Mrs. Lauderbach’s Maple Nut Loaf
Gazebo Country Inn B&B, Salida CO

This was the first recipe my best friend and “kitchen-mate” Debby and I made in Mrs. Lauderbach’s Home Economics class in 1968. I can admit now that it was a complete disaster at the time (I think we were talking too much and forgot to add one of the ingredients). But as Debby wrote on the back of the recipe card later: “Try it, you’ll like it; it will bring back old memories”. And it still does.

Sift together:

2-1/2 cups flour
1 cup sugar
3 teaspoons baking powder
½ teaspoon salt

Add & Mix just until ingredients are moist:

1 egg, well beaten
1 cup milk
¾ teaspoon maple extract

Stir in:

1 cup coarsely chopped nuts

Pour into well greased loaf pan

Let stand 20 min. before baking (here’s when you can talk to your friend!)

Bake 350 degrees for 1 hour.

Mexican Egg Cups
Gazebo Country Inn B&B, Salida CO

(Serves 2 – 6)

 Spray souffle cups with Pam (1 per person)

 Cut flour tortilla in half – place 1 half in each cup – cut side down into cup creating a stand-up collar.

 Crack 2 eggs into each cup.

Sprinkle with 1 tablespoon grated cheese, 1 teaspoon chopped tomato, and a tablespoon of cream and parsley.

 Bake 15-20 min or until eggs are set. (takes longer if you have more egg cups in oven).

 Sprinkle with paprika and garnish with a sprig of parsley.

Creamy Blueberry Bread Pudding
Gazebo Country Inn B&B, Salida CO

Serves 10-12

																										1 pound loaf fresh French bread (Earth Grains pre-sliced bread is best)                              8 oz bar of cream cheese                               2 cups frozen blueberries                               2 cups whole milk                               1 cup half & half                               ¾ cup real maple syrup                               14 eggs 													
													

Spray large baking dish (10 x 15) with non-stick spray.
Beat together eggs, milk, half & half and maple syrup.

Tear bread into 1” size pieces. Place half in the bottom of the baking dish. Pinch off cream cheese into ½ ” size pieces and scatter on top of bread. Sprinkle blueberries on top of bread & cream cheese. Place the remaining bread on top. Gently pour the liquid mixture on top of bread. Cover and refrigerate overnight.

In the morning, remove casserole from refrigerator and sprinkle with Grape Nuts cereal or a Streusel-type topping (but this is plenty sweet so don't overdo it!). Place in cold oven. Turn oven to 350 degrees and set timer for 40 min. Cover with foil and continue baking for 10 min. more. Let rest for 5 min.

Cut into squares and dust with a little powdered sugar.
Serve with crisp bacon and fresh fruit!

Hint: Reheats well!

Fresh Tomato Salsa
Gazebo Country Inn B&B, Salida CO

1 box “grape” Tomatoes - slice in halves
¼ cup finely sliced red onion
1 small jalapeno pepper finely sliced
2-3 tablespoons Olive Oil
Salt & Pepper to taste
Dash of crushed red pepper (or to taste)
1 bunch cilantro coarsely chopped

Mix up all but the cilantro the night before serving.

Add the cilantro in the morning and serve over freshly baked quiche or on the side of any savoury egg dish! This will keep for several days, refrigerated in an air-tight container.

Hint: For extra color and flavor, I've also added finely sliced rinds of Kumquats. Just quarter the little Kumquats, cut out the bitter pulp and work with the rind itself which is much sweeter than the pulp!

Low-Carb Quiche
Gazebo Country Inn B&B, Salida CO

Serves 4-5

No rich pie crust base in this recipe! Our guests working on a low-carb diet plan love this quiche for breakfast.

Custard: Beat together
5 eggs
1 cup heavy cream
½ t salt
¼ t white pepper
¼ t garlic powder
¼ t onion powder

Filling:
2 small heads of broccoli - chopped to ½ inch pieces
8 oz box of sliced mushrooms
Sautee in 1 tablespoon of butter + 2 tablespoons olive oil
½ cup Ricotta cheese (skim is good)

Prepare glass pie plate:

Spray with non-stick cooking spray (bottom & sides)

Sprinkle with Italian-style seasoned bread crumbs (just enough to cover the bottom of the pie plate)

Place sautéed vegetables on top of crumbs. Dot veggies with Ricotta cheese. Gently pour custard over veggies. Bake in 350 degree oven for 45 min. Lower temp to 325 for the last 10 min. Let rest for 5 min.

