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  Breakfast Menu and Recipes
dot Loyalist Landing
Asparagus Quiche

Ingredients 1/2 lb fresh asparagus, trimmed and cut into 1/2 inch pieces; 1/2 c milk + 1/3 c cream; 2 eggs; 1/4 tsp nutmeg; 1/2 tsp dry mustard; salt + pepper to taste; 1 cup sharp (old) shredded cheddar cheese; 1 unbaked pie shell (for 8' pie plate) Directions 1. Preheat oven to 400 degrees. Place asparagus in a steamer over 1 inch of boiling water, and cover. Steam for 1-4 minutes until tender but still firm. Drain and cool. 2. Brush pie shell with melted butter. Sprinkle chopped asparagus into pie shell. Sprinkle cheese over asparagus. 3. In a bowl, beat together eggs, milk, cream, nutmeg, mustard, salt and pepper. Pour egg mixture on top of cheese. 4. Bake uncovered in a preheated oven until firm, about 35 to 40 minutes. Let stand for 10 minutes.

Served here with back bacon and tomato/cucumber with basil.

Greek Frittata Menu

Choice of juice: apple, cranberry, orange, grapefruit

Fresh fruit cup with granola & yogurt

Rhubarb Pecan Muffins

Greek Frittata served with Roasted Asparagus and Sausages Sausages

Granola Crunch: Grain Free

Safe for vegans, lacto-intolerance, gluten/grain free diets 1 cup almonds coarsely chopped 1 cup walnut pieces ½ cup pumpkin seeds ½ cup sunflower seeds 2 tbsp chia seeds ½ c hemp hearts ½ cup shredded unsweetened coconut or coconut flakes 2 tsp cinnamon 1 tsp ground ginger ¼ cup coconut oil, melted ¼ cup maple syrup ½ cup raisins (optional-I don’t use) Best to make this granola in small batches as nuts and oil could go rancid if stored for too long. (This is my small batch – I also store it in the fridge.)

Preheat oven to 350 F. Line cookie sheet with unbleached parchment paper. In a large bowl mix all ingredients except raisins, and spread on a cookie sheet about ½ inch thick. Bake for 20-30 minutes or until everything gets a golden glow. Stir once. Let cool on cookie sheet. Add raisins and mix. Store in a cool place in an airtight glass jar.

This recipe is a variation of Lorraine's at Thyme Again Gardens.

Blueberry Muffins with Streusel Topping

1 3/4 cup flour 3 tsp baking powder 1/2 tsp salt 1/4 c sugar Sift dry ingredients together.

Beat 1 egg with 1/2 c milk (works better if both at room temp.)

Melt 1/3 c fat Add liquit to dry ingredients Add fat Stir just enough to blend

Mix 1 c frozen blueberries with 1/4 c of sugar Gently stir into mixture.

Grease bottom only of 10 muffin cups and put in batter. Sprinkle with streusel topping. Bake at 400 for 20 minutes.

STREUSEL TOPPING 2 tbsp all- purpose flour 2 tbsp granulated sugar 1 tbsp lemon zest 1 tbsp unsalted butter Cut butter into small pieces. Add flour, sugar and lemon zest, cut into butter using two knives or pastry blender until crumbly. Sprinkle on top of muffins before baking.

Rhubarb Pecan Muffins

Rhubarb-Pecan Muffins Ingredients: 1 1/2 cups brown sugar 1/4 cup salad oil 1 egg 2 tsp vanilla extract 1 cup buttermilk 1 1/2 cups finely diced rhubarb 1/2 cups pecan pieces 2 1/2 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt


1/3 cup sugar 1 1/2 tsp cinnamon 1 tbsp melted margarine Procedure: Preheat oven to 400 degrees. Grease 24 medium-sized muffin cups. Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture buttermilk, rhubarb, and pecans. In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not over mix. Fill prepared muffin pan 2/3 full with batter. (Do not overfill as they will cook to top before they rise. Try in paper muffin cups as the tend to burn on metal edge of pan.) Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup. Sprinkle lightly or it will sink into batter before it rises. Bake in preheated oven on center shelf 15 to 20 minutes.

