2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk
Salt, white pepper
1 cup shredded cheddar cheese

Melt butter in saucepan and stir in flour. Cook, stirring, until smooth paste is formed. Do not let brown. Add milk all at once, stirring constantly. Season to taste with salt and white pepper. Add cheese and cook, stirring, until cheese is melted and sauce is smooth.
Makes about 1 1/2 cups.
Source: The Los Angeles Times 1970


CANADIAN HASH BROWNS

Presented by Whispering Pines Bed and Breakfast, Norman, OK

1 onion, chopped
1 bag frozen hash browns O'Brien (1 1/2 to 2 lb. bag)
2 cans cream of mushroom OR
cream of chicken soup (Health 97% fat free)
1 (16 oz.) non-fat sour cream
1/2 cup low OR non-fat margarine
2 cups non-fat cheese, divided
1 to 2 cups of ham, Italian sausage, or any kind of meat you choose.

Mix cans of soup, non-fat sour cream and 1/2 of cheese together on top of stove or in microwave until cheese is almost melted (non-fat cheese is hard to melt).

Mix all ingredients together and place in 9 x 13 dish sprayed with Pam.

Put other 1/2 of cheese on top.

Can be prepared or put together ahead of time and frozen or just refrigerated, just don't bake until you are ready.


CHEESE SOUFFL?‰ with ASPARAGUS AND BACON

Presented by Big Sky Lodge Bed & Breakfast, Boone, North Carolina.

CHEESE SOUFFL?‰

1 cup low fat cottage cheese
1/2 cup Hellmann's light mayonnaise
2 teaspoons Dijon mustard
Four egg yolks
1 cup shredded sharp cheddar cheese
4 stiffly beaten egg whites

In a food processor fitted with metal blade, process first four ingredients until smooth. Add cheese and process a few seconds more. Fold cheese mixture into stiffly beaten egg whites and pour into an oiled souffl?© dish.

Bake 45 minutes at 350 F.

Roasted Asparagus

Buy the thinnest asparagus available. Wash and trim off tough ends. Spray or drizzle with olive oil. Sprinkle with kosher salt and freshly ground pepper. Wrap in aluminum foil and place on oven shelf next to souffl?©.

Roasted Bacon

Lay slices of peppered bacon (Plumrose brand is good) side by side on baking pan and roast in oven with the souffl?©.


UPSIDE DOWN BREAKFAST CAKE

Presented by The Trellis House,
Ogunquit, Maine

1/2 cup plus 2 tablespoons unsalted butter, softened
1 cup packed light brown sugar
2 1/2 cups fresh blueberries, blackberries, OR cranberries
1 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 eggs
1/4 cup freshly squeezed lemon juice, OR 1/2 cup freshly squeezed orange juice
1/3 cup low-fat milk
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest OR 2 tablespoons grated orange zest

Preheat oven to 350 F.

Combine 2 tablespoons of the butter and the brown sugar in a small bowl, then spread the mixture evenly in the bottom of a lightly greased 9 inch round cake pan. Spread the berries over the mixture and set aside.

Combine the flour, baking powder, and salt in a bowl. Reserve.

In a separate bowl, combine the remaining 1/2 cup butter, sugar, and eggs, and beat until creamy smooth.

Add the reserved dry ingredients, lemon OR orange juice, milk, vanilla, and lemon OR orange zest, and beat until well blended. Pour the batter over the berries and bake until the top is golden and a skewer tests clean when inserted in the center, 50 to 55 minutes.

Remove from the oven, run a knife around the inside of the pan and invert the cake onto the plate, fruit side up.

Cool slightly before serving warm.

Makes 1 nine inch cake; serves 8 to 12.


Stuffed French Toast

1-1lb loaf French bread 
4 eggs 
1 cup half-and-half 
1/2 teaspoon vanilla 
1/2 teaspoon nutmeg

Filling: 
1-8 ounce package cream cheese, softened 
2 tablespoons sugar 
1 teaspoon vanilla 
1/2 teaspoon cinnamon 
1/2 cup chopped walnuts or pecans (optional)

Glaze: 
1 cup Smucker's Apricot Preserves 
1/2 cup orange juice 
1/2 teaspoon almond extract

In small bowl, blend together ingredients for filling until light and fluffy. Set aside. 

Cut bread into 10-12 slices, approximately 1-1/2 inch thick. Cut a small slice along the top of each piece, creating a pocket in the middle. Fill with a heaping tablespoon of filling. 

Mix together the eggs, half-and-half, vanilla and nutmeg. Dip bread into this mixture and cook on a greased griddle until both sides are golden brown. Be careful not to squeeze out the filling. Place cooked slices on a baking sheet and place in a 225 degree oven to keep warm. 

