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  Breakfast Menu and Recipes
dot Aspen Grove Bed & Breakfast
Cheese Soufflé

4 slices white bread with crusts 1 ½ cups milk 2 cups grated cheese, (cheddar or swiss) ½ tsp. salt 1 TBSP flour ¼ tsp. pepper 4 eggs 1 tsp. dried parsley

Slice onions, green peppers or red peppers, mushrooms. Sauté. Ham or bacon. I fry the bacon first and drain & slice in small pieces.

Butter bread and place upside down in 8 X 8 inch glass baking dish. Sauté onions, mushrooms & green pepper, ham or bacon pieces. Place vegetables & meat over the bread. Dust grated cheese with flour and place over vegetables, meat & spread evenly. Whisk eggs in large bowl, add milk, salt, pepper & parsley. Pour over bread. Cover & refrigerate 4 hours or overnight. Bake uncovered 35 minutes until fluffy & golden brown at 375 deg F..

Serves 4 - 6

PS. When I increase the recipe 1 ½ times, I put it in a 9 x 13 baking dish. Then it needs longer baking time - 45 minutes or longer.


Baked Apple Pancake

Baked Apple Pancake Recipe

2 TBSP butter 3 TBSP white sugar 1/4 tsp ground cinnamon 2 cooking apples* peeled cored and thinly sliced

Melt butter in a 9 x9 inch pan. Tilt pan to cover bottom. Arrange apple slices over bottom on butter. Sprinkle with sugar and cinnamon. Cook on medium heat for 2 minutes until partially cooked.

Batter

3 large eggs. 2 tsp white sugar 3/4 c milk 1/4 tsp salt 3/4 c flour

Beat eggs together in a bowl. Add milk, flour, sugar and salt. Beat well and pour over hot apples.

Bake at 450 F for about 20 minutes, until puffed around edges and browned. Sprinkle with icing sugar and serve.

YIELD 4 servings

Nice served with Maple syrup and or whipped cream.

*John did the apples in a frying pan with butter sugar and cinnamon and then arranged in a Pyrex pan. Then placed batter on top.


Granola Clusters

Granola Clusters Recipe - Sue Shantz - June/2016

1 C almonds 1/2 C walnuts 11/4 C large rolled oats, or, gluten free rolled oats 1/4 C raw sunflower seeds 1/2 C raw pumpkin seeds 1/3 C shredded unsweetened coconut 11/2 tsp. ground cinnamon 1/4 tsp. salt 1/4 C + 2 tbsp. pure maple syrup 1/4 C coconut oil, melted 2 tsp. pure vanilla

Add dried fruit at time of serving: 2/3 C mixed dried fruit (cranberries, apricots, cherries, raisins, etc.)

1. Preheat oven to 275 F. Line a large rimmed baking sheet with parchment paper. 2. Place ½ C of almonds into a food processor, or, blender and process for 10 sec, until a fine meal forms (similar in texture to sand). 3. In the food processor, or, blender, combine the remaining ½ c almonds and all of the walnuts and process for about 5 seconds, until finely chopped. You’ll be left with some larger pieces and some powdery meal, which is what you want. Add the mixture to the bowl with the almond meal. 4. Add the oats, pumpkin seeds, sunflower seeds, coconut, cinnamon and salt to the large mixing bowl and stir to combine. 5. Add the maple syrup, melted oil, and vanilla to the bowl with dry ingredients and stir until thoroughly combined. 6. With the spatula spread the granola into a ½” layer on baking sheet lined with parchment paper and gently press to compact it slightly. Bake for 20 minutes, then rotate the pan and bake for 18 to 25 minutes more, or until the granola is lightly golden on the bottom and firm to the touch. 7. Cool the granola on pan for at least 1 hour before breaking it apart into clusters. 8. Store in a container in the fridge for 2 to 3 weeks or freeze it for 4 to 5 weeks in a plastic container as glass may shatter. The reason that you put this granola in the fridge because it has maple syrup in it. 9. Add dried fruit before serving.


Pancke Recipe

Pancake Recipe (Mom’s Recipe – Agatha Limpright)

2 cups flour (1 cup white and 1 cup barley) ½ tsp. salt 4 tsp. baking powder 2 eggs beaten 1 ½ cups milk 2 tbsp. oil

Sift dry ingredients into bowl; add beaten eggs, milk and oil. Mix well. You can mix Saskatoon berries, Blueberries or any other berries with the batter.

Serves 4 – 6 people

Aspen Grove B & B Ph. # 1-403-627-2928/866-627-2928 Fax # 1-403-627-4369 Box 250, Pincher Creek, AB, T0K 1W0 Website: www.bbcanada.com/aspengrovebb Email: relax@aspengrovebb.com


Mmmmmmm!
Cheddar Cheese Scones

2 cups flour 1 tbsp baking powder 3/4 tsp salt 1/4 tsp black pepper 1/8 tsp cayenne pepper 1/4 cup cold butter - cut into cubes 1 cup old grated cheddar cheese 1 cup cold milk - minus 2 tbsps

Oven 450 deg F

Place dry ingredients in bowl, with fork work in cold butter until crumbly. Stir in cheese. Make a well, pour in milk. Stir just until moistened. Turn out on floured surface. Divide dough in half, pat each portion into 6 inch circles, about 3/4 inch thick. Cut each into 6/8 wedges. Lift wedges onto a greased baking sheet, placing 1 inch apart or 1/2 inch apart for soft sided scones.Bake until golden from 10 -12 minutes. Serve immediately. Makes 12 scones. 159 calories (1)


French Toast Raphael

6 cups white or whole wheat bread cubes. 6 oz cream cheese, cut into small cubes. 6 eggs, well beaten. 1 cup milk. 1/3 cup maple syrup. ½ tsp. cinnamon. ¼ tsp. salt.

Place half of the bread cubes in greased 8 x 8 pan. Dot with cream cheese and cover with remaining bread cubes. Combine beaten eggs, milk, syrup, cinnamon, salt and pour over bread. Cover with plastic wrap and refrigerate overnight. In the morning remove the dish from the fridge and let stand for 45 minutes. Bake at 375 degrees Fahrenheit for 35 to 45 minutes. Cover with tin foil if top of French Toast gets too dark. Serve with bacon or sausage. Serves 4 - 6 people.


Refrigerator Bran Muffins

3 cups bran 3 cups buttermilk or sour milk 1 cup oil 3 eggs 1 cup brown sugar 1 cup white sugar 1 tsp. vanilla 3 tsp. baking soda 2 tsp. salt 1 cup raisins 3 cups all-purpose flour 3 tsp. baking powder

Mix bran and buttermilk; set aside. Mix oil, eggs, brown and white sugar; add vanilla, baking soda, salt, and raisins. Combine flour and baking powder. Add bran mixture to the oil-egg mixture, then quickly mix in the flour. Spoon into greased muffin tins and bake at 350 deg. F. for 55 minutes (check after15 to 20 minutes). Makes 36 muffins.

Note 1: Leftover batter will keep for several weeks if stored in the refrigerator.

Note 2: I use buttermilk powder (1/4 cup powder to 1 cup water) purchased at health or bulk food stores.


 
 

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