Scott & Mary
Brewster House Bed & Breakfast, Freeport, Maine

May 31, 2011 by Kelleigh Dulany
At our Freeport Maine Bed and Breakfast, Ruth sometimes falls in love with an ingredient and uses it frequently. Last year ginger was that ingredient. One of the most popular recipes she prepared was her Lemon Ginger scones – always popular and always good!
Makes 6 or 8 scones.
Tip: Once you have cut the scones, they can be transferred to a cookie sheet
and frozen, then double-bagged for freezer storage. When you want fresh
scones, take out the quantity you want, and bake as normal. You may need to add a minute or 2 to the baking time. You don’t need to thaw scones! Just
put scones on parchment-lined sheet while you preheat oven.
July 5, 2010 by Kelleigh Dulany
Ruth is always looking for new recipes and making changes (adjustments?) to existing recipes. A while back she was on a croissant French toast track – trying a variety of croissant French toasts, similar to our tried-and-true Strawberry Croissant French Toast, and she came across her current favorite (repeat guests will know that Ruth’s favorites come and go, but they’re always wonderful!).
These are also a favorite with the guests, so give them a try, and let us know how you like them!
Bananas Foster French Toast
4 Servings (can be doubled/tripled, easily)
2 large eggs
1/2 C whole milk (can use 1/2 & 1/2)
1/4 t (or more, to taste) cinnamon (we like a lot!)
1 t vanilla extract
4 large croissants, cut in half
3 T unsalted butter
1/2 cup brown sugar
1/2 cup maple syrup
1 T dark rum (or 1/2 t rum extract)
1/4 t cinnamon
1/4 C chopped pecans
1 1/2 C bananas, cut into 1/2 inch thick slices
Batter:
In a shallow dish, whisk together eggs, milk, cinnamon and vanilla.
In a large skillet or griddle, melt some butter over medium-high heat. Dip
croissant halves in egg mixture to coat both sides. Using a fork, lift
croissant from custard and let excess drip off a little. Place croissant
halves in hot skillet/griddle. Cook 2-3 min. per side or until lightly
browned. (you can keep them warm in 350 deg. oven, but they will deflate a
little if left too long)
Meanwhile, in a large saute pan over medium heat, stir together butter, brown sugar, maple syrup, dark rum, cinnamon and pecans. Stir occasionally and when mixture is syrupy, toss in fruit just till heated through, about a minute or so. Spoon over French toast and garnish with powdered sugar and a few pieces of banana and dollop of whipped cream.
August 20, 2009 by Kelleigh Dulany
At Brewster House B&B we normally alternate between a sweet recipe one day, such as our Pecan Praline French Toast, and an egg dish the next, so that guests staying multiple nights not only don’t eat the same thing every day, but also get more variety.
We serve a variety of egg-based dishes, some of which, like today’s recipe, are quiches. This quiche makes a very full pie plate, and is very tasty, creamy and rich!
Three-Cheese, Leek and Ham Quiche
This quiche can be made 3 days ahead and cooled completely, uncovered, then chilled, wrapped in plastic wrap. Reheat quiche (uncovered) in a 350 degrees F oven until warmed through, about 15 minutes.
Makes 8 servings
Bon appetit!
August 6, 2009 by Kelleigh Dulany
A recent addition to our menus at Brewster House has been our Cinnamon Coffee Cake. It came from another family member, and has proved to be very popular with our guests.
Cinnamon Coffee Cake
1 cup brown sugar
3/4 cup white sugar
2 1/2 cup Flour
1 Tablespoon cinnamon
3/4 cup oil (veg./canola, corn, whatever)
Mix all the above together thoroughly, then remove 3/4 cup of mixture for
topping.
To remainder, add:
1 egg
1 cup sour milk (add 1 Tablespoon vinegar to 1 cup milk and let sit for a couple minutes) OR you can use 1 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Let cool 15 minutes or so on wire rack and cut into pieces (can be frozen, but
let cool completely, first).
Enjoy!