4 slices of Brioche, cut to 1″ thickness

8 slices of your favorite bacon, cooked to almost crisp.

12 slices of fresh tomato

1/2 C. grated cheddar cheese

1/2 C. grated gruyere cheese

4-8 eggs, depending on how many you want on each toast

1/4 C. distilled white vinegar

To assemble:

Turn oven on to Broil. 

Bring water to a boil in a large saute pan.  Add 1/4 C. vinegar and turn heat down to simmer.

In a toaster, VERY lightly toast each slice of brioche.  Lay slices of bread on a cookie sheet.  Cut each slice of bacon in half and lay 4 on each slice of bread, so that each toast has a total of 2 whole bacon pieces on it.  On top of the bacon, lay 3 slices on tomato, sort of overlapping one another, depending on how large your bread is.  Top with 1 T. of each cheese.  Put cookie sheet in the oven, and broil until cheese is melted.  Be careful, because the bread will burn easily.

Carefully break your eggs into the simmering water and cook for 3-5 minutes (to desired consistency).  Carefully remove eggs with a slotted spoon and top each toast with 1 or 2 eggs. 

Serve immediately

3/4 C All Purpose flour
1 T Baking powder
1/4 t. ground nutmeg
1/4 t. salt
2 T. sugar
1 C. whole milk Ricotta cheese
2 eggs
2/3 C. buttermilk
1 lemon zested
2 T lemon juice

Fresh Strawberries, chopped

Prepared Lemon Curd

Preheat Griddle
Combine flour, baking powder, nutmeg, and sugar in one bowl. Whisk together eggs, buttermilk, lemon juice and zest in another bowl. Whisk the wet ingredients into the dry and then add the ricotta cheese, stirring in until just combined. (Leaving some lumps of ricotta) Cook on a heated griddle and serve with fresh berries and lemon curd.

1 C. all purpose flour
1 1/2 t. baking powder
1 T. brown sugar
1 T. granulated sugar
1/4 t salt
1/4 C. pecans chopped roughly

1/2 C heavy cream
2 T. maple syrup

1/4 C. butter, melted
1 T. maple sugar

Preheat oven to 425. Grease a cookie sheet. In a medium mixing bowl, combine dry ingredients. In a separate bowl combine cream and syrup completely. Add cream to flour mixture and stir with a fork until just combined. On a floured surface, roll out the mixture to about 1 inch thick. Cut into triangles with a floured knife or use a round cookie cutter. Mix the melted butter and remaining maple syrup in a shallow bowl. Dip scones into butter mixture and place on greased cookie sheet. Bake for 12-15 minutes, or until golden brown.

Preheat oven to 370°. Peel the apples and cut in half. Remove the stem and core (use a melon baller for the core). In a medium bowl toss the apples with ½ of the maple syrup. Let them sit for a few minutes. Meanwhile, combine the pecans with 1 T of melted butter and the brown sugar. In a shallow baking dish, brush the rest of the melted butter all over the bottom. Place the apples in the dish. Fill each hole where the core was with the pecan mixture. Cut a small piece of firm butter and place on each apple half. Bake for about 25 minutes or until apples are tender. If apples appear dry while baking, add a little more butter. Remove from oven and serve on a pool (about 1 T.) of maple syrup. Top with a little vanilla yogurt or whipped cream

6 firm, but ripe, pears (your favorite kind)

2 quarts water
1 C. pure maple syrup
1 cinnamon stick
1 vanilla bean pod, split open
1 T. lemon juice

¼ C. whipping cream
2 T. mascarpone cheese
½ t. ground cinnamon
2 T. sugar

1/2 C. maple syrup for serving

In a large pot, at least 5″ deep, bring water, maple, cinnamon stick, vanilla bean and lemon juice to a boil. While you are waiting, peel the pears with a vegetable peeler, and cut them in half lengthwise. Remove core and stem. When the poaching liquid comes to a boil, reduce the heat to simmer, and place the pears in the liquid. Dampen a paper towel and place on top of the pears, to keep them submerged.

In a small bowl, combine mascarpone, cinnamon, and sugar. Whip the cream and fold into mascapone mixture. Keep refrigerated.

In a separate sauce pan, heat the remaining maple syrup and add ½C. of the poaching liquid. Let cook until sauce is reduced by half. When the pears are tender (a small knife easily inserted), remove from the liquid with a slotted spoon.

On a small plate or shallow bowl, place 2 Tablespoons of the reduced sauce. Place the half pear, face up on top of the sauce and spoon a dollop of the cream into the scooped out core. Sprinkle with a little cinnamon/sugar. Serve immediately.

