Breakfast Foods
Chef Stewart’s Stuffed French Toast
Recipe from Joyce and Frank Stewart, Innkeepers, The Richmond Victorian Inn, Richmond, Vt.
Serves 4
8 slices white or wheat sandwich bread
Filling:
3 oz. cream cheese, softened
1/4 c. Vermont maple syrup
1/4 c. ground pecans
1/2 - 3/4 tsp. cinnamon
1/4 tsp. ground cloves (optional)
For dipping custard:
3 eggs
1 c. milk or heavy cream
2 tsp. vanilla
dash of cinnamon
1/2 tsp. sugar
butter for frying
powdered sugar and fruit for garnish
additional maple syrup for serving
In a small mixing bowl, combine filling ingredients and mix thoroughly with a fork or hand mixer. Spread 4 slices of bread generously with filling and top with remaining slices to make “sandwiches.” Depending on your generosity, there may be filling left over. Do not discard, it keeps well in the fridge. Stuffed French Toast sandwiches work best with bread that is a couple days old; otherwise, bread may tear if it’s too soft. Set sandwiches aside.
In another flat dish, combine dipping custard ingredients. Beat well with a fork or whisk.
Heat a griddle or frying pan over medium-high heat until it sizzles when drops of water are sprinkled on it. While griddle is heating, dip sandwiches into custard, turning once to coat both sides. Drain each slightly and place on the hot, buttered griddle or frying pan Fry sandwiches over a moderate heat until they are golden brown on both sides, adding more butter as necessary when you turn the sandwiches.
To serve, cut each sandwich in half diagonally. Place both pieces on a warmed plate and sprinkle Stuffed French Toast with powdered sugar. Place fruit on side of plate and serve. Serve with additional warm maple syrup and Harrington’s bacon and/or sausage. Bon appetite!
(And what to do with that leftover filling? Spread on wheat bread and add smoked ham for a delicious tea sandwich – also served occasionally at the Richmond Victorian Inn during afternoon tea!)
Maple Bran Muffins
Recipe from Helen S. Parent, Enosburg Falls, VT.
1 c. King Arthur flour
1 tsp. baking soda
1 c. bran flakes
1/3 c. raisins
1/2 c. chopped walnuts
1 c. maple syrup
1 c. sour cream
2 eggs
Topping:
2 tbsp. maple syrup
2 tbsp. butter, melted
Preheat oven to 400 degrees. Grease a jumbo 6-muffin tin and set aside. Put the flour and baking soda into a medium-size bowl. Add the bran flakes, raisins and walnuts. Combine the maple syrup, sour cream and eggs in a small bowl; add to the dry ingredients and stir until just blended. Fill the muffin cups with the mixture. Bake for 20-22 minutes, or until the muffins are golden brown.
Mix melted butter and maple syrup, brush over warm muffins, dust with confectionary sugar.
Maple Granola
Recipes from King Arthur Flour, Norwich, VT.
7 c. thick oat flakes (rolled oats), uncooked
1 c. flaked coconut
1 c. wheat germ
1 c. almonds, sliced or broken up
1 c. pecans or walnuts, chopped or broken up
1 c. sunflower seeds, raw or toasted
1 tsp. salt
1 c. vegetable oil
1 c. maple syrup
1 tbsp. vanilla
1 c. raisins
additional dried fruit/nuts as desired
In a very large bowl, combine the oats, coconut, wheat germ, nuts, seeds and salt. Mix well. In a separate bowl, whisk together the oil, maple syrup and vanilla. Pour over dry mixture in bowl, stirring and tossing till everything is very well combined (your bare hands are the best tools for this step).
Spread granola on a couple of large, ungreased baking sheets. Bake in a preheated 250 degree oven for 2 hours, tossing mixture every 15 minutes or so. Remove pans from oven and cool completely. Transfer granola to a large bowl, and mix in raisins and any additional dried fruit desired – dates, figs, currants, dried cranberries or blueberries, etc. Store in a tightly closed container at room temperature.
This recipe reprinted from King Arthur Flour’s Baking Sheet, Vol. III, No. 4, March-April 1992.
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