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  Breakfast Menu and Recipes
dot Farmer's Walk Bed & Breakfast
Honey Pumpkin Cake

1 1/2 c. liquid unpasteurized honey 1/2 c. butter 3 lg. eggs 1 1/2 tsp. pure vanilla extract 1 3/4 c. canned pumpkin unsweetened

Beat the honey and butter until creamy. Add eggs. Stir in vanilla and pumpkin.

Combine in another bowl: 3 c. all pupose flour 1 1/2 tsp. baking soda 2 tsp. cinnamon 1/2 tsp. nutmeg, ginger, salt.

Gradually add to the creamy mixture until just combined. Add 1 c. chopped dates and 1 c. chopped pecans or walnuts. Pour into pan lined with parchment paper or buttered/floured pan. I use the largest spring-form pan. Bake 350 degrees for 60 to 65 minutes. Cool before removing from pan.


Banana Orange muffins

1/2 c. granulated sugar 1/4 c. canola or veg. oil 1 c. ripe bananas 1/4 c. marmalade 1 egg beaten Blend together above ingredients. Add: 1 1/2 c. all pupose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/4 c. unsweetened coconut 1/2 c. chopped dates blend together all ingredients. Bake 350 degrees 25 to 30 minutes


Guest Information

Having food allergies and a milk intolerance myself, I am very conscious of providing guests with a breakfast menu suited to their dietary requirements. When guests check into our Bed & Breakfast, they are asked about any food preference or intolerances. When you are making your booking, if you wish, please mention any food allergies prior to your arrival. It is important that our guest's dietary needs are met.

When our guests check into the B&B they are given a choice between a Continental breakfast (fresh fruit, yoghurts, cereals, muffins, pound cakes, etc.) or a full breakfast (bacon and eggs, sausages, eggs, or pancakes, plus fresh fruit, etc.)

Sandy Proudfoot, owner/operator.


 
 

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