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London House Granola

Melanie McLennan's variation on Ina Gartners' Recipe from "The Barefoot Contessa"

Preheat oven to 350 degrees F.

4 cups regular or old fashioned rolled oats 2 cups unsweetened shredded coconut 2 cups blanched sliced almonds ½ cup good liquid honey ½ cup canola oil

In a large bowl measure the oats, coconut and almonds and combine. Whisk the oil and honey together. (Warm the honey a bit to make it blend easier) Pour the honey and oil mixture over the oat mixture and combine well. Spread the mixture onto an ungreased baking sheet with an edge. Place on middle rack and bake for about one half hour, stirring mixture every ten minutes so it browns evenly. When it is golden brown, remove from the oven and let cool slightly.

In the large bowl, measure: 1 ½ cups dried cranberries 1 cup dried cherries, blueberries or raisins 1 cup roasted unsalted cashews 1 ½ cups dried apricots, cut into halves or quarters 1 cup dried figs, stemmed and quartered Combine well with the warm granola mixture. Continue tossing together every little while until mixture has cooled thoroughly. Store in an airtight container. Makes about 4 quarts.

Enjoy! Melanie McLennan, London House Bed & Breakfast, 80 London Road West, Guelph, ON N1H 2B7 Email: info@londonhouse.ca website: www.londonhouse.ca

Fresh Buttermilk Pancakes

From The Breakfast Book by Marion Cunningham

1 cup buttermilk (fresh works better than reconstituted powder) 1 egg, room temperature 3 tablespoons butter, melted ¾ cup all-purpose flour ½ tsp salt 1 tsp baking soda

Put the buttermilk, egg, and melted butter in a mixing bowl. Stir briskly until the mixture is smooth and blended. Stir the flour, salt, and baking soda together in a small bowl so they are well blended. Stir into the buttermilk mixture only until the dry ingredients are moistened - leave the lumps.

Heat a skillet or griddle to medium hot. (a few drops of water should skitter across the griddle when it's hot enough). Grease lightly (unless it is seasoned or non-stick finish). Spoon out about 3 tablespoons of batter per pancake. Spread the batter with the back of the spoon so it is thinned out a little. Cook until a few bubbles break on top. Turn the pancake over and cook briefly, until golden. Serve immediately, as they go limp if held for long.

Enjoy! Melanie McLennan, London House Bed & Breakfast, 80 London Road West, Guelph, ON N1H 2B7 Email: info@londonhouse.ca website: www.londonhouse.ca

Best Banana Bread

From Anita Stewart's Country Inn Cookbook makes 1 loaf

Preheat oven to 350 degrees F.

4 large, overripe bananas 1 egg 1 cup granulated sugar 3 Tbsp. cooking oil (I use canola) 2 cups unbleached all-purpose flour 1 tsp. baking powder 1 tsp. baking soda ½ tsp. salt

Mash the bananas. Beat in the egg, sugar and oil and mix well. Sift the dry ingredients together and add to the banana batter. Mix just until flour is no longer visible. Pour into a greased 9 inch x 5 inch x 2 ½ inch loaf pan. Bake loaf for approximately 1 hour or until knife inserted comes out clean. This loaf freezes well, and stays moist for several days.

Vary this loaf by adding up to 1 cup of the following: - chopped nuts - raisins or currants - chocolate chips - dried fruit (cranberries, cherries, blueberries)

Melanie McLennan, London House Bed & Breakfast, 80 London Road West, Guelph, ON N1H 2B7 Email: info@londonhouse.ca website: www.londonhouse.ca

French Creamed Scrambled Eggs with Leek

(The Complete Harrowsmith Cookbook, 1996)

Popular at London House Bed & Breakfast since 1987 as it was formally in the Volume Two of Harrowsmith.

Serves 10

5 Tbsp. of butter 4 medium leeks, white part only, thinly sliced 20 eggs, beaten just to blend 8 oz. of cream cheese, softened or cubed 1 Tbsp. minced fresh mint or 1 tsp. Dried Salt and pepper

Melt 3 Tbsp of butter in a heavy pan over low heat. Add the leeks, cover and stir occasionally cooking gently till softened but not browned. Set aside. (This can be done in advance.) Be careful not to overcook, as they become brittle, or mushy and lose their colour.

Melt the remaining 2 Tbsp of butter, in the same pan, over low heat. Add the beaten eggs, cream cheese, mint and salt and pepper and cook, stirring, until the eggs are nearly set. Stir in the leeks and cook until the mixture is warmed through and eggs are scrambled to preference. Adjust seasonings and serve. Will keep in a pre-heated covered casserole for about 30 minutes.

For smaller quantities allow about 1-2 eggs and ½ to 1/Tbsp of cream cheese per person. Adjust seasoning and the portion of leeks accordingly.

J.B.'s French Toast

From the Breakfast Book by Marion Cunningham - serves 4

"This is my favorite French toast recipe. James Beard once told me that they used to serve this in the dining cars on the Santa Fe Railroad. The crumbled-up cornflakes give every bite a crisp crunch that is mighty good."

3 eggs 2 cups cornflakes ½ cup milk 4 tablespoons margarine or butter ½ teaspoon nutmeg 6 slices dense white bread ¼ teaspoon salt white or powdered sugar to sprinkle over

Beat the eggs, milk, nutmeg, and salt together in a bowl until well blended. Strain the mixture through a sieve into a shallow bowl in which you can dip the bread easily (a soup plate works well)

Crumble the cornflakes slightly (I use a food processor, be careful not to make it too fine) Put the cornflake crumbs in a pie plate. Dip (don't soak) both sides of each slice of bread into the milk batter. Then press each slice of bread on both sides into the cornflakes to coat the bread well.

Melt 2 tablespoons margarine or butter in a 12 inch skillet (I use an aluminum griddle) over medium heat and fry 3 slices of the bread until golden on each side.

Keep the slices warm in a 250 degree Fahrenheit oven, while you fry the other slices using the remaining margarine. When done, sprinkle with white sugar, or powdered (icing) sugar. Serve hot.

Serve with more sugar, or your favourite syrup. I love our Ontario Maple Syrup. Fresh fruit is also a wonderful treat.

Enjoy! Melanie McLennan, London House Bed & Breakfast, 80 London Road West, Guelph, ON N1H 2B7 Email: info@londonhouse.ca website: www.londonhouse.ca


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