|NOTE: If you experience difficulties viewing the image please contact Webmaster
Awaken every morning
to the smell of freshly brewed coffee and piping hot baked goods straight
from the oven. Enjoy the gourmet breakfasts, complete with a choice of juices
and fresh fruit in season prepared with care by your host Anne Stedman. Even your mother never made a breakfast so good.
Macadamia Nut French Toast
- 4 large eggs, lightly
- ¼cup sugar
- ¼ teaspoon ground
- 2/3 cup orange
- 1/3 cup milk
- ½ teaspoon vanilla
- 1 (16 ounce) loaf
Italian bread, cut into 1 inch slices
- 2/3 cup butter
or margarine, melted
- ½ cup macadamia
- Garnishes: powdered
sugar, ground nutmeg
eggs and next 5 ingredients, stirring well.
Fit bread slices in a single layer into a lightly greased 13x9x2 inch
baking dish. Pour egg mixture over bread slices; cover and refrigerate
8 hours or overnight, turning bread once.
Pour butter in a 15x10x1 inch jellyroll pan. Place bread slices in a
single layer in pan.
Bake at 400 for 10 minutes, sprinkle with nuts. Bake 10 additional minutes.
Garnish, if desired, and serve immediately with maple syrup.
Sausage in Puff Pastry
- (1 lb.) pkg. bulk
- 1 medium onion,
- 2 oz. (1/2 cup)
shredded Cheddar cheese
- 1 medium apple,
- (1 cup) 2 teaspoons
fresh chopped sage or * teaspoon dried sage leaves
- 1 (17oz.) pkg.
frozen puff pastry, thawed
- 2 tablespoons milk
- Heat oven to 400.
Lightly grease 15x10x1 inch baking pan. In 10 inch skillet, brown sausage
and onion over medium heat, drain well. In medium bowl, combine sausage
mixture, cheese, apple and sage; mix well. Set aside.
- On lightly floured
surface, roll out one sheet of thawed pastry to a 15x10 inch rectangle.
Spread half of sausage mixture lengthwise down the center third of the
pastry. Cutting from edges to filling, cut left and right thirds into
1 inch wide strips. Fold alternating strips over filling in a crisscross
pattern, sealing with milk. Repeat with remaining pastry and sausage
- Using 2 large pancake
turners, carefully transfer both pastry rolls to greased baking pan.
Brush pastry with remaining milk** Bake at 400 for 25 to 30 minutes
or until golden brown. Refrigerate leftovers. 2 pastries, 6 servings
- If remaining pastry
is too soft to handle refrigerate 5 to 10 minutes for easier handling.
- At this point,
pastry rolls can be covered and frozen up to 1 week. Bake frozen pastry
rolls at 400 for 30 to 38 minutes or until golden brown.
Information per Serving
less than 2% of the U.S. RDA of this nutrient.
enjoyed our overnight stay at the Trott House Inn and feel good about our
decision to stay here. The Inn is lovely, and the hosts make you feel at
and Elizabeth Goodin-Massey, Dudley, NC