Breakfast Recipes

Maple-Apple French Toast

3-4 large apples, peeled and sliced 1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk, 1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs



The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer. Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.

Stanleys's Apple Pancake

2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter



Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!

Blueberry-Maple Muffins

1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar, 1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling


Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.

In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar, salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25 minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.