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Strawberry & Blackberry Stuffed French Toast

Stuffed French ToastWhen serving this dish, my staff always asks me to make extra for them!

  • 1 loaf dense French bread
  • cream cheese
  • sour cream
  • seedless blackberry preserves
  • fresh strawberries, diced
  • eggs
  • half & half
  • sugar
  • vanilla
  • maple & blackberry syrup

Cut bread into thick pieces (about 1 1/2” thick), cutting a pocket in each side; allow 2 bread sandwiches per person. In a medium glass bowl, microwave cream cheese (about 4 ozs per person) for 30 seconds to soften. Stir cream cheese until smooth, and then add a heaping tablespoon of sour cream, a heaping teaspoon of blackberry preserves, and diced strawberries. Stir gently to mix. Fill each bread sandwich with filling mixture.

For each person, combine 2 beaten eggs with 1/3 cup half & half, a tablespoon of sugar and a teaspoon of vanilla. Dip sandwiches in egg mixture, and fry at medium temperature on a lightly buttered grill pan until golden brown. Serve topped with powdered sugar and more diced strawberries.

For syrup, heat a small pitcher of maple syrup flavored with a tablespoon of the blackberry syrup.

Oven Stir-Fry Omelet

Baked Omelet & Special MuffinsStir-fry usually describes the cut of vegetables – but you can use almost anything for your blend!

  • 1 16oz bag frozen stir fry vegetables (I use Walmart’s asparagus stir fry blend)
  • dried onion
  • salt & pepper
  • 2 cups grated cheese (I use a colby & montery jack mix, but anything will work)
  • 8 eggs
  • ½ cup half & half

Thaw the vegetables overnight or in the microwave. Spray a 9 inch pie pan with cooking spray. Spread the vegetables in the bottom of the plate, cutting large pieces (usually broccoli) into bite-size pieces. Add dried onion on top of vegetables. Sprinkle with salt & pepper. Spread cheese evenly over vegetables.

In a glass mixing bowl, whip eggs & cream together until light & fluffy. Add more salt & pepper, and pour over veggies & cheese.

Bake 45-50 minutes at 350 degrees. Enjoy!

Easy Elegant Eggs Florentine

This is one of three of our recipes featured in the 2004 Best Recipes from American Country Inns and Bed & Breakfasts Cookbook. Call us for details on buying this cookbook!

  • 1 10 oz. package frozen chopped spinach, thawed and drained
  • 1/2 cup diced red pepper
  • 1/2 cup diced green pepper
  • 9 eggs
  • 2 cups cottage cheese
  • 2 cups grated swiss cheese (or use 1 cup swiss and 1 cup cheddar)
  • 8 ounces feta cheese
  • 4 tablespoons melted butter
  • 1 teaspoon nutmeg

Thaw spinach in microwave on 50% power for 5 minutes. In the meantime, saute peppers in a little butter, adding spinach after microwaved. Saute until most of the moisture is gone from the spinach.

Grease a 9×13 inch pan. In a large bowl, beat the eggs slightly and add the cheeses and butter. Mix well. Stir in the spinach and nutmeg. Pour into the prepared pan. Bake in a 350 degree oven for 1 hour or until a knife inserted in the center comes out clean.

Delightfully served with sliced ham, fresh fruit slices, a small dish of yogurt, and accompanied by our popular chocolate-cappuccino muffins. Serves 8.

Georgia Peach French Toast

Rose & Lydia’s “Georgia-Peach” French Toast. We hope you enjoy this Brigadoon & Bay View favorite, and think of us with every bite! Best served with Bay View Blend Coffee, of course.

NOTE: Microwave or stove top preferably the night before. May even be prepared in advance and frozen to bake at a later date.

