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 HAVENSIDE

 “GAELIC BLESSING”, AN IRISH SODA BREAD  

Combine in mixing bowl:

Ø      2 ½c.flour (1 ½ c. a/p and 1 c.ww)

Ø      ½c. sugar

Ø      2 t. baking powder

Ø      ½ t. soda

Ø      ½ -1t salt

Ø      ½-1c.currants or raisins

Ø      1T. caraway or flax seeds

Ø      pinch of nutmeg

Stir together:

Ø      1 ½ c.   buttermilk

Ø      ¼c.      oil (Becel)

Ø      1         egg

Add liquid ingredients to dry. Blend well. Pour into greased 9" pie plate.
Bake @ 350 degrees for 40 to 45 minutes.

“Havenside - where every guest is special"
Shelley & Karl Webb
 

"HAVENSIDE"

• Good as filling in angel cakes, for tarts, and as spread on toast
• Combine all in top of double boiler.
• q 3 eggs, beaten q 1 c. sugar q 1/4 c. melted butter q zest and juice of two lemons
• Add zest last.
• Whisk over simmering water for 8 - 10 minutes, until thickened.

Bottle in sterilized jars - makes approximately 1 1/2 cups.

Shelley & Karl Webb

1 pound sliced bacon, cut into 1/2-inch pieces
2 cups chopped fully cooked ham
1 small onion, chopped
10 slices white bread, cubed
1 cup cubed cooked potatoes
3 cups (12 ounces) shredded cheddar cheese
8 eggs
3 cups milk
1 tablespoon Whorcestershire sauce
1 teaspoon dry mustard
Pinch salt and pepper

In a skillet, cook bacon until crisp; add ham and onion. Cook and stir until onion is tender; drain. In a greased 13-in. x 9-in. x 2-in. baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese. In a bowl, beat the eggs; add milk,Worchestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325 for 65-70 minutes or until a knife inserted near the center comes out clean.

Yield: 12 - 16 servings.

more recipes from Eve's Place....

Don & Eve Charlton

Lemon Apricot Scones

2     C All purpose flour
3     Tbsp sugar
1     Tsp baking soda
1/2  Tsp salt
1/2  C cold butter
1/2  C chopped dried apricots
2     Tsp grated lemon rind
2     Eggs
1/2  C buttermilk

• Combine flour, sugar, baking soda and salt
• Cut in butter until it resembles course crumbs
• Stir in apricots and lemon rind
• In another bowl whisk one egg into buttermilk then stir into flour mixture to form soft dough
• Turn dough out into a circle about ¾-inch (1.5 cm) thick - cut into 8 wedges
• Place on ungreased baking sheet.  Lightly heat remaining egg - brush onto scones
• Bake at 400 degrees for 20 minutes
• Pour yourself a cup of freshly brewed coffee....turn on your favourite music....snuggle into a comfy chair and enjoy the tantalizing smells of freshly baked scones.

Rocky Moyle
Sticks and Stones Country Cottage
 

Elephant's Nest Stew

1 Medium-sized elephant
2 rabbits (optional)
salt and pepper to taste
brown gravy

Cut the elephant into small bite-size pieces.  Add enough brown gravy to cover.  Cook over kerosene fire for about 4 weeks at 465 degrees Fahrenheit. This will serve 3800 people; if more are expected, the 2 rabbits may be added, but do this only in an emergency.  Most people do not like "hare" in their stew

Elephants Nest B&B

John

Spinach/Egg Pie

• 1/3 cup flour

• 1/2 tsp pepper

•  1 tsp salt

• 1 tsp baking powder

• 1/4 tsp nutmeg

• 1 tbsp melted butter

• 1 cup milk

• 1 chopped green onion

• 3 eggs

• 2 cups grated cheddar cheese

• 300g pkg. frozen chopped thawed  & squeezed (or fresh) spinach

• 1/2 cup kernel corn or diced ham

• 1/4 cup chopped red pepper (optional)
  
  Mix dry ingredients in small bowl, whip eggs, milk,&butter in separate bowl,
  stir in cheese, peppers, onions, spinach.  Fold together, grease pie plate. Bake 350 degrees for 30 minutes or until it doesn't look wet. 
  This can be served right away, or eat it cold or micro -waved... enjoy

Maureen Mckenzie
Treasure Chest B&B

VANESSA'S GARLIC BUTTER

I have made my own recipe for garlic butter for years now. It has incredible taste, especially because of the fresh basil and the lemon juice. I start most of my cooking  (including breakfasts) with a mixture of garlic butter and olive oil, which gives a wonderful taste to almost any dish.

Also great for escargots and dipping crab legs, mussels and clams in hot garlic butter!

