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A Sampling of Our Special Recipes...
This breakfast treat is a specialty of our family chef, Kathleen—it is fabulous!
Cranberry Orange Breakfast Bread Pudding
Serves 6 / Bake in a 350 degree oven
3/4 cup dried cranberries
Orange juice to cover cranberries
9 croissants
1 quart and one cup whole milk
1 cup sugar
8 eggs
1 tsp. vanilla
2 tsp. orange zest
Pinch salt
Pinch nutmeg
Soak cranberries in orange juice for 30 minutes.
Slice croissants horizontally and place in a 200 degree oven to crisp for 45 minutes.
Combine milk, sugar, eggs, vanilla, orange zest, salt, nutmeg. Whisk together.
Place crisp croissants in a greased 13x9 inch dish. Drain cranberries and sprinkle over croissants. Pour 2/3 of liquid mixture over cranberries and croissants. Let sit to absorb for 10 minutes.
Pour on remaining liquid. Place in a 350 degree oven and bake for 35-45 minutes, until liquid is firmly set and browned on top.
Remove from oven and serve warm.
Garnish with a sprinkling of powdered sugar, serve with fresh fruit, Canadian bacon slices and edible flowers for color.
These brownies are easy and delicious. Our family loves to eat them straight out of the freezer!
Nita's Chewy Chocolate Brownies
Bake in a 350 degree oven
1/2 cup butter or margarine
2 Tbl. Ghirardelli's sweet ground chocolate
1 cup sugar
2 eggs
1/2 cup all-purpose flour
1/2 tsp. salt
1-1/2 tsp. vanilla extract
Melt butter and chocolate over medium heat on stove. Beat eggs with sugar. Add beaten mixture to melted butter and chocolate. Then add flour, salt, and vanilla, beating until mixed. Pour into a greased 8" x 8" pan. Cook in a 350 degree oven for 20 minutes. Careful not to overcook! Let cool and refrigerate. When cold, cut into squares. May be frozen.
The many guests who come back to the Inn again and again often tell us that our breakfast muffins are a big part of what makes this unique oasis-in-the-city B & B so very special. There's a lot more to the Artists' Inn, of course, but we take pride in providing an unforgettable breakfast, with warm, fresh muffins among our many home-cooked treats.
Morning Glory Muffins
Yields 8-10 Muffins
NOTE: These muffins taste best when freshly baked. The good news is that the batter can be made the night before and refrigerated, then come breakfast time, the mix can be popped into the oven for a warm, delicious treat...
1¼ cups sugar
2 cups All-purpose flour
2 tsp cinnamon
2 tsp baking soda
1 tsp salt (if doubling the recipe do not increase the amount of salt)
½ cup shredded coconut
½ cup raisins
2 cups shredded carrots
1 apple, shredded
½ cup pecans
3 eggs, lightly beaten
1 cup vegetable oil
½ tsp vanilla extract
THE NIGHT BEFORE YOU WANT TO EAT YOUR MUFFINS:
1. Sift sugar, flour, cinnamon, baking soda and salt into a large bowl.
2. Add coconut, raisins, carrots, apples and pecans and stir well.
3. Stir together eggs, oil and vanilla and blend into the mixture (don't beat).
IN THE MORNING:
1. Grease muffin tin(s) and spoon in the batter.
2. Bake in preheated 375°F oven for 20 minutes. Do not over-bake!
This recipe can be doubled to produce 16-20 muffins. Simply double all ingredients except for the salt, as noted above. The batter can also be kept refrigerated in an airtight container for several days and be used a little at a time as needed...handy if you want to limit temptation at breakfast-time each morning.
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