Bed and Breakfast

Stouffer Mill Bed & Breakfast Getaway

Algonquin highlands

Stouffer Mill Sunrise Starter

Mmmmmmm!
2 cups 'Astro' peaches & cream low fat yogurt
2 cups light cool whip
5 peeled & sliced peaches
Granola
Maple Syrup



Mix together the yogurt & the light cool whip.Spoon yogurt mixture evenly into 6 small bowls
Add sliced peaches to top of yogurt. Sprinkle with 1 tablespoon of Granola
Drizzle with 1 tablespoon maple syrup


'Raisin Nut Granola'

2 Cups rolled Oats
1 cup barley flakes
1 cup organic kamut flakes
1 cup sliced almonds
1/3 cup vegetable oil
1/3 cup honey
1 teaspoon vanilla extract
1 cup raisins

Preheat oven to 350oF. Grease 13x9-inch baking pan
Combine oats, barley flakes, kamut flakes and almonds in large
bowl; set aside.
Combine oil, honey and vanilla in small bowl. Pour honey mixture over the oat mixture; Stir well. Pour into prepared pan.
Bake about 25 minutes or until toasted, stirring frequently after the first 10 minutes. Stir in the raisins while mixture is still hot. Cool. Store in tightly covered container..........makes 6 cups.

THIS IS A GREAT WAY TO START THE DAY!

Jessie's 'Berry Good' Muffins

2 Cups All Purpose Flour.
3 1/2 Tsp. Baking Powder.
1/2 Tsp. Salt.
1/2 Cup Granulated Sugar.
1 Egg Lightly Beaten.
1 Cup Milk.
1/3 Cup Melted Butter.
1 Tsp. Vanilla Extract.
1 Cup Chopped Fruit (Strawberries, Peaches, Blueberries, Apples or Jams.

TOPPING

2 Tblsp. White Sugar.
1/4 Tsp. Cinnamon.

Preheat oven to 375o.

In a large bowl, mix together, flour, baking powder, salt & sugar & chopped fruit. (It is important that the dry ingredients are mixed well before adding the liquid.)

In a separate bowl, combine the egg, milk, vanilla extract and melted butter. (Stir this well before you add it to the dry ingredients.)

Add this liquid mixture to the dry ingredients, stirring just until moist. (Do not over mix.)

Spoon batter mixture into greased muffin tin, filling 6 or 7 muffin cups. Add 1 fruit slice or a few small berries to top of each muffin.
(Muffins will rise above the top when baked.)

Combine sugar and cinnamon and sprinkle over muffins. Bake at 375o for 20 to 22 minutes or until golden.



E N J O Y !

Tortilla Egg Cup Surprise

6 WHOLE WHEAT TORTILLAS
1/4 CUP FINELY CHOPPED GREEN & SWEET RED PEPPERS
1/4 CUP FINELY CHOPPED ONION
1 TBSP. BUTTER
PINCH OF OREGANO & DRIED BASIL
12 EGGS
1 CUP GRATED CHEDDAR CHEESE
PINCH SALT & PEPPER

Lightly grease six small Corning ware dishes and gently mold 1 tortilla in each dish.
Saute peppers & onion and spices in butter until soft. Add oregano, basil, salt & pepper. Spoon into each dish. Gently break 2 eggs into each dish.
Bake in oven @ 375 for 20 min. or until whites are set and yokes are still runny.

Sprinkle grated cheddar cheese on top of each dish and return to oven for about two minutes. Take out of dishes and place on plates.

Serve & enjoy!

Yield: serves six

Apple-Cinnamon Crepes

This is a great way to start the day with this offering of Ontario's magnificent fruit.

3 eggs
1 1/2 cups milk
1 cup all-purpose flour
4 tablespoons melted butter
2 tablespoons granulated sugar

APPLE-CINNAMON FILLING

12 apples, peeled, cored & sliced
2 cups brown sugar
1/3 cup water
6 tablespoons butter
1 1/2 teaspoons ground cinnamon

Confectioners' sugar

Whisk the eggs, add the milk, and blend well. Stir in the flour, butter and granulated sugar, and beat until the batter is smooth and free of lumps. Refrigerate the batter overnight. Remove the batter from the refrigerator and whisk again. Pour a thin layer of batter over the bottom of a hot buttered--5 1/2' skillet and cook at medium heat for 1 1/2 minutes. Turn and cook about 30 seconds. Transfer to a towel. Repeat with the remaining batter.

For the filling, combine the apple, brown sugar, water, butter and cinnamon in a microwave-safe casserole. Cook uncovered in the microwave on high power for 12 minutes, stirring twice. Place some filling in the centre of each crepe and fold the 2 sides over. As the crepes are filled, keep them warm, folded side down. To serve, place 2 filled crepes on a heated plate with a little of the juices from the filling and dust with confectioners' sugar.

Christmas Morning Sticky Buns

A special way to start Christmas day, but a treat anytime.

....decadent & delicious!

1/2 Cup Chopped pecans or whole walnuts
1 (25 ounce) package frozen roll dough, thawed (alternate below)
1 (3.4 ounce) package butterscotch instant pudding mix
1/2 cup butter or margarine, melted
1/2 cup firmly packed brown sugar
3/4 teaspoon ground cinnamon

Sprinkle pecans in the bottom of a buttered 12-cup Bundt pan
Arrange dough balls in pan and sprinkle with dry pudding mix
Stir together butter, brown sugar and cinnamon and pour over rolls.
Cover, and chill 8 hours.

Bake at 350o for 30 minutes or until golden brown. Invert onto a serving plate and serve immediately. Yield - 8 servings...(in my case, 2 servings)

DOUGH ALTERNATE USING BREAD MACHINE TO MIX

1-2/3 Cups water
2 Tblsp. powdered milk
2 Tblsp. shortening
2 Tblsp. sugar
2 Tsp. salt
4 1/3 Cups white all-purpose bread machine flour
1 1/2 Tsp. yeast

Measure the ingredients in the order listed into the baking pan
Insert baking pan into oven chamber, twist & secure & close lid
SELECT: DOUGH/PASTA SETTING
Press START - There will be an approx. 25-minute pre-heat delay before mixing begins.
When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, kneed in enough flour to make dough easy to handle. Divide into 30 - 35 pieces and roll each into a smooth ball.

E N J O Y !
Stouffer Mill Bed & Breakfast Getaway