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Vegan Orange French Toast

Vegan Orange French Toast

A special thanks to our friends at Anchor Point Bed and Breakfast for this Vegan treat! An eggless french toast that absolutely delights our Vegan guests!

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What you’ll need:

  • 1/4 lb soft tofu
  • 1/4 Cup orange juice
  • 1 Tbsp sugar
  • 3 slices of french bread

  • What you do
    :

  • In a blender, puree the tofu, orange juice and sugar.
  • Pour into a shallow dish and then dip each slice of bread in it on both sides.
  • Melt a dab of soy margarine in a frying pan.
  • Cook each side of each slice of bread in the frying pan until golden brown.
  • Serve with vanilla soy yogurt, sprinkled with a pinch of nutmeg and garnished with a sprig of mint.
  • TIP: Don’t soak the bread too long.

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    A friend sent this along so I thought I would share. His words “a new meaning to cat, mouse and windows!”

    Cat, Mouse & Windows

    Cat, Mouse & Windows

    It is 2:00 am, the phone rings. “Hello Rick this is the Garry Oak Room calling. I am locked out on the deck, my husband is asleep and I can’t wake him up. Can you let me in?” Rick gets out of bed, puts on his housecoat and goes upstairs with the key to let her in. Unfortunately they have the chain lock on the door so he can’t get in. He also can’t wake the husband. With a full house, he’s trying desperately not to wake everyone else but he isn’t having any luck.

    Other than breaking down the door, and waking up our other guests, the only way of getting her back into the room quietly, is with a key to open the sliding door from the outside.

    Rick gets dressed and then gets the ladder. Our son comes up stairs wanting to know what is happening as he saw the ladder going past his bedroom window. Rick is now crawling across the shingles, past another guest room, to where the lady is waiting for him to open the door. He passed her the key, she went in and he went back to bed.

    The next morning at the breakfast table she told her husband that there was another man in the room last night and he just laughed.  “Sure there was” he said. He had no idea what had gone on! Thankfully she had a cell phone with her when she was on the deck or it might have been breakfast time before she was rescued.

    Do you carry your cellphone everywhere? It sure came in handy this night!

    Rick and I heard some loud thumping. We assumed it was one of our sons building something (they both have grown up to be in the construction business) in the basement.  After awhile the pounding got more persistent and we figured perhaps they were having a ‘brotherly’ argument and one had locked the other out.  Either way we ignored it until it became so persistent we figured we’d better figure out what was going on.

    Rick went downstairs and I went outside.  We both returned not finding either of the boys nor the source of the noise.  When we sat back down, it started again! This time we went upstairs looking for the source.  When I went upstairs I still heard the pounding but didn’t see any people! I knocked on our guests door but didn’t get an answer… so I went to the balcony on the adjoining room.

    As soon as I opened the door our guests said “Oh thank goodness, we locked ourselves out here“.  She had on a housecoat but I noticed his shoulders were bare. It was starting to drizzle so I passed them a couple of towels and went to get the key.

    I opened the door and the gentleman was standing wrapped in the two towels.  His wife was laughing and said “For years I’ve told him he was going to get caught without his clothes on and it has happened on our 25th anniversary.”

    She went on to say “I remembered as soon as I heard the door click shut that you had said “Remember to unlock the door before you close it…..” Fortunately for them we heard the pounding, and fortunately for me the balconies are separated. I had no idea he was on the other side stark naked and freezing!

    Each week, in Anne’s newsletter, a new recipe is featured. If you are missing out on the weekly newsletters you can sign up here: www.breakfastwiththebroads.com

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    What you’ll need:

    Combine for the crust:

    * 1 ½ Cups Pecans – chopped fine in blender (do not make pecan butter!)
    * 3 Tablespoons Sugar
    * 1 teaspoon Cinnamon
    * ½ Cup Margarine

    For the Filling:

    * 16 oz. Cream Cheese
    * 2/3 Cup Sugar
    * 1 Cup canned Pumpkin
    * ½ Cup Sour Cream
    * ¼ teaspoon Nutmeg
    * ¼ teaspoon Ginger
    * ½ teaspoon Cinnamon
    * 4 Eggs – to be added one at a time

    What you do:

