If you haven’t been here for a visit yet, we have a new cookbook full of our favorite recipes! You can sample our recipes in your pajamas, in your own home. The cookbook includes breakfast, lunch, dinner and dessert favorites that are served during our weekends at the Four Seasons Scrap-Inn. Pick up a cookbook during your stay or e-mail a request for one. We will send it to you!
Cookbooks are available for $12 (pick up) or $15 by mail.
French Toast Cups
1/2 c. sweetened condensed milk
1/4 c. milk 3 eggs 12 slices of white bread berries-optional
Whisk together. Add 1/4 t. vanilla and 1 T. Cinnamon. Whisk.
Heat oven to 350 degrees. Generously spray muffin tin with non-stick spray and set aside. Dip entire slice of bread into egg mixture. Let excess drip off. Gently squash bread slice into pan, having center of slice run from the bottom and up the sides of the cup, trying to create a ruffle top with the crust. Repeat with all slices. Bake 18-20 minutes, until golden brown. Remove cups and fill with berries, sprinkle with powdered sugar, and top with whipping cream. De-lish!!
(Recipe can be doubled: use entire can of condensed milk, 2 more eggs, and entire loaf of bread.)
Recipes Cookbook Corrections:
p. 2: Homemade Irish Cream Liquor- add 1 T. instant coffee
p. 4: Spinach Dip- add 3 green onions and 1 can of water chestnuts, chopped.
p. 63: Gluten Free Chocolate Chip Pumpkin bread- 3/4 t. Xanthan Gum
p. 74: Kay’s Chocolate Cake- change 1c. sugar to 1c. water in the first 3 ingredients.
For non-gluten free people, the Chocolate Chip Pumpkin Bread can be made with regular flour, just use the same amount. Thanks for the tip, Carolyn!