Jalapeno-cranberry Relish

Serves 8

3/4	cup apple cider vinegar
3/4	cup sugar
1	teaspoon salt
1/4	teaspoon ground allspice
2	jalapenos or other small hot chillies, seeded and finely chopped
	Black pepper, to taste
2	bags (12 ounces each) fresh whole cranberries
	Grated rind and juice of 1 lime

1. In a large saucepan over high heat, combine vinegar, sugar, salt, allspice, jalapeños, and black pepper. Bring to a boil, lower the heat, and simmer for 5 minutes or until the mixture turns into a thick syrup.

2. Add the cranberries and cook, stirring often, for 5 minutes or until they begin to burst.

3. Stir in lime rind and juice. Cool and refrigerate for 1 day for flavors to mellow.

Karoline Boehm Goodnick wn.com

Mexican Haystacks in a Jar by Vicki's canning world

Mexican Haystacks in a Jar
https://www.facebook.com/photo.php?fbid=475422925899761&set=a.452299381545449.1073741827.452053711570016&type=1&fref=nf

4 lbs ground beef
3 cups chopped onion
2 bell peppers chopped
3 cans pinto beans
1 can black bean
2 cans corn
2 cans Mexican stewed tomatoes
1 can diced tomatoes
1 can tomatoes with green chilis (such as rotel)
2 cans green chilis
2 cans black olives
1 can tomato sauce
3 TBS cumin
1 TBS black pepper
1 TBS salt
2 TBS garlic powder
1 TBS onion powder
1 TBS taco seasoning
1 jar your favorite salsa
2-3 cups vegetable juice (such as V-8)

In a large pot, combine ground beef, onion and bell pepper. Cook until beef is no longer pink. Drain mixture well. Combine beef mixture in a large stockpot with all other ingredients except vegetable juice. Add 2-3 cups of vegetable juice, just enough to have a thick mixture, not too thin. Bring to a simmer. Ladle into hot jars leaving a generous 1 inch headspace. Process in a pressure canner at 11 lbs., pints for 75 minutes, quarts for 90 minutes.
This can be served over corn chips or Fritos topped with cheese, lettuce and sour cream. It can be served over rice or added to Velveeta cheese as Rotel dip, or served as a thick chili.
You can also use a snappy tom juice if you like a more heated dish!!!

HAYSTACK IN A JAR (Canning Recipe) by Deanna Grant Buckley

2 Lbs. hamburger
2 cups chopped onions
2 cans pinto beans
1 can kidney beans
1 can corn
sliced black olives (to taste)
1 can Mexican style stewed tomatoes
1 can diced tomatoes
1 can tomatoes with chilies
2 cans diced green chilies 

Brown ground beef and onions, drain, transfer to stock pot, add all other ingredients and bring to a boil, place in jars 1 inch head space, pressure can at 11 pounds of pressure, quarts 90 minutes, pints 75 minutes.
Serve on Frito corn chips, top with cheese, sour cream, and salsa!

Hot Tomato Relish

Oven Canned Tomatoes

Old Fashion Orange Marmalade or Whiskey Marmalade

This is a very special and cherished recipe passed on from a dear friend's grandmother. It was a wonderful experience making this jam because the aroma that was sent through the air allowed me to relive past Christmases from when I was a child. I made mine without whiskey but included the ground cloves which I mistakenly added at the start of the cooking time.

Cook time: 2 Hr  Prep time: 40 Min  Serves: made 10 (1/2 pint) jars

 

2.2 lb thin skinned oranges

4 lb sugar (7.6 cups)

2 lemons

1 tsp ground cloves

8 c water

1 tsp ground cloves (optional)

IF MAKING WITH WHISKEY

1 tsp ground cloves

5 Tbsp whiskey

1. cut up the oranges in quarters and squeeze out the juice of lemons, remove membrane of oranges with a spoon.

2. Put orange shavings in muslin bag and tie (slice the peel finely or coarsely your choice) (I used a fine grater and put my shavings right in with my jam) Or you can do as the directions stated and put it in a bag and in a saucepan of water and leave it soaking a few hours

3. Then bring it all to the boil and let to simmer gently for 1-1/2 hours, making sure after this time the water should be reduced by half. Squeeze all the liquid from the muslin bag and remove from saucepan.

4. Now you will add the sugar and stir until all the sugar has dissolved. Then, increase the heat and bring to a full rolling boil rapidly until setting point is reach 5 to 10 minutes approx. stay with it ..