Heat preserves in small saucepan until melted. Stir in orange juice and almond extract. To serve, drizzle over French toast. 

Compliments of Smucker


Compliments of the Beaumont Inn, Kentucky

HOT TURKEY SANDWICH

Yield: 1 serving

3 oz. turkey breast, roasted, sliced
1 slice toasted white bread
2 slices tomato
2 slices bacon, cooked and drained

Sauce
2 ounces butter
3 ounces flour
3/4 cup cream
1/4 cup milk
1/2 cup Swiss cheese, grated
Salt and white pepper to taste

Heat butter and add flour. Whisk and slowly cook for 5
minutes. Whisk in cream and milk and heat. Whisk in cheese until melted. Season. Simmer for 30 minutes. Sauce should be very thick.

Quarter toast and place in an oven safe dish. Top with turkey and tomatoes.

Cover well with sauce. Bake at 400 degrees for 10 minutes. Garnish with bacon.

Note: Recipe can easily be doubled, tripled and etc.


BARBARA BUSH'S MUSHROOM QUICHE

3 tablespoons unsalted butter
1 1/4 pound mushrooms sliced
3 green onions, minced
1 garlic clove, minced
3 shallots, minced
1 3/4 teaspoons oregano
1 3/4 teaspoons basil
1 1/4 teaspoons salt
3/4 teaspoon marjoram
1/4 teaspoon freshly ground black pepper
1/4 teaspoon thyme
1/2 teaspoon dry mustard
4 eggs
3/4 cup skim OR whole milk OR half and half
1 unbaked 9 inch pie crust

Position rack in lower 1/3 of oven and preheat to 375 F. degrees.

Melt butter in large skillet over medium-high heat. Saut?© the mushrooms, onions, garlic, and shallots together. Stir in seasonings and cook 2 minutes until liquid is evaporated. Let cool 5 minutes.

In a medium bowl combine eggs with milk or cream and beat well. Stir in mushroom mixture and pour into pie crust. Bake until filling is puffed, set and starting to brown - about 35 to 45 minutes.


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~Submitted by Ann, FL

B & B Apricot and White Chocolate Scones

Preheat oven to 400 degrees

2/3 C Butter
3 1/2 C Flour
1/2 C Sugar
4 teaspoons Baking Powder
1/2 teaspoon Salt
2/3 C finely chopped dried Apricots or Dates
1 C White Chocolate Chips
2 Eggs
2/3 C Half and Half

Process butter, flour, sugar, baking powder and salt in a food processor until mixture is crumbly.

Stir in apricots and white chocolate chips.

By hand, add eggs and just enough half and half so dough forms a ball.

Turn onto a floured surface and knead lightly 10 times. Roll out to 1/4" to 1/3". Using a biscuit cutter or a small juice glass (floured) cut into small round discs. 
Sprinkle with granulated sugar Bake on greased (or use parchment paper) cooking sheet approximately 15 minutes until golden color. Serve warm.

Source: Colby Hill Inn - Henniker, New Hampshire


B & B Pastel de Chile Verde (Green Chile Pie) 

presented by Brittania & W.E. Mauger Estate Bed & Breakfast Inn 
Albuquerque, New Mexico

Yield: 1 10-inch Pie
Temperature 325?° F
Cooking Time: 30-35 minutes

8-10 whole green chiles (canned works)
?? pound sharp cheddar cheese, cubed 
(a lighter white cheese can be used also)
7 eggs
3 tablespoons cream or Half & Half
?? teaspoon garlic salt
?? teaspoon black pepper
?? teaspoon cumin
?? cup chopped onions

Sliced tomatoes, olives, additional variety of cheeses can all be added for variety.

Spray pie plate with Pam spray.

Slit chiles open lenghtwise and shape chile in pie plate to form the crust (pointed ends toward center).

Place all remaining ingredients in bowl and mix together (excluding tomatoes, cheeses, or other variety additions).

Layer tomatoes, olives, etc., pour egg mixture over chiles and bake at 325?° F for 30-35 minutes or until pie is set.

Serves 6-8.

Bon Appetit!


B & B Creamy Potato Soup 

presented by Rosewood Bed & Breakfast 
Bethany (Oklahoma City area), Oklahoma

Ingredients:
8 medium potatoes
1 large onion
1 red bell pepper
1 small yellow squash
3 carrots
1 cup grated cheddar cheese
1 Tbls Season Salt
1 Tbls Italian Season
1 tsp pepper
2 cups milk
1 10oz. can of cream of mushroom soup

Directions:
1. Peel potatoes and cube.
2. Chop onion, pepper, squash, and carrot.
3. Place 6 cups water in 6 quart sauce pan and cook all vegetables until tender approximately 15 mins.
4. Add all seasoning cook for 5 mins.
5. Add milk and mushroom soup and cook for 10 mins.
6. Add cheese and cook for 5 mins.

