Bed and Breakfast Recipes
Peaches and Cream French Toast - courtesty of Maxwell Creek Inn
| Peach Butter |
|
| 1 stick of butter, soft |
1/3 c. peach preserves, homemade |
| French Toast |
|
| 12 lg. eggs |
3 c. half and half or whole milk |
| 3/4 c. peach preserve, homemade |
24 slices of day old French bread |
Peach Butter: Mix soft butter and homemade peach preserve in bowl and refrigerate. French Toast: Slice day old French bread in 3/4" - 1" slices. Beat eggs, half and half, and homemade peach preserve in large bowl. Soak French bread in egg batter and place on cookie sheet. Cover and refrigerate overnight. Cook prepared French toast on lightly buttered or greased griddle for 6 1/2 - 7 minutes on each side on medium - medium high. Serve 2 slices of French toast with 1 teaspoon of peach butter on top of each slice. Garnish with fresh peeled peaches, sprinkle toasted almond slices and powdered sugar over French toast. Serves 10 - 12.
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Maple Muffins - courtesty of New Hartford on the Ridge
| 1 c. quick cooking rolled oats |
1 c. flour |
| 1/2 c. milk |
2 tsp. baking powder |
| 3/4 c. maple flavored syrup |
1/4 tsp. cinnamon |
| 1/4 c. margarine, melted |
1/2 c. chopped nuts |
| 1 egg |
|
Combine oats and milk and let stand 5 minutes. Add syrup, margarine, egg and mix well. Add remaining ingredients, stirring just until dry ingredients are moistened. Fill paper lined muffin tins 2/3 full. Bake 400 deg. for 15 to 20 minutes. Serve warm. 12 muffins
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