Use paper liners or stoneware muffin tins - these will burn at edges in metal muffin tin.

Ginger Pear Muffins

Ingredients 2-1/2 cups (625 mL) all-purpose flour 1 tsp (5 mL) baking soda 1 1/2 tsp (5 mL) ground ginger 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) cinnamon 3/4 cup (175 mL) packed brown sugar 1/3 cup (75 mL) vegetable oil 1 egg 1 cup (250 mL) buttermilk 2 cups (500 mL) chopped peeled pears

Topping: 1/3 cup (75 mL) packed brown sugar 2 tsp (10 mL) butter, melted 1/2 tsp (1 mL) ground ginger

Preparation: In bowl, whisk together flour, baking soda, ginger, salt and cinnamon. In separate bowl, whisk brown sugar with oil; whisk in egg and buttermilk. Pour over dry ingredients; sprinkle with pears and stir just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups. Topping: In bowl, combine brown sugar, butter and ginger; sprinkle over batter. Bake in centre of 350°F (180°C) oven until tops are firm to the touch, about 25 minutes.

Corn Meal Muffins

1 c organic all purpose flour 1 c organic corn meal 1 1/2 tsp baking powder 5 tblps shortening 1/4 tsp baking soda 1 egg 1 tsp salt 1/2 c sour milk 1/2 c sugar

[No sour milk? - add 1/4 tsp vinegar to 1/2 c milk and allow to come to room temp.]

Set oven to 400 F; grease muffin tins on bottom only. Measure flour; sift and mix dry ingredients. Beat egg; add milk. Pour liquid into the dry; melt and add shortening; stir just enough to blend. Do not beat! Fill muffin tins 2/3 full. Do not let batter stand before baking. Bake at 400 for 20 minutes. Muffins will come away from the sides of pan and will be golden brown. Serve warm.

Eggs Benedict

Hollondaise Sauce recipe for Hollondaise Sauce 3 tblsp butter 2 egg yolks 1/4 tsp salt dash cayenne 1/8 c boiling water 1 tblsp lemon juice

Cream butter and add beaten egg yolks. Add seasonings and water. Cook over gently boiling water until thick; stir constantly. Remove from heat; add lemon juice.

Toast English Muffins and layer with a slice of cooked peameal bacon. Place poached egg on top to each muffin. Drizzle with Hollondaise sauce.

Prince Edward County Pears

8-12 pears (Sugar, Bartlett, Bosc) 375 ml sherry or red wine 2 cinnamon sticks 1/4 sugar 1 -2 tblsp vanilla

Peel and core pears and stand upright in the bottom of slow cooker. Sprinkle with sugar, add cinnamon sticks, sherry/wine, and vanilla. Cover and cook for 3-4 hours. (Depends on the heat of your slow cooker.) These freeze well and can be thawed at room temperature in the dish you plan to use for serving.

Banana Bran Bread

1 ½ c sifted all -purpose flour 2 tsp baking powder ½ tsp soda ½ tsp salt ½ tsp nutmeg ¼ c shortening 1 c sugar 1 egg 1 c bran flakes (cereal) 1 ½ c well-mashed banana (about3 large) 1 tbsp grated orange rind 2 tbsp water Heat oven to 350. Grease 9-5-3 inch loaf pan Sift flour, baking powder, soda, salt and nutmeg together. Cream shortening and sugar together. Add egg and beat until fluffy. Stir in bran flakes, banana, orange rind and water. Add dry ingredients and stir just to blend. Spoon into prepared pan and spread evenly. Bake 50-60 minutes or until a toothpick stuck in the centre comes out clean. Turn out of pan and cool on cake rack.


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