PAMPERING IS OUR SPECIALTY! We are happy to serve a full breakfast in the privacy of your room or in the dining room where friendly conversation abounds. Your choice! At the Ellery House B&B, we take pride in our delicious, homemade breakfasts, which have drawn rave reviews and requests for recipes throughout our 31 years in operation. Extreme care is given to quality and freshness.
Joan’s Strawberry Rhubarb Muffins
1 ¾ cup flour
½ cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup buttermilk (milk can be substituted)
1/3 cup canola oil
½ teaspoon pure vanilla extract
1 cup diced rhubarb (fresh or frozen)
1 cup diced fresh strawberries ( or raspberries, fresh or frozen)
½ cup powdered sugar icing (recipe at right)
Confectioners’ Sugar Icing
1 cup confectioners’ sugar
¼ teaspoon pure vanilla extract
2-3 tablespoons half-and-half
In a small mixing bowl, add vanilla to confectioners’ sugar and stir in half-and-half until desired consistency is reached.
Yield: ½ cup
In a large bowl, stir together flour, sugar, baking powder and salt. In a small bowl, beat together until well mixed, the egg, buttermilk (milk), oil and vanilla. Stir egg mixture into flour mixture just until all ingredients are moistened. Fold rhubarb and strawberries or raspberries into batter. Divide the batter between 12 greased muffin cups. Bake in 400-degree oven for 20-25 minutes or until golden brown. Drizzle tops generously with confectioners’ sugar icing after baking.
Yield: 12 muffins
1 slice country French bread, ¾ inch thick
1 cup aged extra sharp cheddar cheese, grated
¼ cup diced ham
3 large eggs
½ cup half-and-half
Freshly ground pepper to taste
Place bread slice on bottom of buttered 1-quart glass casserole dish. Tuck in bread pieces to fill any gaps. Cover with grated cheese. Sprinkle with ham. Mix eggs and enough half-and-half together to make about 1 cup of liquid. Drizzle egg/half-and-half mixture over top of cheese and ham. Grind black pepper over the top. Cover and refrigerate overnight or at least 6 hours. Put in cold oven and turn oven to 350 degrees. Bake, uncovered, for about 45 minutes until puffy and lightly golden.
Yield: 2 servings
Jim’s Stuffed French Toast
4 cups country French bread, cut into 3/4–inch cubes
6 ounces cream cheese, cut into ½-inch cubes
½ cup half-and-half
1/8 cup real maple syrup
3 tablespoons butter, melted
Layer half of the bread cubes in the bottom of a 1-quart buttered glass casserole dish. Scatter cream cheese cubes evenly over bread cubes. Cover with the remaining bread cubes. Mix eggs, half-and-half, maple syrup and melted butter. Drizzle over bread/cream cheese mixture. Cover and refrigerate overnight or at least 6 hours. Bake, uncovered, in 350-degree oven for 50-60 minutes until tops of cubes are golden brown and egg mixture is set. Serve with berry sauce (recipe follows) and maple syrup.
Yield: 2 – 3 servings.