Archive for the ‘Recipes’ Category

Monte Cristo French Toast  

Monte Cristo French Toast

Everyone thinks of Monte Cristo as a sandwich. Usually this lunch sandwich is made from Ham or Turkey and cheese that is fried. We came across this while searching for another entree to serve our guests. At first it didn’t sound that appetizing for breakfast and we wondered if it would work as a breakfast menu item. But we were intrigued and so one morning when we had no guests, I tried it out. We have since served this a few times to guest and it has been a hit with them. We have changed our recipe a little as we experimented with the ingredients. So don’t  be afraid to substitute something different if you are missing an ingredient. It may be a taste sensation.

Apple Pancakes With Apple Syrup – A Special Taste Treat

One of our staple dishes is the egg cup and we serve it with many different sides. This is with apple pancakes.

Apple pancakes with apple syrup is a special taste treat at Down By The River B and B. When we serve our egg cups or breakfast bake we have a side dish to go with the main dish. Sometimes it is peach pancakes or one of our French toast creations. With the apples ripening at Apple Annie’s Orchard, we make our Apple pancakes with apple syrup so that our guests get some fresh apple taste in the morning.

While you could use just Bisquick or other box mix for your pancakes we add a little more to ours. We use a pancake mix but add wheat germ and flax seed along with an egg to add a little more flavor and heartiness to the pancakes. We also have a griddle that will cook 8 – 6 inch pancakes at a time. So here is the recipe for the apple pancakes with apple syrup.

Cooking apple pancakes on our large skillet is helpful when we have a full table for breakfast.

Pancake Ingredients:

• 2 cups pancake mix
• ¼ cup flax seed
• ¼ cup wheat germ
• 1 large egg
• ¼ Tsp nutmeg
• 1 Tsp cinnamon
• 2 cups water (approximately judge for yourself on the thickness you desire.)
• Half apple cored and chopped.

Directions:

Mix all the ingredients together and have no lumps. Use a ¼ cup of batter to make each pancake.

Makes about 8 pancakes

Apple Syrup Ingredients:

• 1 cup brown sugar
• 2 Tbsp cornstarch
• 1 Tsp cinnamon
• ¼ Tsp nutmeg
• ½ stick butter
• 2 cups apple juice
• ½ Tbsp lemon juice

Directions

• Mix sugar, cornstarch, cinnamon and nutmeg in pan.
• Stir in apple juice and lemon juice till smooth
• Heat to boiling stir constantly
• Boil 1 minute
• Blend in butter
• Serve warm with pancakes.

If there aren’t two people working this then you can do the syrup and set aside. Pour into a serving dish and prior to serving the pancakes put the serving dish in boiling water in a pan and heat it up to a warmer temp. The extra can be preserved in a canning jar.

Pouring the apple syrup on the apple pancakes is the start of the taste sensation during breakfast at Down By The River B and B.

The Southeast Arizona B and B Recipe is always desired by our guests at Down By The River B and B

This Southeast Arizona B and B recipe is the one we use for our Sweet Italian Sausage, Tomato and Basel Quiche.

Our Southeast Arizona B and B recipe is an integral part of the gourmet meal plans that we prepare for our guests. After our guests have enjoyed  their breakfast at Down By The River B and B, we get asked by many if they can have the recipe. They also ask “How hard it is to make?” We do give our recipes out to our guest when they ask and we put them up on the blog so that they are able to read them. Amazingly, none of our recipes are difficult but a few take some longer prep times.

We also serve another side with the quiche. Sometimes we do one of our French toast creations, or specialty pancakes or waffles.

 If you would like to access other recipes that we have on the blog just go to the search mode and click the category to “Recipes”. That will bring up all the recipes that we have put out on the blog.