    1. Preheat oven to 350oF

    2. Press crust ingredients into the bottom of a 9 inch spring form pan.

    Crushed Pecans for a Gluten Free Crust

    Crushed Pecans for a Gluten Free Crust

    Pecan Based Crust - Nutty and Delicious

    Pecan Based Crust - Nutty and Delicious

    3. Bake crust at 350oF for 10 minutes.

    4. Remove and set aside to cool.

    5. Turn oven down to 300oF.

    6. In a large bowl, mix cream cheese and sugar on High-Medium speed until well blended.

    7. Add the pumpkin, sour cream, nutmeg, ginger and cinnamon. Mix well.

    8. Finally, add one egg at a time. Mix well in between the addition of each new egg.

    9. Pour mixture onto cooled pecan base and bake for 60 minutes.

    10. Remove from oven and let cool for an hour. Then refrigerate for two hours before removing from the pan.

    11. Top with Whipped Cream and Whole Pecans.

    TIP: Make sugared pecans! To do this, add 2 tablespoons of brown sugar to a 1/2 cup of pecans in a sauce pan. Cook over low heat for 5 minutes or until the sugar melts and coats the pecans. Stir constantly to ensure the sugar does not burn. Remove from the pan and place on tin foil to cool before using to top the whipped cream on the cheesecake. DELICIOUS!

    Blueberry Breakfast Cake

    Yesterday we went shopping for breakfast supplies. Blueberries were on sale! Definitely going to bake a Blueberry Breakfast Cake tomorrow – always a favorite with our guests. Serving dessert first is always a hit!

    Want to make a super easy Blueberry Breakfast Cake?

    To a white cake batter (make it from scratch using your favourite recipe or get some help from a cake mix) add the zest and juice of two lemons (replace some of the water in the recipe with the lemon juice). And, reduce the water called for in the mix by 1/4 cup.

    Gently stir in two cups of blueberries. Bake in a 9 x 13 pan for about five minutes longer than the recipe states. Cool, then freeze the cake.

    Cut into serving sizes while frozen as it makes it easier to cut, and the blueberries won’t pop and run. Put into serving dishes, add a tablespoon of lemon yogurt on one side, a drizzle of blueberry syrup, a sprinkle of granola and top with about a dozen blueberries. Add a sprig of mint and serve.

    We like to give our guests an entirely different menu each day so when they are here for three days we need to have three different menus. We have to work around a few diet restrictions – no pineapple, no banana and no fish with this weekend’s guests, which means a substitution of apple sauce for Rick’s muffins, no pineapple in the fruit salad and no Salmon Scrambled Wrap. No problem!

    TODAY’S BREAKFAST MENU:

    • Apple Juice,
    • Currant Scones,
    • Apple/Walnut mini Muffins,
    • Blueberry Breakfast Cake, and
    • San Remo Fritatta with Italian Herb Toast.

    Tomorrow something entirely different, but we haven’t decided yet.

    San Remo Frittata

    The night before we set up the coffee and the table and do as much prep for breakfast as we can. This helps us avoid some of the possible morning swearing when we realize we’ve forgotten something!

    Even evening before preparation doesn’t help us when I trip and spill orange juice over the entire table, drenching all of the cereals, butter and sugar bowls in one swift motion! Or when I spill the entire fruit bowl down the from of my shirt just minutes before guests are coming to the table, or when Rick forgets the baking powder in the muffins so they don’t rise.

    It pays to have a head start some mornings and you never know when that morning is going to be!

    By the time I am dragged out of bed, Rick has been up for two hours, gone for a walk with our dog Chewy and had a shower. My feet hit the floor about 7:15 am, I hop in the shower, grab a coffee and start setting up the coffee/tea trays for the 8 o’clock delivery to our guests rooms. Oh yes I do get dressed – don’t want our guests having a shock so early in the morning!

    While I make the fruit tray and the cereal dishes Rick is busy with the breads and buns and the main hot dish for the morning. Then it’s “Showtime” at 9am when our guests seat themselves around the table.

    Once breakfast is over I usually run through the highlights of the day on Salt Spring and also answer any questions, give directions and hints about where to go and what to do based on their interests. Some are off quickly while others lounge around to visit and have another cup of coffee before heading out.

    By this time it’s only 10am and there is a lot more to do in the day, but I’m exhausted just thinking about it and I have to get ready for tomorrow’s breakfast!

    I know it sounds a bit repetitive, but:

    • Every personality coming through our door is different, so it’s never the same morning with different people to share it with,
    • There is always a surprise in store thanks to my clumsiness and the occasional “old age” moment,
    • We get to stay home – no commute,
    • We are our own boss, and we meet interesting people from every walk of life, doing a variety of different jobs, coming from all over the world.
    • We are open year round but many days in the winter we have time to read and catch up on the many things we let slide during the busy months.