Makes 4 Medium Servings.
Easily doubled for larger skillets.

Yields 8 servings. 


B & B Hearty 'Beef' [Vegetarian] Cassoulet 

The White Pig Bed & Breakfast at Briar Creek Farm 
Schuyler, Virginia

Ingredients:
6 garlic cloves, minced
1 1/2 cups chopped onions
1 Tbsp. dried thyme
3 bay leaves
1/2 tsp. marjoram
1 tsp. dried rosemary
3 Tbsp. olive oil
1/2 cup red wine
1 cup peeled and sliced carrots
3/4 cup sliced celery
1 cup cubed potatoes
1 cup diced tomatoes
3/4 cup cubed seitan
2 Tbsp. molasses
2 Tbs. Dijon mustard
1 15-oz. can kidney beans, drained
1 15-oz. can navy beans, drained
Sea salt and pepper, to taste
1 cup whole wheat bread crumbs mixed with 3 Tbsp. olive oil

Preheat the oven to 350 degrees F. In a large pot, saut?© the garlic, 
onions, thyme, bay leaves, marjoram, and rosemary in the olive oil for 
about 2 minutes. Add the wine, cover, and simmer for 5 minutes. Add the
carrots, celery, potatoes, and tomatoes and simmer for 10 minutes. Add 
the seitan, molasses, mustard, beans, salt and pepper. Heat through. 
Transfer the mixture to 6 15-oz. oiled casserole dishes. Top with the 
bread crumbs, cover, and bake for about 45 minutes. Makes 4 to 6 servings. 


B & B Gooseberry Chutney 

Wildberry Lodge 
Leicester (Asheville area), NC

3 lbs gooseberries
0.5 lb onions
1 lb sugar
0.5 pt water
0.5 oz salt
1 Tbsp ground ginger
0.5 tsp cayenne
pepper
1 pt vinegar

Top and tail the berries and chop roughly. Chop the onions finely and 
cook with the berries in the water until they are well softened. Add 
the other ingredients, and simmer until the chutney becomes thick, 
stirring occasionally. Bottle while hot and cover immediately.

This chutney, yielding about 4.5 lbs becomes more mellow in flavour the
longer it is kept.


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B & B Breakfast

~Submitted by Helen, N. Ft. Meyers, FL

1 lb. Turkey Sausage
6 eggs
6 slices bread cubed
2 ?? C. milk
1 C. cheddar cheese (shredded)
1 tsp. Salt
1 tsp. Mustard

Brown sausage, drain, then beat eggs and add rest of ingredients pour into a 
9 X 13 Pam sprayed pan refrigerate overnight. Let stand 1 hour at room 
temperature before baking.

Bake at 350F for 50-60 min.


Breakfast Casserole

6 slices buttered bread
1 to 1-1/2 lbs sausage
6 eggs
1 tsp mustard
1 tsp each salt and pepper
1 cup grated cheddar cheese
2 cups milk

Line bottom of a 9 x 13 pan with bread that has been cut into cubes.

Brown and crumble sausage. Sprinkle sausage over bread.

Combine other ingredients and mix well. Pour over bread and sausage.

Bake at 350 degrees for 40 to 50 minutes.

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~Submitted by Pat, Minden, NV

I love B & B Recipes and collect all the B & B Recipe books I can. My husband and I stayed at the most perfect B & B in Bellingham, Wa, Squalicum Lake Cottage. This recipe is from this B & B and was served to us for breakfast.

PEARS PERFECTED 

1 fresh pear, peeled, cut in half & cored
2 tablespoons creme de cacao or apple juice
2 tablespoons cream cheese, room temp.
1/2 tablespoon chopped walnuts or pecans
1 tablespoon honey
1/4 teaspoon vanilla

Pour cream de cacao in pear hollow. Cover pears with plastic wrap and microwave for 1 1/2 to 2 minutes, depending on firmness. Test for softness with a toothpick. Drain liquid. Mix cream cheese with nuts, honey and vanilla. Form into 2 balls and place one ball in each pear hollow. Garnish with berries and mint. Serve warm.
Source: Northwest Morning's Cookbook

I just fixed this recipe today for tonight's dessert...OH BOY was it good! I cut the recipe in half and it worked great for the two of us. The recipes that come from the "Best Recipes from American Country Inns and Bed & Breakfasts" are the best I have ever seen. If you love Bed & Breakfast recipes and there are 1,500 recipes of which I would like to try almost all of them, try go purchase this book, I think you will love it...I DO!


