Our creative, from scratch, breakfast includes house specialties as “Eggs Golden Dreams” and “Peak to Peak French Toast” prepared with our house-made wholewheat sunflowerseed bread, served with home-made jams/syrups such as peach-pinapple or our signature hand-picked Pemberton strawberry!
Prepared on the handsome “Elmira” stove in the ambiance of our new Merit kitchen withcloth napkins and classical music – breakfast is worth getting up for!
These hearty pancakes have been served to our skiers since we opened in 1987. I recently added in the poppyseeds for a new twist and they are a great hit!
3 cups w.w. flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 cup brown sugar
1/2 teaspoon nutmeg
2 cups milk
1 teaspoon vanilla
1/4 cup poppyseeds
Combine the dry ingredients (even the night before to save time!) except poppyseeds. Combine eggs, milk, and vanilla in blender and blend. Quarter bananas lengthwise and then chop into pieces, add these and poppyseeds to the dry ingredients. Fold in wet ingredients to form an even batter. Note: batter consistency will vary, wetter will spread more on griddle and thicker will stay more compact.
I fry about 3 Tablespoons of batter on a non-stick electric griddle, turning once. Be creative on the size and the extras that you have on hand. (chocolate chips, toasted almonds, coconut, sunflower seeds, raisins etc.)
Serve sprinkled with powdered sugar and a generous slathering of flavored yogurt! My kids love to dip the pancakes into the yogurt. Garnish with fresh or frozen strawberries and top with toasted almonds. Enjoy!
The soft, warm texture of the custard is something gentle for the waking tummy and tongue.
1/2 teaspoon salt
2/3 cups flour
1 cup fresh or frozen blueberries
1/4 cup honey
2-1/2 cups milk
1 teaspoon vanilla
3 Tablespoon butter
dash of nutmeg & powdered sugar
Melt 3 Tablespoons of butter in a large baking dish or 9 x 13 pan. Blend all ingredients, except blueberries, in blender. Pour into preheated baking dish of melted butter and sprinkle with blueberries. Bake at 425 degrees for 20 to 25 minutes until puffed and golden.
Drizzle with hot jam or maple syrup. Sprinkle with nutmeg and powdered sugar.
In the summer, I garnish with fresh raspberries and mint from the garden! This recipe takes only minutes to prepare, great for desert too!
Serves: 6 to 8
Pucker up! These fresh flavored treats will be a favorite with lemon lovers. You could substitute lime for the lemon. These freeze very well!
1/2 cup butter, softened
1/2 cup packed brown sugar
1-1/2 cups all-purpose flour
3 eggs, separated
1 cup granulated sugar
1/3 cup lemon juice
2 Tablespoons grated lemon rind
2 Tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups shredded coconut
Base: With electric mixer, cream together butter and brown sugar. Mix in flour until mixture is crumbly. Press evenly in bottom of ungreased 13 x 9 inch baking pan. Bake in 325 degree oven for 10 to 15 minutes or until edges are lightly browned.
Topping: In medium bowl, combine egg yolks, 1/2 cup of the sugar, lemon juice, rind, baking powder, and salt. Stir in coconut. Using clean beaters, beat egg whites with remaining sugar until stiff peaks form; fold into egg yolk mixture. Spread over the base.
Bake 20 to 25 minutes or until nearly set. Let cool in pan. Cut into squares or bars.
Makes: About 54 squares. Prep. time: 15 minutes. Baking time: 30 to 35 minutes.
Simplify your baking with these fast and easy chocolate chip bars instead of cookies. For variations, use white chocolate, raspberry, or peanut butter-flavored chips. These freeze very well!
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cups soft butter
1 cup brown sugar
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup chopped walnuts or pecans
In a medium bowl, mix together flour, baking soda, and salt. In a large bowl, with electric mixer beat together butter and sugar.
Beat in egg and vanilla. Stir in flour mixture. Stir in chocolate chips and nuts.
Spread evenly in an ungreased 15 x 10-inch shallow-rimmed pan.
