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| Cream Cheese Scrambled Eggs Recipe |
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| Ingredients:
Mix desired number of eggs (farm fresh are the best due to the bright orange color), add a splash of half & half, several shakes of garlic salt and parsley then, ta ta ta...a block of cream cheese. Yum. You may even want to vary this by adding gorgonzola cheese, but be careful, this is very strong and you only need a little for a great taste. | | |
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| French Puffs Recipe |
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Ingredients:
Puffs:
1/3 cup butter, melted
1/2 cup sugar
1 egg
1-1/2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk
Glaze:
1/3 cup butter, melted
1/3 cup sugar
1 teaspoon cinnamon
Instructions:
These are far and away the favorite breakfast sweet we serve. Absolutely delicious and simple to make. Now you can enjoy them at home and serve them to your guests.
Beat all ingredients together. Bake at 350 degrees in greased mini-muffin pans for 15-20 minutes. While warm, dip in melted butter and roll in mixture of the sugar and cnnamon.
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| Florentine Benedict Recipe |
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Ingredients:
4 medium potatoes, washed and pierced several times with fork
Bake unpeeled potatoes about 15 minutes in microwave. Set aside to cool slightly. Dice in medium cubes, then fry in vegetable oil until browned. Remove from pan, drain on paper towels. Keep warm.
While potatoes are cooking in microwave, make sauce.
1 tablespoon butter or margarine
1 1/2 to 2 tablespoons plain flour
1/2 cup shredded cheddar cheese (2 oz.)
1 1/4 cup skim milk
1/8 teaspoon white pepper
1/4 teaspoon dry mustard
1 tablespoon chives
Melt butter or margarine in saute pan over very low heat; stir in flour, mustard, pepper, chives, and mix until smooth; add milk gradually; stir constantly. Add cheddar cheese and continue to stir til mixture is thick. If mixture is too thick, add more milk. If mixture is not thick enough, carefully add more flour paste (flour mixed with milk) and stir well. Keep warm.
1 pound fresh young spinach leaves, washed, torn into small pieces
1/4 pound mushrooms, cleaned, trim bottom, sliced
8 slices bacon, cooked, drained on paper towels, broken into small pieces
4 thin red onion slices
8 eggs, poached
To assemble:
Divide browned potatoes into four equal portions and place on dinner plates. Place spinach on top of hot potatoes. Sprinkle on bacon, mushrooms, and red onion slices. Put two poached eggs per plate. Add sauce and serve immediately.
Serve toast as a side attraction to this very healthy dish. | | |
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| | Breakfast Pudding Recipe |
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| Ingredients:
2 cups diced French bread
3 cups diced whole wheat bread (7 grain bread)
1/4 tsp salt
2 cups warmed low fat milk
1 cup orange juice
3/4 cup egg substitute (or 3 eggs)
1/3 cup sugar
1 tsp vanilla
1/2 tsp nutmeg
1 Tbsp grated orange rind
1/2 cup regular raisins
1/2 cup golden raisins
1/2 cup chopped nuts
Instructions:
Preheat oven to 350 degrees F. Soak bread in warm milk and orange juice for about 15 minutes. Combine egg, sugar, vanilla, and nutmeg. Mix well. Pour over bread mixture. Add remaining ingredients and stir lightly with fork until well blended. Bake pudding in a baking dish set in a pan of hot water. Bake 45 minutes, or until browned on top and pudding is set. Serve with cream substitute poured over warm pudding. This recipe is used by the Heartlife Institute.
Calories per serving: 181, Fat per serving: 1.2 grams, Sodium: 201 (no salt added) 264 (with salt), Cholesterol: .8 mg. Serves 10-12. | | |
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| | Spicy Sausage Patties Recipe |
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Ingredients:
1 poblano chili, roasted, stemmed, and seeded
1/2 cup tightly packed fresh cilantro
1/2 cup tightly packed fresh Italian parsley
1/2 cup tightly packed romaine lettuce
1 bay leaf
2 teaspoons crushed dried oregano
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/8 ground cumin
1/8 ground cloves
1 pound lean ground turkey (99% fat free)
Instructions:
1. In a food processor, place all of the ingredients except the turkey, and process until smooth. Scrape the mixture into a medium sized bowl. Add the turkey and combine will with your hands until the spice mixture is evenly distributed. Cover and refrigerate for at least 4 hours to let the flavors meld.
2. Heat a nonstick skillet over medium heat. Form the sausage into 3-inch patties. Fry the patties for 3 to 5 minutes, turning once, until lightly browned. Serve immediately. | | |
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| | Marvelous Melon Recipe |
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| Ingredients:
Luscious, ripe melon (such as Casaba, Cantaloupe, or Honeydew)
Fresh Ginger Root
Fresh mint and edible flower, such as pansy
Instructions:
Slice melon into serving wedges and scoop out seeds.
Cut along the rind to free flesh then cut across and lengthwise into attractive bite-sized pieces.
Peel 1/2 inch or so of the ginger root and grate onto melon wedges, Garnish, and serve.
Comments:
This is a delightful waker-upper and a great favorite at The Congenial Quail--and soooo easy!
