Berry Creamy French Toast

Do you ever have company staying with you – and you know you aren’t going to get much sleep? And you know that you’re going to want to have a great breakfast in the morning, but you won’t want to get up early or have to think too hard to put it together? I have found a recipe that delights guests and requires no thinking or effort the morning of. I’m calling it Berry Creamy French Toast. It was inspired by a Victoria, BC cookbook called “Fabulous Fairholme Breakfasts & Brunches” by Sylvia Main.

My husband Dave and I have been spending most of our time on Salt Spring Island filling up one of Mom and Dad’s B&B rooms – and we had a couple of friends over for the weekend! We wanted to treat them to a B&B special breakfast but the morning was going to be a bit hectic and likely, sleep deprived. So, Friday night, while I was waiting for them to arrive, I threw this together. It took me about 15 minutes … and I think that it was a big hit! We’ve got the empty dishes to prove it.

Berry Creamy French Toast served with Fruit Compote and Turkey Sausage

**Please note – this recipe needs to be prepared the night before**

What You Need:

• Half a loaf of Italian Bread cut into cubes
• 1 1/2 cups of mixed frozen raspberries, blackberries and blueberries (run them under warm water to remove any ice from them and then drain them so they are as dry as possible)
• 1 8 oz package of cream cheese cut into cubes
• 6 eggs
• 3/4 cup of milk
• 2 Tablespoons of maple syrup
• Berry Compote (see recipe below)

What You Do:

1. Grease 6 inch ramekins (or large muffin tins).
2. Line the bottom of each with cubes of bread.
   

   Line the bottom with bread cubes

3. Spread a layer of fruit on top of the bread.
4. Cover the fruit with cubes of cream cheese.
   

   Add layers of cream cheese and fruit

5. Cover the cream cheese with another layer of bread.
6. In a medium bowl, whisk together eggs, milk, and syrup.
7. Pour the mixture over the bread in each dish.
   

   Pouring the egg mixture over the layers in the dish

8. Place in fridge overnight and uncovered.
9. IN THE MORNING: Bake at 350oF for 50 – 60 minutes, or until they become puffy and golden.
10. Remove from the oven, and serve with berry compote on the side. We also served it with a turkey sausage.

BERRY COMPOTE:

In a large saucepan bring 2 cups of frozen berries, 2 tablespoons of cornstarch, 1 teaspoon of lime juice and 2 tablespoons of maple syrup to a boil. Turn the heat down and then stir every 30 seconds or so until the sauce starts to thicken.

Breakfast was a success - the proof is in the empty dishes!

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Not Such a Successful Attempt at Sugar Free Muffins

Sugar Free Orange Walnut Muffins

What you need:

• 1 cup unbleached flour
• 3/4 cup spelt flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
• 3/4 cup orange juice
• 3 large eggs
• 1 cup chopped walnuts
• 2 cups frozen blueberries

What you do:

1. Preheat oven to 375oF.
2. In a large mixing bowl combine the flours, baking powder, cinnamon, salt and walnuts together.
3. In a smaller bowl mix together the eggs, orange juice, and oil.
4. Add the liquid to the dry mixture and stir about 20 to 30 times with a wooden spoon. Basically you just want all of the dry mixture to be moist.
5. Add in blueberries and stir a couple of times.
6. Spoon batter into greased muffin tins. Fill about 3/4 of the cup with batter. I used 24 mini muffin tins (it will also make 12 medium-large sized muffins).
7. Bake in the over for about 15 minutes (or 20 – 22 minutes for 12 large muffins).
8. The tops of the muffins will be spring back when touched if they are done.
9. Flip onto a cooling rack and cool for a minute or two before serving.

Bram was standing by in case his services were needed

Good thing Bram was there because he was definitely needed - when I took the muffins out of the oven I lost my grip and they tumbled to the floor

The ones that didn't hit the floor...

