Idealy located to explore Historic Halifax, Peggy's Cove & the scenic South Shore

Breakfast

Photos coming soon - Meanwhile here are some recipes:

Crunchy Granola 

INGREDIENTS:
1/2 to 1 cup coconut
4 cups rolled oats
1 cup sunflower seeds
1 cup wheat germ (I omit so that it is Gluten free)
1/4 to 1/2 cup sesame seeds
Nuts - 1 cup peanuts, or chopped almonds, or walnuts or hazelnuts or any combination of the above
Dried fruit - lately I have been using a combination of dried apricots and dried cranberries.

1 cup honey
1/2 cup oil (lately I have been using coconut oil, but olive oil or canola oil work well too)
1 T cinnamon

METHOD:
Pre-heat oven to 350 F
Mix dry ingredients in a large bowl
Bring to a boil - honey,  oil and  cinnamon.
Pour honey mixture over dry ingredients and mix thoroughly. Spread on 2 greased cookie sheets. Bake for about 30 minutes stirring often. Watch closely at the last not allowing granola to become too dark. Allow to cool undisturbed, then break into chunks

Options: *Use brown sugar or molasses instead of honey. If using brown sugar increase oil to 3/4 cup or add 1/4 cup of water. *Add 1 Cup of cornmeal to the dry mixture and omit the cinnamon. Adapted from 'More With Less Cookbook' by Doris Jansen Longacre, 1976

Artisan Master Bread Recipe (from Saltscapes Magazine)

Ingredients: 
  • 1 1/2 tbsp (22 mL) salt
  • 1 1/2 tbsp (22 mL) yeast
  • 3 cups (750 mL) lukewarm water
  • 6 1/2 cups (1.625 L) unbleached white flour flour for dusting

Directions:
In a bowl or container, stir salt and yeast into water until dissolved. Stir in flour until uniformly moist. Let dough rise, loosely covered, until it collapses (about 2 hours). Refrigerate at least 3 hours, or preferably overnight (this allows the dough to develop flavour).

Remove from refrigerator. Sprinkle dough with flour. Cut off a grapefruit-size piece, about 1 lb (500 g). Gently stretch the sides of the dough around to the bottom to form a ball that’s smooth on top. Place a sheet of floured parchment paper onto a pizza peel or upside-down cookie sheet.

Sprinkle dough with flour and rest on parchment until almost doubled in size (up to an hour.) Prepare the oven: place a baking stone on middle rack, and an empty broiler pan on bottom rack. (If you don’t have a stone, double a cookie sheet and place it in the oven.) Turn oven on to 450°F (230°C). When oven reaches temperature, dust the loaf and use a knife to score a cross or lines across the top, about ¼ inch (½ cm) deep. Slide the loaf (still on its parchment paper) directly onto the baking stone or cookie sheets. The parchment paper will slip right off after baking. Pour 1 cup of hot water into the broiling pan beneath. Bake 30 minutes or until crust is deep brown. Cool completely on a rack before cutting.

Easy French Bread

Dissolve:
2 pkgs. dry yeast in
1/2 cup warm water
1/2 tsp honey

Combine:
2 Tbsp sugar
2 Tbsp shortening or oil
2 tsp salt
2 cups boiling water
Cool to lukewarm and add yeast mixture.

Stir in:
71/2 to 8 cups flour.

Knead 10 minutes, or until smooth and elastic. Place in a greased bowl, turning once. Let rise until doulbled. Punch down and let rest for 15 minutes. Divide dough in half. On floured surface, roll each half to a 12/15' rectangl. Roll up, starting at 15' edge. Place loaves on greased cookie sheets and make 4 to 5 slashes diagonally across tops. Let rest until doubled.

Mix and brush on:
1 egg beaten
2 Tbsp milk
If desired sprinkle with poppy seeds or sesame seeds
Bake at 400 F for 20 minutes.


Multi-grain Bread (adapted from my mother-in-law's oatmeal brown bread)

Mix together:
1 cup Oatmeal
1 cup 7 or 12 grain cereal (I use Spearville Mill 12 grain)
1/2 cup molasses
1 to 2 tsp salt
4 Tbsp Veg shortening or oil
3 cups boiling water.  Let cool.
Add:
1 cup more water (if above mixture gets too cool add warm and if it is still too hot add cool water)

Meanwhile dissolve:
2 Tbsp yeast with
1 tsp sugar in
1 cup luke warm water.

