"We
stayed at your Inn 9 years ago for our honeymoon, and had such a
wonderful time. We now have three children, and Janet and I took
the children blueberry picking yesterday, and they all want to make
homemade blueberry muffins today. I came across your recipe on the
internet, and it brought back wonderful memories of our stay with
you. We are going to use your recipe today! " -
Jane and Dave Horton, Greensboro, NC
 Tonia
Freeman, our breakfast cook, is one of our most valuable
assets at the Inn. Guests come back year after year for
her mouth watering lemon soufflé pancakes, oven baked and stuffed
French Toast with homemade blueberry syrup, chewy chocolate chip cookies,
ginger snaps, cinnamon sugar bread, and her
blueberry muffins. Below are just a couple of her recipes
that she is willing to share. Happy Baking! All of these recipes, plus more, are in our cookbook available at the
Inn.
Lemon Soufflé Pancakes:
6 eggs
2 cups small curd cottage cheese
¼ cup vegetable oil
2 Tbs. maple syrup
½ tsp. salt
4 tsp. lemon juice
4 tsp. baking powder
1 cup unbleached flour
Combine ingredients in food processor. Lightly oil
griddle and cook as any pancake. These are the lightest,
most delicious pancakes you have ever tasted! In season,
Janie adds fresh blueberries.
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Big Blues (Blueberry Muffins)
Preheat oven to 350º
Mix Together:
½ cup soft butter
1 ½ cups sugar
2 eggs
½ cup milk
Combine and add to above:
2 cups flour
2 tsp. baking powder
½ tsp. salt
Fold In:
2 cups fresh blueberries
Bake in greased muffin tins for 30 minutes. Makes 1 dozen
muffins.
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Oven French Toast
12 1 ½-inch slices French Bread
1 8 ounce package cream cheese
2 Tbs. sugar
½ tsp. nutmeg
½ tsp. cinnamon
6 eggs beaten
1 cup half&half
½ cup milk
Slice bread almost in half horizontally to form a pocket. Mix cheese, sugar, nutmeg and cinnamon.
Spoon 1 ½
tablespoonful into bread pocket. Place slices in greased
pan. Mix eggs, half & half and milk. Pour
over bread to coat. Turn slices to saturate. Bake
for 35 to 45 minutes at 350° (be sure to preheat oven).
Topping - Smuckers blueberry syrup mixed with fresh
blueberries, sugar, and adash of cinnamon. Delicious!
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Ginger Snaps -
This is the best recipe we
have ever had for ginger snaps. They come out perfectly every
time. We often box them up and give them for presents to friends
for the holidays. Enjoy!
preheat oven to 350º
¼ cup sugar
1 tsp. cinnamon
1/3 cup butter
1/3 cup Crisco shortening (we use butter
flavored)
1 cup sugar
1 egg
2 Tbs. molasses
1 Tbs. grated ginger
2 cups flour
1 tsp. ground cloves
1 ½ tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
Mix sugar and cinnamon together and set aside. Mix
remaining ingredients; stir until very well blended. Chill
for 1 hour or overnight. Form dough into one-inch
balls. Roll in cinnamon sugar mixture; place
2 inches apart on greased cookie sheet and bake 10 to 12
minutes. Cool cookies on rack.
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