Please feel free to prepare a recipe for your family and friends, courtesy of the kitchen at Carriage House Inn, our bed and breakfast on Cape Cod. We have included some of the favorites enjoyed by our guests.

Upside-down Apple French Toast
Amazin’ Raisin Cake
Blueberry Buttermilk Pancakes

Upside-Down Apple French Toast

1/2 cup (1 stick) butter
1 1/4 cups packed brown sugar
1 tablespoon water
3 Granny Smith apples, peeled, cored, and sliced
Cinnamon to taste
1/2 cup raisins, optional
1 loaf French bread, sliced 1 1/2 inches thick
1 1/2 cups milk
6 eggs
1 teaspoon vanilla
Nutmeg to taste
1/2 cup whipping cream
1/2 cup sour cream
1/4 cup sugar
1/2 teaspoon almond extract

Coat a 13×9 inch-baking dish with nonstick cooking spray. Combine butter, brown sugar and water in a saucepan over medium heat. Cook, stirring until just bubbling. Pour into baking dish. Allow to cool for 20-30 minutes.

Place apple slices in rows, close together (or overlapping), on top of mixture in pan. Sprinkle with cinnamon and raisins. Place bread on top of the apples. Mix milk, eggs, and vanilla. Pour over bread. Sprinkle with nutmeg. Cover and refrigerate for 3 hours or overnight.

Preheat oven to 350 degrees F. Bake French toast for 60 minutes or until golden brown and crispy. Just before French toast is done baking, whip the whipping cream, sour cream, sugar, and almond extract together on high until thickened.

Serve the French toast upside-down. Spoon the sauce in the dish over the French toast. Place 2 tablespoons of whipped cream atop each serving and garnish with almonds. Serves 6.

Amazin’ Raisin Cake

4 T (1/2 stick) butter
4 oz. cream cheese, softened
1/2 (8 oz.) 10X sugar
1 tsp. vanilla

3 C flour
2 C sugar
1 C mayonnaise
1/3 C milk
2 eggs
2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
3 C chopped apples
1 C raisins
1/2 C chopped walnuts

– In large bowl, combine flour, sugar, mayonnaise, milk, eggs, soda, salt and spices.  Beat for 2 minutes at low speed, scraping bowl frequently  (batter will be very thick).  With a spoon, stir in apples, raisins and nuts.
– Spoon batter into 2 greased 9″ cake pans.
– Bake in 350-degree oven for 45 minutes.
– Cool in pans for 10 minutes; then remove and finish cooling.
– Frost each layer individually – making 2 single layer cakes.  Can also be one two-layer cake.

Blueberry Buttermilk Pancakes

1 egg
1 1/4 cups buttermilk
2 tablespoons oil
1 cup all-purpose flour
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Blueberries (or peaches or apples cut into small dice)

In a small mixing bowl, beat the egg with a fork. Beat in buttermilk and oil and set aside. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add egg mixture to dry ingredients. Stir the mixture until blended but slightly lumpy. Lightly grease a griddle or heavy skillet. Pour 1/4 cup of batter for each pancake. Add optional ingredient immediately.