Bon Appetit

Bon Appétit Welcome to Our Home

By Scarlett Cook

After 2020 everyone is anxious to be out and about, and with a holiday around the corner you are probably going to have weekend guests. Who wants to be stuck in the kitchen when you could be drinking coffee and enjoying your guests? These recipes are mainly make ahead so you too can sip coffee while waiting on breakfast to be done.

Best Waffles Ever Makes 4

2 Large Eggs 1/2 Cup melted butter 1 Cup milk 3/4 Cup buttermilk 2 Cups plain flour 1 Tablespoon sugar 4 Teaspoons baking powder 1/4 Teaspoon salt Assorted flavored syrups or jellies & jams

Preheat oven to 200˚.

Preheat waffle iron and spray with oil. In a medium bowl whisk eggs until foamy. Whisk in butter and both milks. Add sugar, baking powder and salt and whisk until just smooth. Pour batter onto waffle iron, close lid and cook until steam stops escaping. Place waffles on cookie sheet and keep warm in preheated oven until ready to serve. Serve with syrups or fruit spreads.

Turkey Sausage Patties Serves 6

2 Pounds ground turkey 2 Teaspoons salt 2 Teaspoons black pepper 1/2 Teaspoon dried sage or to taste 1/2 Teaspoon dried thyme Red pepper flakes to taste

In a large bowl combine all the ingredients. Heat vegetable oil in skillet. Scoop out about a tablespoon of mixture. Cook and taste to see if seasonings need to be adjusted. Form remaining mixture into 6 – 8 patties. Fry until golden brown on both sides.

enjoy the little things

Preheat oven to 350˚.

Baked Eggs

For each serving: Butter ramekins or to make more servings butter muffin pans. Into each ramekin or muffin cup break one egg, season with salt and pepper and pour one tablespoon half and half or whipping cream over egg. Do not stir. Bake 15 – 18 minutes. To remove eggs, run a knife around the edge and scoop out with a spoon.

Fruit Salad

Assorted fruits* – bananas, blueberries, peaches, pears, apples, cantaloupe or honeydew melon cut into bite sized pieces about a cup per serving. Heat 1 tablespoon of raspberry jam per cup of fruit just until liquid. Place fruit on serving plates and drizzle jam over it. *To make this ahead of serving, drizzle lemon juice over cut fruit to prevent it from turning brown.

Sour Cream Coffee Cake Serves 8 – 10

1 Cup chopped pecans 1 Tablespoon sugar 1 Teaspoon ground cinnamon

2 Cups plain flour 1 Teaspoon baking powder 1 Cup unsalted butter at room temperature 2 Eggs 1 Cup sour cream 1 Teaspoon vanilla extract

Preheat oven to 350˚.

Butter and flour a tube or Bundt pan. In a small bowl mix pecans, 1 tablespoon sugar and cinnamon. In large bowl stir together flour, baking powder and salt. In large mixing bowl with mixer on medium speed, beat butter and remaining sugar until light and fluffy. Beat in eggs on at a time. Reduce mixer speed to low and add sour cream and vanilla. Add flour mixture and beat at slow speed until just mixed well. Spoon half of the batter into prepared pan. Sprinkle nut mixture over batter. Spoon remaining batter over nut mixture. Bake until golden, about 1 hour. Let cake cool completely in the pan set on a wire rack, then invert onto serving plate.

Dining in the Mountains

The only thing I like more than talking about food is eating it.

John Walters