Recipes


Sign Up Today for our Newsletter! * required Email Address: * Powered by VerticalResponse	Information about dining at the Glynn House Inn Stuffed French Toast Eggs Benedict Triple Chocolate Muffins Strawberry White Chocolate Muffins Frittata Belgian Waffles with Glazed Bananas Banana Soufflé Pancake Blueberry-Oatmeal Muffins Poached Eggs & Parmesan with Pesto Sauce Scrambled Eggs New York Poached Eggs Italian Banana Crepes with Chocolate Drizzle Chocolate Chip Cookies Peanut Butter Cookies with Hershey's Kisses



	Stuffed French Toast Ingredients 1 - 8 oz package Philadelphia Cream Cheese (Better at room temp) 1/2 cup Ricotta Cheese 1 Tbsp white sugar 1 1/2 Tsp Vanilla 6 medium sized strawberries 2 tablespoons cup chopped pecans (optional)
	Preparation Put cream cheese & ricotta cheese into bowl of a mixer and mix until combined. Add sugar and vanilla, mix together until smooth. Mix in strawberries and chopped pecans. Slice loaves of French bread as follows: first slice takes off the end crust, next slice about ½" along loaf but do not cut thru to the bottom, next move along 1/2" and slice thru the crust. This makes a 'pocket' to put the filling in. Cooking Dip each piece of toast into mixture of eggs, half 'n half, vanilla and cinnamon. Cook in a Teflon skillet (without butter, oil or spray) about 5 minutes each side, with temp set at 325 degrees. This freezes well and can be thawed in the refrigerator the night before using. Serves 12 click here to return to the top
	I've saved the best and most important meal for last - breakfast. Wake up to a staff that gives you a "full tank" of coffee to run or relax on for the rest of the day. Whatever is served, you won't be disappointed, in fact, quite the opposite - fresh fruit, impeccable service, exquisite taste, interesting conversation - everything just perfection. Aloha until next time. -Michael Bergstion and Debbie Drinthe.
	Eggs Benedict Focaccia with Canadian bacon and poached eggs, covered with Hollandaise sauce. Ingredients Water for poaching eggs 1/2 cup distilled vinegar, divided 12 large eggs 1 tablespoon unsalted butter 12 slices Canadian bacon 12 slices focaccia bread
	Preparation Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Cooking Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water. While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about a minute on each side. To serve, toast the focaccia slices and divide them among 6 warmed plates. Top each half with a slice of Canadian bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately. Serves 6 Hollandaise Sauce Ingredients 1 1/3 cup unsalted butter 2 large egg yolks 2 tablespoons cold water 1 tablespoon strained freshly squeezed lemon juice, plus more as needed 1 teaspoon kosher salt Freshly ground white pepper or a pinch of cayenne pepper Preparation In a medium pan, completely melt the butter over medium-low heat. Remove from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the saucepan. Set the butter aside in a warm spot. Pour enough water into a medium saucepan to reach a depth of about 2 inches. Bring to a gentle simmer over medium heat. Cooking In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the saucepan of simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble, or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly. Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper, to taste. (If the sauce is very thick, add a few drops of warm water to adjust the consistency so it is creamy and light.) Yield: about 1 1/2 cups Serves 6 click here to return to the top

	Triple Chocolate Muffins Ingredients 1 ½ cups All Purpose Flour 1 tsp. Baking Powder ¼ cup Dutch Cocoa ½ tsp. salt ¼ cup butter ½ cup granulated sugar 1 egg ¾ cup milk ½ tsp. vanilla ½ cup chocolate chips ¼ cup white chocolate chips