Method:
Once bubbles have formed in yeast mixture, stir and add to oatmeal mixture.
Mix and/or knead in up to 10 cups of flour, I use 1 or 2 cups of whole wheat and the rest white flour.
Knead for approximately 10 minutes
Let rise in a large oiled bowl untill double.
Punch down and divide into number of pieces you need for loaf pans
(I make 3 large loaves or 2 large and 2 smaller ones.
Let rest for about 10 minutes
Form into loaves and put in loaf pans, let rise again (approximately 1/2 hour)

Bake at 375 degrees for about 45 minutes



Brie Strata

INGREDIENTS:
Soft butter
8 to 10 slices white bread, crust removed
4 eggs
1 1/2 cups milk
1/2 tsp salt
375gms Brie Cheese, rind removed
1/4 to 1/2 tsp paprika 

FRUIT SALSA:
2 cups diced fresh strawberries
1 diced pear  
1 Tbsp Honey
1 Tbsp fresh lime juice  

METHOD:
Lightly butter one side of the bread slices.  In a large bowl beat eggs and wisk together with the milk, and salt.  Place half the bread slices, buttered side up in a greased 9 inch baking dish.  Top with slightly more than half of the Brie cheese.  Repeat with remaining bread and Brie. Pour milk and egg mixture over the bread. Sprinkle with Paprika. Let stand at least 30 minutes (or over night in the fridge).  Bake in a 350 degree oven for 35 to 40 minutes or until bread is puffed and brown. To serve cut the strata into squares and top with Fruit salsa.  

To make the salsa, combine fruit, honey and lime. Serve at room temperature (makes about 2 cups).


Grandma's Oatmeal Pancakes

INGREDIENTS:
2 cups rolled oats
2 cups buttermilk
3 eggs beaten
2 Tbsps sugar
4 Tbsps oil
1/2 scant cups of flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda

METHOD:  
Stir oatmeal and buttermilk together in a bowl. Cover and let stand on coutner overnight. In the morning add eggss, sugar, and veg oil. Stir well. Sift flour with the bkg powder, soad and salt into the mixture. Stir just enough to combine. Cook on lightly greased hot griddle. When bubbles form turn and brown underside.
NOTE#1: Batter can be kept in fridge for two days, and recipe can be easily doubled.
NOTE#2: To make Blueberry pancakes I add some blueberries to the top of each pancake when I first put them on the griddle and use a fork to submerge them in the batter.
NOTE#3: This recipe can easily be adapted to be gluten free. Just use certified gluten free oatmeal and a half cup of gluten free flour.
Enjoy


Cousin Joan's Crustless Quiche

INGREDIENTS:
250 Gms fresh mushrooms-sliced
6 eggs
250 Gms (1 cup) sour cream (or plain Yogurt)
250 gms (1 cup) cottage (or Ricotta) cheese
½ cup parmesan cheese
6 oz crab meat (Joan didn't use this and I replaced with about ¾ cup combined chopped green and red peppers and green onions)
4 Tbsps flour
½ Tbsp onion or garlic powder
4 drops tobacco sauce (or any hot sauce to taste)
2 cups shredded cheddar cheese.

METHOD:
Blend all ingredients together in large bowl (keeps overnight)
Pour into 10" quiche dish
Bake at 350° for 45 -50 minutes (sometimes up to an hour) until it doesn't jiggle in the middle
Let sit for 5 - 10 minutes before serving.
Serves 6

Rhubarb (& Strawberry Jello) Jam 

INGREDIENTS:
5 cups of chopped rhubarb
3 cups sugar
1 small package strawberry jello

METHOD:
Cover the rhubarb with the of sugar and set overnight.
In the morning bring to a boil
Boil for three minutes
Remove from heat and add the package of jello,
Stir for 5 minutes
Pour into sterilized jars and seal. ( I freeze mine)
reservationBtn
 

Guest Stories

I spent 4 nights here in October 2012 and it was marvelous! The rooms are inviting,clean, cosy and large. The tranquility of the vista warms the heart as does Cathy, a most gracious and friendly host. The breakfasts were to die for-- I highly reccommend this B& B for a short or longer stay!

Betty-Anne Fraser, from Nunavut, Canada
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