MurrayPond Bed and
Breakfast
Breakfast and Recipes
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A full breakfast is served every morning and changes daily. We use
local ingredients when ever possible. Please let Janet know of any
allergies you may have when booking. All breakfasts are served
with fair trade organic coffee, black or herbal teas and a selection of
juices.
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Morning Pumpkin Coffee Cake
1 & 1/2 cups packed brown sugar; 3/4 cup margerine; 1 & 3/4 cups pumpkin
puree; 6 egg whites; 2 tbsp water; 2 cups flour; 1 & 1/2 cups oats-
divided; 3/4 cups raisins; 1 tbsp baking powder; 2 tsp baking soda; 2 tsp
cinnamon;
Oven 350
Grease 10 in. bundt pan. Sprinkle bottom with 1/4 of the oats. Beat sugar
and margerine until fluffy. Mix in pumpkin, egg whites and water. Combine
dry ingredients and gradually mix in. Spread into pan. Bake 60 to 70
minutes until toothpick comes out clean. Cool 10 minutes before removing
from pan.
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Welsh Cakes
1 & 1/2 cups flour; 1/2 cup sugar; 1 & 1/2 tsp baking powder; 1/2 tsp
salt; 1 tsp freshly ground nutmeg; pinch cinnamon; 1/2 cup raisins; 1 tsp
grated orange rind; 1/2 cup cold butter; 1 egg; 1/4 cup orange juice plus
more to moisten.
Heat griddle to medium hot.
Mix dry ingredients. Cut in butter with pastry blender. Beat egg with 1/4
cup of orange juice. Mix into dry ingredients until just moistened. Gather
into a ball and knead gently 8 to 10 times. Pat or roll out to 1/2 in.
thick. Cut out rounds with juice glass and fry on griddle. Cover with a
pot lid while frying. Check carefully for doneness.
Fabulous with marmalade or preserves! Great for afternoon tea!
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Fruit Cream Scones
2 cups all purpose flour; 1 Tbsp baking powder; 1/2 tsp salt; 1/4 cup
sugar; 1 fresh apple, diced; 1/4 of a whole nutmeg, freshly grated; 1 &
1/4 cups of heavy or light cream.
Glaze: 3 Tbsp melted butter; 2 Tbsp brown sugar.
Oven 425 F. Use an ungreased baking sheet.
Combine the flour, baking powder, salt, sugar, and nutmeg in a bowl,
stirring to mix. Add the diced apple. Stir in the cream with a fork until
dough holds together. It will be quite sticky. Transfer dough to a lightly
floured board and very gently knead 8 times. Pat into a circle 10 inches
round. Score the top into 12 wedges. Slide onto baking sheet. Brush the
melted butter on top and sprinkle with the brown sugar. Bake for about 20
or 25 minutes or until golden brown and tests done with a toothpick.
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MurrayPond Bed and
Breakfast, Box 34, Balfour,
British Columbia,
Canada V0G 1C0
250-229-5204,
Cell: (250) 551-1758
e-mail:
janet@murraypond.com
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