Pear Syrup:
1 pear, cut into ½” cubes
1½ C. maple syrup
2 t. vanilla
1 t. cinnamon

In a small saucepan, saute pears with vanilla until tender. Add maple syrup and cinnamon. Simmer for 5 minutes.

Oat Cakes:
2 C. buttermilk
2/3 C. oatmeal
1 egg
2 T brown sugar
1/3 C all purpose flour
1/3 C. whole wheat flour
1 t. baking soda
½ t. salt
2 T. vegetable oil

Mix the buttermilk and oats together in a bowl. Cover and regfigerate for 6 hours. Put the egg in a mixing bowl and beat well. Stir in the brown sugar and blend. Add the flours, baking soda, salt, oil, and the oatmeal mixture. Stir until thouroughly mixed. Heat a griddle until it is hot, and lightly grease. Drop the batter onto the griddle by ¼C. Cook until lightly browned on each side. Serve with powdered sugar and pear syrup.

Preheat oven to 350 degrees Fahrenheit.

Combine butter and sugars in tabletop mixer. Mix on medium speed until creamy and light. Add in eggs and vanilla extract, mixing until completely combined. Combine flour, baking soda, cinnamon, and salt in a separate bowl. Add to butter and mix until just combined. Stir in granola. Do not over mix. Bake for 10 to 12 minutes, until golden.

Crepes:

1 C. Whole Wheat pastry flour
¼ t. salt
3 eggs
2 T. Agave Syrup
1 C. milk
1 t. vanilla extract
3 T. melted butter, plus extra for brushing the pan
In a mixing bowl, combine flour and salt. In a separate bowl, combine eggs,
syrup, milk and vanilla. Add wet ingredients to dry, and then stir in melted
butter.
Heat a crepe or non-stick sauté pan on medium-high until almost smoking.
Brush some of the melted butter into the pan. Holding the pan away from
the heat, add about 3 T. of batter and swirl around until bottom is completely
covered. Loosen sides of crepe, and flip when bottom is brown. Cook
second side until brown and slide out of pan onto a plate. .

Pear Filling:

3-4 Fresh Large pears, ripe but not mushy
1 T. butter
¼ Cup brown sugar
1 t. vanilla
1 t. cinnamon
¼ t. salt
In a large sauté pan, melt butter and sugar together on medium heat. Whisk
in vanilla and cinnamon. Gently stir in pears and cook on low to medium
heat until pears are tender.
Fill each crepe with about ¼ C. of filling down the center and roll up into a
cigar shape.
Serve with vanilla yogurt and maple syrup.

1 1/2 Cup All Purpose Flour
1 1/2 teaspoons baking powder
1 1/2 t. cinnamon
1/2 t. ground ginger
1/2 Cup butter, cold
1 1/2 Cup brown sugar
Zest from one lemon, chopped
2 large eggs
1/2 Cup Buttermilk
6 large plums, halved and pitted

Preheat oven to 350 degrees Fahrenheit. Prepare an 81/2 spring form pan with baking spray or flour and butter.
In a bowl, sift together flour, baking powder, cinnamon, ginger, and nutmeg. Cut the butter into the dry ingredients using a pastry blender so it1/2s crumbly. Combine one cup of brown sugar and half of the lemon zest and add to butter mixture. Set aside.
Next, make the topping. Take 2 tablespoons of flour/butter mixture and combine with half cup brown sugar, 1/2 t. cinnamon and the remaining lemon zest. Set aside.
With a hand whip, beat eggs and buttermilk really well until light and frothy. Fold egg mixture into flour mixture until just combined.
Pour batter into prepared pan. Arrange plums, cut side down on top. Sprinkle topping over plums and batter. Bake 55 minutes or until done.

2 C. pumpkin puree
1 C. milk
1/4 C. safflower oil (can substitute any other vegetable oil)
3 eggs, lightly beaten

2 C. flour
1/2 C. brown sugar
1 1/2 t. baking powder
1 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
1/2 t. allspice

2 egg whites
1 T. sugar
dash of salt
dash of cream of tartar

Heat a griddle to 355 F. Combine pumpkin, eggs, milk and oil in a large mixing bowl and mix until smooth. Combine flour, sugar, baking powder, and spices in another bowl. Stir the flour mixture into the pumpkin mixture until combined. Be sure not to overmix or your product will be tough. Beat the egg whites. When it starts to foam, add the tartar and salt. Continue whipping and gradually add the sugar and whip to medium peaks. Stir 1/4 of the whites into the batter to lighten, and then gently fold in the rest. Drop batter onto griddle by 1/4 C. Flip cakes when bottom is browned. Cakes are done when both sides are brown and spring back to the touch. Serve with your favorite syrup or fruit.