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SENSATIONAL SAMPLINGS OF B&B RECIPES
Berry Berry Pancakes
5 eggs
1 tablespoon baking soda
1 tablespoon baking powder
3 tablespoons brown sugar
½ tablespoon salt
1 cup sour cream
2 tablespoons vanilla extract
1-1½ cup all-purpose flour
Thinly sliced (and peeled) peaches, raspberries, or blueberries
Whip together the first 7 ingredients. Stir in flour until consistency is reached similar to a cake batter mix (should not be too heavy). Spoon mixture onto hot griddle; when bubbly, add fruit (peaches should remain crunchy and firm). Raspberries and blueberries are also tasty combined.
Yield: 8-10 medium pancakes
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Bear Mountain Inn
Waterford, ME
www.bearmtninn.com
Kilburnie, the Inn at Craig Farm
Lancaster, SC
www.kilburnie.com
Southern Pecan Peaches
4 fresh peaches
(or 8 canned peach halves)
8 tablespoons of vanilla yogurt
8 tablespoons of brown sugar
Pecan halves, for garnishing
Filling
(The filling may be made in
advance; the leftovers may be frozen.)
¼ cup pecans, finely chopped
¼ cup brown sugar
½ cup butter, melted
½ cup oats (uncooked oatmeal)
1 cup Kellogg's Smart Start, crumbled
After removing skin and pits, place halved peaches on an oven-proof dish. Add 1 teaspoon of sugar in each cavity and bake 4-5 minutes at 425 degrees; set aside. Just before serving, add 1 tablespoon of the filling atop each peach and broil on high until browned. To serve, place each peach on a tablespoon of the yogurt and surround with 3 pecan halves. Serve immediately.
Cream Scones
2 cups flour
¼ cup sugar
1 tablespoon baking powder
4 tablespoon butter, softened
1 cup raisins
1 cup heavy cream
Preheat oven to 400 degrees. In a mixing bowl, combine first 3 ingredients. Cut in butter with a pastry knife or using beater of the mixer. When mixture resembles oatmeal, add the raisins and then the cream. Mix until a stiff dough forms. Turn out onto a floured surface and roll out to a thickness of ½-inch. Using either a cookie cutter or a knife, cut into pieces about 2-3 inches in diameter. Place on a cookie sheet and bake for 18-22 minutes until tops are slightly brown, and the bottoms are golden. Serve warm with butter or honey.
Yield: 15-18 scones
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Sylvan Falls Mill B&B
Rabun Gap, GA
www.sylvanfallsmill.com
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