Bed and Breakfast California Recipes

Holiday French Toast
Preheat oven to 350
Spray a 9 x 13" pan with non-stick cooking spray

12 Eggs
2 cups Eggnog
2 T Vanilla
3-4 medium Green Apples, sliced
1/2 cup Butter, melted
1/2 cup Light Brown Sugar
1 T water
6-10 slices of the Bread of your choice
½ cup fresh Cranberries

Cinnamon sugar

Melt butter and mix in the brown sugar and water, set aside. Thinly slice the apples and place them evenly on the bottom of the prepared pan. Pour the butter mixture evenly over the apples.  Cut the bread slices in half and place them, overlapping slightly, over the apples covering the entire dish.  In a separate bowl, beat the eggs until light and fluffy, pour in the eggnog and vanilla, mixing until no yolks are showing.  Pour this mixture over the bread slices, making sure all have been saturated.  Sprinkle cranberries on top.  Cover and refrigerate over night.  Just before baking, sprinkle with cinnamon sugar and place in a preheated 350 degree oven for 50-60 minutes or until golden.

Chile-Cheese Puff
Preheat oven to 350
Spray a 9 x 13" pan with non-stick cooking spray

12 Eggs
½ cup Flour
1 t Baking Powder
2 cups Cottage Cheese
1 cup each Jack & Cheddar cheese, shredded
1 T Melted Butter
1 - 7oz can Diced Green Chiles

In a large bowl, beat the eggs until light and fluffy. Add all remaining ingredients, except the chiles, and mix well. Once all ingredients are well incorporated add the chiles. Pour into your prepared dish. Bake for 30 - 40 minutes or until top is nicely browned. Serve straight from the oven along with red and green salsas.

Bleu Heaven
1 package of dried cranberries or Craisins
4 ounce package of crumbled blue cheese
¼ cup of honey
4 ounce package of sliced almonds - lightly toasted

Mix cranberries, almonds and bleu cheese together.
Drizzle honey to taste and serve.

Christmas Morning Cheese Soufflé
Spray a 9 x 13" pan with non-stick cooking spray

2 cups shredded cheese (jack/cheddar or your choice)
6 - 7 slices of white bread, crust cut off
12 eggs
2 cups milk
2 Tbsp. Melted butter (optional)
Salt & Pepper to taste
Slices of Red and Green Peppers, to taste

Directions:
Sprinkle 1 cup of cheese evenly over the bottom of the baking dish. Place the bread evenly over the cheese, covering as much of the bottom of the pan as possible. In a separate bowl combine the eggs, milk and melted butter until well mixed. Pour egg mixture over the bread, making sure all the bread is saturated. Put pepper slices on top, sprinkle with the remaining cheese, season with salt and pepper, cover and refrigerate overnight. Bake in a preheated 350 degree oven for 35-45 minutes or until eggs are firm and soufflé' is puffy. Serve immediately.

Variations: Add any variety of fresh vegetables, i.e. mushrooms, spinach, broccoli, sun-dried tomatoes, onion or artichokes. Use different types of cheese, i.e. feta, Swiss, goat, smoked cheddar or Gouda. Use the addition of spices to spruce up your soufflé, i.e. garlic powder, oregano, thyme, rosemary, etc.

Cranberry Scones

4 cups all-purpose Flour
1 tsp Salt
1 Tbsp + 1 tsp Baking Powder
1 tsp Baking Soda
1 cup Sugar
1 cup Butter, cold and cut into chunks
2 ½ cups Sour Cream (or 1c. Buttermilk)
1 cup dried Cranberries
Cinnamon Sugar

Preheat oven to 400 degrees. In a large bowl, combine the flour baking powder, baking soda, sugar and salt. Add the butter chunks and rub into the flour mixture. An electric mixer fitted with the paddle attachment can also be used. The end result should resemble coarse meal about the size of small peas. Add the dried fruit. Mix just well enough to coat the fruit. Incorporate the sour cream and mix. Do not over mix or the scones will be tough instead of light and airy. Sprinkle with cinnamon sugar.
Bake for 15 - 18 minutes or until tops are lightly browned.
Yields approximately 12 to 15 small scones.

Zucchini Latkes

8 small Zucchini (grated)
1 large Onion (grated) or to taste
3 large Eggs
1 tsp Salt
Pepper to taste
1 Tbsp Baking Powder
1/2 cup Flour

Add salt to grated zucchini. Leave 10 minutes then squeeze out excess fluid.
Mix all ingredients well - the mixture should be thick. Drop by the tablespoon on greased, hot griddle or fry in canola oil. Cook until firm and lightly browned on both sides, turning once. Drain on paper towel and serve with sour cream and applesauce.