Recipes

Lemon Custard Almond Crusted French Toast

By Deanne Fielding

Beat eggs in a bowl until frothy, add heavy cream, sugar, vanilla, and the zest of 2 lemons.  Soak thick sliced bread in the egg mixture.  Have a pie tin with the sliced almonds in the bottom.  Put egg soaked bread on the almonds, turn and coat the other side as well.  Melt butter on a griddle or fry pan and cook on medium heat  the almond crusted toast until brown and the center is done. Sprinkle with powdered sugar to serve.   Delicious with fresh berries and lemon curd.

6 eggs


2 lemons


1 tsp. vanilla


3/4 cup sugar


3/4 cup heavy cream


1 loaf thick sliced bread


3/4 cup sugar



Southwest Breakfast Stack

By Deanne Fielding

Homemade fresh corn masa tortilla with chorizo pork sausage,  grilled onions and peppers, topped with scrambled egg, fresh tomato, garnished with cojito cheese, Salsa, sour cream, cilantro and avocado

corn masa tortilla


chorizo pork sausage


grilled onions & peppers


scrambled egg


fresh tomato


cojito cheese


salsa


sour cream


cilantro


avocado



Cameo Heights Apple Pancakes

By Deanne Fielding

Beat eggs until frothy. Add the rest of the ingredients except for the grated apple. Stir until smooth. Add in the grated apple.

Place 2 pancakes on the plate, sprinkle with powdered sugar, drizzle with caramel maple syrup and a small condiment cup of cinnamon ricotta cream that has a small slice of red apple for garnish.

Cook at 300 degreed with plenty of oil on the griddle.

2 eggs


2 cups flour


1/3 cup sugar


2 tsp baking powder


1 tsp baking soda


2 tsp cinnamon


1 ground nutmeg


1/2 tsp cardamom


2 cups buttermilk


4 tbsp melted butter


2 tsp vanilla extract


2+1/2 cups peeled & grated cameo, pink lady, granny, or other acidic apple variety



Lemon Blueberry Scones

By Eileen Greenwalt

Mix ingredients together in a medium mixing bowl.

Grate 1 frozen stick salted butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter (mixture should resemble coarse meal). Mix as little as possible!

In a small bowl, whisk 1/2 cup sour cream and one large egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Take one spoonful of dough to form the bottom of scone and put a dent in the center. Fill with blueberries (or whatever fruit, nuts, or chocolate you wish!). Add enough scone dough on top to seal edges.

Sprinkle top mixture of 1 tablespoon sugar with lemon zest.

Place on parchment, or foil lined cookie sheet about 1″ apart.

Bake until golden, about 10 – 12 minutes, Cool for 5 minutes and serve warm.

Yield: 8-10 scones

2 cups all-purpose flour


1/3 cup sugar


2 tsp baking powder


1/2 tsp baking powder


1/2 tsp baking soda


1/2 tsp salt


1 ground nutmeg


1/2 tsp cardamom


2 cups buttermilk


4 tbsp melted butter


2 tsp vanilla extract


2+1/2 cups peeled & grated cameo, pink lady, granny, or other acidic apple variety


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