APPLESAUCE BREAD PUDDING

16 slices cinnamon or raisin bread
1/2 cup softened butter
2 cups applesauce
1 cup brown sugar
4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup raisins (optional)...If you like raisins use them, I did.
4 cups milk
4 eggs
2 teaspoons vanilla extract
Whipped cream (optional)...I used Cool Whip

Spread bread with butter. Fit half on bottom of 3-quart glass baking dish that has been sprayed with nonstick pan coating. Cut bread to fit as necessary. Spread applesauce on top. Mix sugar, cinnamon, and nutmeg and sprinkle on top of applesauce, followed by raisins, if using and remaining buttered bread. In separate bowl, blend milk, eggs and vanilla. Pour over ingredients in baking dish. May be prepared in advance to this point and refrigerated, covered. When ready to serve, preheat oven to 350 degrees and bake 45 to 60 minutes until lightly puffed and browned. Serve with whipped or light cream if desired. 
Yields 12 servings.

Source: Best Recipes from American Country Inns and Bed & Breakfasts



I have not tried this recipe yet but it really sounds good and I will be trying it for sure.

CRYSTAL LAKE SPICY CILANTRO SHRIMP

Juice of 1 lemon
Juice of 2 limes
3 to 4 cloves garlic
2 to 3 small jalapeno peppers
1 bunch fresh cilantro
2 pounds fresh shrimp, shelled and deveined

Put lemon and lime juices into a 9x12 inch glass pan or glass bowl. Finely chop garlic and jalapenos and add to juices. Remove cilantro leaves from stem and rinse. Finely chop cilantro until you have about 1/2 cup and add to juices. Grill shrimp 1 to 2 minutes on each side until no longer translucent. Add shrimp to pan and completely coat with marinade. Chill 1 hour, making sure to stir periodically. Tastes best fresh since cilantro will start to wilt after several hours. You can saut?© shrimp or even use frozen cooked shrimp, but fresh ones on the grill are best. Also, use food processor to chop garlic, jalapenos, and cilantro for ease. This is a perfect summer appetizer when served with chilled white wine or margaritas.

Yields 6 servings

Source: Best Recipes from American Country Inns and Bed & Breakfasts


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Pamela Lanier B & B Inn Recipes

~Submitted by Angelique, TX

Cornwall, Prince Edward Island.

Oatmeal Muffins Recipe

Ingredients:
1 1/4 cups all purpose flour
1 cup rolled oats
1/4 cup brown sugar
3 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
3/4 cup raisins
1 egg
2 Tbsp molasses
1/4 cup cooking oil
1 cup milk
1 tsp vanilla

Instructions:
Method measure all first seven dry ingredients into large bowl and mix
together. Make a well in the center. Beat egg in small bowl until
frothy, mix in molasses, oil, milk, and vanilla, pour in well. Stir only
to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full.
Bake at 400 degrees F for 20-35 minutes. Let stand 5 minutes. Remove
from pan. Serve warm. Makes 16 muffins. 

Winterwood at Petersham
Petersham, Massachusetts.

Chicken Luigi Recipe
Yield: 4 servings 

Ingredients:
1 cup sun dried tomatoes- not oil packed
1 10 oz package frozen chopped spinach, thawed and well drained
2 cups ricotta cheese
2 tablespoons Parmesan cheese, grated
8 whole chicken breasts, boned and skinned
3/4 cup Italian seasoned bread crumbs

Instructions:
Preheat oven to 350 degrees. Place sun-dried tomatoes in small bowl,
cover with boiling water, and let stand for about 30 minutes. Combine
spinach, sun dried tomatoes, ricotta and Parmesan cheese. Divide chicken
breasts into 8 portions (2 halve each). On one half of chicken breast,
place about 1/4 cup spinach mixture. Cover with the other piece of
chicken. Dip chicken on both sides into bread crumbs, coating well.
Place on a greased cookie sheet and bake 50 minutes to 1 hour. Serve
with supreme sauce.

Supreme Sauce

1 tablespoon butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk or chicken broth
Heat butter in a saucepan over low heat until melted. Blend in flour,
salt, and pepper. Cook over low-heat stirring constantly, until smooth
and bubbly. Remove from heat, stir in milk or broth. Heat to boiling,
stirring constantly. 

Auberge Georgeville 1889
Georgeville, Quebec.

Caramelized Warm Purse of Ermite Cheese Recipe
Yield: 12 servings

Step 1:
Prepare ahead of time the maple reduction and then re-heat as needed.
The cooling and re-heating intensifies the flavors. The fridge live is
about one month.

Ingredients:
1 tsp finely chopped wild garlic
1 tsp finely chopped dry shallots
1/2 tsp cracked black peppercorns
sea salt to taste
25 ml dry white wine
100 ml Georgeville maple syrup
200 ml balsamic vinegar
25 ml wild bramble berries*

Saut?© wild garlic and shallots until opaque, do not burn. Add black
peppercorns and salt, stir. Deglaze with white wine. Add maple syrup,
vinegar and berries. Reduce by 30% over medium heat. Remove from stove,
strain and reserve.