 

Test for set = put a little marmalade on a cold saucer and cool for a few minutes if it wrinkles when u push it with your finger it's done, if not boil some more ...allow marmalade to sit in the saucepan for 15 minutes before potting to prevent the peel from floating all to the top.

 

NOTE==if you want whiskey marmalade this is how's it is done ....add the 5 tablespoons of whiskey and a teaspoon of ground cloves to the cooking marmalade just before potting stir in well .

 

Here is where I messed up and had put the cloves in at the beginning with my  Oranges. The result was a darker all around color but the taste is out of this world. We even created a new tv favorite snack from this jam.

 

Old fashioned Orange Marmalade Dip 

 

1 (8 oz) block of cream cheese 

1 jar of This wonderful jam 

Crackers or chips (we used corn chips) 

 

This was done just like you would with a jalapeño jelly. Just set the cheese in an oblong serving bowl and pour this jam over top. Serve it with chips to dip.

Orange Marmalade with Peach Schnapps

That a pain it is to make this one. I had no idea. First you have to fine grate the orange zest then get the fruit out without the white membrane.

2 1/2 pounds thin skinned oranges (1/2 a 5 lb bag)
5 1/5 cups sugar
2 cups water
2 oz peach schnapps
2 envelopes liquid fruit pectin (1 package)

Grate a fine zest off the oranges. Then, I found it easiest to cut the orange in half the cut around the outside if the rim of the orange down 2/3's of the way the digging your fingers in from the center and work your fingers down and out by the outside of the orange. Then go around and juice the orange and dig out any extra bits of orange. believe me I tried everything at it was by far the best and fasted way to remove the orange insides.

Add everything but the peach schnapps and the fruit pectin. Bring that to a boil and then low boil it for 30 minutes stirring often and watch it closely.

Add the peach schnapps and the fruit pectin and cook 5 minutes

See note below *

Ladle into hot jars actually makes 8 plus jars but i only had seven ready so the last I put into the fridge.

boiling water bath for 10 minutes.



*NOTE: get your jars ready and your boiling water bath. I found it easiest to after I wash and rinse the jars to just set in the boiling water bath and bring that to a boil until I am ready to can. I have had a 100% seal rate since I started this.

Fresh Strawberry Jam

2 lbs fresh strawberries, hulled and cut into fourths
6 1/2 cups sugar
1 lemon juiced and pulp added
1 envelope liquid fruit pectin

Add everything except the fruit pectin in a 2 qt sauce pan and bring to a boil, cook until strawberries are done and add the fruit pectin and boil two minutes.

Follow basic boiling water bath precautions and boiling water bath the jars for 10 minutes.

Honey Pear Apple Jam (my own invention)

Was thinking the taste of honey went really well with pears and I had some left so I made this jam.

6 Bartlett pears pealed and cored, then chopped
3 large sour apples (about 4 cups)
1 lemon, juiced with pulp
1 cup honey
4 cups sugar
1 envelope liquid pectin

In a 2 qt sauce pan place the apple and pears in 1/2 cup water and bring to a boil and then on low boil cook for 15 minutes add the lemon, honey, and sugar. Bring back to boil and then on low boil cook about 25 minutes add the pectin and cook for 2 minutes after it boils.

Remember to do all the essentials for boiling water bath as well as properly handling your jars.

Boiling water bath for 10 minutes.

Strawberry Vanilla jam

Found this recipe on line but was different measurements and her's only did 2  (1/2 pints). I added the lemon juice, more sugar and the pectin. The original one was to simply put in fridge. I wanted mine to have a shelf life. Also hers had vanilla beans and I can not find them here. Made 7  (1/2 pints) plus a taste left over.

2 lbs (about 8 cups) strawberries, stemmed and cut in quarters
1/2 cup apple peeled, diced and cored
5 cups sugar
1/8 cup lemon juice
2 boxes fruit pectin (I used 1 low sugar and one regular)
2 tablespoons real vanilla (or two beans split and scraped into jam.

Boil water bath your jars and lids minus rings to keep hot while you prepare your jam.

In a 2 qt sauce pan put everything but the fruit pectin and vanilla. cook 30 minutes until strawberries are well cooked and it starts to get Jammy. Add the fruit pectin and cook until it starts to thicken 5 minutes. ladle into jar, set tops and boiling water bath for 10 minutes.

Apple Pie Jam

This looks and tastes like apple pie filling and would also make a great recipe for that. Said it made 7 (1/2 pints) but only made 5 1/2 despite the fact that I added almost a 1/2 cup more apples as I wasn't going to throw away a half apple. Looks and smells great.

