• 1 – 8 oz or 16 oz frozen or fresh strawberries
• 1 – low fat strawberry yogurt
• 1 – low fat strawberry cream cheese
• Strawberry Syrup
• Powdered Sugar

Directions:

Crepes: can be store bought or made with 1 cup flour, 1 cup milk, 2 tbsp sugar, 2 eggs and cooked until lightly browned. Spread mixture of yogurt and cream cheese (which has been well blended) on each crepe. Spread strawberries down center and roll up. Drizzle syrup lightly and sprinkle powdered sugar on top. Warm 50 sec in microwave or oven for 5 minutes on 180. Serve with strawberry slices on top. Makes 12 crepes.

From: Peters Creek Bed & Breakfast

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• 1 Cup softened butter
• 2 Cups granulated sugar
• 4 Eggs (beaten)
• 6 Ripe bananas (mashed)
• 2 1/2 Cups flour
• 2 Teaspoons baking soda
• 1 Teaspoon salt
• 1 Cup chooped walnuts (optional)

Directions:

Cream together the butter and sugar until pale yellow. Add bananas and eggs and beat until ingrediaents are well incorporated. Sift together the flour, salt and soda. Add to the banana mixture and blend together. Add the walnuts and blend lightly. Pour into lightly greased loaf pans and bake for 45 minutes to and hour or until centers are firm to the touch.

• Yield: 2 Loaves or 5 Mini-Loaves
• Prep Time: 20 Minutes
• Baking Time: 45 to 60 Minutes at 350 degrees.

From: Parkway Inn

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• 4 bananas
• 1.5 tbs. of melted butter
• 2 tbs. brown sugar
• 1/4 tsp cinnamon
• 1/4 tsp. clove
• 1 tbs heavy cream
• 1 cup crushed cornflakes
• 1 tbs. maple syrup

Directions:

Pre-heat oven to 350 degrees. Mix all ingredients except bananas in medium size bowl and blend well. Slice bananas in half and then cut lengthwise.  Butter-spray glass baking dish and lay sliced banana pieces in dish, two by two, down the length of the dish. Spread mixture over the top of the bananas and bake for 25 minutes, and remove from oven. Scoop one #10 scoop of vanilla bean vanilla ice cream , place in middle of cooked bananas and serve in a flat glass dish.

From: Wright Inn & Carriage House

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• 18 slices cinnamon bread (not cinnamon raisin)
• 2 8 ounce packages cream cheese – softened
• 3 ripe bananas – mashed
• 8 eggs
• 1/2 cup heavy cream
• 1/2 cup maple syrup
• Mixture of cinnamon and sugar for sprinkling

Directions:

Grease or spray a 13 X 9 inch pan. Mix the cream cheese and add the banana to it. Arrange a layer of bread slices on the bottom of the pan. Spread each piece with a generous layer of cream cheese mixture. Sprinkle with cinnamon sugar. Place another piece of bread on top of each slice and spread another layer of cream cheese mixture on each slice, repeat the cinnamon sugar step. Cover each piece with a third slice of bread.

In a large bowl, mix the eggs, cream and syrup and pour over the bread. If it floats push the bread down to immerse in liquid. Cover with plastic wrap and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake uncovered in preheated 350 oven for 45 minutes or until golden and puffy. Sprinkle with confectioners sugar and serve.

Serves 6 Enjoy!

From: Augustus Snow House

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• 5 Granny Smith or Golden Delicious apples
• 1 Cup of brown sugar
• 1/2 Cup of butter or margarine
• 1 Tablespoons of cinnamon
• 1/2 Cup of chopped pecans
• 1 Teaspoon of vanilla extract
• Whipped Cream

Directions:

This recipe is a great first course to a full gourmet breakfast. We call it desert before breakfast! Core the apples almost to the bottom, removing all the seeds and stem. In a pan, melt the butter or margarine and stir in the brown sugar and cinnamon mixture. Add the pecans and vanilla and mix. Firmly pack the center of each apple with the spiced mixture. Bake for 40-50 minutes until apple is firm, but can be pierced with a fork. (Note: Granny Smith apples generally take longer than Delicious apples). Dollop with homemade whipped cream and serve.

