OTI's Basil Featherbed Eggs * Pam or other cooking spray
* 2 cups french bread (cut into small cubes) or cornbread (crumbled)
* pinch of salt & black pepper
* 2 cups shredded medium-sharp cheddar cheese
* 2 cups shredded Monterey Jack cheese
* 20 large eggs
* 3 cups milk or combination of milk and half-and-half
* 1/4 to 1/2 cup fresh basil (torn into pieces)
Preheat oven to 350°. Spray a 15" x 11" shallow glass baking
dish
Spread the cornbread or french bread cubes in an even layer in the prepared
dish. Sprinkle lightly with salt and pepper. Evenly distribute the cheese
over the top of the bread, then spread the fresh basil on top.
Whisk the eggs, milk, and seasonings together until blended. Pour this
mixture over the bread, cheese and fresh basil.
Bake in oven until the eggs are set and the top is very lightly browned
and slightly puffed; about 30-35 minutes. Do not overbake. Makes 15 servings
when cut 3 x 4 rows.
NOTE: Recipe can be prepared, stored in fridge overnight, and baked in the morning.
OTI’S Rose Geranium Coffee Cake * 3 3/4 c. all-purpose flour
* 2c. sugar
* 1/2 t. salt
* 3/4 c. chilled butter cut into small pieces
* 1 to 2T minced fresh rose geranium leaves
* 1 1/2 t. baking powder
* 3/4 t. baking soda
* 1 c. low-fat buttermilk
* 3 large eggs
* Crisco
* 2 t. water
* Rose Geranium sprigs for garnish
Preheat oven to 350 degrees
Combine flour, sugar, and salt in a bowl: cut in butter with a pastry blender until mixture resembles coarse meal. Reserve ½ cup flour mixture for topping; set aside.
Combine remaining flour mixture, minced rose geranium leaves, baking powder, and baking soda; add buttermilk and egg.
Beat at medium speed of mixer until blended. Spoon batter into a 10 X 15-inch cake pan coated with Crisco.
Combine reserved 1/2 cup flour mixture, and water; stir with a fork until crumbly. Sprinkle crumb mixture over batter. Bake at 350 for 45 minutes.
Cool on a wire rack. Garnish with sprigs of Rose Geranium, including the flowers. Yield: 20 servings.
OTI's Apricot-Orange Crumb Cake * 3 3/4 cups all-purpose flour
* 1 1/2 cup sugar
* 3/4 teaspoon baking soda
* 1 1/2 teaspoon baking powder
* 3/8 teaspoon salt
* 3 large eggs
* 3/4 cup chilled stick butter, cut into small pieces
* 1/2 cup plus 1 tablespoon tub-style cream cheese
* 1 cup low fat milk
* 1/2 cup plus 1 tablespoon ricotta cheese
* 3 teaspoons vanilla
* 3 teaspoons grated orange rind
* 3/4 cup chopped dried apricots
* Pam or other cooking spray
* 3/4 cup apricot preserves
Preheat oven to 350°.
Lightly spoon flour and other dry ingredients into dry measuring cups and level with a knife. Combine flour, sugar and salt in a mixing bowl and cut in the butter and cream cheese with a pastry blender until mixture resembles coarse meal. Reserve 1 1/2 cups flour mixture for topping; set aside.
Combine the remaining flour mixture, baking powder and baking soda and add the milk, ricotta cheese, vanilla, orange rind, and eggs. Beat the mixture at medium mixer speed until blended (batter will be lumpy), then fold in the chopped apricots.
Spoon the batter into a 10 by 15 inch glass baking dish pre-coated with cooking spray. Dot the batter with apricot preserves, then swirl the preserves into the batter using a knife. Sprinkle the reserved flour mixture over the batter.
Bake at 350 degrees for 30 minutes (or longer) until cake springs back when touched lightly in the center. Cool the cake on a wire rack. Yield: 18.
Old Thyme Inn
Rick and Kathy Ellis, Innkeepers
779 Main Street, Half Moon Bay, California 94019-1924
Phone: 800.720-4277 ~ 650.726-1616 ~ Fax: 650.726-6394
URL: www.oldthymeinn.com
email: innkeeper@oldthymeinn.com
Please use our request form for Old Thyme Inn information.
Home