Step 2:
Prepare the cheese stuffing. The final product holds frozen very well
for up to one month if properly covered.

50 grams hazelnuts
50 grams sliced white almonds
50 grams unsalted pistachios
50 grams pine nuts

Blend all of the nuts together in a stainless bowl. Roast on a cookie
sheet until golden but not burned. Grind coarsely in a food processor
and reserve.

150 grams ermite blue cheese
50 grams cream cheese
5 ml maple syrup
5 ml balsamic vinegar

Soften the cheeses at room temperature. In a food processor, blend the
cheeses until smooth. Add the maple syrup and the vinegar. Add 80% of
the ground nuts and just barely blend. Transfer to a stainless bowl and
freeze for 30 minutes. Remove from the freezer and roll into balls
measuring about 1 inch in size. Roll each ball in the remaining chopped
nuts.

Step 3:
The assembly. Each baluchon will require four sheets of phyllo pastry,
5"x5" square. Alternate layers with melted whole butter (not clarified)
and sprinkled granulate pure brown sugar. Place in the center of the
fourth layer of phyllo pastry one of the cheese balls. Gather up the
phyllo pastry in a clockwise manner creating a beggars purse. Brush the
top with more melted butter and sprinkle with more of the cane sugar.
Refrigerate for 10 minutes to stabilize the pastry and then cook at 350
degrees for about 10 minutes or until the cheese softens. Pay close
attention as not all ovens heat uniformly.

Step 4:
The presentation. Heat up the reduction and ladle onto the center of a
dessert plat. Place the war baluchon in the center. Garnish the plate
with scattered roasted nuts and some bramble berries.
*Bramble berries can be replaced by raspberries or cranberries. It is
important that the berry be tart rather than sweet. Strawberries, as an
example, would not be a good substitute.
Instructions:
Caramelized Warm Purse of Ermite Cheese from the Monastery and Roasted
Nuts with a Reduction of Georgeville Maple Syrup and Bramble Berries.


Rocky Mountain Lodge & Cabins
Cascade, Colorado.

Frog Eye Salad (Pasta Fruit Salad)

Cook Time: 20 min Prep Time: 30 min Yield: 20 servings Prep Time: 4 hr

Ingredients:
2 (20 oz) cans Pineapple Tidbits, drained (reserve juice)
1 (20 oz) can crushed Pineapple, drained (reserve juice)
3 (11 oz. each) cans Mandarin oranges, drained (juice discarded)
1 3/4 cups reserved pineapple juice
1 cup sugar
2 Tbsp. flour
2 eggs, beaten
1/2 tsp. salt
1 Tbsp. lemon juice
1 pkg. Acini de Pepe Pasta
1 (8 oz) container Cool Whip
1 cup miniature marshmallows
1 cup coconut

Instructions:
1. Drain juice from pineapple and oranges, reserving the pineapple juice
- you will need 1 3/4 cups; set aside.
2. Combine flour, sugar and salt in a medium saucepan. Stir in pineapple
juice and eggs. Cook over medium heat, stirring frequently, until
thickened. Add the lemon and juice and set aside to cool.
3. Once sauce is cooled, prepare pasta according to package directions.
Drain, rinse with cold water, and pour into a large bowl.
4. Combine pasta, thickened juice mixture, cool whip, marshmallows and
coconut. Store in an airtight container.


The Columns
Philadelphia, Pennsylvania.

Mexican Breakfast Recipe

Ingredients:
8-9 eggs
1 jar mild salsa
French bread cubed
1 bag taco cheese
1 lb pork sausage
3/4 cup milk

Instructions:
Spray pan with Pam. Place bread cubes on bottom. Brown sausage, put over
bread. Beat eggs with 3/4 cups milk. Pour in pan. Layer sauce, then
cheese. Refrigerate overnight. Bake at 350 degrees for 45 minutes. Set
for 5 minutes, serve.


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PUMPKIN CARAMEL MOUSSE

~Submitted by Treva, TN

This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net. 

