Mount Snow Vermont
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| Cereal Buffet with Homemade Granola ~~ Breakfast Parfait or Fruit Salad ~~ Blueberry Stuffed French Toast or Cheese Strata ~~ Sausage ~~ Orange Juice Coffee, Tea, Decaffeinated Coffee |
| Cereal Buffet with Homemade Granola ~~ Blueberry Banana Blitz or Assorted Melons ~~ Orange Cranberry Pancakes or Vermont Style Eggs Benedict ~~ Bacon ~~ Orange Juice Coffee, Tea, Decaffeinated Coffee |
Sample Recipes
Breakfast Appetizers
| 4 cups quick oats 1 cup wheat germ 1 cup bran 1 cup safflower oil 1 cup honey 1 cup molasses 1 cup sunflower seeds 1 cup raisins 1 cup banana flakes 1 cup pecans 1 cup coconut flakes ~~ Heat oil and molasses Mix all ingredients into a baking pan Bake for 15 - 20 minutes @ 375 degrees ~~ Some additions we have tried include walnuts, peanuts, craisins (dried cranberries) |
| 1 banana, thinly sliced 1/4 cup craisins (dried cranberries) 2 tablespoons French Vanilla yogurt ~~ Divide the banana slices and the craisins between 2 small bowls. Toss gently. Top each bowl with 1 tablespoon of yogurt. ~~ Variations we have experimented with include adding walnuts, pecans, blueberries, and coconut. Or even better, mix in a little of the granola from the recipe listed above! |
 ...............Fruit
SaladAt our inn, we serve a lot of fruit salad, especially in the summer time. Add this twist to kick it up a notch. 1 cup fresh strawberries In a large bowl, cut up all the
fruit into bite size chunks. Drizzle honey over the top.
Sprinkle cinnamon on top and stir until well blended.
Serve immediately with a dollup of vanilla yogurt on top
and some granola or walnuts sprinkled on top of the yogurt.
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| 1 cup sour cream 1/2 cup brown sugar 1 teaspoon vanilla 2 large bananas, sliced (2 cups) 2 cups blueberries (1 pint) ~~ Combine the sour cream, sugar and vanilla. Carefully fold in the banana and 1-1/2 cups of the blueberries. Refrigerate for 30 minutes. Serve cold, topped with the rest of the blueberries (1/2 cup) ~~ Substitute craisins in place of the blueberries. Try it with walnuts or Raisin nut cereal. Or even better, stir in a little of the granola mix from the recipe above! |
| 12 slices bread 4-8oz of soft cream cheese fresh blueberries 6 eggs 1 ½ cups milk ¼ cup maple syrup ~~ Preheat oven to 50 degrees and grease a 13x9x2" pan, set aside. Spread cream cheese on 6 slices of break and sprinkle fresh blueberries on top. Cover each slice with the other 6 slices of bread making a sandwich. Cut into 1" cubes and spread evenly into the prepared pan. Blend eggs, milk and syrup and pour over the bread. Press down with spatula, cover and refrigerate for 24 hours. Bake at 350 degrees for 30-45 minutes or until done. ~~ Cut into squares and serve warm with warm maple syrup |
| This dish must be prepared the night before, then baked just before serving time. ~~ 8 slices white bread, cubed 2 cups grated sharp Cheddar cheese (8 ounces) 8 eggs 1/4 cup butter, melted (1/8 lb) 2 cups milk 1/2 teaspoon powdered mustard ~~ Grease a 6 cup souffle dish Layer the bread and cheese in the prepared souffle dish, ending with a layer of cheese. Combine the eggs, melted butter, milk and powdered mustard in a food processor and spread the mixture over the bread and cheese. Cover and refrigerate for at least 8 hours or overnight. Preheat the oven to 350 degrees F and bake for 60 minutes or until puffed up and golden. Cut into wedges and serve imediately. ~~ Variations might have cooked shrimp, ham or bacon to the bread and cheese layers |
| 3 cups flour 3 tbls baking powder 3 tbls sugar 3 eggs 2-3 cups of milk zest of an orange 1 cup chopped fresh cranberries Cranberry Syrup ~~ Mix all ingredients as listed above. I prefer the batter a bit runnier as it is easier to handle. ~~ Scoop onto warm griddle and cook until golden brown on both sides. Serve immediately with cranberry syrup or with maple syrup. |
| 12 eggs 6 tablespoons all-purpose flour 6 tablespoons plus 1/4 cup butter or margarine 2-1/2 cups half-n-half 2 cups grated sharp Cheddar cheese (8 oz) 2 teaspoons powdered mustard 1 teaspoon Worcestershire sauce Salt and pepper to taste 6 English muffins, halved and lightly toasted 3 medium tomatoes, sliced ~~ Preheat the oven to 350 degrees F. Grease 12 non-stick muffin cups and drop one egg into each. Bake for 8 - 12 minutes or until set. ~~ Heat the flour and 6 tablespoons of the butter in a heavy saucepan for 2 minutes. In another saucepan, heat the cream, taking care not to let it boil. Gradually stir the cream into the flour and butter mixture until it begins to thicken. Stir in the cheese, mustard, Worcestershire sauce and salt and pepper. Butter the lightly toasted English muffin halves using the remaining 1/4 cup of butter and place one slice of tomato on each. Top with a baked egg, then the cheese sauce. Serve immediately. ~~ We intentionally make more sauce than is called for so that later we can make homemade macaroni and cheese for the boys. |