This recipe is from our friend Lynn Bischoff  of Anchor Point Bed and Breakfast

Serve these heavenly bananas with Grandpa's Granola for the perfect combo!

What you need:

• 1 1/2 cups Sour cream
• 6 Tablespoons Sugar
• 3 Tablespoons Orange Juice
• 3 Teaspoons Grated Orange Zest
• 4-6 Bananas Sliced
• 1/2 C. Sliced Almonds (toasted)

What you do:

1. Combine the sour cream, sugar, orange juice and orange zest. Blend well.
2. Refrigerate for 1 hour.
3. Fold in the banana slices and place in serving bowls.
4. Top with the sliced almonds.
5. Serve Cold.

Christmas Morning Brunch Menu … to be continued

• Raspberry Razzmatazz
• Grandpa’s Granola with Heavenly Banana
• Mandarin Oranges
• Caramel Pecan Cinnamon Rolls
• San Remo Frittata
• Cranberry Nut Toast

This recipe is one of my Dad’s favourite recipes to prepare for his guests. He finds it quick to toss together, easy to make, and his guests always love it.

What you’ll need:

• 6 eggs
• 1 teaspoon pukka sauce (or hot pepper sauce)
• ¼ teaspoon salt
• 1 Cup of canned artichoke hearts, drained and chopped
• 1/3 Cup roasted sweet pimentos, drained and chopped
• 1/3 Cup sheep cheese (amount is before it is grated)
• ½ Cup of  mozzarella cheese (amount is before it is grated)
• 2 Tablespoons of olive oil
• 4 garlic cloves, minced
• 2 Tablespoons shredded Cheddar Cheese

What you do:

1. Grate the cheeses.
2. Preheat oven to 350ºF.
3. In a large bowl whisk eggs, pukka sauce and salt together.
4. Stir artichokes, pimentos, and cheese into the mixture.
5. In a 10 inch non-stick saucepan with oven proof handle over medium heat, add oil and garlic, and sauté for about 2 minutes. Careful not to burn the garlic – stir frequently.
   (TIP – if your handle is plastic you can make an oven proof handle by wrapping handle with several layers of tinfoil)
6. Pour egg mixture into pan.
7. Stir the olive oil and garlic into the mixture.
8. Place in oven and bake for 18 to 20 minutes until centre is set and top is  browning.
9. If the egg is cooked but not brown, place under broiler for 2-3 minutes until browned.
10. Cool for a few minutes, then with a spatula go around the edges to loosen the frittata. Put a large, warm plate on top of the pan and flip over quickly.
11. With another warm plate, cover and flip again, so the side with the browned eggs is now facing up.
12. Cut into wedges and garnish by sprinkling cheddar cheese over top and placing one slice of a red or green pepper on top.
13. Serve with salsa and multigrain toast.

Christmas Morning Brunch Menu … to be continued

• Raspberry Razzmatazz
• Grandpa’s Granola with Heavenly Banana
• Mandarin Oranges
• Caramel Pecan Cinnamon Rolls
• San Remo Frittata
• Cranberry Nut Toast

Let me tell you first hand that these sticky buns are amazing… oooh so gooey and delightful. It’s a good thing I did my P90x workout today or I would have felt really bad when I dove in for seconds…

Anyway … in case you haven’t figure it out … it’s Julie writing today. Mom is busy with her holiday decorating! The main floor of her house is covered in boxes and decorations. It’s definitely starting to feel festive in a chaotic sort of way!!

This brunch menu is sure to win the crowds over this Christmas. I hope you give a few of the recipes or maybe even the entire menu a try.

Make these in advance and freeze. Take them out the night before you want to serve them, let stand for 1 ½ hours. Put in fridge until morning.

Temperature : 350oF

Cooking time: 30-35 minutes

Makes 36 buns.

What you need:

• ½ Cup sugar + 2 teaspoons sugar
• 2/3 Cup warm water
• 2 packages of active dry yeast
• 5 ½ Cups all-purpose flour
• 1 Cup warm milk
• 1 ½ teaspoon salt
• ½ Cup soft butter
• 2 eggs
• 2 Tablespoon Melted Butter
• 1 cup Brown Sugar
• 1 Tablespoon Cinnamon

What you do:

1. In a large bowl, dissolve 2 teaspoons of sugar in the warm water. Sprinkle yeast into water mixture.

2. Let stand 10 minutes, and then stir well.

3. Add warm milk, sugar, salt, butter and eggs to yeast/water mixture. Stir in 3 cups of flour. Beat vigorously until smooth and elastic. Scrape sides of bowl.

