Email: Click to send email to innkeeper
Website: www.WhiteLaceInn.com
Tel: 920-743-1105
Toll free tel: 877-948-5223
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Sturgeon Bay , Door County , Wisconsin 54235 , USA Email: Click to send email to innkeeper Website: www.WhiteLaceInn.com Tel: 920-743-1105 Toll free tel: 877-948-5223 |
Ingredients:
1 loaf white bread
4 c frozen Door County Cherries rinsed and drained
16 oz softened cream cheese
1 c sugar - divided
2 tsp. almond extract divided
1/2 c sour cream
1/2 loaf French bread
7 eggs
1 1/2 c. milk
1 1/2 c half & half
1/4 c. powdered sugar
1 c sliced almonds
Directions:
Cut the loaf of white bread into cubes. Place the cubes into a greased 9 x13" pan. Spread the cherries over the bread. Microwave the cream cheese to soften it. Add 1/2 c. sugar, 1 tsp. almond extract and sour cream to cream cheese. Spread over the cherries. Cut ten 1" slices of French bread, place the slices over the cherries. Beat the eggs well, add the remaining 1/2 c sugar, 1 tsp almond extract, the milk, and cream, and beat again. Pour the egg and milk mixture over the French bread slices. Cover and refrigerate overnight. Preheat the oven to 350. Bake covered with tinfoil for 40-50 minutes, then uncovered for last 10 minutes to brown slightly. Let set for 10 minutes. Sprinkle top with powdered sugar and sliced almonds before cutting. Makes 10 servings. Enjoy!
Ingredients:
2 c. Butter
2 c. White Sugar
2 c. Brown Sugar
4 Eggs
3 Tsp. Vanilla
4 1/2 c. Flour
2 Tsp. Baking Powder
2 Tsp. Baking Soda
7 c. Quaker Oats Old Fashioned Oatmeal
1 7 oz. Hershey Milk Chocolate Candy Bar, chopped into large pieces
6 Heath Candy Bars, chopped
1 c. Nuts, optional
Directions:
Cream together butter, white sugar, and brown sugar. Beat in eggs and vanilla. Set aside. Mix together flour, baking powder, baking soda. Fold this into butter mixture. Add to this the oatmeal, candy bars, and nuts (if using nuts).
Make large cookies and bake in a preheated 375° oven for 8-10 minutes (note: it is best to underbake a little). Also, you can use 1/2 butter/1/2 margarine. Makes 4 doz. large cookies.
Ingredients:
one 8 x 8 pan of cornbread (this can be your favorite recipe or a boxed mix like Jiffy)
one small loaf of homemade bakery white bread, crusts removed
1-1/2 cup grated Cheddar cheese
1-1/2 cup grated Monterey Jack and Cheddar cheese mixed
8 oz. cream cheese
4 oz. can green chili peppers (mild)
7 eggs
1-1/2 cup 2% milk
1-1/2 cup half & half
1-1/2 teaspoon dry mustard
1 ripe tomato
Directions:
Bake cornbread in 8 x 8 pan and set aside to cool.
Spray the 9 x 13 pan with cooking spray or wipe with butter.
Cut the white bread without the crust into crouton size cubes and place them in the 9 x 13 pan.
Drain green chili peppers and spread over the bread.
Sprinkle 1-1/2 cup cheddar cheese over green chili peppers.
Cut 8 oz. cream cheese into cubes and place over the cheddar cheese.
Cut cornbread into chunks and sprinkle over cheese.
Dice the tomato and sprinkle over cornbread.
Spread the 1-1/2 cup of mixed cheese over the bread.
Beat the eggs with the milk, half & half, and dry mustard.
Pour over the egg mixture over the entire pan as evenly as possible.
Cover and refrigerate over night.
Bake, covered with tinfoil, for 35 minutes at 350 degrees.
Uncover and bake another 20 minutes.
After you take the egg bake from the oven, let it rest 10 to 15 minutes before serving. You can serve with Tabasco sauce, Texas Gunpowder or salsa. If you would like to add meat, cut up 1 smoked ham center and put it in before the cornbread layer.
One 9 x 13 pan serves 10 people.
Enjoy!!
Mix together:
1 c. Brown Sugar
1 c. White Sugar
3 c. Flour
3 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Cinnamon
3 oz. Grated Hershey Bar
1 Cup Mini Chocolate Chips
1/2 Cup Nuts (Optional)
Mix Separately and then add to dry ingredients:
3 Eggs, beaten
3 tsp. Vanilla
1 Cup Oil
2-1/2 Cups Grated Zucchini
Directions:
Preheat Oven to 425 deg.
Fill Muffin Cups about 3/4 full
Bake at 425 for 18-20 minutes
Makes approximately 26 - 28 Muffins
Ingredients:
3 c. Nestle's Quick
8 c. instant dry milk
8 oz. powdered coffee creamer
1/2 c. powdered sugar (or to taste)
2/3 c. Hershey Cocoa
Directions:
Blend all ingredients in a large bowl.
To mix a cup, fill your cup with about 1/2 hot cocoa mix and half water or to taste.