    It may not be a life for everyone but we enjoy doing what we do, so the rewards are many. Come on over and see for yourself! You never know who will stop by!

    Each week, in Anne’s newsletter, a new recipe is featured. If you are missing out on the weekly newsletters you can sign up here: www.breakfastwiththebroads.com

    This week, I really can’t believe what my Mom shared with our readers! When she sent me the email with the recipe, I asked her if she was sure! We didn’t even include this family favourite in the cookbook! But, she said she was happy to share it, and if it’s popular we might put it in a future book. So, this week, I’m pleased to present my Grandma Broad’s Bran Muffin Recipe.

    Grandma Broad's Bran Muffin Recipe

    What you’ll need:

    • 4 Tablespoons Margarine
    • 2 Tablespoons Molasses
    • 1 ½ Cups Apple Juice
    • 1 ½ Cups Bran
    • ½ Cup Wheat Germ
    • ½ Cup Raisins
    • 1 Grated Apple
    • 1 ¼ Cups Flour
    • ¼ teaspoon Salt
    • 5 teaspoons Baking Powder
    • 1 teaspoon Cinnamon
    • ½ teaspoon Nutmeg

    What you do:

    1. Heat oven to 400 degrees F.
    2. In a large glass mixing bowl, melt the margarine.
    3. Add to the bowl, the molasses, juice, bran, wheat germ, raisins, and grated apple. With a wooden spoon stir until well mixed.
    4. Next, add the flour, salt, baking powder, cinnamon, and nutmeg. Stir until all ingredients are moistened.
    5. Lightly grease muffin tin (makes 24 mini muffins or 12 medium sized muffins).
    6. Fill each muffin cup 3/4 full with batter.
    7. Bake in oven for 12 – 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
    8. Take out of the oven and cool for a few minutes before removing from pan and serving.

    In September of 2003 Rick and I ventured to Europe with Trafalgar Tours. It was one of those “if it is Tuesday this must be Belgium, or is it Switzerland? or Italy?” – a 21 day ten country tour on a coach complete with our excellent Latvian driver Ivar and our experienced and very knowledgeable guide Jeff. Ivar spoke very little English and Jeff spoke very little, if any Latvian, although he was fluent in English, German, French, Italian, Spanish, Austrian, Dutch and was learning a couple of others.

    I think when we go on guided trips or cruises where we are with people you don’t know, you wonder what the dynamics of the group will be like. Will there be those that are chronically late and holding up the rest of the group while others have been waiting anxiously twenty minutes ahead of time? Will personalities clash or will it be enjoyable for everyone? This trip was our first experience on a guided tour and it was absolutely the best group we could have ever imagined.

    We were very fortunate to have a small group of only fifteen on a fifty passenger bus. Other than two teachers from Texas who were taking the trip to celebrate their retirement, our other eleven travelers were from down under and mostly much younger (yes Maria I put you in with the younger crowd!). We were an interesting group ranging from 20 to 60, quiet, reserved and from different walks of life, but we seemed to immediately start looking out for each other and building a bond that remains today.

    This past weekend two of those friends came to visit us from the Lone Star state of Texas. Salt Spring was their appetizer before their cruise on the Sapphire Princess to Alaska! I didn’t remember the Texas Twang from our trip, maybe it was lost with the Australian lingo, which I think we all unintentionally mimicked after twent-one days. We managed to converse without difficulty, and we did have fun with the pronunciation of several words between the four of us. We toured the island, visited a few galleries and shops in Ganges, lunched by the water at Auntie Pesto’s and had dinner at the Seaside Restaurant in Vesuvius, then headed back to watch the sunset. A great day catching up with friends.

    They wanted to know why we were a four and a half star Canada Select property so we explained the standards and told them we why were happy with our rating. Before they left we were presented with another star. They said in their minds we are a five and a half star. Great fun!

    We wish they could have stayed longer but we were so happy they could come by for a short visit.

    This week’s e-mail recipe is a great addition to an everyday breakfast menu, or a lovely way to start off a Sunday Brunch. Just be sure to get things ready in advance – this one needs at least an hour of refrigeration before you serve it.

