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Blueberry Orange Belgian Waffles

Serves 4

¾ C. flour
2 teaspoons baking powder
2 eggs, separated
1 ¼ C. sour cream
1 Tablespoon vegetable oil
½ C. dried blueberries
2 teaspoons grated orange zest
2 oranges, segmented
Confectioners’ sugar

Preheat Waffle Iron
Stir together flour and baking powder. In a large bowl, beat egg yolks with sour cream. Blend in oil. Add flour mixture, mixing until just combined. Stir in dried blueberries and orange zest. Beat egg whites until stiff, but not dry. Fold into batter. Spoon a ¼ C. of batter into each section of the waffle iron. Bake until golden brown. Keep warm in a 200-degree convection oven, if necessary. Serve hot with a sprinkling of confectioners’ sugar and the orange segments.

Banana Bread

2 ripe medium bananas, mashed
2 eggs
1¾ cups unsifted all purpose flour
1½ cups sugar
1 cup chopped walnuts (optional, I substitute with 1 cup blueberries or chocolate chips)
½ cup vegetable oil (I like to use corn oil)
1/3 cup buttermilk
1 t. baking soda
1 t. vanilla extract
½ t. salt

Preheat oven to 325 degrees F. Grease and flour (or pan spray is fine) a 9 x 5 inch loaf pan. Combine all ingredients in large bowl and mix well. Do not overmix or your bread will be rubbery. Transfer to prepared pan. Bake until top is golden brown and splits slightly, about 1 hour and 20 minutes. Serve warm and Enjoy! Don’t double the recipe. It will not rise as high as one recipe.

Black Pepper Chive Biscuits

2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon black pepper
4 chives chopped
1½ cups heavy cream 
2 T. butter, melted

Preheat the oven to 425 degrees F. Use an ungreased baking sheet. Combine the flour, salt, baking powder, sugar, black pepper, and chives in a mixing bowl. Stir the dry ingredients with a whisk to blend. Add 1½ cups of the cream to the mixture, stirring constantly. Gather the dough together; when it holds together and feels tender, it is ready.

Place the dough on a lightly floured board. Pat the dough into a square that is about ½ inch thick. Cut into 12 squares and dip each into the melted butter so all sides are coated. Place the biscuits 2 inches apart on the baking sheet. Bake for 12 – 15 minutes, or until the biscuits are lightly browned. Serve hot and enjoy.

Carrot Cake Pancakes

Serves 4, about 12 cakes

¾ C. flour
1 t. baking soda
½ t. salt
1 C. butter milk
3 T. butter, melted
1 egg
2 egg whites
1 T. sugar
1 carrot, grated
2 t. cinnamon
¼ C. raisins
¼ C. walnuts, chopped
Maple syrup

Preheat griddle to 350. Combine dry ingredients in a large bowl, including nuts and raisins. Combine buttermilk, butter, and 1 egg in a separate bowl, with carrots. With a mixer or hand beaters, whip egg whites with 1 T. of sugar until soft peaks form. Combine dry ingredients with buttermilk mixture until just blended. Stir in ¼ of the egg whites until incorporated. Fold in the remaining whites, gently. Drop batter onto griddle by ¼ C. Cook until golden, and flip. Cook until golden and cakes are springy to the touch. Serve with maple syrup and cream cheese icing if desired.

Cinnamon Twists

One ¼ ounce package dry yeast
¼ cup warm water

4 Cups All Purpose Flour
1 C. unsalted butter, at room temperature

2 large eggs, lightly beaten
1 t. salt
1 t. vanilla extract
1½ C. sugar
3 t. ground cinnamon
4 T. unsalted butter, melted

In a small bowl, stir the yeast into the water until dissolved. Allow to stand until liquid appears creamy, about 5 minutes.

In an electric mixer with the paddle attachment combine the flour, butter, sour cream, eggs, salt and vanilla. Stir in the yeast mixture and work until the dough is smooth. Cover the dough lightly with a damp cloth and plastic wrap and refrigerate for at least 2 hours or up to two days.