6 cups cored, skinned, and chopped apples
3 cups white sugar
2 cups brown sugar, packed
3/4 teaspoon cinnamon
1/2 teaspoon apple pie spice
1/2 teaspoon butter
1/2 cup water
1 box fruit pectin

In a boiling water bath place your I mixed it all up jars and lids after washing them. leave there until ready to use.

In a large 2 qt sauce pan put all your ingredients except the fruit pectin. Bring to a biol and stir while the apples cook but not to mushy stage. add pectin and bring back to boil and boil two minutes. Ladle into jars and set lids. Then boil water bath for 10 minutes and remove. Allow to cool.

Carrot Cake Jam

I watched a lot of recipes go by for carrot cake jam before I was willing to try it. Each slightly different and yet none had vanilla. Funny, I thought since carrot cake usually has vanilla.Was suppose to make 7  (1.2 pints) but actually made 8 1/2.

1 can 20 oz crushed pineapple with juice
1 1/2 cups shredded and diced carrots
1 can 29 oz Bartlett pears, chopped ( minus juice)
3 tablespoons lemon juice
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
6 1/2 cups sugar
1 teaspoon pure vanilla
1 box fruit pectin

Mix all the above minus the vanilla and fruit pectin. Boiling water bath ready and jars and lids minus rims soaking, we begin.

Bring to a rolling boil and reduce heat to 3 and continue cooking for 20 minutes to cook the carrots.  Add the fruit pectin stirring as you go. Return to a rolling boil and boil 5 minutes. Take off heat add vanilla and ladle into jars as you pull them from the boiling water. Put the jars with lids attached into a boiling water bath and bath 10 minutes. Pull out and allow to sit in a non drafty area to process. Check for seals.

Dreamcicle Jelly

This was the jelly I made last night. It was quite easy and really does taste like my favorite orange dreamcicle bars I loved as a child. I did mine a little different but is basically at least near all the recipes going around. Around here in the middle of the woods there are no vanilla beans to be found, not even in West Branch, I know I tried. Was suppose to make 7 ( 1/2 pints ) and was spot on.

4 cups Simply orange Juice with high pulp
4 cups sugar
1 1/2 tablespoons real vanilla extract
1 box fruit pectin

Wash and rinse your jars and I always put them in my boiling water bath until they are needed along with the tops but not the bands.

In a large sauce pan,  (I use a 2 qt casserole pan) put the OJ and sugar and bring it to a full rolling boil. Boil 2 minutes. Add the vanilla and pectin and boil 1 more minute.

Take the jars out as you use them and set tops. then put all the jars in a boiling water bath for 10 minutes and set out in a non drafty area to seal. Six out of the seven sealed as I was pulling them out and the last did about five minutes later.

Note when I do this again I will be cooking it longer as it was a bit runny.

Easy Raspberry Jam

This is an easy recipe with no fruit pectin needed
 
3 cups raspberries
3 cups sugar
 
Mash berries in sauce pan stir in sugar.
Bring to boil, boil 3 minutes.
Remove from heat, beat with wire whip for 6 minutes.
Put in jars, when cooled, seal with wax.
This recipe over 25 years old.

Rainbow Cowboy Candy (pickled jalapeños)

1 lb fresh jalapeños
2/3 cup cider vinegar
2 cups sugar
2 tablespoons mustard seed
1/4 teaspoon turmeric
1/4 teaspoon celery seed
1 tablespoon garlic powder
1/4 teaspoon cayenne pepper

Slice jalapeños. Mix cider vinegar, sugar, turmeric, celery and mustard seed, garlic, and cayenne to boil. Reduce for 5 minutes to a simmer. Add jalapeños at the simmer for 5 minutes more. Load sterilized jars with jalapeños first and add liquid filling the jars leaving a 1/4 head space. Process in a water bath for 15 minutes. Makes 2 pints

Strawberry Mango Pineapple Jalapeno Jelly

I decided to make some Jam while I was at the store so I picked up the stuff thinking I would do that some day soon. Well I got home and started making the jam, which, turned into jelly as I wasn't thinking and processed it for a full minute in my blender. I used the start of an older recipe I created and tweaked it from there. Seems I can never keep with a recipe and today was no different. As you can see below It made  (9) 8 oz jars which left my scrambling for jars as the  recipe I tweaked only made (7) 8 oz jars

In a blender put
3-5 jalapeños cut in half, scraped of seeds (I used 3)
1 1/4 cup large chopped strawberries (was about 6 food sized ones)
1 mango seeded and skinned
1 small can pineapple chunks with liquid
1 1/2 cups apple cider vinegar

Course for a few seconds for jam and up to a minute for jelly. Then pour into a large pot with

6 1/2 cups sugar
1 box sure jel

Bring to a boil and boil ten minutes. put into hot washed and sterilized jars with hot lids. Seal tightly and put into a boiling water bath for 15 minutes.

