Wouldn’t it be nice to wake up one of these mornings in a comfy, possibly even luxurious, bed-and-breakfast inn with a wonderful, delicious something or other awaiting your arrival in the breakfast room? Let’s call that romantic.
On the other hand, there’s a lot to be said for waking up in our own beds. With, in this case, a new, different and yummy breakfast offering awaiting either a fast or final fix, right there in our own kitchens. Let’s call that reality.
OK, having to actually build that special something ourselves is the loophole here. I admit it. But, with this pair of authentic B&B specialties, supplied by www.BnBFinder.com, it’s a real zippity-do-dah process. One is a do-ahead breakfast dish, the other a quick-fix muffin. Both are designed to be real people pleasers, and both take advantage of our own luscious local fresh berries, either blue or razzy.
Take your pick. Pick … get it? Tee hee hee, and it’s off to the store and produce stand to buy the stuff needed to make:
Sherwood Forest B&B Q’s blueberry bake
1loaf day-old French bread
21/2cups blueberries (when fresh are not available, frozen blueberries can be used)
1teaspoon vanilla extract
Cut bread into 1-inch slices and place in greased 9-by-13-inch baking pan (lay slices flat and fit tightly); sprinkle evenly with the blueberries.
In medium mixing bowl, beat together the eggs, vanilla extract, cinnamon, sugar and milk; pour evenly over the blueberries and bread. For the topping, stir together the sugar and cinnamon, mixing thoroughly; sprinkle over the top. Cover and refrigerate overnight.
The next morning, uncover and bake at 350 degrees for 45 to 50 minutes. (If top starts to brown too fast, lay a sheet of aluminum foil over the pan.) Remove from oven and cut in squares.
Makes 9 to 10 servings.
Garden Gate Get-A-Way B&B lemon-raspberry muffins
1tablespoon baking powder
1cup canola oil
1teaspoon lemon extract
1cup fresh raspberries
Preheat oven to 400 degrees. Line muffin pans with paper baking cups.
In large mixing bowl, blend together the flour, sugar, baking powder and salt. In a medium mixing bowl, beat the eggs, milk, oil and lemon extract until smooth; add to flour mixture and mix until just moistened. Do not overmix. Stir in raspberries and fill paper baking cups 3/4 full. Bake for 15 to 20 minutes. Remove from oven and cool 5 minutes before serving.
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