Place an oven rack in the center of the oven and preheat to 375 degrees. Line 2 baking sheets with parchment paper.

In a small bowl, combine sugar and cinnamon. Remove dough from the refrigerator and roll on a lightly floured surface into an 18 by 15 inch rectangle. Brush with some of the melted butter and sprinkle with one quarter of the cinnamon sugar mixture. Fold the short ends in to meet the center, fold in half along the seam, and give it a quarter turn. With the shorter ends parallel to you, roll out again to 18 by 15 inch rectangle, brush with melted butter and sprinkle with 1 quarter of the cinnamon sugar mix. Repeat the procedure again. Roll out a fourth time to an 18 by 15 inch rectangle, brush with remaining butter and sugar. Cut the dough lengthwise into 1 inch wide strips. Twist each strip by holding the ends and twisting in opposite directions. Place 1½ inches apart on the baking sheets. Bake for 20 minutes until golden brown.

Corn and Gruyere Cheese Tart

Serves 6

2½ C All purpose flour
1 t. salt
1 t. granulated sugar
1 C cold unsalted butter, cut into small pieces
¼ to ½ cup ice water

Put the flour, salt and sugar into the bowl of a food processor. Add the pieces of butter and process for about 10 seconds. (The mixture should resemble coarse meal)

Add ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky. Turn the dough onto a large piece of plastic wrap and press the dough into a flat circle. Wrap with the plastic and refrigerate for at least an hour.

Preheat oven to 375 degrees Fahrenheit.
Lightly butter a tart pan. Roll the dough out to a thickness of 1/8″, on a lightly floured surface. Place the pastry in the tart pan and press lightly to the bottom edges and sides. Trim the pastry using scissors, and crimp or decorate the edges.

Carefully line the pastry with aluminum foil and weight with beans or rice (filling to the top). Bake for 18-20 minutes and then remove the foil and beans. Let the crust bake until it is golden brown. Cool on a wire rack.

10 eggs
2 Cups heavy cream
2 Cups sweet corn (frozen or fresh)
½ of a large yellow onion, diced
½ C grated gruyere cheese
¼ C sun dried tomatoes re-hydrated and diced small
½ t. dried thyme
Salt and pepper

Sauté the onions in butter until tender and lightly golden. Set aside to cool.

In a large mixing bowl, beat the eggs, then add the remaining ingredients and whisk until combined. Stir in the onions.

Heat the oven to 325°. Place the pre-baked tart crust on a cookie sheet. Pour the filling into the crust and carefully place the sheet into the oven.

Bake until a toothpick or paring knife comes out of the center clean.

Wait 10 minutes and cut the tart into 6 wedges. Serve warm.

Corn Cakes with Smoked Salmon, Poached Egg and Dill Shallot Sauce

Serves 4

1 C Cornmeal
1 C boiling water
4 T. butter, cut into pieces
1 C. flour
1 t. baking powder
1 t. salt
1 T. sugar
½ C. corn kernels
2 T. green onions, sliced
3 eggs
1 C. milk

� pound Smoked Salmon slices
4 eggs

½ C. sour cream
2 T. chopped fresh dill
2 T finely chopped shallot or red onion
Salt and pepper

Pre-heat griddle to 350 or medium.

To make the sauce, combine sour cream, dill and shallots and refrigerate until ready to use.

To make the corn cakes:
In a large mixing bowl, pour boiling water over cornmeal and stir in butter pieces. Set aside to cool. In a separate bowl, combine flour, baking powder, salt, and sugar. In another bowl, combine milk and eggs. Add wet ingredients to the cornmeal mixture and stir until smooth. Add flour mixture and stir until combined. Fold in green onions and corn kernels. Scoop spoonfuls onto griddle and cook until each side is golden brown.

Serve with slices of smoked salmon, topped with a poached egg, and a generous helping of dill shallot sauce.