Take out let cool and check to see if tops sealed. If not reheat, use new tops and try again.

Low sugar Apple Pie Jam

From Ball web page
6 cups peeled, chopped Granny Smith apples or other tart apples (about 6 medium)
Juice and grated zest of 1 medium lemon
2 cups unsweetened apple juice
3/4 cup raisins
1 tsp ground cinnamon
3 Tbsp Ball® RealFruit™ Low or No-sugar Needed Pectin
1-1/2 cups sugar or SPLENDA® No Calorie Sweetener, Granular
6 (8 oz) half pint glass preserving jars with lids and band.

 1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE apples, lemon peel and juice in a large saucepan. Bring to a boil. Reduce heat and simmer until apples begin to soften. Remove from heat and whisk in pectin. Add raisins and cinnamon. Return mixture to a boil. Boil 5 minutes. Remove from heat and stir in sugar. Skim off foam, if necessary.
3.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

A Special Breakfast begins with a recipe

Pumpkin Pie Pancakes
This recipe is from "The Richards Bed and Breakfast"

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
3/4 cup sugar
1-1/2 cups mashed, cooked pumpkin
3 eggs
1 cup milk
3/4 cup vegetable oil
1 teaspoon vanilla extract

In a medium-sized bowl, sift together the flour, baking powder, cinnamon, nutmeg, allspice, and sugar. In a large bowl, beat together the pumpkin, eggs, milk, oil, and vanilla. Add the dry ingredients and blend thoroughly. Pour 1/4 cup batter on a hot greased griddle. Cook until the bottom is lightly browned and bubbles form. Turn and finish cooking on other side. Serve with hot syrup.

(Tastes like pumpkin pie, REALLY!!!!! and they're so YUMMY!

:
		Sour Cream Biscuits served with harvest honey fruit spread

Very easy, and what a great taste. Perfect with honey. Can be served with a country dinner or a country breakfast.Also great with a cup of tea for those who want a light meal

8 ounces sour cream
2 sticks margarine
2 cups self-rising flour

Mix all ingredients together in a large bowl. Spoon into ungreased muffin tin. Bake at 400 degrees for 12 to 15 minutes.

Harvest Honey Fruit Spread.

Any combination of fresh or frozen summer fruits totaling 4 cups (after being crushed or mashed) will work. Use half strawberries for a very pretty dark red color. Make the spread with a greater proportion of cherries and blueberries for a deep purple color -- equally tasty." (Note: You may substitute frozen fruit. Just thaw and mash.)


2 cups crushed fresh strawberries
1 cup crushed fresh peaches
1/2 cup crushed fresh blueberries
1/2 cup crushed fresh sweet cherries
1 package (1-3/4 ounces) powdered pectin
2 cups honey
2 tablespoons fresh lemon juice

Combine the strawberries, peaches, blueberries, cherries, and pectin in a heavy saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Cook for 1 minute. Add the honey and lemon juice. Return to a rolling boil and cook for 5 minutes, stirring constantly. Remove from the heat and skim off the foam. Ladle into sterilized jars, seal, and process in a boiling-water bath for 10 minutes.


Here are a few from the WildFlower Inn, Jackson Hole, Wy

Orange French Toast with Grand Marnier
6 eggs, beat well!
2/3 cups Orange juice
1/3 cup Grand Marnier
1/3 cup milk
3 tablespoons sugar
1/4 teaspoon good vanilla
1/4 teaspoon salt
freshly grated orange peel from one orange

Slice quality Challa or French Bread about 1/2 inch thick. (inexpensive bread will fall apart.) "Smear" a medium amount of whipped cream cheese to the edges of one slice (like thick butter) and put anther slice to it to form a "sandwich" Set aside to dry out...2-3 sandwiched per person, depending on the size of the bread. You may omit the cream cheese, but it is delicious! In which case, slice the bread 1" thick. Mix Well.
Dip the dried "sandwiches" into the egg batter and let soak until it feels heavy in your hand. Grill on a lightly oiled pan on medium hot...use margarine...won't burn. Turn when medium brown and lacey to look at...flip and cook the same on the other side....you may flip again to get a crustier finish. Serve with maple syrup, jam or warm raspberry sauce. Serves 4-6.