4. Add remaining 2 ½ cups of flour gradually.

5. Roll the dough into a ball on a floured surface. Knead for 5-10 minutes or until dough is no longer sticky.

6. Let the dough rest for 20 minutes wrapped in Saran Wrap and a towel. Punch dough down.

7. Roll out dough (rectangle) to approximately 15 inches long 10 inches wide.

8. Brush with soft butter, sprinkle with cinnamon and pecans and roll into long roll. Cut into 1 ½ inch slices, put each slice into large muffin pan to freeze.

At this point they can be frozen and then taken out the night before you wish to cook them. You would take them out the night before, let stand for 1 ½ hours and then refrigerate overnight. In the morning, bake @ 350oF.

Before you bake, arrange them on top of the Caramel Pecan mixture in the Christmas Tree pan, or pan of choice.

9. Add the Caramel & Pecan Topping

I make this in a Christmas Tree shaped pan the night before, add the frozen cinnamon buns and refrigerate. In the morning cook and serve for breakfast.

Mix together:

1 cup Brown Sugar

1/3 cup melted Butter (unsalted)

4 teaspoons Corn Syrup

1 cup  coarsley chopped Pecans

Spread mixture in the bottom of the greased pan then sprinkle with chopped pecans. Place the buns on top of the mixture in the pan.

10. Place in refrigerator and cool for 2 – 24 hours. Remove when ready to bake them. Uncover.

11. Let stand for 10 minutes at room temperature while preheating the oven to 400°F.

12. Using a toothpick pop any bubbles that may have formed while cooling the dough.

13. Bake for 28-30 minutes if baking them in a muffin tin or 35 minutes in the tree pan until brown. Make sure the center buns pop back. Make sure they are cooked before taking them out of the oven as oven temperatures vary.

14. Remove from pan and cool on wire racks.

15. If using the Caramel & Pecan Topping, remove from oven and immediately invert onto a large tray. Scrape out excess syrup and pecans and add to top of buns. Serve immediately.

16. If not using Caramel Topping, brush with melted butter if desired, serve warm.

Christmas Morning Brunch Menu … to be continued

• Raspberry Razzmatazz
• Grandpa’s Granola with Heavenly Banana
• Mandarin Oranges
• Caramel Pecan Cinnamon Rolls
• San Remo Frittata
• Cranberry Nut Toast

Carmel and Pecan Mixture

Rising ready for baking

Luxurious comfort ….

Garry Oak

4 course gourmet breakfasts ….

Stunning oceanview and breathtaking sunsets ….

Can you say “the perfect gift”?

And until December 10th we wanted to offer you a very special deal for your gift giving!

If you buy a gift certificate to Anne’s Oceanfront Hideaway we’re going to give you 40% off.

The only catch is that the gift certificate will expire March 30th, 2010.

Impossible Pie

Give us a call to order your gift certificate today. 1-888-474-2663

The Olympic Torch arrived on Salt Spring Island today via Harbour Air. The town of Ganges welcomed what seemed like thousands of people – all there to cheer on the torch bearers and be a part of this Olympic ceremony.

And – the best part – we had clear blue skies and mild weather for the day!

Here’s a couple of facts we learned from some people who had been following the torch since it’s arrival in Canada yesterday:

• The torch bearers get to keep their Olympic outfits and the torch.
• The clothes were given to them, but they had to buy the torch. The torch cost $400!
• The flame travels in a safe container … a cylinder type thing… so when it’s flying on Harbour Air or traveling on the BC Ferries it’s not an open flame but the flame does in fact stay lit!
• Hallowe’en makes for a very interesting day to have the torch come through town. There was a man dressed like a Greek God running around town with his own torch. There was a zombie riding a skate board. There were devils, pirates and witches wandering the town waiting for the torch to pass through and the evening to begin!

You can see more Olympic Torch video coverage on Salt Spring Island at the Salt Spring Community Website.

]]> http://annesoceanfront.wordpress.com/2009/10/31/olympic-torch-arrived-on-salt-spring-island-today/feed/ 3 Julie Olympic Torch Salt Spring Island