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  Breakfast Menu and Recipes
dot SP Bed & Breakfast
Self-Catered/Continental

Any of the following Breakfast food items may be available:

1) Fresh Fruits & Vegetables

2) Yogurt

3) Cottage cheese

4) Cheese such as Cheddar and/or Mozzarella

5) Bread and bagels

6) Items such as Peanut butter, Nutella, and Jam for toast

7) Eggs

8) Blender available for Nutritional Drinks such as Smoothies

9) Oatmeal or Porridge

10) Cereals and/or muffins

11) Keurig Coffee, Tea, and Hot Chocolate

12) Cream, 2% Milk, Chocolate Milk, and Juice

13) Various meats

Please advise of any dietary restrictions and preferences at time of booking.

Organic/Gluten Free/Vegetarian options available on request.

Fully equipped kitchen for you to cook and eat at your own leisure.


Gluten-Free Lemon Zucchini Bread

Bread:

1 cup granulated sugar (I use Stevia)

2 eggs

1/2 cup vegetable oil

1 teaspoon gluten-free vanilla

1 1/2 cups gluten-free all-purpose rice flour blend

1 teaspoon gluten-free baking powder

1/2 teaspoon gluten-free baking soda

1/2 teaspoon salt

1 3/4 cups shredded zucchini

2 tablespoons finely shredded lemon peel

2 tablespoons fresh lemon juice

Lemon Glaze:

1/2 cup powdered sugar

2 to 3 teaspoons fresh lemon juice

Directions:

1) Heat oven to 350°F. Lightly grease bottom only of 9'X5' loaf pan, or spray with cooking spray.

2) In large bowl, beat granulated sugar and eggs with electric mixer on medium speed until well blended. Add oil and vanilla; beat until smooth.

3) In medium bowl, mix flour blend, baking powder, baking soda and salt. Gradually beat into egg mixture on low speed until blended. Stir in zucchini, lemon peel and 2 tablespoons lemon juice. Pour batter into pan.

4) Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack; cool completely, about 2 hours.

5) In small bowl, mix powdered sugar and enough lemon juice to make glaze of drizzling consistency. Spread over bread, letting some drizzle down sides. Store covered in refrigerator.

This loaf is absolutely delicious! I've just gone through my third loaf!


Beans and Bacon

Ingredients:

8 Bacon slices, diced

2 X 14 oz Canned beans in tomato sauce, drained

1 cup Chopped onion

1 Medium green pepper, chopped

1/2 cup Brown sugar, packed

1/2 cup Ketchup

1 tsp Worcestershire sauce

1/4-1/2 tsp Liquid Smoke

1/2 cup Mild or medium salsa

1 tsp Prepared mustard

Directions:

1) Cook bacon in frying pan until crispy. Drain well. Turn into slow cooker. Add remaining 9 ingredients. Stir. Cover. Cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours.

2) Organic and gluten-free ingredients are utilized as much as possible.

3) I always use Low cooking settings for richer and fuller flavor.

Paul is not a big fan of beans but just loves those beans!


 
 

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