Ingredients

• Purchased Pie dough Pillsbury or other or if you prefer make your own.
• 9” pie  pan
• Pinch              nutmeg
• Pinch              cayenne pepper
• 1/4 tsp            salt
• 1/4 tsp            pepper
• 2                    small ripe tomatoes cut up into ½ inch pieces and deseed
• 8                    eggs
• 1 1/2 Tbsp      basil – finely chopped
• 1/2 cup           Italian sweet sausage precooked and crumbled
• 3  Tbsp           milk
• 1/2 cup + 1 Tbsp        Heavy Cream
• 5/8 cup           Shredded Mozzarella Cheese

Directions

• Grease pie pan
• Set pie dough in pan trim excess crust and bake at 400^o F for 10 to 15 minutes or until firm allow it to cool.
• Put half of the mozzarella cheese on the base of the crust
• Spread the tomatoes, sausage and basil over mozzarella leaving a small amount to put on later.
• Place the rest of the mozzarella on the filling.
• Place the small amount of tomato, sausage and basil on top of the mozzarella.
• Mix the eggs, heavy cream, milk, salt, pepper, cayenne and nutmeg until thoroughly combined.
• Pour the mixture over the filling.

You can prep this the day before and then place  in the refrigerator overnight to use in the morning.

Bake at 350^o F semi covered on the sides but with an opening over the center of the pie. The last 30 minutes uncover the pie and let it brown.  Let the quiche rest for 10 minutes before cutting and serving.

Cook time 1 hour 40 minutes will serve 8 to 10.

Down By The River B and B recipe for peach pancakes with raspberry sauce is a must have for our guests.

Our peach pancakes are served with a raspberry sauce to accent the egg cups.

The Down By The River B and B recipe for peach pancakes with raspberry sauce that we serve to our guests has been requested many times after the morning breakfast.  We do delight in making something that our guests will not normally find in a franchise restaurant. We like going out of our way with something that our guests will find simple and easy to prepare when they return to their home. That way they will try it and not have fears that it will not be good when they make it.

Our Cheddar Cheese and ham egg cup is one of those breakfast recipes which we have blogged about. It is flexible so that we can make it gluten free, vegetarian or lactose free without much trouble or change of ingredients. Check the recipe out by clicking this link for the egg cup recipe.

Peaches are just hanging from the trees and are just right for out b and b recipe for peach pancakes.

We always provide a side when we make the egg cup dish and that can be berry nut French toast, other French toasts, waffles or pancakes to name a few. But now I am going to focus on just one of those sides that we give our guests. The recipe I am going to give you is the Peach Pancakes with the raspberry sauce. But first I want to tell you that we go to Apple Annie’s for our peaches. They are ripe and fresh and so much better than store bought. We also pick large peaches for this breakfast. The peaches are 3 to 4 inches in diameter. After you prepare the peaches, you can freeze them for later use.

Ingredients:

• Pancake mix – use one you like or make from scratch
• 1 – Peach (use freestone) We hand pick the ripe peach from the tree since it is so much better than what you find in the stores. Slice the peach in half and remove the pit. After the pit is removed slice rings about 1/4 inch thick. . Set aside after peeling. (1)

(1)   We remove the skin after the peach is sliced. It is easy to put the knife against the skin and rotate the peach removing the skin. You can get 4 to 6 slices of adequate size out of one peach.

Sauce

• 1 pint – fresh raspberries
• 1/ 4 cup – pomegranate preserves (Optional)
• 2 Tbsp – liquid honey
• 2 Tbsp – Cointreau liqueur, Grand Marnier, or Triple Sec.

Preparation:

• Put the sauce ingredients in a pan and simmer until the raspberries are breaking down. Stirring occasionally.
• Take off heat and put in bowl for later use.
• Pour pancake batter onto skillet about 6” diameter.
• Place peach centered on pancake press into batter
• Cook one side and flip with peach face down.
• Finish cooking and set on plate with peach face up
• Garnish with fresh raspberries if you want.

Press the peaches into the pancake batter.

Serve with the sauce drizzled on the pancakes. The tartness of the Raspberries and Pomegranate accent the sweetness of the peaches. Enjoy the flavors.

Southeastern Arizona B and B Offers Our Southwest Egg Bake Recipe

Being a Southeastern Arizona B and B, one of our breakfasts reflects the flavors of Southwestern cuisine. We provide a savory Southwestern dish with a spicy taste. This is one of our breakfasts when you stay at our Southeastern Arizona B and B. This meal is both tasty and allows flexibility for preparation. With minor modifications, we are able to make it vegetarian, gluten free, lactose free. We can provide a breakfast appears the same but meets the dietary restriction of our guests.

