Recipe from the Ellery House

Ingredients

• 4 cups country French bread, cut into 3/4 inch cubes
• 6 ounces cream cheese, cut in to 1/2 inch cubes
• 3 eggs
• 1/2 cup half-and-half
• 1/8 cup real maple syrup
• 3 tablespoons butter, melted

Layer half of the bread cubes in the bottom of a 1-quart buttered glass casserole dish. Scatter cream cheese cubes evenly over bread cubes. Cover with remaining bread cubes. Mix eggs, half-and-half, maple syrup and melted butter. Drizzle over bread/cream cheese mixture. Cover and refrigerate overnight or at least 6 hours. Baked, uncovered, in a 350-degree oven for 50-60 minutes until tops of cubes are golden brown and egg mixture is set. Serve with berry sauce (recipe follows) and maple
syrup. Makes 2-3 servings.

Berry Sauce
Heat together strawberry or raspberry jam with fresh or frozen strawberries or raspberries.

Recipe from Cotton Mansion

• 8 Pepperidge Farm pastry shells
• 8 eggs
• 2 TBLS unsalted butter
• 1/2 medium onion chopped
• 1/2 medium green bell pepper chopped
• 1/2 medium red bell pepper chopped
• 4 slices smoked ham or Canadian bacon, diced
• salt and pepper to taste
• 2 C. hollandaise sauce (homemade or packaged) – prepared
• Fresh chopped parsley (optional)

Turn over to 400-degrees.
Bake shells 18-20 minutes and set aside.
Beat eggs. Melt butter in non-stick skillet, saute onions, ham, and peppers for 2 minutes. Stir in eggs, salt & pepper.  Scramble thoroughly. Fill pastry shell with egg mixture.  Spoon egg mixture into shells and put on a plate.  Spoon hollandaise sauce over top of baskets.  Garnish with parsley, if desired. Serve immediately. Serves 8.

Recipe from The Firelight Inn

Ingredients

• 2 Tbsp. poppyseeds, plus extra for sprinkling
• 1 1/4 cups flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup sugar, plus extra for sprinkling
• 1 egg
• 3/4 cup milk
• 1/4 cup vegetable oil or 4 Tbsp. butter, melted and cooled
• 1/2 tsp. almond extract
• 1/2 cup whole blanched almonds, lightly toasted and chopped

Preheat oven to 375 degrees. Grease or spray a 12 cup muffin pan.  Put 2 Tbsp. of the poppy seeds in a bowl and crush lightly with the back of a spoon. Sift the flour, baking powder, and salt, then stir in the sugar until well blended and make a well in
the center. Beat the eggs and milk together in a bowl until well blended. Gradually beat in the oil or melted butter and the almond extract. Pour into the well, add the chopped almonds and stir lightly or until just blended. Do not overmix; the batter should be slightly lumpy. Spoon the mixture into the prepared cups, filling each about 3/4 full. Combine a tablespoon of sugar and one teaspoon of poppy seeds in a small cup; sprinkle a little mixture over the top of each muffin. Bake until risen and
golden, and a toothpick inserted into the center comes out clean, 20 to 25 minutes. The recipe makes 12 muffins.

Recipe from Solglimt Bed and Breakfast Inn

Ingredients

• 2 cups all-purpose flour
• 1/4 cup packed brown sugar
• 1 Tbsp. baking powder
• 1/4 tsp. salt
• 1/4 cup butter, chilled
• 1 cup fresh blueberries
• 3/4 cup half and half cream
• 1 egg

Preheat oven to 375 degrees. Cut butter into mixture of flour, sugar, baking powder and salt. Add blueberries and toss to mix.  In a separate bowl, beat together cream and egg and slowly pour into dry ingredients. Stir with rubber scraper until dough forms.  Knead just until it comes together–3 or 4 times. Don’t over handle.  Divide dough in half. On a lightly floured surface, shape each half into 6-inch rounds. Cut into 6 wedges. Bake on parchment paper about 20 minutes at 375 degrees. Serve warm. Put a glaze on them too!

Recipe from Olcott House

Ingredients

• Pancake batter thinned down a little–use your favorite pancake recipe or mix for six people
• Teaspoon of vanilla
• Teaspoon of Cinnamon

Mix all together and set aside.
Topping: Toasted Walnuts and craisins – use a little syrup to make mixture sticky so that it will rest on top of the turnover.

3 peeled and diced Granny Smith apples (1/2 apple per person). Mix with cinnamon to taste. Microwave until apples are soft, but not mushy.

Amount of butter will vary depending upon number of pancakes.

Preheat your griddle to 375 degrees (hotter if need be). Grease heated griddle with butter. Using a large soup ladle, scoop one ladle full of pancake mix unto the buttered griddle. It will be a very large pancake. If your griddle permits, make two at a time. When the batter forms holes, take a turner and loosen the pancake around the edges and underneath. Flip it over and wait until the pancake is golden and done on both sides. Fill 1/2 of the pancake with the apple mixture. Flip the other half of the pancake over the apple mixture so that it looks like a turnover. Place on a cookie sheet until you have the exact number of turnovers you need. A couple minutes before serving, re-butter your griddle and place your turnovers on the griddle to crisp them. Serve the hot turnover pancakes immediately, topped with toasted walnuts and craisins and sprinkled with powdered sugar. Serve with warm maple syrup. Serves six.

Recipe from A. G. Thomson House

Ingredients

• 2 cups flour
• 1/3 cup sugar
• 2 tsps baking powder
• ½ tsp salt
• ¼ cup butter
• ½ cup cream
• 1 egg
• 1 ½ tsp vanilla
• 6 oz white chocolate chips
• ½ c craisins

1. Mix dry ingredients. Cut in butter then add the wet ingredients,
chocolate chips, and craisins. Mix just until blended.
2. Knead & pat into a ½ inch circle. **
3.Place on a lightly buttered cookie sheet. Sprinkle with raw sugar.

Bake 11 – 15 minutes at 375 degrees or until golden brown. Makes about 8 scones.

**I don’t take the dough out of the bowl. I knead it in the bowl and lay it
out on a baking sheet, then flatten into a circle. I score the dough instead of cutting all the way through.
This is just an easier and faster way for me – do what works best for you.