At the Walnut Lawn Bed and Breakfast, Sarah is often asked for her recipe of the item we served for breakfast. We have no problem in sharing any of the delicious items we serve our guests. Here are three favorites and we hope you enjoy them.
We serve a nice Mango Salsa with the Quiche
for those who like a little spice.
CRUSTLESS BROCCOLI QUICHE
6 large eggs 2 cups broccoli flowerets
1 ½ cups half & half cream 1 ½ cups chopped cheddar cheese
Salt and pepper to taste pieces of pimiento
In medium bowl, beat eggs with cream, salt and pepper. Pour half the mixture into a greased 9-inch pie plate. Add broccoli, cover with cheddar cheese. Pour remaining mixture over the top. Garnish with pimiento. Bake for 35 minutes at 350 degrees.
These are always a favorite with our guests and our families.
CAPE MAY FRENCH TOAST
1 loaf French bread (day old) 1 cup milk
½ cup light brown sugar ¼ cup Half & Half
½ cup dark brown sugar 5 large eggs
1 stick butter 1 tsp. vanilla
In a saucepan, melt butter and brown sugars until blended. Pour mixture into 13 x 9 baking pan and spread evenly. Slice bread in ¾” slices and arrange in pan over the sugar mixture. Mix remaining ingredients and pour over bread. Let set overnight in refrigerator. Bake in 300 degree oven for 50 minutes. Remove from oven and sprinkle top with 10x sugar. When serving, turn pieces over for the good stuff.
ORANGE CRANBERRY MUFFINS
1 orange, quartered ½ C. orange juice
1 egg ¼ cup oil
1 ½ C. flour ¾ C. sugar
1 tsp. baking powder 1 tsp. baking soda
1 tsp. salt ½ C. pecans
½ C. dried cranberries
In a blender, put the orange, orange juice, egg and oil; blend on chop. Pour mixture in a mixing bowl; add the remaining ingredients and mix. Bake at 350 degrees for 15 minutes or until tester shows done.