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"A couple of our favorites to try at home."

Stuffed Blueberry French Toast

1/2 loaf of bread (white or wheat but
challah works the best)
11 eggs
4 oz. (1/2 8 oz.pkg.) cream cheese
1 cup frozen or fresh blueberries
¾ cup half and half
1-3/4 cup skim milk
1/3 cup real maple syrup

Break bread into pieces (including crusts) and scatter 2/3 of it in pan.
Pinch off half inch pieces of cream cheese and scatter over bread.
Then scatter blueberries over bread and cream cheese.
Top with remaining bread. Grease a 9 x 13 inch pan. Mix eggs, half and half, skim milk, and maple syrup. Pour over bread mixture. If necessary push bread down into the liquid but don’t flatten completely.
Cover and refrigerate, overnight. Bake at 350 degrees for 1 hour.

Pumpkin Pancakes

* A wonderful Fall recipe

Take your favorite pancake mix

1/3 cup of pumpkin
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. ginger
¼ tsp. nutmeg

When mixing batter make sure it isn’t too smooth. Don’t over mix. Use butter Crisco on your griddle.

Cinnamon Syrup

* A delicious addition to pancakes, waffles and french toast

½ cup of sugar
1 Tbs. cornstarch
1 tsp. cinnamon
1 cup apple cider
1 Tbs. lemon juice
2 Tbs. margarine or butter

In small pan combine sugar, cornstarch, and 1 tsp. cinnamon. Blend well. Stir in apple cider and lemon juice. Cook over medium heat until mixture comes to a boil and thickens. Remove from heat. Add butter and stir until melted. Keep warm.

Sunrise Soufflé

10 eggs
½ cup flour
1 Tsp. baking powder
½ Tsp. salt
1 lb.  shredded Monterey Jack cheese
1 pint small curd cottage cheese
2-4 cans Ortega chopped green chili’s
½ cup melted butter

Beat together eggs and all other ingredients. Bake in 9 x 13 inch pan at 350 degrees for 45 minutes or until the top is lightly brown.

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