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

Contents:
Upside-down Apple French Toast
Baked Eggs Florentine
Buttermilk Blueberry Pancakes

Upside-Down Apple French Toast
Serves 6

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 13x9 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.

Baked Eggs Florentine
Serves 10

6 eggs
12 ounces cottage cheese
8 tablespoons melted butter
8 ounces cream cheese, softened

8 ounces sour cream
2 tablespoons flour
2 cups Monterey jack cheese, shredded
1 cup fresh spinach, chopped

Mix the first 6 ingredients well.

Wash the spinach well and chop coarsely or leave the leaves whole if they are small. Fold the cheese and spinach into the egg mixture.

Pour into a greased 13x9-inch glass baking dish. Bake at 350 degrees F for 30-40 minutes until a knife inserted in the middle comes out clean. Sprinkle additional Monterey Jack cheese on top just before serving.

Serve hot. When placed in a wicker basket it holds its heat well. Top it with grilled veggies or just a layer of tomatoes for a welcome variation. This can be mixed a day ahead and refrigerated until baking; if you do this you will want to add the spinach just before baking.

Blueberry Buttermilk Pancakes
Makes (8) 4-inch 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.