	Preparation Put flour, baking powder, salt and cocoa in a large bowl. Stir together making a well in the center. Beat butter, sugar and egg together well. Mix in milk and vanilla. Pour into the well and stir to moisten. Fold in the two types of chocolate chips. Do not over mix. Cooking Bake in 400 F oven for 15 to 18 minutes. Use a wooden skewer to test the center of the muffin to ensure they are done. Makes 6-8 Muffins click here to return to the top
	Strawberry White Chocolate Muffins
		Ingredients Mix together until fluffy: ¼ pound butter at room temperature 1 cup sugar 2 eggs 12 strawberries Beat in: 1-cup sour cream Preparation Combine in a separate bowl: 2 ¼ cups all-purpose flour 1 tsp. baking soda 1 ¾ tsp. baking powder 1 tsp. allspice
	Gently fold dry ingredients into wet. When half are mixed, add ½ cup chocolate chips, plus diced strawberries for each muffin. Gently finish mixing - do not over mix. Cooking Bake in 400 F oven for 15 to 18 minutes. Use a wooden skewer to test the center of the muffin to ensure they are done. Serves 10-12 click here to return to the top
	Frittata Ingredients 6 eggs beaten 2 Tsps. fresh herbs, parsley, basil oregano 1 cup shredded cheddar cheese ½ cup diced ham Salt and pepper to taste 3 medium potatoes, thinly sliced after cooking in the microwave Preparation
	You will need one 10-inch cast iron pan. Wash and prick potatoes, microwave for three to four minutes. Brush sides and bottom of pan with olive oil. Slice potatoes thinly and use them to cover the bottom of the pan. Turn when lightly browned until all potatoes are golden. Mix all other ingredients together in bowl. With potatoes covering bottom of pan, pour liquid mixture slowly over potatoes. Cooking Cook over low heat until sides are cooked. Place pan under grill and cook until egg mixture is thoroughly cooked – usually within 5 minutes. Your frittata should look like a ‘golden’ pizza. Slice and serve immediately with diced tomatoes. Serves 6 click here to return to the top
		Belgian Waffles with Glazed Bananas Ingredients: Banana Sauce 3/4 cup Butter 1/2 cup Brown Sugar 4 Bananas
	Cooking Melt butter on low heat. Place the brown sugar in with the butter and watching the heat, melt the sugar down with the butter to make the sauce. Be careful not to boil or over cook the sugar, it with burn or crystallize. Chop the bananas into cubes and place into the sauce. Ingredients: Belgium Waffles 2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 2 cups well-shaken buttermilk 3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature 2 large eggs Vegetable oil for waffle iron Preparation Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined. Cooking Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold. Cook waffles according to griddle's manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Serving To serve: Dust the plate with powdered sugar; place the waffle on plate and dust with sugar again. Top with a large spoonful of banana sauce. Makes 8 Waffles click here to return to the top

	Banana Soufflé Ingredients 12 tablespoons butter 6 tablespoons firmly packed brown sugar 4 ripe bananas peeled and sliced diagonally ¼ inch thick 8 eggs, separated 1 1/3 cups milk 2 2/3 tsp vanilla 2 teaspoon salt 1 1/3 teaspoon all purpose flour sifted 1 1/3 cups banana puree (about 4 medium bananas) ½ cup granulated sugar Confectioners' sugar for dusting
	Preparation Preheat oven to 375F You will need to 2 oven proof non-stick pans. Well seasoned cast irons pans work well for this. Place a nonstick oven proof frying pan over medium heat, melt the butter, pour half of the butter into a bowl and set aside. In the pan add the brown sugar, stir until the sugar melts, then add the sliced bananas, cook 1 minute per side over low-medium heat. Transfer to a plate and set aside to cool. Whisk the egg yolks, milk, vanilla and salt into bowl together with the remaining slightly cooled melted butter. Gradually whisk in the flour and stir in the banana puree. With an electric mixer on medium speed beat the egg whites until frothy, slowly adding the granulated sugar and beat until stiff peaks form. Fold 1/3 of the whites into the banana puree batter and incorporate well, and then fold in the remaining whites. Pour the batter evenly into the two pans, top with the cooled caramelized bananas. Cooking Bake until puffed and golden brown, 25 - 30 minutes. Let souffle cool a few minutes before cutting. Cut each pan into 6 slices. Dust the individual slices with confectioners sugar and serve immediately. Serves 12 click here to return to the top

