Recipes from Parish House Bed and Breakfast
Everyone looks forward to breakfast at our Ann Arbor Ypsilanti area bed and breakfast, when the aroma of coffee and breakfast rises from the kitchen. Guests remember their experience when they use the recipes in "The Best of Breakfast" cook book to delight their family and friends at home. I have included some guest favorites here for you.
This recipe is the one everyone talks about and is our signature dish. You can make it ahead of time and just reheat it in your dish in the microwave for a quick breakfast. Enjoy!
Michigan Baked Oatmeal
You can vary the flavors by using raisins and cinnamon, dried cranberries and grated orange rind, and walnuts for the pecans.
2 cups Old Fashioned Oats
4 cups 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 and grated (not necessary to peel it)
1.Preheat oven to 375o
2.Coat a 3 quart casserole or baking dish with cooking spray
3. Mix the dry ingredients directly into the baking dish, then add the milk and flavoring and mix well.
The almonds can be mixed in or sprinkled on top.
4. Bake uncovered for 30 to 40 minutes, or until bubbly. Let stand for a few minutes before serving.
Blueberry Stuffed French Toast-Yield: 8-10 Servings
This brings rave reviews and recipe requests from my guests.
12 slices egg bread, cut into cubes (bread machine dough)
2 packages (8 ounce) cream cheese, cut into 1-inch cubes
1 cup blueberries, fresh or frozen (not thawed)
12 large eggs
1/3 cup maple syrup
2 cups milk
Coat a 9 x 13 x 2-inch glass baking pan with cooking spray.
2 cups granulated sugar
1 teaspoon ground cinnamon
4 tablespoons cornstarch
1 cup water
1 cup orange juice
2 cups blueberries, fresh or frozen