When we have guests with dietary restrictions, we place the portions into 7 ounce ramekins. The portions will vary from the 8″ sized dish. After you have reapportioned the ingredients, the bake time changes to 50 minutes uncovered. This method allows us to modify the meal to the guests requirements and make the meal similar for everyone at the table. For lactose intolerant guests we substitute soy milk with some flour to thicken the mixture and we leave the cheese off. Omitting the chorizo makes the dish meatless. We can also substitute turkey sausage for the red meat in chorizo.

Spinach Tomato Quiche with Caramelized Onions from our Southeastern Arizona BnB Recipe Collection

Our delicious Southeastern Arizona BnB recipes come in handy when we have a diverse group of guests. Many times we have had guests who have dietary restrictions and we want to provide a great breakfast that will meet their requirements. Sometimes we need to do separate dishes for them while at other times we are able to accomplish the meal using one recipe. We recently served a breakfast where we had a guest who was on a gluten free diet, a vegetarian, a diabetic and a guest with no restrictions. The spinach quiche recipe is a staple on our menu list and this dish worked for everyone. We can use a crust that is gluten free or we can eliminate the crust in some cases. Even though the dish doesn’t call for meat or cheese, you can add bacon or Mozzarella to the recipe and it will become a different breakfast when served. This recipe is very versatile and allows you to experiment to meet the dietary restrictions of our guests.

We are asked by guests for our Southeastern Arizona BnB recipes and we gladly give them out. At times we post recipes on our blog so that guests can find them later when they get home. All of our recipes are designed for larger groups but the recipe can be reduced for use in smaller size dishes and ramekins. The cooking time will vary so that variable needs to be watched. We serve this quiche with different side dishes including French toast, pancakes or waffles. We love to play with combinations. Check back on our blog for other Southeastern Arizona BnB recipes from our kitchen at Down By The River B and B, The Lodging Hub of Cochise County.

Ingredients

4 large eggs
3/4 of a medium onion
2 1/2 Roma Tomatoes
1 1/2cups fresh spinach leaves
3/4 cup heavy cream
3/4 Tbsp ground rosemary
3/4 tsp salt
3/4 tsp pepper
Butter
Pastry shell (optional)
1/4 cup Mozzarella Cheese (optional)
1/4 cup bacon cooked & crumpled (optional)

Directions
Grease an 8” baking dish and bake pastry shell. If you don’t use the crust just grease the dish.
Julienne Onion and sauté in butter over low heat until browned
Thinly slice the tomatoes deseed and set aside
In a bowl combine eggs, heavy cream and spices – Mix well
On the pie shell place the caramelized onion
Place the spinach over the top of the onion
Place bacon over the spinach (optional)
Pour the egg mixture over the top of the spinach and onions
Top with the tomato slices
Top the tomatoes with the Mozzarella Cheese (optional)

Bake at 350 F for 30 to 35 minutes until golden brown

Berry Nut French Toast cooks up golden brown before you place it in the oven.

At Down By The River, our B&B Berry Nut French Toast recipe is a real hit with our guests. It isn’t your normal French Toast since we have added a little twist to the recipe. We serve this as a side dish to one of our main entrees such as the egg cup or one of our quiches. When we serve this we also include a berry syrup such as Boysenberry or blueberry. This syrup really sets it off. The longer you let your bread soak the better it is for holding the cereal on the French Toast. We actually will use a spoon to dip on the cereal and press it into the bread. This recipe make four serving. Adjust the quantities as needed for other serving amounts.

Our B&B Berry Nut French Toast Recipe

Down By The River B and B Logo

Ingredients
2 cup               Post Cranberry Almond Crunch Cereal
4                      Large Eggs
4 Slices            ¾ inch cut diagonally Ecce Panis Bread (Shepherds Bread or                        large French Bread  may be substituted)
3/4 cup            Half and Half
1/4 cup            Heavy Cream
1/2 tsp             Ground Cinnamon
1/2 tsp             Nutmeg
1/4 tsp             Salt
1/2 tsp             Ground Cinnamon
1 tsp                Vanilla Extract
2 tbsp              Butter

Directions

• Coarsely crush the cereal and place in a shallow dish. Set aside.

