January 2005

The INNside Scoop

Page 4

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Fresh Tomato & Basil Fritatta

8 ounces sharp Cheddar cheese, grated
1 tablespoon flour
4 ounces Monterey Jack cheese, grated
cup half-and-half
6 eggs, beaten
1 teaspoon Worcestershire sauce
1 medium tomato, chopped
cup fresh basil, chopped

Toss grated Cheddar cheese with flour and place in a greased pie pan. Sprinkle grated Jack cheese over the top. Pour half-and-half into the eggs, add Wor- cestershire sauce, and mix well; pour over the cheeses. Sprinkle chopped tomato and basil over egg mixture and bake at 350 for 35-40 minutes.

Yield:  8 servings

Note: This dish may be prepared and refrigerated up to 12 hours prior to baking.


Inn on Main
Spartanburg, SC

Rose Hill Inn
Lula, GA


Rose Hill Inn French Toast

1 cup brown sugar
q cup butter
French bread, cut in -inch slices
5 eggs
1 cup milk
teaspoon vanilla extract
Fresh strawberries
Sour cream

Combine sugar and butter in saucepan and stir over low heat until butter is melted. Spread mixture in a 9 x 13-inch pan; top with bread slices. Beat eggs, milk and vanilla together. Pour over bread, cover, and refrigerate over night. The next morning, place in a 350 oven for appromiately 30 min- utes or until brown. Top with straw- berries and a dab of sour cream.

Yield:  4 servings

Note: For a variation of this recipe, substitute fresh peaches for the strawberries and substitute almond extract for the vanilla extract.


Pumpkin Spice Muffins

1 box Duncan Hines
Moist Deluxe Spice Cake Mix
2 Eggs
1 tablespoon oil
q cup canned pumpkin
1 teaspoon pumpkin pie spice
1 cup water (or apple juice)
cup raisins and/or chopped pecans, optional
Canned cream cheese icing, optional

Preheat oven to 350.  Spray each muffin cup with non-stick cooking spray or use cupcake paper liners. Blend cake mix with eggs, oil, pumpkin, spice, and water (or juice) with mixer at low speed until moistened. Beat at medium speed for 2 minutes. Stir in raisins and/or chopped nuts, if desired. Spoon mixture into prepared muffin pan (regular or miniature size). Bake about 18 minutes or until done to touch. Serve warm without icing or completely cool and frosting with canned cream cheese icing.

Yield:   18-24 regular-sized muffins

Note: This recipe is a low-fat version of pumpkin muffins.


Palm House B&B
Bay St. Louis, MS

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