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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.


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.


Mmmmmmm!
Granola Recipe

Granola Recipe

8 to 10 cups quick (large) oats. 1 cup of each - sunflower seeds, sesame seeds, pumpkin seeds, whole almonds, pecans (you may put in other nuts and seeds that you prefer)

Add 1 cup of each - honey, oil, water. Add to dry ingredients, except the dried fruit. Bake at 300 deg F till brown. (Stir every 15 minutes). Add dried fruits at time of serving

Add Dried fruit - raisins, cranberries, apricots etc.


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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