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Orange Pecan French Toast

Here is a recipe from good friends that stayed with us this past summer from the Blue Barn B&B in Big Horn, Wyoming. Thought you would enjoy!

Orange Pecan French Toast 2 T butter 4 eggs 1/3 C orange juice 1/2 C whole milk 1/4 C orange liqueur 1/4 C sugar 1 tsp vanilla 1 tsp grated orange zest 1/4 tsp nutmeg 1 loaf french bread cut into 1 inch slices(6) or Texas Toast (6 Pieces)

Topping 1/4 C melted butter 1/2 C packed brown sugar 1 tsp light corn syrup 1/4 C or more pecans

The night before, melt butter in a 9 x 13 inch pan and fill with the bread. Combine and mix the eggs with the next 7 ingredients. Pour over the bread. Combine topping ingredients except for nuts. Spread topping on bread and sprinkle with the nuts. Cover and refrigerate overnight.

The next morning, preheat oven to 350 degrees and bake 35-40 minutes or until golden brown. Cut into serving pieces -Serves 6. Enjoy!

Noble House Divine Eggs.

Grease ramekins - this recipe is for 1 ramekin. Layer in the following order:

2 slices bacon - chopped fine removing excess fat 1 slice Swiss cheese - cut into 4 pieces 2 eggs - break yokes Salt and pepper 2 Tablespoons whipping cream Dash of paprika

Put ramekins on a baking sheet. Bake 400 degrees for 18-20 minutes. Sprinkle with parmesan cheese and put back into the oven until bubbly and lightly browned.

Serve with toasted english muffins/ bagels and sliced fruit.

Raison Scones

Dry ingredients: 2 C flour 3 level teaspoons baking powder 2 tablespoons sugar ½ teaspoon salt

½ C butter/margarine

½ C raisins*(softened in hot water for a few minutes and then drained well)

Wet Ingredients: 2 eggs 1/3 C milk

Sift Dry Ingredients together - cut in butter or margarine until mixture forms coarse crumbs. Add raisons mixing lightly to coat them with flour. Beat eggs and milk together. Add all at once to dry mixture stirring quickly with a knife. Do not knead! Toss lightly onto a floured board forming a ball. Press down gently with hands to 1' thick. Brush generously with milk and sprinkle 2 tablespoons of sugar on top. Cut into 8 wedges placing them closely together on the baking pan.

Bake 400 degrees for 20 minutes * note instead of raisins - use currents or dried cranberries and lemon/orange zest etc.



Christmas Stollen

Flour 18.6 oz Baking powder ¾ oz Sugar, white 6.5 oz Vanilla 1 tsp Almond flavoring 2 tsp Rum flavoring 2 tsp Lemon flavoring 2 tsp Cardamom 1/8 tsp Nutmeg 1/8 tsp Eggs 2 large Butter 6.5 oz Cottage cheese 9.3 oz Currants 4.6 oz Raisins 11.2 oz Almond slivers 3.7 oz Mixed dry fruit 2 oz Corn syrup 2 oz Marzipan 8 - 10 oz Icing sugar to cover

Mix the baking powder with the flour. Add the sugar, vanilla, flavour, spices, eggs, softened butter, corn syrup and cottage cheese. Mix well. Add the almonds and fruit. Mix well.

Roll the mixture into a round ½" thick. Make a flat strip from marzipan and put in the middle of round. Leave about 1 ½" on each side free of marzipan. Fold part of the round closest to you over the marzipan. Fold 1 1/2" sides to the middle. Fold the rest of the round towards you in such a way that the seam is on top. Make sure that all folded edges adhere to each other. Squeeze the whole loaf a bit to look like bread.

Bake in a pre-heated oven 300-325 degrees for 60 to 75 minutes depending on oven or until well browned but not dark. Brush with liquid butter while loaf is hot then cover heavily with icing sugar.(use a fine strainer) Let cool. Tastes best when aged a few weeks.


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