Cut into 4 or 5 slices and serve with fresh fruit and some of our fresh Tomato Salsa on the side!

Note: Other good veggie combinations would be fresh sliced zucchini & sliced red onion or sautéed sliced leeks & mushrooms.

Pepper Ham Baked Eggs
Gazebo Country Inn B&B, Salida CO

6 Servings

(modified from a recipe in Colorado Collage cookbook)

3 medium bell peppers (yellow / red / orange are best)
6 slices of nice ham
6 eggs
2 tablespoons parmesan cheese
1 teaspoon oregano
pinch of salt
olive oil

Preheat oven to 400 degrees
Wash peppers & cut in half lengthwise - remove seeds & pith
Place in 9 x 13 baking dish cut side up (line it w/parchment paper for
easy clean up)
Drizzle a bit of olive oil over peppers - just a little
Sprinkle with a pinch of salt
Bake 20 min.
Remove pan, and line each pepper with a slice of ham
Bake 5 min.
Remove pan, and crack 1 egg into each pepper - make sure they don't tip
too much or the egg will spill out
Sprinkle with oregano
Bake 12 min. (watch that they don't over cook)
Sprinkle with parmesan cheese & bake 2 min. more.

A delicious brunch item with fresh fruit and coffee cake

Smoked Salmon/Stilton Quiche
Gazebo Country Inn B&B, Salida CO

(Serves 6)

Line 10" tart pan with pie dough (recipe below)

Sprinkle onto dough:
½ - ¾ cup shredded smoked salmon
¼ - ½ cup crumbled Stilton cheese (or Smoked Gouda is a good substitute)
¼ cup chopped parsley
1 T capers
¼ cup tomatoes

beat in mixing bowl:
6 eggs
1-1/2 c half & half
½ t dried dill
¼ t white pepper
¼ t salt

Pour egg mixture carefully into tart pan - try not to disturb the salmon & cheese.

Place thin slices of red onion on top of egg mixture. Carefully place in pre-heated oven.

Bake at 375 deg. for 40-45 min until knife comes out clean when inserted in custard.

Pie Crust (courtesy of Martha Stewart)

In Cuisinart, pulse:

2-1/2 cups flour
½ teaspoon salt
1 teaspoon sugar

Add: 8 tablespoons of butter
Pulse until fine crumb mixture

Continue to pulse while adding ½ cup ice water. Stop pulsing as soon as all water has been added. Turn out onto pastry marble or floured board and work with hands quickly until it comes together. Makes 3 dough rounds. Wrap in plastic wrap until needed. Freezes very well.

Banana Cream Crumble French Toast
Gazebo Country Inn B&B, Salida CO

(Serves 7-8 )

Spray 10 x 15 inch glass baking dish with Pam

Place 14-16 slices of french bread into dish 
(the Earth Grains pre-sliced french bread is very good)

Beat:
8 eggs
1 cup cream
2 cup whole milk
1 t vanilla
1 mashed banana

Pour over bread. Cover & refrigerate overnight.

In morning:
Preheat oven to 350 degrees. Let baking dish set out while oven preheats to start to bring it to room temperature. Top with Brown Sugar Crumble mixture (below). Bake 45 min. until puffy & golden - cover with foil last 5-10min. of baking so it doesn't get too dried out.

Brown Sugar Crumble

In food processor with steel blade, pulse just until combined:

2 cups brown sugar
1 cup oatmeal
1 cup grape nuts
1 stick butter or margarine
¼ cup molasses

(can make ahead and store in freezer until needed)

Applesauce Cake
Gazebo Country Inn B&B, Salida CO

(Serves 16 - 20)

Mix:

1/2 cup softened butter
2 cups sugar
1-1/2 cups applesauce
2 eggs
1 teaspoon soda
1/2 teaspoon salt
3 cups flour

Spices to taste (such as 1 teaspoon cinnamon, 1/2 teaspoon cloves, grated nutmeg)

Fruit - as much of whatever (such as 1 cup dried blueberries & 1 cup dried mango-diced or 1 cup of dried apricots & 1 cup of dried cranraisins)

 

Pour batter into greased bundt pan - bake at 350 degrees for 60 min. until done. Cool, slice, dust with powdered sugar or frost with cream cheese frosting.

Tip: You can slice this cake in half, wrap each half in plastic wrap and freeze in zip-lock bags for up to a month. It stays moist and delicious! Each half serves 8-10 people.