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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

 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

 
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
 
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

 
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

 
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
 
Banana Soufflé Pancake
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
 
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 evenly among muffin cups.

Cooking
Bake 20 - 30 minutes or until golden brown. Immediately remove from pan. Serve warm.
Serves 12
 
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
4 oz (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
 
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
 
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 bruschetta over the eggs and serve.
Serves 2
 
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
 
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
 
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
 
Baked Peaches
Ingredients
8 peaches
½ ounces fresh orange juice
½ cup granulated sugar
2 ounces of sherry
2 tbs. cornstarch / corn flour
4 biscotti (made into breadcrumbs in food processor)

Preparation
Combine cornstarch with 2 ounces of orange juice to make the paste
Slowly add all other ingredients and mix well
Heat until a thick sauce forms, approximately
five minutes, stirring constantly
Cooking
Heat oven to 350
Wash peaches, pat dry and remove pits
Cut peaches in half along their natural line
Brush peaches with orange juice and bake until soft, approximately 20 minutes

Serve
Serve with crushed biscotti and orange sauce

Serves 16

 
Banana Muffins
Ingredients
3 or 4 ripe bananas, mashed
1/3 cup melted salted butter
3/4 cup sugar
1 med. egg, beaten
1 teaspoon pure vanilla
1 tbsp espresso
1 teaspoon baking soda
1/2 tea salt
1 1/2 cup of flour
Preparation
Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg, espresso and vanilla.
Sift in the baking soda and and the salt over the mixture and mix in.
Sift the flour mix until it is just incorporated.
Pour mixture into a prepared muffin tin.

Cooking
Bake for 25-30 minutes.
Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done.
Cool on a rack.

Makes - 12 muffins
*You may add nuts to the recipe, and it is also good with orange or lemon zest added

 
Mixed Berry Smoothie

Ingredients
1-cup strawberry or raspberry low-fat yogurt
1-cup skim milk
1 tbsp. powdered sugar
14 to 16 oz fresh mixed berries, you may substitute slightly thawed frozen fruit if fresh is not in season

Preparation
Place yogurt, milk and powdered sugar in blender. Cover and blend on high until smooth.
Add half the mixed berries. Cover and blend on high for approximately 1 minute. Add remaining berries. Cover and blend on high approximately 1 minute, adding additional milk if necessary, until smooth.
Garnish with fresh fruit.
Vanilla or plain yogurt or soy milk can be used instead of strawberry or raspberry.

Serves 3
 
Pumpkin Tiramisu
Ingredients: *
2 cups whipping or heavy cream
1/2-cup sugar
4 tablespoons sugar
1-cup strong coffee or espresso
3 tablespoons of crème de cocoa, cognac, or brandy or Kahlua
8 ounces of mascarpone cheese
1/8 cup of cocoa powder
20 ladyfingers or sponge cake

Directions:
Whip 1 cup of the whipping cream into stiff peaks, refrigerate while completing the next steps. Add 2 tablespoons of sugar, or to taste.
In a separate bowl, whip the mascarpone cheese, sugar and 2 tablespoons of cognac. Set aside.
Dip the topsides of 1/2 of the ladyfingers in the coffee and place in the bottom of serving dish. You will need to cover the bottom of the dish, so only use as many ladyfingers as needed to do so.
Take refrigerated whipped cream and fold into the cheese mixture.
Spread 1/3 of mixture over ladyfingers and dust with cocoa powder.
Repeat steps 3 and 5, ending with the cheese mixture on top.
Take the reserved 1-cup of whipping cream and 2 tablespoons of sugar and whip till soft peaks are formed. Spread mixture over top of cheese layer and garnish with cocoa powder.
Chill tiramisu for at least 2 hours before serving!

* Pumpkin bread can be substituted for ladyfingers; liquor substitutes include peach or banana schnapps.
 
Danish Pancake Balls

Ingredients
1 1/4 cups all-purpose flour
3 tablespoons sugar
2 3/4 teaspoons baking powder
1/4 teaspoon ground cardamom or ground cinnamon
1/4 teaspoon salt
1 large egg
1 cup milk
About 2 tablespoons melted butter or margarine
Preparation
In a bowl, mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk and 2 tablespoons butter. Add liquids to dry ingredients and stir until evenly moistened.

Cooking
Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.

In about 1 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 10 to 12 minutes.

Makes: 12 or 13 pancake balls
Glynn House Inn Bed and Breakfast
"New Hampshire's Finest Small Inn"

59 Highland Street ~ P.O. Box 719 ~ Ashland, New Hampshire (NH) 03217
Toll Free: (866) 686-4362  ~  Telephone: (603) 968-3775
Email: innkeeper@glynnhouse.com  ~  Website: www.glynnhouse.com

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