A must for West Coast Cuisine! :)

VANESSA'S GARLIC BUTTER

I usually make 4 to 6 pounds at a time to satisfy my family’s craving for it, and for cooking breakfasts. Garlic butter is a great helper in creating quick dinners, like chicken or fish Sautéd in garlic butter, also for escargots and to make garlic toast.

• 2 pounds butter (or half butter, half margarine)

• 14 large garlic cloves

• 1 bunch parsley, coarsely chopped

• 1 tablespoon basil

• salt

• juice of 1 lemon

• 1 tablespoon Worcestershire sauce

In a food processor combine all ingredients until well blended. Leave in a covered bowl at room temperature for a day to marry the flavours. For serving line pretty molds with plastic wrap, fill with garlic butter and refrigerate or freeze for later use. Turn molds out onto a serving platter when needed. Garnish with a sprig of parsley and a clove of garlic. Once garlic butter is frozen, the molds can be removed for other uses.

GINGERBREAD COTTAGE
B & B, VICTORIA, BC   

Manor Guest House Muesli

Manor Guest House

Beacon B&B Healthy Pancakes

Beacon Bed & Breakfast

Roger & Shirley Randall

***Deutscher Nuss Kuchen***

Mountain View
B&B Gibsons, B.C.
Jeanette

Belgian Waffles-Quiet Streams Style

 
Heat Waffle Maker. In a large shallow bowl,
beat 3 eggs with wire whisk/hand beater until fluffy.

Add 3/4 c corn oil/olive oil
3/4 c. milk
1/2 tsp. vanilla

In med. bowl, stir/sift together
3 1/2 c (1/2 kg) good flour
7 tsp. good quality baking powder
1/4 tsp. salt
1 Tbsp. brown sugar

  Add 2 c. carbonated/mineral water, any type
to the eggs/milk/oil mixture of large bowl.

Gradually fold in flour mixture.

  Beat just until smooth. ALLOW TO SET 1/2 - 1 hr.
This allows the riseability of the baking powder to combine with the carbonated/mineral water, and your batter "rises".

~~~
Use a 1/2 cup measuring cup to pour onto hot waffle maker. This keeps it from slopping around your hot griddle and makes cleanup easier.

  Cook ~5 min. or until READY light comes on. Remove carefully . Serve with honey, syrup, whipping cream, jams, jellies, nut butters.

Makes about 15  4" waffle squares.

Freezes really well.
They can be toasted, but thaw them first!!

~~~~~~~~

These also make a nice snack, if you have guests going out hiking.  Make some peanut butter & jam waffle sandwiches!

  If you make these, and like them, we'd love to hear from you.  Thanks. 

Quiet Streams B&B
Ontario

Carol

This is one of our favourites at "Home Comforts".

Wholewheat Blueberry Scone

• 1 cup wholewheat flour 
• 1 cup all purpose flour 
• l/4 cup granulated sugar 
• l/3 cup cold butter 
• 3/4 cup light cream 
• 2 large egg yolks 
• 1 cup frozen blueberries
•  1 tsp. granulated sugar.

In cuisinart process wholewheat flour, all purpose flour, sugar and butter until mixture resembles fine crumbs. In small bowl beat together eggs and cream. Add to flour mixture until dry ingredients are moistened. Gently fold in the blueberries. Turn dough out onto floured surface and knead about 6 times to form a ball. Pat dough into 8 inch circle on a greased baking sheet. With a sharp knife, score the top into 8 wedges. Sprinkle with 1 tsp. sugar. Bake at 425 degrees for about 25 minutes. Serve warm.

“Emerald Lakes Mango Bread”

A.
2 cups flour
1 ½ cups sugar  
½ teaspoon salt   
2 teaspoons cinnamon
2 teaspoons baking soda           

B.
3 eggs, slightly beaten  
¾ cup oil       

C. 
½ cup chopped pecans
2 cups diced mangoes
½ cup raisins
1 tablespoon lime juice

1) Preheat oven to 350° F ( 180° C)
2) Sift the “A.” ingredients together
3) Stir in the “B.” ingredients
4) Add the “C.” ingredients
5) Pour into one buttered loaf pan (9”x5”x2 ½”) or three pans (7” x 3 ½” x 2”).
6) Bake large loaf for one  hour and 15 minutes or smaller loaves for one hour.

  Note: This freezes beautifully and tends to slice better if baked a day before  serving.

Emerald Lakes Bed & Breakfast Inn
Canmore, Alberta

Mary
 

  FRENCH APPLE COBBLER

Fran   Toronto B&B 

"Kitty Litter Cake"

Check Eve's recipe web page.