From: The Black Horse Inn

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• 8 Large Eggs, beaten
• 1 cup Ricotta cheese
• 1/2 cup Milk
• 1 cup Mozzarella cheese,grated
• 1/2 cup thinly sliced Scallions
• 1/2 tsp dried Basil or 5-6 fresh leaves, chopped
• 2 sprigs fresh Oregano
• 1/4 tsp ground Black Pepper
• 1 10 Oz. package frozen, chopped Spinach, thawed and very well drained
• 1 cup coarsely chopped Plum Tomatoes, seeded
• 1/4 tsp Salt

Directions:

Preheat oven to 325 degrees. In a large mixing bowl, combine eggs and Ricotta; beat just until combined. Stir in milk, basil, oregano, salt, and pepper. Fold in spinach, tomatoes, scallions. Spread evenly in a greased 3-quart rectangular baking dish. Top with mozzarella. Bake for 30 to 35 minutes or until a knife inserted in center comes clean. Let stand 10 minutes before serving. Makes 6 servings.

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INGREDIENTS:

• 1 large loaf French or Italian bread
• 8 large eggs
• 3  1/2 cups milk or light cream
• 1 cup sugar
• 1 tablspoon vanilla
• 3 teaspoons cinnamon
• 1 teaspoon nutmeg
• 6-8 medium-sized cooking apples. ((Cortland,.  Maclntosh, or Granny Smith)
• 1/4 of a stick butter

PREPARATION:

1. Slice bread into 1 1/2 inch slices.
2. Spray- 9” X 13” inch glass pan with corn oil or nonstick spray.
3. Place bread. in glass dish, placing tightly together.
4. In separate bowl, beat together eggs, 1/2 cup sugar, milk, and vanilla (by hand, with -whisk, for about 30 seconds).  Pour one-half of egg-milk mixture over bread.
5. Peel, core and slice apples.  Place sliced apples on top of bread to cover.
6. Pour balance of egg-milk mixture evenly over apples-
7. Mix remaining ½ cup sugar with cinnamon and nutmeg and sprinkle evenly over top of apples.
8. Dot with butter.  Cover and refrigerate overnight.
9. Next day, preheat oven to 350 degrees.
10. Uncover dish and bake in oven 1 hour- It will rise high and brown nicely.
11. Remove from oven and allow to rest for 5 to 10 minutes before serving.
12. Cut into squares and serve warm with maple syrup.
13. Top with whipped cream and garnish with a sprig of fresh mint.

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• 3/4 cup butter
• 1 1/2 cups sugar
• 2 eggs
• 1 1/2 cups flour
• 1 pinch salt
• 1 teaspoon ALMOND FLAVORING

TOPPING MIX:

• 1/2 cup ALMONDS, SLICED/SILVERED
• 1/4 cup sugar

Directions:

Preheat oven to 350F. Melt butter and add to sugar. Beat in eggs one at a time. Add flour, salt almond flavoring mix well. Line a cast iron skillet with aluminum foil extending up over sides. Pour batter into lined skillet.

TOPPING MIX:

Sprinkle almonds and sugar on top of mixture. BAKE at 350 for 30 to 40 minutes, allow to cool, remove from skillet and foil slice and serve warm.

From: Hoyt House Bed & Breakfast

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Cut croissants in half lengthwise and place bottom halves in Pam sprayed 2 X 9 inch oven proof dish. Mix marmalade with orange juice and spoon over each bottom half. Save a little to spoon over top. Spread softened cream cheese over the top of each croissant. Place one piece of shaved smoked ham over bottom of croissant. Plac the top of croissant with cream cheese on the top of ham. Mix eggs, half & half cream and almond extract together until whites are not stringy (do not leave out the almond extract). Pour over top of croissants. Spon left over marmalade and orange juice mixture over top of each croissant. Refrigerate overnight. Take out 30-45 minutes before baking. Bake for 30 minutes in preheated 350 degree oven. Serve hot and garnish with orange and strawberries.

From: Austin’s Wildflower Inn

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Place 2 large eggs (beaten well) in measuring cup; add milk and vanilla. Soak bread in mixture until all the mixture is absorbed. Place sliced almonds on top. Place bread on grill on medium heat (griddle should be warm) spray with pam. Brown on one side then turn over with almond side on griddle. Cook until brown. Pour maple syrup over Almond French Toast. Serves 4.

From: Coconut Grove B&B

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