• In a bowl large enough for the bread slices; beat the eggs, cinnamon, nutmeg, vanilla,  heavy cream and half and half.

• Preheat oven to 350^o F.

• Dip the bread into the egg mixture until moistened, turning to coat both sides.

• Place the slices of bread onto the cereal and turn over, coating both sides.

• In a skillet melt the butter over medium heat. Add the bread slices and cook about 5 minutes on each side or until golden and crisp.

• Place slices on non greased cookie sheet and bake for 10 to 15 minutes or until bread rises.

Being the Lodging Hub of Cochise County where guest can stay and take short day trips, we want to make sure that the Guests at our San Pedro River BnB praise the breakfasts that we serve. We don’t want our guests to have the normal eggs and bacon dishes that are served up in a chain restaurant. That is why we go out of our way to make sure that you have a morning breakfast you will not forget. Many guest ask for the recipes and we freely give them out. But before we serve a new recipe to our guests, we try them ourselves to make sure that they meet the standard that we have established. Sometimes we have to tweak the recipe just to make it better.

Egg Cup with Berry Nut French Toast Side

/Down By The River has had a lot of requests asking for our BnB recipe for egg cups. Down By The River B&B has many recipes in our rotation and we don’t serve the standard Restaurant fare. This is really a versatile dish and allows us to provide a similar meal for most dietary restrictions, with the exception of vegans. We are adding it to the blog for all of our guests so that they can try it out if they wish. Next to the souffle and crepe breakfast, this is one of those most loved by us.

Here are some ideas for changing up the recipe. If you have a vegetarian leave the meat out and add peppers, onions, mushrooms or other items. For lactose intolerant persons substitute soy milk or silk and use the soy cheeses. For gluten intolerant persons you can use potatoes or gluten free dough for the crust. For types of meat restrictions or just to change up the recipe, the ham can be substituted with any of the following: bacon, chicken, turkey, sausage or other items to your taste. Other cheeses can be used instead of cheddar. You can let your imagination run wild with items in this recipe. We do at times when we run short of a particular item.

As a side with the egg cups, we provide different types of French Toasts, pancakes, waffles or fruit plates with yogurt. Again versatility is the best part of this recipe. You can visit us and you will enjoy what we do for breakfast at our San Pedro River B&B. We never want to serve a breakfast that you can find in a chain restaurant. Our commitment is to make sure we will give you the best breakfast that we can provide and one that you will remember! We also endeavor to give you a different breakfast every time you are here. Of course this doesn’t work for guest that have been here more times than we have recipes. One of the reasons we always look for something new.

Dowm By The River B and B Logo

Ingredients:

11 oz. – Pie Dough Crust
6 oz.  – Cooked Ham (you can substitute Canadian Bacon or regular bacon)
1 cup – Shredded Cheddar Cheese (you can substitute other types of cheese)
6 – Large Eggs
4 Tbsp – Half and Half
Ground Nutmeg
Ground Black Pepper

 Directions:

 Use 4 – 6 oz. ramekins and coat with butter. Place the crust in the ramekin and cook for 10 minutes at 400^o F. Take out and let cool. If you like, you can do this the day before.

Preheat oven to 350 ^o F.
Cut the ham into 1/4” to 3/8” square pieces and place one half at the bottom of the crust.
Add the cheddar cheese and make a depression in the center.
Add the rest of the ham over the cheddar cheese.
Break the egg shell and place one egg into the depression. Don’t break the yolk.
In a bowl place the other two eggs and the half and half. Mix well until everything is blended.
Equally divide and pour the mixture over each egg in the ramekins.
Sprinkle nutmeg and black pepper, to taste, on the egg yolk.

Place ramekins on a cookie sheet and put into oven for 30 minutes or until the whites are no longer clear. This will yield a runny yolk egg. If you want the egg harder cook for longer.