Chris Mason's special cookbook of Michigan bed and breakfast recipes makes an especially significant keepsake of your time spent at the Parish House Inn in Ypsilanti, MI. With this recipe book, you will be able to share your breakfast experience with your family and friends anytime. It makes a thoughtful gift as well.
Tenth Anniversary - Best of Breakfast Menus & Recipes Cookbook
From the Innkeeper,
It seems like yesterday that in the Fall of 1993 I was about to complete my last full time semester at Washtenaw Community College. I only had a few more classes to take before I had earned my degree in Culinary Arts and Hospitality Management, and could finish them in the evenings. So while looking for job opportunities in the newspaper I spotted the ad for "Innkeeper wanted.."
So I answered the ad, was hired and moved in to become the full time manager. Just four years later, my husband and I decided to take the plunge and buy the Inn. We have never looked back, and hope to be here for several more years.
Over the years we have changed the Inn building, amenities, and policies to meet the wants and needs of our guests. The one thing that has remained constant, however, is our breakfast offerings. This cookbook brings you the best of my two cookbooks with some recipes revised and a few new ones added. I hope you will use this cookbook to prepare great tasting food for your family and friends, whether it is everyday or for a celebration.
Thank you for allowing me to do what I love and love what I do for you, our guests these past ten years. I look forward to seeing you again, sharing some of your life with mine and making it all worthwhile.
CHECK OUR BLOG FOR MORE RECIPES....
This is my signature dish. It is more like a pudding than cereal because of the milk and fruit and cooking method.
Reheat in a bowl in the microwave after refrigerating.
2 cups old fashioned oats
4 cups milk (I like dried milk)
1/2 teaspoon almond flavoring
1/4 cup brown sugar
1/2 cup sliced almonds
1/2 cup dried cherries
1 large apple, cored, but unpeeled and shredded
1. Preheat oven to 350o.
2 Coat a 3 quart casserole or 9x9x2 inch baking pan with cooking spray.
3. Combine all of the ingredients in a mixing bowl and transfer to the baking dish.
4. Additional almonds can be sprinkled on the top. Bake uncovered for 30 -40 minutes until bubbly. Let sit for a few minutes to firm up. It will thicken as it cools.
Variation; Omit almonds and cherries. Add teaspoon cinnamon, 1/2 cup raisins and 1/2 cup pecans or walnuts use you imagination!