    (If you aren’t on Anne’s weekly email recipe list you can sign up at her cookbook website: www.breakfastwiththebroads.com)

    What you’ll need (makes about 4 servings):

    * 1 cup apple juice
    * 2 cups rolled oats
    * 1 apple, grated
    * 1/2 cup french vanilla yogurt
    * 1 tablespoon fresh squeezed lemon juice
    * 1 banana sliced
    * 8 strawberries sliced
    * 1/4 cup dried cranberries
    * 1/4 cup slivered almonds
    * 2 Tablespoons honey

    What you do:

    1. In a bowl, pour apple juice over the rolled oats. Cover and refrigerate overnight (or at least 1 hour).
    2. Stir in grated apple, french vanilla yogurt and lemon juice and spoon into individual bowls.
    3. Top with banana, strawberries, cranberries, almonds and drizzle with honey.

    When we first started dating, Rick and I shared a lottery ticket on an aluminum canoe and surprisingly we won. What do you do with a canoe in the city, on the prairies? Was it his or mine? We couldn’t decide if we should cut it in half and if we did should it be a width cut, or a lenghtwise cut? We could sell it, give it away, keep it or share it. It just caused one question after another so to solve the problem we got married.

    The canoe didn’t get much use on the prairies but it came in handy when we moved to the oceanside on Salt Spring.

    The canoe had a pretty rough life though – and we think the canoe gods were telling us it should have stayed in the prairies to be paddled in some calm lake.

    The first hint came in the form of guests taking the canoe to Idol Island for a picnic…. They pulled the canoe onto the sandy shore and went exploring the little island. They found a nice shade tree where they sat to read , have their picnic and watch the eagles fishing. A wonderful place to enjoy the day. A few hours later they wandered back to the shore for find the sand covered in water and the canoe being towed behind a kayak. They had never been on an island in the ocean and hadn’t realized there were tides. I had the binoculars out and noticed the canoe was floating without any occupants and our neighbour, who was out kayaking, retrieved it and was bringing it back. They thought he was stealing their transportation so they started yelling to get his attention. He realized what had happened and returned it to them.

    Hint number two came in the form of a big wind and rain storm that picked the canoe off the land into the water and down to our neighbours where it was smashed by several logs. It was full of holes, bent and twisted so we retrieved it and tried to have it fixed. Even the man who makes aluminum boats shook his head, smiled and kindly said we had to let it go. We did.

    With that canoe gone, we had to buy a new one for our guests to enjoy. Rick built a bit of a log ramp and a crank system so this new canoe could be pulled up from the water and also be tied down with bungee cords. It worked well and made it easier for our guests to use. Much to the delight of the newlyweds that decided to go for a paddle to watch the sunset on the water. He assured us that he was an experienced canoeist. In fact he was a Boy Scout Leader and taught the Scouts to canoe both on the river and on the lake. His new bride was a bit skeptical but willing to view the romantic sunset on the water with her new husband of two days.

    Off they went with life jackets, paddles, bailer, and whistle. About half an hour later the doorbell rang. At the door we were greeted by a very sheepish husband asking for towels and a very wet new bride. He had gallantly held the canoe while she got in and settled, then as he got in he lost his balance and tipped her out head first into the water. So ended the romantic sunset cruise. Last I heard they were still married. Hint number three – maybe the canoe gods just think we shouldn’t have a canoe at all!

    We still hadn’t figured things out. Another couple decided to go for a paddle in the bay. He did a lot of kayaking and had done some canoing so he was confident all would go well. Down to the canoe they went with all the appropriate equipment. He got in and steadied the canoe for her. She put her shoes in the canoe and took one step in, teetered a bit, then backed out. She said “No way it is too tippy. You go I will wait here and watch you.” So off he went with the front of the canoe up in the air while he sat at the back and paddled. Within twenty five feet of shore the water came over the back and swamped the canoe. He had his life jacket on and was a strong swimmer so he came in to shore quickly. All the while his wife was on shore calling “Save my shoes, save my shoes!” Fortunately there were two kayakers going by at the time. They were able to pull the canoe into shore and save the floating shoes. Another wet canoeist, a pair of saved shoes, and hint number four.

    It was about time for the lights to turn on wouldn’t you say? Four hints and another storm did it! The second storm ripped off the hook so it couldn’t be pulled up with the crank plus it was banged and beaten. Finally we decided we were paddling against the current. Last year we gave it to a fisherman at the lake. I sure hope he doesn’t try to stand up to fish!

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