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  Breakfast Menu and Recipes
dot 18 Ave. Uptown Mount Royal Bed and Breakfast
Branberry Muffins

1 1/2 c. (375 mL) high-fibre wheat bran cereal 1 c. (250 mL) skim milk 1/4 c. (50 mL) margarine 1/2 c. (125 mL) liquid honey 1 c. (250 mL) fresh or frozen blueberries 1/2 c. (125 mL) fresh or frozen cranberries 1 egg or 2 egg whites beaten 1 tsp. (5 mL) ground cinnamon 3/4 c. (175 mL) all-purpose flour 1/2 c. (125 mL) whole-wheat flour 2 tsp. (10 mL) baking powder 1/2 tsp. (2 mL) baking soda

Preheat over nto 400F (200C). Lightly grease a 12 cup muffin pan with non-stick cooking spray; set aside in a large bowl, soak cereal in milk for 5 minutes. Stir in margarine, honey, berries, egg, and cinnamon. In another large bowl, combine remaining dry ingredients. with a rubber spatula, fold the flour mixture into the berry-bran mixture, stirring just enough to moisten. Evenly fill miuffin cups with the mixture. Bake 20 minutes or until a toothpick inserted into the centre comes out clean. Makes 12 muffins.

Oh So Easy Strawberry Tulips

12 sheets frozen phyllo dough 1/2 c. (125 mL) melted butter

Filling: 1 c. (250 mL) whipping cream 1 c. (250 mL) canned custard 1 Tbsp. (15 mL) orange liqueur (optional) 2 c. (500 mL)halved strawberries* *- you can also substitute whatever is in season, or a combination of fruits.

1. Using six sheets of phyllo dough, butter each sheet, stacking one on top the other. Cut the buttererd sheets horizontally in half and then vertically into thirds to give 6 pieces.

2. Press each piece firmly into a muffin cup. Repeat process with the remaining phyllo dough.

3. Bake at 350 F (180 C)for about 10 minutes, or until golden brown.

4. Cool for 10 minutes remove from muffin pan. Complete cooling on rack.

5. Whip cream until light: fold in custard and orange liqueur. Spoon into 'tulips'.

6. Top with berries and dollop of whipped cream, if desired.

7. Refrigerate until ready to serve.

Creme Fraiche

1 1/2 c. (375 mL) whipping cream 1 c. (250 mL) yogourt (not low fat) 3 Tbsp. (45 mL) lemon juice granulated sugar to taste 1/4 tsp. (2 mL) vanilla (optional)

In a non-metallic bowl, stir together cream, yogourt and lemon juice until well combined. Cover and refrigerate 24 hours stir in sugar and vanilla before serving.

Apricot and Almond Stuffed French Toast with Orange Drizzle

4, 1' (2.5 cm) thich slices of Grench bread 2 Tbsp. (30 mL) diced dried apricot 2 Tbsp. (30 mL) chopped and toasted almonds 1/2 c. (125 mL) ricotta cheese 2 Tbsp. (30 mL)mozzarella cheese 1 Tbsp. (15 mL) light brown sugar 1/2 tsp. (2 mL) vanilla extract 1/2 c. (125 mL) milk 2 eggs 1 Tbsp. (15 mL) butter

Cut a horizonal slit through each bread slice to form a pocket; be careful not to cut through the other side. In a bowl, combine other apricot, almonds, cheeses, sugar and vanilla. Stuff 2 Tbsp (30 mL) of mixture into each bread slice. In a large shallow dish, beat eggs; add milk and mix to combine. Place stuffed bread in dish, turning to coat. Repeat with remaining slices. In a non-stick skillet set over medium heat, melt butter. Gently place the stuffed bread in the skillet, cooking 3 minutes or until browned. Flip bread and repeat. Add additional butter to the skillet as necessary and continue to cook remaining slices. Transfer onto serving plate and drizzle with pure maple syrup or orange drizzle.

Orange Drizzle: 1/3 c. (75 mL) frozen orange juice concentrate 1/4 c. (60 mL) butter 1/4 c. (60 mL) white sugar.

Combine orange juice, butter and sugar in small saucepan. Stir over low heat until butter melts and sugar dissolves (do not boil). Remove from heat and keep warm until serving.

Lavender Lemonade- yes it's lavender coloured!

1 1/2 Tbsp (22 mL) lavender buds (use an herbal tea, not a lavender blend designed for potpourri) 7 c. (1.75L) water 1/2 c. (125 mL) sugar 1/2 c. (125 mL) lemon juice

Infuse lavender buds in 4 cups (1 L) of nearly boiling water for 10 minutes. Dissolve the sugar in 3 c. (750 mL) of nearly boiling water; stir until completely dissolved. Pour the lemon juice into a pitcher along with the steeped lavender buds and sugar water. Fill the rest of the pitcher with ice, which will melt almost immediately, making the liquid room temperature. Serve over ice. Makes 8 c. (2L).


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