Victoria Bed and Breakfast Recipes

This sweet syrop is perfect over oranges or other citrus, or over icecream. It can be kept in the fridge for several days.

• 1 bottle dry red wine (750 ml)
• 1 cup sugar
• 2 cinnamon sticks - broken
• Fresh ground nutmeg to taste

Pour the wine in a heavy pot. Add sugar and broken cinnamon sticks and slowly heat to dissolve sugar, stirring often. Bring mixture to a boil.
Continue boiling until the mixture is reduced to 1 to 1-1/2 cups (this can take an hour or more, depending how rapid the boil). Chill and serve over fresh citrus fruit salads.

This dessert is fabulous served warm or at room temperature. Serve with unsweetened whipped cream, and roasted pecans or fresh strawberries to garnish.

• 1 Cup butter, softened
• 1 pkg (8 oz) cream cheese, softened
• 1-1/2 cups sugar, divided
• 2 eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup milk
• 1 cup (6 oz) semisweet chocolate chips
• 1/4 cup chopped pecans
• 1 tsp ground cinnamon

Cream butter, cream cheese and 1-1/4 cups of the sugar. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternatively with milk. Stir in chocolate chips. Pour into a greased 9" springform pan. Combine the pecans, cinnamon and remaining sugar. Sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted near the centre comes out clean.

Cool for 15 minutes. Carefully run a knife around the edge of the pan to loosen. Remove sides and cool before cutting. This makes 10-12 servings.

For the batter whisk two eggs, ¼ cup cream, 1 tsp vanilla and ½ tsp cinnamon in a shallow bowl.  Use ciabatta bread for French toast. Spread inside with cream cheese and layer sliced strawberries and blueberries. Soak each side of toast for 2 minutes in egg mixture and put into hot fry pan with butter.  Serve with warm maple syrup.

Makes 4 servings

• 8 large eggs, beaten
• ¼ cup light cream
• Salt and freshly ground black ground pepper to taste
• 1/3 cup soaked and finely chopped dun-dried tomatoes
• 18 thin slices of zucchini
• 2 tbsp. olive oil
• 1/3 cup grated mozzarella cheese
• 2 tbsp shopped fresh basil

Set the oven rack 6 inches beneath the broiler.  Preheat the broiler.  Combine the eggs, cream, salt, pepper, and half the sun-dried tomatoes in a  bowl.  Place 1 tbsp. of oil in a large non-stick skillet set over medium heat.  Add the zucchini and cook until just tender, about 1 minute per side.  Remove the zucchini to a place.

Heat the remaining 1 tbsp. of oil in the skillet.  Add the eggs and cook, gently stirring and scraping to move  uncooked portions of egg to the bottom of the pan, until the eggs are set but still quite moist.  Remove the pan from the heat and sprinkle the top of the frittata with the cheese.  Top the cheese with zucchini and the remaining sun-dried tomatoes.  Broil the frittata until the top is puffed and golden brown.  Let stand for a few minutes before carefully removing from the pan.  Sprinkle with basil, cut into wedges, and serve.

Makes 4 servings

• 2 tbsp butter
• 2 tbsp flour
• 1-1/4 cup 2% milk
• 1 cup grated aged cheddar cheese
• Salt and pepper to taste
• Pinch each of cayenne pepper and nutmeg
• ½ sourdough baguette, cut at a slight angle into 8 rounds
• 8 thick slices of black forest ham
• 8 large eggs
• 16 asparagus spears, trimmed and blanched

Preheat over to 425 degrees.  Melt butter in a small pot, stir in flour until well combined.  Slowly whisk in milk.  Bring to a simmer and cook, stirring, until sauce thickens.  Mix in the cheese and seasonings.  Remove from heat and reserve.

Place baguette slices on a baking sheet.  Top each with a slice of ham.  Place one poached egg on top the ham and place two asparagus spears and a little of the cheese sauce on top and bake for 10 minutes to head through bread, ham. Asparagus and sauce.  Serve immediately.

Makes 12 large muffins

• 1 cup granola
• 2 cups whole wheat flour
• 1 cup all-purpose flour
• ½ cup packed brown sugar
• 2 tbsp baking powder
• 1tsp salt
• ½ cup dried apricots, thinly sliced
• 1/3 cup unsweetened applesauce
• 2 cups buttermilk
• 2 large eggs, beaten
• 1 tsp vanilla

Preheat oven to 375 degrees.  Combine dry ingredients in bowl.  Combine wet ingredients in another.  Add dry ingredients to wet and mix until just smooth.  Spoon into a muffin cup-lined tin, filling each slightly over the top.  If desired, before baking sprinkle with granola.  Bake 20 minutes, or until a toothpick inserted in the middle come out clean.