Chef Laurie's Tip: Place plastic wrap over the "fine" surface of your grater, grate ginger, and lift right off without the need to dig the ginger out from between the holes. Magic! | | |
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| | Honey Mustard Glazed Sausage Recipe |
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Ingredients:
Honey Mustard Glazed Sausage
Mix:
1/2 cup honey
1/4 cup mustard
1 tbsp. Dijon mustard
1 tbsp. dried or fresh parsley
1/2 cup white or red wine
Instructions:
Marinate 2 lb. Sausage patties or links overnight. Grill for best flavor and marinate each time you turn them. | | |
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| Country Style Turkey Sausage Patties Recipe |
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Ingredients:
Nonstick spray coating
1 slightly beaten egg white
1/4 cup finely chopped onion
1/4 cup finely snipped dried apples or 1/2 cup finely chopped fresh apple
3 tablespoons quick-cooking oats
2 tablespoons snipped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
Dash ground red pepper
8 ounces lean ground turkey breast
Instructions:
Spray an unheated large skillet with nonstick coating; set aside. Combine egg white, onion, apples, oats, parsley, salt, sage, nutmeg, pepper and red pepper in a medium bowl. Add turkey and mix well. Shape mixture into eight 2-inch diameter patties. Heat skillet over medium heat. Cook patties 10-12 minutes or until meat is no longer pink and juices run clear, turning once. Drain off fat.
Guests enjoy these patties and like knowing they are low fat.
Mix all ingredients in a bowl; form into 3/4 inch thick patties. In a cast iron skillet over moderate heat, cook sausage until center is no longer pink | | |
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| | Cheesy Corn Fritters Recipe |
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| Ingredients:
1 small package cornbread mix
1 cup pancake mix
2 eggs
1 can whole kernel corn
1 cup shredded cheddar
milk (see directions on box of cornmeal mix) about 2 cups
diced red or green peppers
Instructions:
Mix together all ingredients, should be like pancake batter, let it rest while your griddle is heating, grease the griddle well, and pour on by spoonfulls like a pancake. Cook till bubbles are dry then flip.
Comments:
Guests will just eat these up!!!! Serve with syrup or honey and butter! | | |
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| | Sausage Cake Recipe |
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| Ingredients:
1 pound pork sausage
1 1/2 cups firmly packed brown sugar
1 1/2 cups sugar
2 eggs lightly beaten
3 cups sifted flour
1 teaspoon ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 cup cold strong coffee
1 cup raisins
1 cup chopped walnuts
Instructions:
In a mixing bowl, combine meat and sugars and stir until the mixture is well blended. Add eggs and beat well. Onto a piece of waxed paper, sift flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Pour boiling water over raisins and let stand for 5 minutes; drain well and dry the raisins on a cloth. Fold raisins and walnuts into cake batter. Turn batter into well greased and floured bundt pan. Bake 1 1/2 hours at 350 degrees or until done. Cool for 15 minutes in pan before turning out.
Makes a great breakfast side dish. | | |
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| Fresh Peach, Cranberry or Blueberry Muffins Recipe |
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| Ingredients:
8 whole eggs
1/4 quart oil
1 pounds butter, softened
1/4 pound baker's shortening
3/8-ounce salt
1 pound sugar
2 ounces vanilla extract
1 3/8 ounces baking powder
1 1/8 pounds bread flour
1 1/2 cups whole fresh blueberries or cranberries
or diced peaches
Instructions:
Preheat the oven to 325 degrees F.
Mix all ingredients for 10 minutes, but don't over-mix (leave some lumps). Pour into 2 large muffin trays. Bake for 30 minutes or until golden brown and a tester inserted in the middle comes out clean.
This recipe was provided by Bewitched B&B and has been scaled down from a bulk recipe provided by the Inn. Preheat the oven to 350 degrees F. Lightly Grease 24 (2 3/4-inch by 1 3/8-inch) muffin cups. For Cranberries : Place the Cranberries in a bowl and cover with 1/2 cup of the sugar. Mix thoroughly. Allow the Cranberries to sit for 1 hour.
Using an electric mixer, fitted with a paddle, cream the butter, shortening and remaining 3/4 cup of sugar until smooth and pale in color, about 3 minutes. Add the eggs, one at a time, and beat until fluffy, about 2 minutes. In a mixing bowl, combine 3 1/2 cups of the flour, baking powder, and salt. Remove the bowl from the mixer and alternately fold in the milk and flour mixture, being careful not to over mix.
Fold in the peaches. Spoon 1/4 cup of the filling into each prepared muffin cup. In a small bowl, combine the remaining flour, brown sugar, pecans, and cinnamon. Mix well. Add the butter. Using your hands, mix until the mixture resembles coarse crumb like mixture. Sprinkle 1 tablespoon of the crumb mixture over each muffin cup. Place in the oven and bake for about 15 to 20 minutes or until golden brown. Serve warm with butter. | | |
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| | Pears Extraordinaire Recipe |
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| | Cook Time: 1 hr | Prep Time: 1 hr | | Yield: 16 servings | |
Ingredients:
8 ripe pears, pealed, halved, & cored
2 tablespoon butter
1/4 cup brown sugar
1 8 ounce package cream cheese, softened
1/2 cup honey
1 teaspoon vanilla
2 tablespoons lemon juice
1/4 cup water
1/2 teaspoon cinnamon
1/4 cup pecans
Instructions:
Place pear halves, cored side up, in two baking pans. Cut off a sliver from the rounded side of each pear half so that it will set nicely in the pan. Place a dot of butter in each hollow side of pear. Sprinkle with brown sugar.
Mix together until creamy, the cream cheese and honey. Add vanilla, lemon juice, water, and cinnamon. Pour cream cheese mixture over pear halves. Half way through baking, sprinkle pecans over pears.
Bake at 350 for about 1 hour, until sauce starts to turn a golden color. Serve warm. | | |
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