On my visit to the McCaffrey House, one of the greatest highlights was the breakfast. Although I recommend the experience of this Californian getaway for couples, the breakfast? Well, that’s for anyone who loves great food! Here are to of Stephanie McCaffrey’s recipes recipes that made my visit so memorable.
The following are two of Stephanie McCaffrey’s recipes from The McCaffrey House Bed & Breakfast Inn:
Simple Egg Casserole with Variations
2 cups of cottage cheese
1/4 pound of butter – melted
5 cups of Monterey Jack Cheese, shredded
Crack the eggs and place in the blender. Blend until fluffy. Pour into a large bowl and add the remaining ingredients. (This is the basic recipe- choose a variation from the following list.) Bake at 350 degrees 50 to 60 minutes in a greased 9×13 Pyrex baking dish.
Wonderful variations –
To the above add: 2 large chopped fresh tomatoes and 1 bunch of chopped green onions. Bake as above.
To the above add: 1 pound of fresh sliced mushrooms and 1/2 large chopped red onion. Bake as above.
To the above add: 2 cups of chopped fresh spinach, 2 chopped fresh tomatoes and 1 bunch of chopped green onions. Bake as above.
To the above add: 1 small can of chopped black olives, 1/2 pound of cooked ground beef and 1 bunch of chopped green onions. Bake as above.
Garnish with a sliced tomato cut in half.
Apple Puffed Pancakes
11/2 cups milk
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 pound butter
2 apples, peeled and shredded or applesauce or jam
3 Tablespoons brown sugar
Preheat oven to 425 degrees. Blend eggs, milk, flour, sugar, vanilla, salt and cinnamon. Melt butter in 6 – 1-cup ramekins. Add apples or other fruit to ramekins. Return to oven until butter sizzles. Remove ramekins from oven and pour 3/4 cup of batter over apples or other fruit into each. Sprinkle with brown sugar. Bake in the oven 20 to 30 minutes. Before serving sprinkle with powdered sugar and serve immediately. Offer warm syrup to top off the pancake. This recipe will make 6 servings.
This is a recipe Stephanie’s grandmother made in a large skillet – she’s adapted it to individual servings.
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