No, we don't serve this to our breakfast guests. We have served it for the occasional group that we have here for lunch or meetings as a "sipping soup" in fancy tea cups. Serves 6-8 Ingredients 2.5# butternut squash, peeled, seeded and cut into 1" chunks (or take a shortcut and buy the squash already prepped...
So exotic and rich, this breakfast dish is flavored with pistachios, apricots and lavender that we harvested at Spring Creek Lavender farm. 14 ounce box Dufour Puff Pastry, thawed 2 Tablespoons melted butter 1 Tablespoon organic cane sugar 1/2 cup toasted and salted pistachios, chopped coarsely 1cup dried apricots, chopped 4 cups whole milk 1.5 cups heavy cream 1/4...
Don't let the name of this bread pudding fool you! Here at the Rosemont Inn, we vary the fruit added based on the season. Spring? Strawberry Bread Pudding will be on the menu! Summer? Blueberry Bread Pudding for sure! For Autumn and Winter, Apple and Pumpkin Currant are a must. You get the idea. Experiment and make this your own....
This recipe was inspired by the Paula Deen. A dense, moist cake loaded with apple and other good stuff! 1.5 cups sugar (I always use organic) 3 eggs, preferably pastured 1.5 cups oil (I like to use avocado oil) 1/4 cup fresh orange juice 1 Tablespoon vanilla extract Dry 3 cups flour (King Arthur is good. I use 1/...
Elegant and Gluten Free Breakfast Casserole