2 oz. Calvados or Apple Jack brandy
1 envelope (2 tablespoons) unflavored powdered gelatin
4 eggs, room temperature
1 cup sugar
1 14 oz. can pumpkin puree
Quarter teaspoon nutmeg
Quarter teaspoon ginger
Half teaspoon cinnamon
1 tablespoon vanilla extract
Quarter cup sour cream
1 jar caramel topping
2 cups heavy cream, plus sugar and vanilla extract as needed, whipped

In a small stainless steel bowl mix the Apple Jack and water. Sprinkle the gelatin over the mixture and let stand for 10 minutes. Using an electric mixer fitted with the wire whisk, beat the eggs on medium low speed until fluffy, about 5 minutes. While the eggs are mixing, combine the sugar and two oz. of water in a small saucepan. Bring to a boil and cook until temperature reaches 245 degrees, firm ball stage on a candy thermometer. Turn the mixer up to high speed and in a thin stream pour the sugar mixture into the eggs. Beat 5-7 minutes until the mixture turns pale in color and its volume increases. While this is beating set the bowl with the brandy and the gelatin on top of a saucepan of simmering water until it dissolves. This is what's known as a bain-marie. The bowl should not be touching the water. Turn the mixer down to low and pour in the gelatin and mix well. Add the pumpkin, spices and vanilla and mix well. Mix in the sour cream until well blended. Coat some dessert glasses with the caramel using the back of a spoon to spread it. Pour the mousse into the dessert glasses. Cover with plastic and chill for at least four hours or overnight. Just before service whip the heavy cream with sugar and vanilla extract to taste. To serve, top with the whipped cream and a drizzle of caramel. 


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~Submitted by Bill Anatooskin, BC, Canada

I started to make this recipe over 50 years ago, a hand-me-down from my Grandmother. Over the years, I have made modifications to the original recipe to enhance the taste.

Here is my version:

UNCLE BILL'S CHEESE SAUCE
Makes 8 - 10 servings

6 Tbsp. butter
5 Tbsp. all-purpose flour
4 cups whole milk, homogenized
1 tsp. dry yellow mustard
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. Tabasco sauce (or more to suit your taste)
2 cups grated sharp cheddar cheese
1 cup grated Swiss cheese or Monterey Jack cheese

In a medium size saucepan on medium heat, melt butter (DO NOT BURN)
Remove from heat and add flour and stir well to blend using a whisk.
Add about 1/2 cup and stir well to blend.
Return to heat and gradually add the remainder of the milk, stirring constantly to avoid any lumping. Bring to a light boil.
Add dry mustard, salt, pepper and Tabasco sauce, stirring well to blend.
Add cheese by handfuls, stirring all the while until the cheese is melted.
Bring sauce to boil and cook for about 2 minutes on medium-high heat, stirring continuously until sauce thickens slightly.
Remove from heat and serve immediately.

I use this cheese sauce for one of my favorite breakfasts, especially after cooking turkey with dressing for various holidays.
Toast your favorite bread, slice some turkey and place on toast, slice some dressing and place over turkey, then ladle cheese sauce over in amounts to your liking.
I also will serve fried eggs on the side and believe it or not, I will serve some of my homemade Cranberry Sauce with Jalapeno Peppers with the Toast/Turkey/Dressing and cheese sauce.

Our weekend friends thoroughly enjoyed this unusual arrangement.
Try it, you will like it.

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ARTICHOKE AND FETA CHEESE SOUFFL?‰
(Vegetarian)

~Submitted by Jean, Syracuse, NY

The Inn at Folkston
On the Doorstep of the Okefenokee Swamp in Folkston, GA

5 eggs
1/4 cup all-purpose flour
1/2 tsp baking powder
8 oz cottage cheese
2 cups Monterey Jack cheese, grated
4 oz Feta cheese, crumbled
6 oz artichoke hearts, drained and chopped

Combine all ingredients. Spray five ramekins with cooking spray. Divide mixture in bowls (about 1/2 cup each).

Bake at 400?° until golden (20-30 minutes). Remove ramekin to serving plate. Serve accompanied with toast, muffins, roasted potatoes, or other side dish.

Suggested low-carb accompaniments: mushrooms saut?©ed in pan sprayed with Pam or in butter/olive oil, cherry tomatoes heated in toaster oven and topped with mint leaves, steamed asparagus or other vegetables.


HEART HEALTHY PANCAKES

The Deacon Timothy Pratt Bed and Breakfast Inn c. 1746
Old Saybrook, Connecticut

1 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups skim milk
2 tablespoons corn oil
2 egg whites

Combine dry ingredients in large bowl. Add milk and corn oil, mix until just moistened. beat egg whites in small bowl until stiff peaks form. Fold into batter. Place greased Teflon heart shaped molds on lightly greased griddle (medium high temperature). Pour batter into molds. When bubbles begin to form, remove mold and flip pancakes. When done, trim pancakes with knife. if necessary, for perfect shapes. Serve with strawberry garnishes and warm maple syrup.

