MARSHALL, MI, November 11, 2009
/24-7PressRelease/ -- Looking to add taste and texture to your holiday breakfast menu?
Here are mouthwatering recipes aplenty from Select Registry: Distinguished Inns of North America. Some of these delicious breakfasts can be made ahead, leaving you bountiful time to relax in the morning with loved ones. Savor flavorful homemade baked goods like Eggnog Scones with Dried Cranberries and Pistachio & Poppy Seed Slices. Or treat your family to a jazzed-up classic, such as Cranberry & Pumpkin Stuffed French Toast or Sweet Potato Waffles.
Select Registry represents 400 premier inns and bed-and-breakfasts across North America. Members include AAA-Four Diamond properties and recipients of hospitality and culinary kudos from Frommer's, Zagat, Conde Nast Traveler, Travel + Leisure, Food & Wine, Bon Appetit, Wine Spectator Magazine and more.
Known for their inn-credible breakfasts, Select Registry innkeepers promise to fill your home with holiday cheer with this medley of festive morning meals:
Pumpkin Pancakes with Caramel Pecan Topping
These jaunty pancakes are from Fairbanks House, Amelia Island, Fla.
Ingredients
2 cups buttermilk pancake mix
2 eggs
1 cup milk
15 ounces canned pumpkin
¾-cup brown sugar
1-1/2 tsp. cinnamon
1-1/2 tsp. ginger
½-tsp. allspice
½-tsp. nutmeg
Caramel Pecan Topping:
½-cup brown sugar
¼-cup heavy whipping cream
¼-cup light corn syrup
2 Tbsp. of butter
1 tsp. vanilla
¼-cup chopped pecans
Preparation:
Preheat griddle to 350 degrees. Blend dry spices with brown sugar first, then combine all ingredients except milk in mixing bowl. Mix on medium speed until well blended. Gradually add milk until the mixture is smooth. Grease griddle with butter. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Makes about twelve 4-inch pancakes.
To prepare caramel pecan sauce, combine all ingredients except pecans in saucepan over medium low heat. Stir occasionally and heat to boiling. Remove from heat and stir in pecans. Ladle over warm pancakes.
Cranberry Pumpkin French Toast
This deliciously decadent dish comes from Joshua Grindle Inn, Mendocino, Calif.
French Toast Ingredients:
12 - 15 slices of sliced sourdough bread cut into 1-inch cubes
8 ounces of cream cheese
1 bag of fresh cranberries
1 can of whole cranberry sauce
12 eggs
2 cups milk
2 cups pumpkin
1 Tbsp. cinnamon
1 tsp. cloves
1/2 Tbsp. ginger
1/2 Tbsp. nutmeg
Sauce Ingredients:
½-cup water
1 can of cranberry sauce
½-cup sugar
Preparation:
Spray the bottom of a 10 x 15-inch glass baking dish with vegetable spray and place half the cubes of bread in the pan. Cube the cream cheese and put on top of the bread. Distribute half of the canned cranberries and fresh cranberries over the cream cheese. Place remaining bread on top and then top off with remaining cranberries. Beat the eggs, milk, pumpkin and spices together well. Pour over bread. Cover with plastic wrap and press firmly so that bread soaks up egg mixture. Refrigerate overnight. In the morning, preheat oven to 350 degrees and bake for 40 minutes. Top with foil during last 15 minutes if browning too much. Let stand for ten minutes before slicing. For sauce, heat ingredients and thin to desired consistency. Serve with cranberry sauce topping. Serves 12.
Eggnog Scones with Dried Cranberries
Grace your table with this holiday treat from Shelburne Inn & China Beach Retreat, Seaview, Wash.
Ingredients:
9 cups unbleached white flour
¾-cup fine, granulated baker's sugar
3 Tbsp. of baking powder
1 Tbsp. of baking soda
1-1/2 tsp. salt
¾-tsp. ground nutmeg
2-1/4 cups unsalted butter cut in small pieces
3 cups eggnog
1-1/2 cups dried cranberries
Grated rind of one orange
Preparation:
Sift dry ingredients together into a large mixing bowl. Add butter that has been cut into small pieces and stir until the mixture forms coarse crumbs, leaving some large crumbs. Add dried cranberries, orange rind and eggnog, and stir gently until the dough pulls together and no dry parts remain in bowl, being careful not to over-mix.
Gather the dough and knead a few times to make a cohesive mass. Divide into four equal portions. Roll out each portion to a thickness of 1 inch and cut in desired shape. Place on lightly greased baking sheet. Brush with milk and sprinkle with sugar before placing in preheated 425-degree oven for 12 - 15 minutes. Tops should be lightly browned. Serve warm. Makes 76 scones in small Nordic ware scone pan.
Ginger Pear Muffins
Win accolades with mouthwatering muffins from Asa Ransom House, Clarence, N.Y.
Ingredients:
6 cups all purpose flour
2 cups granulated sugar
1 cup oil
2 Tbsp. baking powder
4 eggs
3 cups milk
15 oz. diced pears with juice drained
2 tsp. cinnamon
1 tsp. fresh peeled and grated ginger
1 Tbsp. of ginger
Preparation:
Place eggs and drained pears in a large mixing bowl. Top with all the dry ingredients. Add half the milk and mix. Keep adding milk until the mixture has the texture of wet sand. Scoop with a standard muffin scoop into sprayed muffin pans. Bake at 300 degrees in a convection oven for 25 minutes or at 350 degrees in a standard oven for 20-25 minutes. Remove when cool. Yields approximately 24 scrumptious muffins.
About Select Registry
Select Registry: Distinguished Inns of North AmericaTM represents more than 400 of the finest country inns, luxury B&Bs, and unique small hotels from California to Nova Scotia—the very best the travel industry has to offer. Select Registry carries out a quality assurance inspection for each of its inns involving independent inspectors with years of experience in the hospitality industry. The inspectors arrive unidentified, spend the night and evaluate the inn on a detailed point system, which translates into a pass/fail grade for the property. Inns applying for membership are inspected, as are existing members on a periodic basis. No other online directory or organization of innkeepers has a comparable inspection program, establishing Select Registry as the benchmark for quality. Select Registry has a strong referral program. More than 400,000 copies of the organization's new guidebook are available now as gifts to guests at member inns, making the guidebook the largest publication of its kind in the travel industry. For more information, visit http://www.selectregistry.com.
Media Contacts: Ypartnership Public Relations, Sharlet Brennan, 407-838-1707, sharlet.brennan@ypartnership.com or Melissa Renna, 407-838-1855, melissa.renna@ypartnership.com
More Recipes: For additional holiday recipes from Select Registry inns - including Swedish Glogg, pistachio and poppy seed slices, sweet potato waffles and breakfast casseroles - click on this link below, which stays live till Nov. 19: https://rcpt.yousendit.com/771215772/ddaf214fe17c52c73af978dbea019ebc
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