If you can't stay at the Ivory Creek Bed & Breakfast Inn all the time, at least you can still enjoy some of our fabulous breakfast recipes. Check back occasionally as I add and change them. Let me know how they work out! - Judy
Break eggs into large bowl. Beat until light yellow and thick. Add ricotta cheese, oil, granulated sugar, salt, lemon juice and mix well. In separate bowl, sift together flour and baking powder. Add dry ingredients to egg mixture; mix well. Serve or freeze. Serves 4-5.
In a heavy pan, combine egg yolks, sugar, and salt and beat until light and well blended. Stir in the lemon juice and zest. Add the butter. Place over medium-low heat and cook stirring and scraping bottom constantly until the mixture is thick enough to coat the outside of a wooden spoon. 5 – 10 minutes. DO NOT allow the mixture to boil. Cover and refrigerate up to 3 weeks. Makes 2 ½ cups of sauce. Heat in hot water to serve on pancakes with dab of whipped cream and a twist lemon slice, raspberries, blueberries or strawberries.
In a mixing bowl, combine all the above ingredients except the bread. Cut bread into six slices each measuring approximately two inches wide. (There will be some bread left over from the loaf). Butter the six slices on both sides and place in a 9” x 12” greased baking dish. Pour the egg/milk/cream mixture over the bread. Cover with plastic wrap and refrigerate overnight.
Approximately one hour before you wish to serve the French Toast, prepare a topping by mixing:
Remove the baking dish containing the bread/egg mixture from the refrigerator. Top the bread with the topping.
Bake at 350 degrees approximately 40 minutes until puffed and golden. Serve with any variety of toppings including whipped cream, fresh bananas, fresh slices strawberries or peaches, fresh pineapple, sugared pecans etc. May make ahead and reheat before serving – 6 large servings.