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Favorite Recipes |
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 Each morning when you arise at the Parish House Inn in Ypsilanti, MI you will be treated to the hearty breakfast that has a wide variety foods on the menu, and special needs diets are easily accommodated. Use the following favorite bed and breakfast recipes to get a taste and a glimpse of what your stay at our Michigan B&B will be like.
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Oatmeal-Butterscotch Muffins-Yield: 12 Muffins
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These delicious muffins stay moist for a day or two at room temperature or you can freeze them...if there are any left.
Ingredients:
2 cups old fashioned oatmeal
1 1/3 cups buttermilk
3/4 cup brown sugar
1 stick melted butter (1/4 pound)
2 eggs, slightly beaten
1 cup flour
1 1/2 teaspoon baking powder
1/4 cup teaspoon salt
1/2 teaspoon baking soda
3/4 cup butterscotch chips
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In a large bowl, combine oats, buttermilk and brown sugar. Set aside and let stand for 1 hour.
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Preheat oven 400 degrees. Spray a muffin tin with cooking spray or line with paper muffin cups.
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Combine melted, cooled butter and eggs. Add to oat mixture. Sift flour, baking powder, salt and baking soda and add to oat and egg mixture, stirring to combine
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Stir in butterscotch chips.
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Divide the batter into the prepared muffin pan.
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Bake for 15-20 muffins or until top springs back when lightly touched.
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Remove from pan and cool a bit before serving.
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Blueberry Stuffed French Toast-Yield: 8-10 Servings
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This brings rave reviews and recipe requests from my guests.
Ingredients:
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
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Coat a 9 x 13 x 2-inch glass baking pan with cooking spray.
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Place half of bread cubes in pan. Scatter cream cheese over bread, then blueberries over cream cheese.
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Place remaining bread cubes on top of blueberries.
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In large bowl, whisk together eggs, syrup and milk. Pour evenly over bread.
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Wrap with foil and place in refrigerator overnight.
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The next morning, preheat oven to 350 degrees.
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Remove French toast from refrigerator and place in middle of oven.
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Bake for 30 minutes with foil on, 30 minutes uncovered, until puffy, golden brown.
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Cut into servings and top with blueberry sauce.
Blueberry Sauce
2 cups granulated sugar
1 teaspoon ground cinnamon
4 tablespoons cornstarch
1 cup water
1 cup orange juice
2 cups blueberries, fresh or frozen
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In 1-quart saucepan, mix together sugar, cornstarch and cinnamon.
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Add water and orange juice; cook over medium heat until thickened,
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Add blueberries and simmer for 10 minutes, or until berries have burst, stirring occasionally.
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Serve over Stuffed French Toast
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