Overall – these muffins didn’t go that well. They had good texture and tasted o.k., but they were bland. My Mom suggested that I adjust the recipe to use apple juice instead of orange juice to make it a bit sweeter but then I will have to rename them!! 🙂

What do you think would make these muffins a bit tastier without adding sugar or Splenda? I would love to know!! Just be careful not to drop them on the floor like I did!!

Christmas Dinner Leftover Idea – Use the Mashed Potatoes for Brunch!

My Dad goes crazy for mashed potatoes. Actually, potatoes in general. And this recipe was a creation of his that he served to some of their Bed and Breakfast guests.  He prefers to just fry up his potatoes and eat them golden brown with ketchup, but I really like this simple little bake in the oven recipe for using left over mashed potatoes!

Use Left Over Mashed Potatoes in these Potato Boats

POTATO BOATS:

Preparation Time: 40 minutes
Cooking Time: 25 minutes
Serves 8

What you need:

• 8 cups of mashed potatoes(you will need 8 to 10 potatoes depending on the size; these can be cooked and mashed the day before)
• 1 Cup of cooked chopped bacon
• ½ Cup chopped green onions
• ½ Cup shredded extra old cheddar cheese
• ½ Cup shredded extra old cheddar cheese for sprinkling on top
• 8 eggs
• Salt and Pepper to taste

What you do:

1. Preheat oven to 350°F.
   

   Potato mix

2. If potatoes are cold, heat in microwave until they are heated right through the center.
3. In a large bowl mix together potatoes, bacon, onions and ½ cup cheddar cheese and salt and pepper.
4. Press 1 cup of mix in each boat (a 5 inch oven proof oval dish).
5. Press a well in the center to hold egg.
6. Crack egg and pour into center.
7. Sprinkle each boat with a liberal amount  of cheddar cheese & green onion.
8. Bake 20-25 minutes until egg is cooked.
9. Sprinkle remainder of cheese and top with 2 chive sprigs.
   

   The 'well'

Almost ready for the oven

Perfect Poached Eggs Recipe

How to Make Poached Eggs

Wondering how in the world you can test out the soon to be renamed YAMMY FRENCH RESISTANCE recipe when you don’t know how to make Poached Eggs?

Poached eggs always scared me. But it turns out they are actually easier to make than just about every type of egg (except scrambled eggs maybe). So… my poached egg secret (as taught to me by my Dad)…

1. Take out a medium sized skillet (preferably one with a lid, but if you don’t have a lid just get out a baking sheet to put on top).
2. Fill it with about two inches of water. Bring that water to a boil over high heat on the stove.
3. Once the water is boiling, add 1 Tablespoon of white vinegar and a pinch of salt. The vinegar is critical as it keeps the eggs together. I don’t know why – I just know that without it the eggs just don’t look like eggs anymore.
4. Gently crack the egg, and without burning yourself, open up the egg and release it into the boiling water (try to slip it in rather than drop it in, so you want to get fairly close to the boiling water).
5. Cover the eggs, and cook for 3 minutes (30 seconds less if you like your eggs runny and 30 seconds more if you want the yolks solid).
6. With a slotted spoon, pull the eggs out of the water, let the water drip off of the eggs and then place on your Yams or your english muffin or whatever you are eating with your perfect poached eggs!!!

NAME THIS RECIPE: Crepes, Yams, & Eggs

The Yammy French Resistance

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I sent the YAMMY FRENCH RESISTANCE breakfast recipe to our weekly recipe e-mail subscribers last week, and asked for a new name.

