This time of year always makes me start craving warm, gooey, softly spiced foods. Mariaville Lake B&B knows a thing or two when it comes to delicious recipes, and also seasonal foods. We make a huge effort here to source local ingredients – not because it’s trendy, but because Lorrie has always worked that way. Many of the herbs used come straight from the grounds, picked just moments before being served and the eggs are fresh from a farm down the road. Here are a couple of our favorite fall recipes for you to try!
Puffed Apple Pancake
Serves Four.
½ stick (4 tablespoons) unsalted butter, melted
1 large apple, peeled, cored, and thinly sliced
¼ cup pecans or walnuts
4 large eggs
1 cup whole milk (I use almond milk)
2/3 – 1 cup unbleached flour
2 tablespoons sugar
1 generous teaspoon vanilla or almond extract
pinch of salt
cinnamon and nutmeg to taste
2 tablespoons brown sugar
Maple syrup
Heat oven to 425 degrees. Pour melted butter into 9×9 inch baking dish. Lay apple slices and nuts in pan and bake about 5 minutes, or until apples begin to soften and nuts are lightly toasted. Using an electric mixer, beat eggs, milk, flour, sugar, vanilla, cinnamon, and salt together. Remove dish from oven. Mist edges of dish with nonstick cooking spray. Pour batter into dish and sprinkle with brown sugar. Bake about 20 minutes, or until edges puff and brown and center is set.
Serve with real maple syrup while hot.
Any seasonal fruit can be used. If you use blueberries, decrease the milk by a bit.
Almond Coconut French Toast
Serves Two.
2 large eggs (local preferred)
1/2 cup almond milk
(available at health food stores and in the natural foods section of grocery stores)
1/2 teaspoon real almond extract
1/8 tsp. nutmeg
6 slices thickly sliced cinnamon swirl bread
1 tbsp. Butter or more for cooking.
1/2 -3/4 cup almonds
½ cup sweetened shredded coconut
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Toast ½ cup almonds in non stick pan under low burner. Toast about 5 minutes, then add ½ cup shredded coconut. Keep a close eye on it so it doesn’t burn!
Beat eggs, almond milk, almond extract and nutmeg in a shallow bowl. Dip bread into egg mixture to coat both sides. Let sit on a wire rack for 15 seconds to soak in mixture.
Melt butter in skillet over medium heat.
Cook 2 to 3 minutes on each side, or until golden brown.
Garnish with toasted almonds and coconut
And lastly, for the instructions, EAT! 🙂 We hope you have a chance to try and enjoy either or both of these. Warm up your mornings an let us know what you think!
