• 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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• 2 oz gin
• 1 oz lemon juice
• 2 tsp Bar sugar
• 3 oz club soda
• 1 slice orange (Optional)

Directions:

Fill drink Shaker half way with ice. Mix in Gin, Lemon Juice and Sugar. After Mixing Strain into cold Collins/Highball glass and ice cubes and place orange slice on side. * Note you if you like your Tom Collins on the bitter side use only 1 tsp Bar sugar.

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• 1 Pound fresh asparagus
• 1 Teaspoon salt
• 1 Unbaked pastry shell (10″)
• 1 Egg white, lightly beaten
• 2 Cups shredded Swiss cheese
• 10 Bacon strips, cooked and crumbled
• 4 Eggs
• 1 1/2 Cups light cream
• 1/4 Teaspoon ground nutmeg
• 1/4 Teaspoon salt
• pinch pepper
• Cherry tomatoes, halved

Directions:

Cut 8 asparagus spears 4″ long for garnish. Cut remaining pieces into 1/2 inch lengths using only the tender parts of the stalks. Boil 1 quart of water in a large saucepan, add salt and all the asparagus. Brush bottom of pastry shell with egg white. In a bowl combine the asparagus, Swiss cheese and bacon, mix gently. Place in the pastry shell. Bake, uncovered, at 400 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Arrange the asparagus spears spoke fashion on top of the quiche. Place the cherry tomato halves in between the spokes. Serves 6-8.

From: The Weller House Inn

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• 4 Organic Tomatoes
• 1 Bunch (or less) Cilantro
• 2 Bunches Scallions
• 2 Tablespoons (or to taste) extra virgin olive oil

Directions:

Chop tomatoes, cilantro and scallions…Mix together and coat with olive oil. Serve with tortillas or chips. Melt a mild cheddar cheese (or Brie munster) on slices of French bread or crackers and serve with Salsa spooned over top. Salsa serves 6-8 people.

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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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• 1 9″ unbaked pastry shell (If frozen allow to thaw)
• 7-9 green cooking apples, peeled , cored and sliced
• 1/2 cup of Sugar (or 1/4 cup for sweeter apples are used)
• 3/4 teaspoon ground cinnamon
• 4 tablespoons of butter

Melt butter in pan under a low heat, cut each prepared apple into about 8-9 pieces, add apples to butter and simmer for about 10-15 minutes, covered, stir apples and butter mixture every few minutes till they start to look a little cooked and there is some apple juice in the bottom of the pan, uncover add sugar and cinnamon, coat apples by stirring, leave uncovered allowing a syrup to form as the juice evaporates, keep stirring apples till this takes place. Place partially cooked apples and syrup into a unbaked pastry shell and set aside.

Topping:

• 6 tablespoons butter (butter should be cold not at room temperature)
• 3/4 cup flour
• 1/3 cup sugar

Cut butter into 1/2 ” pieces and drop on top of flour, using a pastry blender, blend flour and butter mixture until it is crumbly, add sugar and keep blending till crumbs are formed. Place topping over partially cooked apples in 9″ pie crust. Bake at 375 degrees for 50-60 minutes depending on your oven , top should be a little brown and juices should be bubbling. Cool before cutting serve plain, with cheddar cheese or ice cream.

From: J. Paules Fenn Inn

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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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