Vanilla French Toast

Vanilla Batter
4 eggs, beat well!!
1 cup milk
4 teaspoons sugar
1/4 teaspoon salt
1 teaspoon vanilla

Slice quality Challa or French Bread about 1/2 inch thick. (inexpensive bread will fall apart.) "Smear" a medium amount of whipped cream cheese to the edges of one slice (like thick butter) and put anther slice to it to form a "sandwich" Set aside to dry out...2-3 sandwiched per person, depending on the size of the bread. You may omit the cream cheese, but it is delicious! In which case, slice the bread 1" thick.. Mix Well.
Dip the dried "sandwiches" into the egg batter and let soak until it feels heavy in your hand. Grill on a lightly oiled pan on medium hot...use margarine...won't burn. Turn when medium brown and lacey to look at...flip and cook the same on the other side...you may flip again to get a crustier finish. Serve with maple syrup, jam or warm raspberry sauce. Serves 4-6.

Warm Raspberry Sauce

Heat one package of frozen raspberries, add 1 Tablespoon lemon juice and sugar to taste. Just heat until warm throughout. Pass to serve over French Toast.

Breakfast for a Romantic Morning

Homemade White Hot Chocolate with chocolate sprinkles or Mocha Lattes
Fresh squeezed orange juice
Grapefruit halves with broiled brown sugar topping
Heart shaped cranberry-orange scones
Baked eggs with herbs and gruyere cheese

White Hot Chocolate
This is a heavenly drink
3 ounces best-quality white chocolate, chopped (I use Lindt)
1\3 cup brewed coffee (optional)
1\2 tsp. vanilla
2 cups milk (or half and half)
grated nutmeg or chocolate sprinkles for garnish

Melt chocolate in the warm milk, stirring frequently. Add coffee and vanilla. Stir until smooth. Heat until hot, but not boiling. Serve immediately with a dusting of nutmeg or chocolate sprinkles. Serves 

Broiled Grapefruit Halves
Cut each grapefruit in half, section but leave in the rind. Sprinkle the tops with brown sugar and broil in the oven until tops are bubbling and brown. Yummy chilled too...make extras!

Cranberry-Orange Scones
A biscuit like scone, flaky and light
3 cups flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup firm butter, cut in small pieces
3/4 cup fresh or dried cranberries, chopped
1 teaspoons freshly grated orange zest
1 cup buttermilk, organic is best.
cinnamon-sugar

Preheat oven to 425 degrees.
In a large bowl, mix the dry ingredients together. Cut in the butter until the dough resembles coarse crumbs . Add cranberries and orange zest. Add the buttermilk and stir until it forms a ball ...use a light hand for flaky scones. Divide the dough into two equal balls, flatten on a floured surface to 3/4 inch thick. Cut each circle into 6 equal wedges or use a heart shaped cookie cutter.. Place on a cookie sheet, sprinkle with the cinnamon sugar and bake for 12 minutes or until brown. makes 12 scrumptious scones.


Wildflower Inn Baked Eggs with Herbs
Deliciously simple and quick
Butter two small ramekins for each person. Drop one egg into each ramekin….sprinkle with fresh basil, slivers of sun dried tomatoes and cover thoroughly with grated Gruyere cheese.
Bake at 350 degrees for 10 to 12 minutes until bubbly and the eggs are set as you like, the cheese will puff up. Eat and enjoy!!

A Healthy Start to your Day

A nice, freshly brewed "cuppa tea"
Berry Refresher
Chilled Oranges in Marmalade and Grand Marnier
Oatmeal-Buttermilk Pancakes
Strawberry butter and maple syrup


Berry Refresher
A healthy, light smoothie for breakfast or brunch
4 cups fresh or frozen strawberries or raspberries, or a combination
2 cups freshly squeezed apple or orange juice
1⁄4 cup freshly squeezed lemon
granulated sugar

Combine the berries and the juice in a blender and mix until very smooth. Add sugar to taste. Chill…garnish with a sprig of mint or a sliced strawberry. Serves 4.