		Blueberry-Oatmeal Muffins Ingredients 1 egg 1 1/2 cups nonfat or low fat yogurt 1 ¼ cups all purpose flour 1 cup quick cooking oats 2/3 cup packed brown sugar ¼ cup softened margarine or butter 2 teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon ground nutmeg ¼ teaspoon salt - if desired 1 cup fresh New England blueberries (may substitute thawed & drained frozen blueberries)
	Preparation Heat oven to 400 degrees F. Place paper baking cup in each of 12 regular size muffin cups, or grease bottoms only of muffin cups. Beat egg in large bowl; stir in remaining ingredients, except blueberries, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evening among muffin cups. Cooking Bake 20 - 30 minutes or until golden brown. Immediately remove from pan. Serve warm. Serves 12 click here to return to the top Poached Eggs & Parmesan with Pesto Sauce
		Ingredients ½ cup (packed) fresh basil leaves (washed and dried) ½ small garlic clove 1/2-cup pine nuts 6 table spoons extra virgin olive oil 4 large eggs 4 slices of French bread about ½ inch thick 4oz (1/2 cup) Parmesan cheese grated
	Preparation Puree basil, garlic, pine nuts, 1oz Parmesan cheese and oil in a mini processor until very smooth. Season pesto to taste with salt and pepper Cooking Boil water in a medium skillet Turn on oven broiler to high While water is boiling place bread on a baking tray and sprinkle with Parmesan cheese Gently crack eggs into four small glasses Once water has boiled gently slide eggs into the water for 3minutes Put bread under broiler until golden brown Remove eggs from water gently with a slotted spoon onto a side plate to drain Place the toasted bread onto plates and gently transfer one egg onto each slice of bread Top each egg with a drizzle of pesto and serve Season with salt and pepper to taste If you do not have a broiler on your oven you, can still have a great tasting dish without toasting the cheese.
	Serves 2 click here to return to the top Scrambled Eggs New York
	Ingredients 3 medium mushrooms Dash of Italian seasonings 2 tsp of butter 4 small tomatoes wedged 4 Tbsp half and half 4 large eggs 1 plain bagel ½ cup cheddar cheese
	Preparation Slice the mushrooms and sauté in butter and season with Italian seasonings until lightly browned. Keep warm. Cooking Toast the bagel on a light setting In 2 separate bowls crack two eggs each and add 2 Tbsp of half and half. Beat the eggs well and place into 2 hot frying pans. Cook the scrambled eggs to your liking. While still in the pan, sprinkle ¼ cup cheddar cheese over each set of hot eggs and cover until the cheese melts. Place ½ bagel onto two plates. Using a spatula, transfer the eggs onto the bagel half and spoon half of the sauté mushrooms onto each plate. Place two tomato wedges on each plate, sprinkle parsley on top of the eggs and serve. Serves 2
	click here to return to the top Poached Eggs Italian
		Ingredients ½ Tbsp fresh basil leaves 2 Tbsp extra virgin oil 2 plum tomatoes diced 1 Tbsp balsamic vinegar 4 large eggs 2 slices fresh Italian bread toasted ½ cup mozzarella cheese
	Preparation Finely chop the basil Dice the tomatoes and mix together with extra virgin olive oil and balsamic vinegar Cooking Take the Italian bread and cover with mozzarella cheese. Melt the cheese under the broiler just until it starts to bubble and brown. While melting the cheese, start your poached eggs. Add enough water to a medium skillet to measure 1-1/4 inches. Sprinkle salt generously into water. Bring water to a simmer over medium heat. Crack eggs one at a time and gently slip into water. Cook until egg whites are just set and egg yolks are still runny, about three minutes. Place hot toast on plates. Using slotted spoon, transfer 2 eggs drained, to each piece of bread. Spoon the brushetta over the eggs and serve. Serves 2 click here to return to the top
