Overnight Blueberry French Toast

May 22nd, 2012 by Sam Feldman

Fresh Blueberries at Bridgeford House Bed and Breakfast











12 slices day-old bread, cut into 1” cubes
2 (8 ounce) packages cream cheese, cut into 1” cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 tsp vanilla extract
1/3 cup maple syrup

1 cup white sugar
2 tb cornstarch
1 cup water
1 cup fresh blueberries
1 tb butter

Lightly grease 9X13 baking dish. Arrange half of bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over cream cheese and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover and refrigerate overnight.
Remove the dish from fridge about 30 minutes before baking. Preheat over to 350 degrees F.
Cover with foil and bake for 30 minutes. Uncover and continue baking 25 to 30 minutes until center is firm and surface is lightly browned.
In a medium saucepan, mix the sugar, cornstarch and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat and simmer 10 minutes, until the blueberries burst. Stir in the butter and pour over the baked French toast.


Grilled Brie and Tomato on Crusty Bread

April 13th, 2012 by Sam Feldman

Another awesome recipe from Bridgeford House Bed and Breakfast












1 pint cherry tomatoes
2 TB extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 TB unsalted butter, softened
6 (1/2 inch thick) slices crusty bread
1/2 pound brie, sliced thin

Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside.

Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling an slightly browned. Top with the tomatoes. Serve immediately.

Cream Biscuits

April 13th, 2012 by Sam Feldman

Another excellent recipe from Bridgeford House Bed and Breakfast











1-1/4 cups self-rising flour
3/4 cup cake flour
3/4 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
1 TB sugar
4 TB cold unsalted butter, plus 2 TB melted butter
1-1/4 cups heavy cream
1/4 cup all-purpose flour

Preheat oven to 475 degrees F.

Into a medium mixing bowl, sift the self-rising flour, cake flour, baking powder, baking soda, salt and sugar. Using your fingers or a pastry cutter, work the butter into the flour until there are no butter pieces larger than a pea. Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough. Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter. Using a 2-inch round cutter dusted in flour cut the dough into circles. Be sure to press straight and downward when cutting the dough – a twisting motion will prevent the dough from rising. You will need to reform the scraps of dough in order to have 8 biscuits. Do this by pushing the scrap pieces together and press to reform into a 1/2-inch thick disk. Place the biscuits on a small sheet pan and brush the tops with the melted butter (use parchment paper if you like under the biscuits). Bake in the oven for 10 to 12 minutes, or until golden brown. Brush tops again with melted butter. Allow to cool briefly and serve while still warm.

Makes 8 biscuits

Apple Cake Oatmeal

April 13th, 2012 by Sam Feldman

Another excellent recipe from Bridgeford House Bed and Breakfast











2 cups oatmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
2 eggs, beaten
1/2 cup chunky or regular applesauce
1/2 cup brown sugar


1 cup vanilla yogurt

Preheat oven to 325 degrees F

In a large bowl combine the oatmeal, baking powder and salt. Mix in milk, eggs, applesauce, and brown sugar. Stir and pour into a greased casserole dish. Bake at 325 for 45 minutes. Serve hot, topping each with vanilla yogurt.

Apple Crunch Bake

March 26th, 2012 by Corey A. Edwards



Prep Time: 10 minutes
Cook Time: 40 minutes 
Makes 8 servings

3 tablespoons butter

1/2 cup light brown sugar

1 can (21 ounces) apple pie filling

2 teaspoons Ground Cinnamon

1 1/2 teaspoons Pure Vanilla Extract

1 can (12 ounces) refrigerated biscuits

1/2 cup chopped nuts


1. In saucepan, melt butter, stir in brown sugar, apple pie filling, cinnamon and vanilla. Spread half of apple mixture in 2-quart shallow baking dish.
2. Separate biscuits; cut each into quarters. Arrange pieces, points up, over mixture. Spoon remaining mixture over biscuits; sprinkle with nuts.
3. Bake at 350°F for 35-40 minutes. Let stand 5 minutes. Serve warm.

Baked Swiss Eggs

March 26th, 2012 by Corey A. Edwards



6 eggs
1 cup Swiss Cheese, shredded
2 TBS white wine
½ cup heavy whipping cream
Dash of nutmeg

With a wire whisk, beat whipping cream for about one minute, until thickened. Add wine and nutmeg and stir in thoroughly.

Spray six ramekins with non-stick coating. Place 1 TBS whipped cream on the bottom of each ramekin. Sprinkle a thin layer of cheese over cream. Break egg into ramekin over the cheese. Add another layer of whipped cream, then another layer of cheese.

Bake at 325 degrees about 12-18 minutes, until yolks are set to taste.

Yield: 6 servings

Breakfast Cheese Cups

March 26th, 2012 by Corey A. Edwards

1 cup brown sugar
1/3 cup maple syrup
1/4 cup melted butter
1/3-2/3 cup chopped pecans

1 (8 oz.) cream cheese, softened
1/3 cup unsifted confectioner’s sugar
1 tsp vanilla

1 can Hungry Jack Biscuits

Preheat oven to 375 degrees. Mix first 4 ingredients in a 9-inch pan. Set aside. In small bowl mix Filling ingredients with beater. Take biscuits and roll and flatten each one out to approximately 4 inches round. Put 1 TB of filling in the middle of each round and fold and overlap sides over filling. Place each ball with the overlapped sides down into pan with first ingredients.

Bake 20-25 minutes or until golden brown. Let sit in pan for 3 minutes. Cool and serve.

Edwardian Egg Casserole

March 26th, 2012 by Corey A. Edwards



2 cans Crescent Rolls
1# Maple Sausage (roll)
14-16 eggs
2-3 TBS milk
1 cup cheddar or mozzarella cheese (or both)

Brown sausage and drain.
Spread crescent rolls on bottom of greased 9 x 13 pan and squeeze together so dough is solid.
Sprinkle sausage on dough.
Sprinkle half of cheese on top.
Mix eggs and milk and pour over cheese.
Sprinkle rest of cheese on top.
Sprinkle light dusting of paprika on top.

Bake at 350 degrees for 35-45 minutes, uncovered.
Cut into squares. Makes 10-14 servings

Rosemary Cream Cheese Eggs

March 26th, 2012 by Corey A. Edwards

A great egg dish at Bridgeford House Bed and Breakfast








4 eggs
1/4 cup cream
3 sprigs fresh Rosemary, snipped in small pieces
2 pieces Canadian Bacon, cut in small pieces
3 TB cream cheese

Scramble eggs with cream, add bacon & rosemary, put in buttered pan. Cook on low till soft scrambled, add cream cheese and blend until melted.

Makes 2 servings