Oranges with Marmalade
Refreshing!
3 oranges, peeled and sectioned
1/3 cup orange marmalade
1/3 cup orange juice
2 Tablespoons Grand Marnier

Combine everything in a bowl and fold together well. Chill for 1 hour to overnight. (We sometimes put the bowl into the freezer for a short while.) Serve in a cut glass bowl for a beautiful dish. Serves 4

Wildflower Inn Oatmeal-Buttermilk Pancakes
Our most requested recipe
2 cups old fashioned oatmeal
2 1/2 cups buttermilk, organic buttermilk is by far the best.
2 eggs lightly beaten
1/4 cup butter or margarine, melted and cooled
1/2 cup all-purpose flour
2 tablespoons sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp.. salt

Combine the oats and buttermilk for 15-30 minutes. Add eggs and butter.. Stir well.
Add flour, sugar, baking powder, baking soda and salt. Stir gently. Let rise for 10 minutes.
Cook on a medium hot grill. I use a 1/4-cup-measuring cup to ladle onto the grill. Perfect size every time.
Serve with warm maple syrup or strawberry butter. Serves 4.

Strawberry Butter

Combine 1 cube softened unsalted butter with 3 tablespoons strawberry jam. Roll into a log on a piece of saran wrap. Chill well. Slice into rounds and serve on a pretty plate.


Frittata

This makes a beautiful presentation with the layers of vegetables visible when cut into wedges and served on the plate. This recipe does not need to be exact in measurements…it is delicious hot, warm or cold. It can also be baked in a casserole or pie plate.

½ thinly sliced onion
2 zucchini, ¼ inch thick
1 yellow squash, ¼ inch thick
½ red pepper, ½ yellow pepper seeded and cut into ¼ inch strips about 2 inches long.
10 or so mushrooms, sliced
8-12 oz fresh spinach
___________________________

6 eggs
3/4 - 1cup half and half (or milk)
1 teaspoon salt
1 teaspoon pepper
___________________________

2 cups stale French bread or Challah
1 cup grated Gruyre cheese
1 cup cherry or grape tomatoes (cut in half)

Combine all vegetables except spinach into a big stew pot. Sauté until soft, but not falling apart. Fold in the spinach. Drain well. Then, beat eggs very well, add half and half and season with salt and pepper. Add the bread
and let soak until it becomes wet and soft. Fold in the drained vegetables and cheese.

Put foil around the base of a spring form pan to keep it from leaking and spray inside with Pam. Fill with vegetable, egg and bread mixture. Place tomatoes on top, skin side up.

Place on a cookie sheet and bake at 350 for 1 hour or until a knife comes clean. Cut into wedges and serve.
Serves 6-8

Teton Tea
A very special drink for a cold winter day
4 cups cranberry juice
1 2 inch stick of cinnamon

Simmer in a large, non-aluminum pan for about 20 minutes. Add…
2 cups orange juice
1/4 cup lemon juice
1/2 cup sugar or to taste

Heat until the sugar is dissolved and drink is hot. Beautiful at Christmas time! Serves 4-6


Baked Banana
A great winter dish
1/3 cup (2/3 stick) butter, melted
3 tablespoons fresh lemon juice
6 firm, ripe bananas, peeled and cut in thirds
1/3 cup brown sugar
1 teaspoon cinnamon or ground ginger
1 cup grated coconut

Preheat the oven to 375 degrees.
Spread the melted better and lemon juice over the bottom of a shallow baking dish that will hold 6 bananas. Put the bananas in the dish and turn them until they are well coated with the butter mixture. Put the sugar and cinnamon or ginger in a small bowl and stir with a fork to blend thoroughly. Sprinkle the sugar mixture evenly over the bananas.
Bake the bananas for10 minutes, or until the butter bubbles a little. Turn the bananas and continue baking for another 5 minutes. Sprinkle the coconut over the bananas and cook for another 5 minutes until the coconut is brown. Divide into bowls and serve warm with a dab of plain yogurt. Serves 6

Wildflower Inn Granola
Good and good for you…
8-10 cups Old -fashioned Quaker Oats
2 cups coconut
1 cup mixed nuts (sliced almonds, pecans, sunflower seeds, etc.)
2 cups mixed dried fruit (cranberries, apple, apricots, etc.)
1 cup butter
1 cup honey

Mix the oats, nuts and coconut into a large roasting pan. Melt butter and honey in the microwave and stir into the dry ingredients. Roast in an oven at 350 degrees until golden brown, stirring well every 15 minutes. This may take from 30-45 minutes. Remove from oven and add the dried fruit. Let cool and store in a airtight container.
As a variation, we sometimes add cinnamon, ginger or orange peel to create a new taste.
Wonderful with fresh fruit and yogurt. Keeps well.