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SWEET POTATO BISCUITS

Makes 18 biscuits

Butter-flavored cooking spray or baking parchment paper 
2 1/2 cups (312.5 g) sifted unbleached all-purpose flour 
2 tablespoons (24 g) spoonable brown sugar substitute 
2 teaspoons (10 ml) baking powder 
1 teaspoon (5 ml) baking soda 
1/2 teaspoon (2.5 ml) ground nutmeg 
1/2 teaspoon (2.5 ml) salt 
1/2 teaspoon (4 g) granulated sugar 
1/4 cup (59 ml) canola oil 
3/4 cup (177 ml) + 2 tablespoons (30 ml) cultured nonfat buttermilk 
3/4 cup (180 g) mashed cooked sweet potato

Preheat oven to 425?°F (220?°C). Lightly spray a nonstick baking sheet with cooking spray or line with parchment paper.

In a large bowl, combine flour, brown sugar, baking powder, baking soda, nutmeg, salt, and sugar.

In a large measuring cup, combine oil, buttermilk, and mashed sweet potato. Add to the dry ingredients and mix until just combined. (The dough will be quite dry). Transfer dough to a floured work surface. Knead a few times and pat to 1 inch (2.5 cm) thickness rectangle about 8 inches X 5 inches (20 cm X 12.5 cm). Dip a sharp knife in flour, then cut the dough into thirds lengthwise. Then cut each long strip into 6 equal pieces, making 18 squares in all. Transfer biscuits to prepared baking sheet.

Bake about 12 to 13 minutes, until tops are golden and firm to the touch. Serve warm.

Per biscuit: 104 calories (29% calories from fat), 2 g protein, 3 g total fat (0.4 g saturated), 16 g carbohydrate, 1 g dietary fiber, trace cholesterol, 204 mg sodium 
Exchanges: 1 carbohydrate (1 bread/starch), 1/2 fat


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HONEYMOONER'S CASSEROLES

Beaufort House Victorian Bed & Breakfast Inn
Asheville, NC

1 1/2 cups hashed brown potatoes, refrigerated or frozen, loose pack
1/2 cup Monterey Jack cheese with jalapeno peppers, shredded
1/2 cup bell pepper, green and red
1/2 cup shredded Swiss cheese
1/2 cup onion
2 eggs, beaten
1/2 cup light cream, or half and half

Thaw potatoes, if frozen. Then press the potatoes between paper towels to remove excess moisture.

Grease two 8-ounce casserole dishes. Arrange potatoes evenly in the bottoms of the dishes. Bake uncovered in a 400?° F. oven for 20 minutes. Remove casseroles from oven and let stand about 10 minutes to cool slightly. Reduce oven temperature to 350?° F. Saut?© onions and peppers. On top of the potatoes in the casseroles, layer Monterey Jack cheese, saut?©ed onions and peppers, and Swiss cheese.

In small mixing bowl, combine the eggs and light cream or half-and-half. Pour egg mixture over potato and cheese mixture in casseroles. Bake uncovered in the 350?° oven about 25 minutes, or until the centers appear set. Let stand about 5 minutes before serving.

Makes 2 servings.


SPECIAL SCRAMBLED EGGS

Harrington House Beachfront Bed & Breakfast Inn
Holmes Beach, Florida

Beat:
3 eggs
1 tablespoon buttermilk
1 1/2 teaspoons mayonnaise
salt & pepper to taste

Saut?© until eggs are set but still moist. Sprinkle with cooked, crumbled bacon.

Serves 1.

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LAKEDALE EASY PEACH COBBLER

Lakedale Resort Log Cottages,
Friday Harbor, WA

Ingredients: 
6 Ounces canned peaches cut into bite size pieces 
1 1/2 Tablespoons brown sugar 
1/2 Tablespoons All Spice 
1 Pinch nutmeg 
2 Tablespoons sugar 
1 Puff pastry (see Publisher's note)
1 Scoop ice cream

Directions:
Combine all ingredients in a pan and stir at low heat for 10-15 minutes or just boiling. Serve over puff pastry and ice cream.

Publisher's note: I made this using small pastry cups, served hot, topped with ice cream. I made a double batch of peach mixture for 4 pastry cups.



CHILE N' CHEESE BREAKFAST CASSEROLE

Victoria's B&B and Wedding Chapel,
Tombstone, AZ

3 English Muffins, split 
2 Tablespoons Butter 
1 Pound ground pork sausage 
1 (4.5 ounce) can chopped green chiles, drained 
3 Cups (12 ounces) shredded Cheddar cheese 
12 Large eggs, lightly beaten 
1 1/2 cups sour cream

Spread English muffin halves with butter and place, buttered side down, in a lightly greased 13 X 9 inch baking dish. Set aside.

Brown Sausage in a skillet, stirring until it crumbles: Drain. Layer each half of sausage, chiles and cheese over English muffins.

Combine eggs and sour cream, and pour over casserole. Top with remaining sausage, chiles and cheese: cover casserole and chill 8 hours.

