|
This is a
favorite of the Inn at Holiday time.
Orange
French Toast
8
slices brioche, cut about 1" thick
1 1/2 cups milk
6 eggs, separated
1 Tbs. vanilla extract
1/4 cup sugar
1 tsp. grated orange zest
1/4 tsp. freshly grated nutmeg
1/4 tsp. kosher salt
Butter or frying.
Confectioner's sugar for dusting
Pure maple syrup warmed for serving.
In a large bowl, whisk together the milk, eggs,
butter, vanilla, granulated sugar, orange zest,
nutmeg, and salt.
Warm griddle to medium low. Melt and spread butter
over griddle. Dip bread slices into egg mixture,
being sure to saturate each slice thoroughly. Place
on griddle. When browned, turn over and cook on
second side until golden brown, about an additional
2 minutes. Transfer the slices to a platter and keep
warm in a 200 degree oven until ready to serve.
Continue until all the slices are fried. Transfer
the French toast to individual plates and dust the
tops with confectioner's sugar. Serve at once with
warm maple syrup.
Banana Scones
2 cups all purpose flour
1/4 sugar
2 T baking powder
1/4 teaspoon salt
1/2 cup (1stick) cold unsalted butter
2 eggs
1/3 cup heavy cream
2 T molasses
1 ripe banana, mashed
1 egg beaten with 1 T milk for egg wash
In a large mixing bowl, sift together all the dry
ingredients. With a pastry blender or two
knives, cut in the butter mixture until it resembles
a coarse meal.
In food processor/blender, combine all the remaining
ingredients, except egg wash and blend well.
Make a well in the center of the dry ingredients and
pour in the egg and banana mixture. With a
fork mix the two together, by putting the dry into
the wet. Work the dough until smooth and
elastic.
Handling dough lightly and working fast shape the
dough into small 2-inch rounds about 3/4 inch thick.
Place on a greased cookie sheets and brush with egg
wash on the tops. Bake in a preheated 425 deg.
oven for 10 minutes or until bottoms are golden
brown.
Makes about 12 scones.
|
OUR FAVORITE INN RECIPES |
Breakfast Casserole
1/2 stick butter
1 small chopped sweet onion
1 small chopped green pepper
1 24oz. bag frozen hash brown potatoes (you can use fresh
diced potatoes like we use to for this, but a guest told us
to try frozen and guess what they tasted just as good and a
lot easier - thanks Ms. Joyce.)
12 beaten eggs
1 lb. cubed cooked ham.
3 c. cheddar cheese, shredded
Melt the butter and place in the bottom of a 9 x 13 baking
dish. Place the potatoes in the bottom of the dish.
Sprinkle chopped vegetables over the potatoes. We add
salt and pepper at this time to taste. Sprinkle the
meat over the potatoes and vegetables.
Pour the beaten eggs over the everything. Bake 350
deg. for 45 minutes. Remove from the oven and sprinkle
the cheese evenly over top. Bake another 5 to 10
minutes or until cheese has melted and is bubbly.
Remove from the oven and set for about 5 minutes.
Serve.
|
Chocolate Chip Scones
2 c. Self-rising flour
(or 2 c. all-purpose flour, 2t baking powder and 1/2 tsp.
salt)
3 T sugar
1/2 c. shortening
1/2 c. milk
1 large egg
1 tsp. Vanilla extract
1/2 c. semisweet chocolate chips
Preheat oven to 425 deg. F. Grease a baking sheet.
In a large bowl combine the flour and sugar. Cut in
the butter until mixture is resembles coarse crumbs.
In a small bowl combine the milk, egg & vanilla. Add
to crumb mixture along with chocolate chips, blend with fork
until forms a ball. Knead dough on a floured surface 6
or 7 times. Roll dough into a 7" round shape.
Cut into 4 to 8 wedges. Place the scones about 1 inch
apart. Pierce tops with a fork. Bake 18 to 20
minutes or until golden brown. |
HOLIDAY INN
|