Fantastic Fruit & Nut Granola
This always varies a bit by what is in the pantry
4 Cups Quaker Old Fashioned Rolled Oats
2 Cups shredded coconut
2 Cups sliced almonds
1 Cup raw cashews (You can add a variety of nuts…walnuts, pecans, hazelnuts)
1 Tbl. fresh orange peel
1 tsp. ground cinnamon
1/2 tsp. salt
3/4 Cup vegetable oil
¼ Cup honey, warmed

Preheat the oven to 350. Toss together in a roasting pan until well mixed. Put into the oven and bake until light to medium brown. Stir well every 15 minutes. This will take from 45 minutes to 1 hour 15 minutes. Check the color carefully, it will crisp up when cool but it needs to be tan.
Remove from the oven and add:
1 Cup diced mixed fruit
1 Cup dried cranberries
1 Cup slivered dried apricots
½ Cup dried cherries (or dates/figs/currants…your favorite)

Cool well, stirring occasionally. May be stored at room temp if used frequently, otherwise, we store in the freezer.
Super Oatmeal
Easy and delicious!

Combine in a saucepan:
2 cups old-fashioned rolled oats
4 cups milk
1/4 teaspoon salt
1 fresh nectarine or peach, peeled and diced
1 apple, cored and diced
1 banana, sliced into chunks

Let soak for 5 minutes or so. Simmer slowly over low heat, stirring often. Cook until thickened and tender, about 10-15 minutes. Wonderful with vanilla yogurt dolloped on top! Serves 6-8.


Blueberry Muffins
Absolutely the very best! And easy too.
8 tablespoons butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
2 1/2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup fresh or frozen blueberries
2 tablespoon cinnamon sugar

Preheat oven to 350 degrees.
Cream the butter and sugar together in a mixing bowl. Add egg and vanilla, gradually add the milk, stirring well to combine.
Add flour, salt and baking powder, folding into the wet ingredients. With a metal spoon gently stir the blueberries into the batter. ( A metal spoon will keep the berries from bursting.) Divide among 12 regular, oiled muffin tins, or 6 jumbo tins. Sprinkle with the cinnamon sugar. Bake 20-30 minutes depending on the size.

Sunday Morning Waffles

Coffee, tea, chai, fresh grapefruit juice
Wedges of fresh chilled melon with fresh berries
Yeast Waffles or Buckwheat Buttermilk Waffles
Warm maple syrup, fresh berries or homemade jams

Yeast Waffles

You can start these the night before or early in the morning.
1/2 cup warm water
1 package yeast
2 cups warm milk
1 stick butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups flour
2 eggs
1/4 teaspoon baking soda

Use a large bowl, this will rise. Dissolve yeast in water and let sit 5 minutes. Add butter, milk, salt, sugar, and flour and beat until smooth. Cover bowl with plastic wrap and let stand overnight at room temperature. Just before cooking, beat in the eggs and the baking soda. Stir well. The batter will be very thin. Pour into a hot waffle iron. These are very!! light and crisp. Wonderful with fresh berries. This batter keeps well in the refrigerator for several days.

Buckwheat Waffles
Wonderfully light and crisp…these never stick to the waffle iron!

3/4 cup buckwheat flour
3/4 cup white flour
2 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons sugar
3 eggs
1 1/2 cups buttermilk, organic is the best.
1/2 cup butter, melted and cooled

Preheat waffle iron. Combine all dry ingredients in a large bowl. Beat the eggs, buttermilk and butter together until well combined. Add to the dry ingredients until just blended. The batter will be thick. Cook until the waffle iron stops steaming and are brown and crisp. Watch out when you open the lid, they might just float away! Serve with fresh strawberries and warm maple syrup. (An innkeepers secret: turn your oven on to 150 degrees and place waffles directly onto the rack to serve a crowd…they will stay crisp!) Serves 4.

Catch of the Day Breakfast

Coffee, tea, Bloody Mary's or tomato juice
Pineapple Boats with Kiwi
Scrambled Eggs with Smoked Trout, Parsley and Cream Cheese
Toast, bagels, cream cheese
Scrambled Eggs with Smoked Trout

Scrambled Eggs with Smoked Trout

per person…
2 eggs
2 tablespoons smoked trout, flaked
1 teaspoon fresh, chopped parsley
4 1/4 teaspoons of cream cheese
1 tablespoon butter

Crack the eggs into a bowl...just break the yolks. Have the trout and the parsley in two small bowls. ( I dab the cream cheese around the edges of the bowl to keep each "dab" separate.) Heat a skillet on medium heat....add butter....when sizzling, add eggs, folding and fluffing so that the whites and yolks do not combine too much. When almost set, foldin the trout and parsley and drop in the cream cheese. Fold gently and serve. Wonderful with great bread or bagels toasted. You may also use smoked salmon.