What name do you think it should have? Sorry POLL CLOSED on SUNDAY NOVEMBER 23rd.

~~~~~~~~~~~~~~~~~~~~

Yep – that really is what Dad has called his creation…The YAMMY FRENCH RESISTANCE so please take the POLL and give this delightful dish a name it can be proud of!! 🙂

This recipe makes 2 servings.

What you’ll need:

• 1 Large Yam
• 4 eggs
• 2 large (plate size) crepes
• 4 Tablespoons Medium Salsa

What you do:

1. Cook the Yam in the microwave. Remember to pierce it with your fork before you cook it. Every microwave is different but it should only take 5 minutes on high to cook it (smaller yams will take less time and very big yams will take 7 or so minutes).
2. Take the cooked Yam out, slice it into 1/2 inch slices and peel the skin off.
3. In a skillet, heat a tiny bit of butter (or use non-stick spray), and brown each side of the Yams.
4. While your Yams are browning, take out another skillet and poach the eggs (I’ve included instructions on poaching eggs below).
5. Warm up the crepes (you can do this in the microwave for a few seconds or heat them in a pan).
6. Warm up the salsa in the microwave.
7. Lay each crepe out flat on a large plate. Spread the warmed salsa generously over the warmed crepe.
8. Fold each crepe inward to form a square (see picture below). Place 2 slices of yam on top, then place 2 poached eggs on top. Add a bit of salsa on top of the eggs, then garnish if you want to (they used Rosemary and some fresh flowers).

RECIPE: Applesauce Muffins

Did you know there are over 7500 varieties of apples grown around the world? And, to this day, the majority of apples are still hand picked! And do you know the apple is part of the rose family? I guess that explains their pink blossoms??

We have an amazing apple tree in our front yard… and while we were away Ethel, our innsitter, picked many apples and left us some wonderful applesauce.  This is one of the recipes I used the applesauce in:

Recipe for Applesauce Muffins

What you’ll need:

• ½ cup chopped walnuts
• 1 ¼ cups wheat germ
• 1 ¼ cups quick oats
• 1 cup whole wheat flour
• ½ cup brown sugar (packed)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup unsweetened applesauce
• ½ cup canola oil
• 1 slightly beaten egg
• 1 teaspoon vanilla extract

What you do:

1. Preheat oven to 400oF.
2. Spray 24 mini muffin cups with non-stick cooking spray.
3. Combine all of the dry ingredients in a large mixing bowl.
4. Add to the dry mixture the applesauce, oil, egg and vanilla extract. Mix only until all of the dry mixture is moistened.
5. Spoon into the muffin cups, filling 3/4 full.
6. OPTIONAL: If you like cinnamon and sugar combine 3 teaspoons sugar with 1 teaspoon cinnamon and sprinkle on top of each unbaked muffin for that extra cinnamon taste.  Personally I just added a walnut to the top.
7. Bake 15 – 17 minutes until golden brown (toothpick inserted into center should come out clean).
8. Remove from muffin cups, and let cool on a cooling rack. Serve warm or cool. Any that you don’t eat that day can be frozen and microwaved for a quick snack later in the week.

Recipe: Awesome Oat Bars

At Anne’s, every afternoon, a different type of cookie or square is set out for guests to enjoy while they watch the hummingbirds feed in the bird feeders or enjoy the glorious sunset on our deck. These bars could probably join the morning bread basket as a special treat, but we would typically serve these with coffee, tea and lemonade in the afternoon. Let us know what you think!

Awesome Oat Bars

What you’ll need:

1 cup rolled oats

1/2 cup spelt flour

1/3 cup brown sugar, packed

1/2 cup semi-sweet chocolate chips

1/2 cup unsweetened shredded coconut

1/4 cup chopped pecans

1/4 tsp baking powder

1/4 tsp salt

5 tbsp unsalted warm and soft butter

1 egg

1 tsp vanilla

What you do:

1. Preheat oven to 350oF.
2. In a large bowl, mix together the oats, flour, sugar, chocolate chips, coconut, pecans, baking powder and salt.
3. Add the butter, egg and vanilla. Mix well.
4. Spray an 8″x8″ pan with cooking spray, and then scoop the mixture into the pan.
5. Smooth out the top of the bars by patting with your hands or spatula.
6. Make sure it’s spread out evenly across the pan.
7. Bake for 25 minutes and cool.