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Dungeness Crab Hash

Serves 4 meal portions

2 pounds boiling potatoes, peeled and cut into ¾ inch pieces
6 slices bacon
1 onion, chopped

½ t. salt
3 ounces cream cheese
¼ C. milk
1½ t. Worcestershire sauce
Pinch of cayenne pepper

¾ pound of lump Dungeness crab meat
¼ t. ground black pepper
3 T. chopped scallion tops.
¼ C. grated Parmesan cheese

Place potatoes into a large pot of water. Bring to a boil, then reduce heat and simmer until almost tender (about 5 minutes). Drain. In a large skillet, cook the bacon until crisp. Remove bacon and crumble. Pour off and reserve all but 1 tablespoon of the fat from the pan. Add the onion to the pan and sauté over moderate heat until browned. Stirring frequently. Remove the onion and wipe out the pan. In the same pan, heat the reserved bacon fat over moderately high heat. Add the potatoes; let them cook, without stirring, for 6 minutes. Add ¼ teaspoon of salt, stir, and cook the potatoes until well-browned, about 6 minutes longer. Add the onion and the bacon and continue cooking until they are warmed through, about 1 minute longer.

In a medium saucepan, heat the cream cheese, milk, Worcestershire sauce, cayenne, and the remaining ¼ t. of salt over low heat, stirring until hot. Add the crab and black pepper and continue stirring until heated through, about 2 more minutes. Stir the crab mixture into the potatoes, with the chopped scallions, until just combined. Serve hot.


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Eggs Florentine

Eggs Florentine
Serves 4
4 extra large eggs, room temperature
2 whole grain English muffins, split
4 thick slices of ripe tomato
4-8 slices of good quality Canadian bacon
4 cups fresh spinach, washed and stemmed
1-2 slices Swiss cheese
1/4 C. distilled white vinegar
1 t. butter
Salt and pepper to taste

Preheat broiler.
Fill a large sauté pan with water and bring to a boil on stovetop.
Reduce heat to simmer. Add 1/4 C. of distilled white vinegar to
the water. Keep temperature on simmer.
In another sauté pan, melt a teaspoon of butter and add the spinach.
Cook until just wilted. Set aside.
Cut English muffins in half and lightly toast. Place 4 halves on a
baking sheet. Top each of the 4 halves on the baking sheet with 1
or 2 slices of Canadian bacon, one quarter of the spinach, one slice
of tomato, and 1-2 slices of Swiss cheese. Place under the broiler
until cheese is melted (watch carefully so as not to burn!)
Crack one egg into a small dish and carefully pour the egg into the
water by sliding it down the side of the pan. Repeat with the other
eggs, in separate areas of the pan. Poach the eggs for
approximately 3-5 minutes until whites are completely cooked, but
yolks are still slightly soft.
Carefully remove eggs with a slotted spoon and place each one on
top of a muffin half and garnish with fresh pepper and chives or

Eggs in Hole with Tomato and Basil

serves 4

4 slices white or sourdough bread. (must be big enough to cut out a 2½” circle)
butter for brushing
4 eggs

1 14oz. can of diced tomatoes
1 small zucchini, diced
¼ of a white onion, diced
1 garlic glove
¼ C. basil, chopped roughly, plus 1 T.
1 T. oregano
1 T. olive oil

2 T grated parmesan cheese.

Make the sauce:
In a medium sauce pan, heat the olive oil on moderate heat. Add the onion and the zucchini and stir until soft. Add the garlic and cook for 30 seconds. Add tomatoes and let cook for 5-7 minutes, stirring. Add the oregano and season with salt and pepper. Simmer for 2-3 more minutes and then add the ¼ C basil, reserving the rest of the basil for garnishing. Simmer sauce for another 3 minutes, then shut off the heat. Set aside.

Cut a large hole (at least 2½ inches) in each slice of bread. Save the holes. Spread butter on each side of the bread . In a large saute pan, or on a griddle, brush a little more butter and then add the slices of bread and the holes. Cook for approx 2 minutes (just the bread), then flip over when golden on the bottom. Crack an egg into the hole and place a lid over the bread and egg. Cook to your desired doneness. Place each bread slice on a plate and set the browned hole on top of the egg. Spoon some of the warmed sauce on and around the bread. Garnish with grated parmesan cheese and reserved basil. Serve immediately.