A Healthy Summer Morning

Coffees, teas
Fresh Peach Smoothies full of Fruit Orange Muesli
or Fresh Apple Muesli
Whole grain toasts with honey or fresh fruit jams

Peach Smoothie
Summer in a glass
3-4 small peaches, sliced, fresh or frozen
1 tablespoons sugar
juice of 1/2 lemon
1 cup vanilla yogurt
1/4 cup milk
a few ice cubes if using fresh peaches

Combine all ingredients in a blender and puree until smooth. Serve in a wine goblet for a pretty look. Serves 4

Fruit Muesli

1 cup old fashioned oats
1 cup orange juice
1 teaspoon lemon juice
1/4 dried fruit
1/4 cups nuts
3 cups chopped fresh fruit
1 cup vanilla yogurt
sugar or honey to taste

Combine ingredients...serve with additional yogurt and berries.

Fresh Apple Muesli

1 cup old fashioned oats
1 cup good apple juice or cider
2 tablespoons vanilla yogurt
1/3 cup sliced almonds
1/4 cup dried fruits bits

Mix all ingredients and chill well. Serve with yogurt and fruit.

A Winter's Morning

Coffee, Tea, Homemade Hot Chocolate, Cranberry Juice
Baked Apples in Yogurt
Gingerbread Pancakes
Maple Syrup, butter, peach jam

The World's Best Hot Chocolate

per person…
1 cup milk
2 ounces high quality chocolate, such as Lindt

Heat the milk, add chocolate, stir until melted. Enjoy!


Gingerbread Pancakes
A real treat at Christmas time…or anytime!
2 1/2 cups flour
5 tsp. baking powder
1 1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 cup molasses
2 cups milk
2 eggs
6 tablespoons butter, melted

In a large bowl sift together the flour, baking powder, salt, baking soda and spices. In a separate bowl combine the molasses and milk. Beat in the eggs and the melted butter. Add to the flour mixture and stir until just moistened. Ladle the batter onto a hot, lightly oiled griddle and cook until golden on both sides. Serve hot, with butter and syrup. Also great with yogurt, applesauce, or sliced pears.


Fantastic Buttermilk Pancakes
The lightest, most delicious buttermilk pancakes ever
1 egg
1 cup buttermilk, organic is best.
1 cup sour cream
1 tsp. baking powder
1 tsp. baking soda
1 cup flour

Mix all ingredients together gently. Let sit for 10 minutes while the batter rises. Very important.
Lightly oil a medium hot grill. I use a 1/4-cup-measuring cup. Serve with warm maple syrup or homemade jam. Thanks Carol for this recipe! Serves 3-4

Cranberry Ricotta Pancakes
Very pretty and very delicious
2 tablespoons concentrated cranberry juice
3/4 cups milk
6 tablespoons butter
4 eggs
2/3 cups ricotta cheese
1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup sugar
1⁄2 cup chopped cranberries

In a small non-aluminum saucepan, heat the cranberry juice, milk, and butter until the butter is melted. (I do this in the microwave in a 4 cup measuring cup.) Transfer to a large mixing bowl. Add the eggs, one at a time, beating well after each addition. Fold in the ricotta and cool to room temperature.
Combine the flour, baking powder, baking soda, salt and sugar in a large bowl. Fold into the egg batter until just mixed. Toss the cranberries in a small amount of additional flour and add to the batter. Cover the batter and let rest for 15 minutes.
Heat the surface of a griddle or skillet. Brush with margarine. Pour 1/4 cup batter per pancake on the griddle surface. Cook until the edges are dry and the surface is covered with small bubbles. Turn pancakes over and cook remaining side.
Serve the pancakes hot with butter and syrup. Serves 6

Cornmeal Pancakes
A wonderful crunchy texture. Delicious with bacon served on the side.
2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

2 cups buttermilk or plain yogurt
1/2 cup milk
1/4 cup vegetable oil
2 large eggs

Mix the dry ingredients together in a large bowl. Add the buttermilk, milk, oil and eggs. Stir until all ingredients are incorporated. Let stand for 5-10 minutes. This recipe is wonderful with the addition of fresh blueberries. Gently stir 1?2 cups of fresh blueberries into the batter. Cook on a medium hot grill. Serves 8.


Cuban Limeade
Wondferfully refreshing!
1 can MinuteMaid Limeade
2 cans water
12 oz. cold club soda
1 handfull of mint, slightly bruized to release flavor


Add all ingredients into a 2-quart pitcher. Stir well. Fill the rest of the container with ice. Stir and enjoy! Do not add lime slices; it will become bitter.