8. Cut into squares and enjoy.
   

   Cooked and ready for testing!!

Inspired by a recipe from eat me, delicious – a fantastic food blog worth checking out!

Weekly Recipes by E-Mail & A Great Brunch Planner (And it’s All Free!!)

Look forward to weekly inspiration in the form of an e-mail recipe from Anne’s Oceanfront Hideaway’s Four Star Bed and Breakfast. Delightful treats, special diet recipes and breakfast favourites will hit your inbox every Monday. And, when you sign up for this e-mail you’ll receive a fantastic brunch planner!

Relive the Salt Spring Bed and Breakfast experience at home with this creative and inspired brunch planner from Breakfast with the Broads.

Inside your brunch planner you’ll find:

• Tips for setting the mood for your brunch,
• Fantastic Ideas for your theme,
• Two four-course menus complete with shopping list and recipes,
• Tips for prepping your meal ahead of time so you can enjoy the brunch as much as your guests,
• Special table setting tips from Anne’s.

You’ll get all of this, when you sign up to get the weekly recipes from Breakfast with the Broads.

Start planning a brunch that will have your friends talking for months!

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Thanks for joining us for brunch!!

RECIPE: Ginger Cookies

It’s almost comical that I am trying to make these recipes and photograph the steps. First of all, I’m a good cook but I lack attention to detail in the kitchen. I don’t measure most things, and I tend to make a massive mess. Second of all, my camera is not user friendly and I take bad photos. But, the good news is, these cookies were a big hit. I packaged a dozen up and gave them to my friend Leah for her birthday and she wrote to say they were “DEEEE-LISH”, and Dave, my husband, has been happily devouring the others. So – don’t let my bad photos deter you. These are great cookies to make. Let me know how they go for you!

(Makes 4 dozen cookies…or 2.5 dozen large cookies as was the case when I made them)

What you’ll need:

• 1 1/4 Cup Butter
• 2 Cups Sugar
• 2 eggs
• 1 Tablespoon Vegetable Oil
• 1/2 Cup Molasses
• 4 Cups unbleached flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 5 teaspoons ground ginger
• 3 teaspoons cinnamon
• 2 teaspoon cloves

The ingredients...

Ok now WITH the sugar...

What you do:

1. Preheat the oven to 350oF.
2. In a large bowl, beat the sugar and butter together until creamy.
3. Add the eggs, vegetable oil, and molasses. Mix together well.
4. Add the rest of the ingredients and stir together, mixing well.
5. Cover with plastic wrap and chill in the fridge for one hour.
6. Dough should now be fairly stiff.
7. Shape into small 1 inch sized balls, and dip in sugar.

hmm...larger than an inch...

8. Place onto an ungreased cookie sheet about 2 inches apart.
9. Bake for 8 – 9 minutes.
10. Enjoy!

All shapes, all sizes, all tasty!

Get more amazing recipes, and a fantastic brunch planner (complete with tips, menus, shopping lists and recipes for hosting a fantastic brunch), at Breakfast with the Broads Cookbook website.

Brunch Planner – Get Yours Free

Look forward to weekly inspiration in the form of an e-mail recipe from Anne’s Oceanfront Hideaway’s Four Star Bed and Breakfast. Delightful treats, special diet recipes and breakfast favourites will hit your inbox every Monday. And, when you sign up for this free e-mail you’ll receive a fantastic brunch planner! ALL FREE!

Relive the Salt Spring Bed and Breakfast experience at home with this creative and inspired brunch planner from Breakfast with the Broads.

Inside your brunch planner you’ll find:

• Tips for setting the mood for your brunch,
• Fantastic Ideas for your theme,
• Two four-course menus complete with shopping list and recipes,
• Tips for prepping your meal ahead of time so you can enjoy the brunch as much as your guests,
• Special table setting tips from Anne’s.

You’ll get all of this FREE, when you sign up to get the weekly recipes from Breakfast with the Broads.

Start planning a brunch that will have your friends talking for months!

Sign up for the weekly newsletter from Breakfast with the Broads and you’ll immediately be directed to the page where you can download the FREE BRUNCH PLANNER!!

Thanks for joining us for brunch!!