	Banana Crepes with Chocolate Drizzle
	Ingredients 1 ½ cups self-rising flour ¼ cup sugar ¼ tsp salt 2 tsp butter, melted ¼ tsp vanilla 1 ½ cups milk 2 eggs ½ Tbsp butter 1 ½ Tbsp milk 1 Tbsp cocoa 2 Tbsp confectioners' sugar 4 ripe bananas
	Preparation - Crepes Prepare crepe batter the day before. Sift the flour, sugar, and salt into a large bowl. In a small bowl, blend the milk, eggs, butter and vanilla. Add the milk mixture to the flour mixture and stir by hand until the batter is smooth. Let the batter rest in the refrigerator at least 1 and up to 12 hours before preparing the crepes. Pour ¼ cup of batter into the center of the pan and swirling to coat the bottom of the pan. Cook until it is set and has a little color and turn over. Set crepes aside to be used at a later time. Preparation - Chocolate Sauce In a saucepan over low heat, melt the ½ Tbsp of butter. Stir in 1 ½ Tbsp of milk then add the cocoa and confectioners' sugar. Keep stirring to make smooth and until heated. Set aside and keep warm. Cooking Heat griddle to 300 to 350 F. Place a crepe in your hand and place a row of thinly sliced banana down the middle, take one side of the crepe over the banana and roll to the other side and place on the griddle. Continue this procedure with the other 11 crepes and cook till lightly golden brown on one side then on the other side. Take the warm chocolate sauce and pour it into a squeeze bottle with a small opening in the cap for making your drizzle. Dust four plates with confectioners' sugar. Once the crepes are brown and heated through, place three on each plate. With a back and forth motion, drizzle the chocolate sauce in an angle over the crepes, garnish with a few banana slices and another light dusting of confectioners' sugar over the crepes. Serves 4 click here to return to the top Chocolate Chip Cookies
	Ingredients 1 cup butter 2 cups flour 1 tsp. soda 1 cup sugar 2 1/2 cups blended oatmeal ** 12 oz. chocolate chips 1 cup brown sugar 1/2 tsp. salt 9 oz Hershey bar (grated) 2 eggs 1 tsp baking powder 1 1/2 cups chopped nuts (your choice) 1 tsp. vanilla	** Measure oatmeal and blend in a blender to a fine powder
	Preparation Cream butter and both sugars Add eggs and vanilla; mix together with flour, oatmeal, salt baking powder and soda. Add chocolate chips, Hershey bar and nuts Roll into balls and place 2 inches apart on a cookie sheet Cooking Bake for 10 minutes at 375 degrees Makes 56 cookies click here to return to the top Peanut Butter Cookies with Hershey's Kisses
		Ingredients 48 Hershey's Milk Chocolate Kisses 2 tbls. milk ½ cup butter or shortening 1 tsp. Vanilla extract ¾ cup creamy peanut butter 1 ½ cup all purpose flour 1/3 cup sugar 1 tsp. Baking soda 1/3cup light brown sugar (packed) ½ tsp. salt 1 egg Superfine granulated sugar for dusting
	Preparation Heat the oven to 375 degrees. Remove foil packaging from Kisses. In a mixer, blend butter and peanut butter until smooth. Gradually add sugar and brown sugar and blend until fluffy. Add the egg, milk and vanilla and blend until all ingredients are well mixed. In a separate bowl mix together the flour, baking soda and salt. Gradually add to peanut butter mixture until well blended. Using your hands, shape mixture into 1-inch balls and place on cookie sheet. When all balls are formed, roll them in the superfine granulated sugar until well coated and place on an un-greased cookie sheet. Cooking Bake for approximately 8 to 10 minutes. Cookies should be lightly browned. Place a Kiss into the center of each cookie before it cools. Cookie will crack slightly. Remove cookie from baking sheet and place on wire rack to cool. Makes 48 cookies click here to return to the top