Bake in a 350-degree oven for 25 to 30 minutes or until lightly browned.
Let cool in pan. Cut into bars.
complete with mountains, snow melting and even a black bear!
A west-coast favorite at our B&B! This elegant strata is the perfect make-ahead brunch dish, so you can enjoy your guests instead of being busy in the kitchen.
6 slices thick bread (I use bread made in the bread machine)
5 ounces smoked salmon
1 cup red or green onion, chopped
1/4 pound cream cheese
4 cups thick bread cubes
2 cups milk
2 Tablespoons fresh dill
Salt and pepper
Arrange bread slices in a 13 x 9-inch baking pan. Crumple or place smoked salmon in a single layer over bread. Distribute chopped onion over salmon. Dot with cream cheese cubes. Top with bread cubes.
In blender, whisk together eggs, milk, dill, and salt and pepper. Pour over strata, moistening all bread cubes. Cover and refrigerate for 4 hours or overnight. Bake in a 350-degree oven for 35 to 40 minutes or until puffy and golden. Serve immediately.
This delicious spread is wonderful spread on toast, muffins or as a topping for fruit and yogurt. Also tasty as a base for lemon meringue pie.
A perfect last minute spread in case you don’t have any jam on hand. Enjoy!
1 tbsp. lemon rind
½ cup lemon juice (preferably fresh, bottled ok too)
2 tbsp. soft butter
Whisk all together in a microwavable bowl.
Micro for 2 minutes. Whisk.
Micro for another 2 minutes. Will thicken as it cools.
Store in a jar or Tupperware in fridge. Will keep for several weeks.
This is an easy to make recipe with ingredients that you will surely always have on hand! Don’t be afraid of the THREE step process. Once you get started, it is not difficult or time consuming.
1/2 lbs. butter
2 cups of flour (optional: 1 cup whole wheat 1 cup unbleached)
You may need more or less to work the dough. Line this pastry onto a cookie sheet. Prick dough with fork.
2 cups of grated Swiss Cheese – sprinkle over dough (used cheddar or monteray jack)
3 – 4 lg sweet onions sliced thin butter
1/2 teaspoon paprika
salt & pepper
1 table spoon honey
Saute the onions in large pan in butter (or good olive oil ) until tender and golden add the spices, but add the honey near the end. It will make it more caramel like. Pour over the cheese.
Wisk together 5 eggs plus 1+ 1/2 cup of whipping cream and pour over onion mix.
Bake at 425F oven for 3 5 min until golden brown.
NOTE: on a regular size cookie sheet – I found that 3 eggs plus ¾ to 1 cup of creamo was fine – otherwise the egg/cream runs off the cookie sheet….
The first time I served this at my NORWEX Party! (enviro cleaning products, more info under “Golden Dreams goes green!”) Everyone raved about it.
Now you can make this food processor easy spread in minutes.
2 cups raw almonds (soaked in water for 2-3 hours)
½ cup dates (unpitted!)
3 cloves of garlic
¼ olive oil
¼ lemon juice
1 bunch fresh cilantro
½ tsp. salt
Add all ingredients to food processor and blend until evenly mixed.
Optional: to make pate more ‘spreadable’ (first time it turned out rather thick,) use ½ block of medium soft tofu.
A wonderful pate served with rice crackers.
Can also use pate to stuff bell peppers, cabbage leaves or nori rolls.
1/2 cup oil
1/2 cup honey
1 Tsp. milk
4 cups rolled oats
1 cup wheat germ
1 cup sunflower seeds
1 cup coconut
1/2 cup sesame seeds
1/4 cup flax seeds
1 cup raisins
Combine and heat oil, honey and milk. Mix remaining ingredients – except raisins – dribble over honey mixture over cereal and mix in. Spread on a large shallow pan, roasting pan or cookie sheet work well. Bake at 350 degrees for 15 minutes, stir well and bake another 15 minutes until toasted. Remove from oven and stir in raisins. Cool and store in airtight container. Keeps for weeks! psst! You can also add your own “extras” like trail mix, almonds, dried fruit, etc.