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Sometimes, guests are particularly happy with a breakfast we served and want to take the recipe home so they can make it themselves.  Here are a few of the most popular.  Bon Appetit!

BLINTZ SOUFFLE

(Serves 8-10)

BATTER
1 1/2 C sour cream
1/2 C orange juice
6 eggs
1/4 C butter
1 C flour
1/3 C sugar
2 t baking powder
1/2 t cinnamon

 Put all batter ingredients into a blender and blend thoroughly, then set aside

 FILLING
16 oz small curd cottage cheese
2 egg yolks
1 T sugar
1 t vanilla
8 oz cream cheese softened

Mix all filling ingredients with a mixer and set aside 

TOPPING
1/2 C sour cream
1/4 C fresh fruit or jam

 Stir together

In 9 1/2 X 13 casserole pan pour in 1/2 batter – spread the filling over the batter by placing tablespoons full on top of the batter and then gently spreading - Place remaining 1/2 batter over filling- This will look silly initially but it will work.  The layered mix may be left in the fridge overnight.

Bake uncovered for 50-60 min. at 350.  Drizzle with topping – sprinkle serving plate with powdered sugar and garnish with fresh berries 

CHEESE EGG BAKE

(Serves 4-6)

1 c milk
1 c flour
1 pint cottage cheese
6 eggs
½ c melted butter
1# grated jack cheese
croissant crumbs
sour cream
fruit conserve

Preheat oven 350, blend milk, flour, cottage cheese, eggs, and butter, spray pam on 8x8 glass baking dish, sprinkle grated cheese in pan, pour egg mix over cheese and dust with crumbs, bake 45 min / golden on top, let sit on counter for 5 min to cool, otherwise it will be too soft to cut and serve, cut and serve with fruit and sour cream topping

SAUSAGE PUFFS

(Serves 4)

 1 can croissants
½ lb sausage
5 T cream cheese
2 T sesame seeds

Spread ½ of the croissant pieces on a greased cookie sheet.  Fry the sausage until done and remove from the stove.  Add cream cheese while the meat is still warm and stir until completely mixed.  Spread sausage mix over croissant dough and cover with other half of croissant pieces and crimp edges to make a neat roll.  Rub 1 egg white over the top and sprinkle with sesame seeds.

Bake 350 for 10-15 min

This is also delicious with other stuffings [scrambled eggs or a mixture of chopped artichoke hearts and cream cheese, or a mixture of scrambled eggs and bacon- or create your own]

BUTTERMILK SCONE FOR TWO

 1 C. all purpose flour
1 1/2  T. sugar
1 tsp. baking powder
1/8 tsp. baking soda
1/4 C cold butter cut into small pieces
3 T currants
1/4 tsp. grated orange rind
1/4-1/3 C buttermilk
1/8 tsp. ground cinnamon mixed with 1/2 tsp. sugar

Preheat oven to 375.  In a bowl, combine flour, 1 ½ T sugar, baking powder, and baking soda.  Add butter; rub with your fingers to form fine crumbs.  Stir in currants and orange rind.  Make a well in the center and pour in the buttermilk.  Stir with a fork until dough holds together.  Pat dough into a ball; knead lightly on a lightly floured board for 5-6 turns.  Shape dough into a smooth ball and place in a greased 8” or 9” cake or pie pan.  Sprinkle with cinnamon sugar mixture.  Bake for 10 minutes then, with a sharp knife, quickly cut a cross ½” deep across the top of scone.  Bake approximately 20 minutes more until golden brown.  Serve warm with butter and jam.

COTTAGE CHEESE OATMEAL PUDDING

2 C cottage cheese
2 C cooked oatmeal
2 eggs
1 C milk
6 T sugar
1/2 tsp nutmeg

Preheat oven 325 – Butter a 1 ½ Art baking or soufflé dish, Mix cottage cheese, oatmeal, eggs, milk, sugar, nutmeg vigorously until smooth, Spoon into baking dish and bake for 40 min – until edges are golden and set.

Serve hot or cold with milk or cream – maybe add cinnamon sugar on top or maple syrup or jam or fresh fruit or…..

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A Yellow Rose Bed and Breakfast
229 Madison
San Antonio, Texas 78204
Historic King William District
Deb and Kit Walker, Innkeepers

(210) 229-9903
(800) 950-9903
Fax: (210) 229-1691
E-mail: yellowrose@ddc.net
www.ayellowrose.com