Let stand at room temperature for 30 minutes. Bake at 350 degrees for 35-40 minutes.


CRESECENT CHEESECAKE BREAKFAST

C.M. Spitzer House Bed & Breakfast
Medina, OH

2 packages Pillsbury Crescent dinner rolls 
2 8-oz Philadelphia Cream cheese packages 
1 teaspoon vanilla 
1/2 cup sugar

Topping: 
1/3 cup sugar
1 teaspoon cinnamon 
1/4 cup butter

Butter 9X13 inch pan. Cover bottom of pan with one entire package of crescent rolls (push together sections and roll out to make one piece). 

Filling:
Whip together cream cheese, vanilla and sugar. Add filling on top of crescent rolls. Cover filling with other package of crescent rolls. Melt butter and cover crescent roll. Mix sugar and cinnamon in one bowl and sprinkle over top. Bake at 350 F for 20-25 minutes. Let cool before serving.

*Great to make up ahead of time and warm up before serving. 



MEETING STREET CRABMEAT

HILL HOUSE BED & BREAKFAST
Frederick, MD

1 pound Crabmeat
4 tablespoons butter
4 tablespoons flour
4 tablespoons sherry (I add more)
1 cup cream
3/4 cup sharp cheese grated
Salt & pepper to taste

Make cream sauce with butter, flour, cream. Add salt, pepper and sherry. Remove from stove. Add crabmeat. Pour into buttered casserole. Sprinkle the cheese and bake for 15 minutes.

Lobster meat and shrimp may be added to this recipe.

Double this or you'll be sorry. They always come back for more.


SAUSAGE SANDWICH SQUARES

Ridge View Bed & Breakfast,
Rochelle, Virginia

Ingredients 
3 to 3-1/2 cups all-purpose flour 
1 package (1/4 ounce) active dry yeast 
1/2 teaspoon salt 
1-1/3 cups warm water 
1 pound bulk mild Italian sausage 
1 medium sweet red pepper, diced 
1 medium green pepper, diced 
1 large onion, diced 
4 cups (16 ounces) shredded mozzarella cheese 
1 egg 
1 Tablespoon water 
2 Tablespoons grated Parmesan cheese 
2 Tablespoons minced fresh parsley 
1/2 teaspoon dried oregano 
1/8 teaspoon garlic powder

In a bowl, combine 2 cups flour, yeast, and salt. Add warm water and mix well. Add enough remaining flour to form firm dough. Turn onto a floured surface. Knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.

In a skillet, cook sausage until no longer pink. Remove with a slotted spoon and set aside. In the drippings, saut?© peppers and onion until tender. Drain. Press half of the dough onto the bottom and 1/2-inch up the sides of a greased 13 x 10-inch baking pan. Spread sausage evenly over the crust. Top with peppers and onion. Sprinkle with mozzarella cheese. Roll out remaining dough to fit pan, place over cheese, and seal the edges.

In a small bowl, beat egg and water. Add remaining ingredients. Mix well. Brush over dough. Cut slits in top. Bake at 400 degrees for 20 to 25 minutes or until golden brown. Cut into squares. 

Preparation time: 1-1/2 hours (includes 50-minute rise time). Can be prepared the evening ahead with exception of brushing dough with egg and herbs. Dish goes well with fluffy scrambled eggs. 

Makes: 12 to 15 squares.



BRIE AND SAUSAGE BREAKFAST CASSEROLE

Rock Cottage Gardens Bed and Breakfast Inn,
Eureka Springs, Arkansas

Serves: 8

8 ounces brie cheese 
1 pound hot pork sausage, ground 
6 slices white bread 
1 cup parmesan cheese, grated 
7 larges eggs, divided 
3 cups whipping cream, divided 
2 cups fat-free milk 
1 tablespoon sage, chopped fresh or 1 teas dried 
1 teaspoon seasoned salt 
1 teaspoon dry mustard 
Green onion, chopped for garnish

Trim and discard rind from top of Brie. Cut cheese into cubes; set aside. Cook sausage in a large skillet over medium-high heat, stirring until crumbled and no longer pink; drain well.

Cut crusts from bread slices, and place crusts evenly in bottom of a lightly greased 13 X 9- inch baking dish. Layer evenly with bread slices, sausage, Brie, and grated Parmesan cheese.

Whisk together 5 eggs, 2 cups whipping cream, and next 4 ingredients; pour evenly over cheeses. Cover and chill 8 hours.

Whisk together remaining 2 eggs and 1 cup whipping cream; pour evenly over chilled mixture.

Bake at 350 degrees for 50 minutes or until set. Garnish, if desired.

*Substitute 2 cups ( 8 oz) shredded Swiss cheese , if desired.

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