  • 1/2 stick of butter (melted)
  • 1/2 cup of brown sugar
  • 1 cup dark Karo syrup
  • 32 oz can of sliced or diced peaches (save the peach juice)
  • 9 whole eggs
  • 2 cups whole milk
  • 1 Tablespoon vanilla extract
  • white bread
  • cinnamon
  • powdered sugar
  • syrup

Bring butter, brown sugar and syrup to a boil and remove from heat. Stir until mixture appears uniform and smooth.

Pour mixture into sprayed or greased 9 x 14 cake dish and let sit to cool.

Drain peaches (but save the drained peach juice). If you use sliced peaches, you may want to chop them up into chunky thirds. Distribute the peaches evenly over the top of butter/syrup mixture.

In your largest mixing bowl, blend the eggs, milk and vanilla.

One at a time, dip each piece of white bread into the milk mixture and lay side by side over the top of the peaches and syrup mixture forming a long row. Continue to repeat the dipping process and overlap the previous bread row by at least ½….. Continue until the dish is full. You may want to think about how to lay it out before you start dipping the bread. Practice makes perfect. Once you have filled the baking dish, pour the remaining mixture evenly over the top. Sprinkle generously with cinnamon, cover, and place in refrigerator to sit over night. (Also freezes well before baking)

Thaw or let sit if necessary, until mixture reaches room temperature. Bake at 350 degrees for about 40 minutes or until top is lightly toasted. Let stand to cool for 5 to 10 minutes. Sprinkle generously with powdered sugar and serve with a 50/50 mixture of the drained peach juice and pancake syrup on the side. Serves 6-8.

Wild Rice & Mushroom Crustless Quiche

This recipe was created for friends who cannot eat wheat – and it has become a regular request!

  • 1 cup cooked wild rice or long-grain wild rice (I use Uncle Ben’s mushroom & wild rice)
  • ½ cup diced red pepper
  • ½ cup diced green pepper
  • ¼ cup dried onion
  • 1 can sliced mushrooms
  • 1 cup shredded cheese (I use cheddar or combo of cheddar/swiss, but Monterey Jack is good)
  • 8 eggs
  • ½ cup half & half
  • ½ teaspoon salt
  • ½ teaspoon dried tarragon (or other spice)

Spray a 9-inch deep-dish pie plate with cooking spray. Place the rice and then the peppers & onion in the bottom of the pan. Next layer the mushrooms and then the cheese over the rice mixture. Beat the eggs together in a medium bowl, and add the half & half, salt and tarragon. Pour over the cheese/rice mixture. Bake in a 350 degree oven for 45-50 minutes or until the center is set.

This quiche presents well with crisp bacon curls or sausage links, a parfait of yogurt and fresh fruit, a raspberry & blackberry muffin, and a steaming mug of hazelnut coffee. Makes 6 servings.

Fruity Grand Marnier Crepes

Some call these blintzes – but everybody calls them delicious!

  • 28 Crepes (I cheat by purchasing them from our food distributor)


  • 8 ozs cream cheese
  • 4 ozs ricotta or sour cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla

Soften cream cheese in microwave 30 seconds. Mix in other ingredients; stir well. Place approximately 1 tablespoon of filling into center of crepe, and fold up into square. Layer crepes in sprayed pan, allowing 4-5 per person. Cover pan with foil. Heat in 350 degree oven for 20-30 minutes; longer will make crepes drier and crispy on the bottom.


  • 1 cup powder sugar
  • 2 tablespoons cornstarch
  • ½ cup butter, cut up
  • 1/3 cup Grand Marnier
  • 1 package mixed fruit berries, thawed

Mix sugar and cornstarch in large kettle. Add butter pieces and heat over medium heat until melted. Allow mixture to bubble for about 1 minute while stirring; do not burn or allow to become brown in color. While still over medium heat, add Grand Marnier (but stand back because it will sizzle), and mix for about 1 more minute. Add berries and cook over medium heat until thickened. Reduce to low heat. The sauce can be made in the 20 minutes that the crepes are heating in the oven.

Serve crepes with warm sauce & sprinkling of powdered sugar.