Two Delectable
Recipes From the Breakfast Offerings at Lakeview Bed and Breakfast
1/4 cup butter Place butter in a 10 inch oven-proof skillet (I use a cast iron one). Place pan in a 425 degree oven until butter melts and bubbles, about 2-5 minutes. Meanwhile, beat together eggs, milk, 4 tablespoons sugar, flour, and salt until smooth. (I mix it in my blender.) Pour batter all at once into hot butter. Return to oven and bake 25-30 minutes, or until edges are puffed and brown. While puffed pancake is baking, mix about 1/2 cup brown sugar with about 3 tablespoons orange juice in a microwave-proof bowl. Microwave and stir periodically until sugar is dissolved. Carefully stir about 3 cups of fresh strawberries or peaches into the sugar mixture. (Canned sliced peaches in juice can be used in place of fresh peaches and orange juice. Just stir brown sugar into peaches with juice, and microwave and stir until sugar is dissolved.) When pancake is done, remove from oven, cut into fourths and put on plates. Spoon fruit with syrup over the top of pancake. Can be served with sour cream. I also like to serve it with a side of bacon or sausage. Wonderful and special! Serves 4.Ingredients:2/3 cup heavy or whipping cream 1/3 cup orange juice 2 tablespoons granulated sugar Finely ground zest (orange part only of peel) of 1 orange 2 teaspoons ground cinnamon 6 stale plain croissants, cut lengthwise in half 6 tablespoons (3/4 stick) butter Confectioners' sugar Procedure: Dip each croissant half in the egg mixture, turning once. Melt a few tablespoons of the butter in a skillet over medium heat. (I like to use my electric skillet at about 350). Add as many croissants as will fit and fry until golden on both sides. Repeat with the remaining croissants, adding butter to the skillet as needed. Sift confectioners' sugar over the croissants. Serve immediately. Serve with a side of bacon or sausage. Elegant and delicious! Makes 6 portions. |
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