Strawberry Bread

Compliments of The Loft at Southgate Bed and Breakfast

2 10 oz. pkgs. Frozen strawberries

4 eggs

1½ c. oil

3 c. flour

2 c. sugar

3 tsp. cinnamon

1 tsp. baking soda

1 tsp. salt

1 c. chopped nuts, if desired

Grease and flour 2 large loaf pans.  Mix in large bowl, thawed strawberries, eggs and oil.  Add rest of ingredients and mix well.  Pour equal amounts in loaf pans.  Bake at 350 for 1 hr. or until toothpick inserted comes out clean. 

Seasoned Cocktail Saltine Crackers

Compliments of Rosebud Bed and Breakfast

1 2/3 Cups Canola Oil

3 Tablespoon crushed red pepper

1 pkg. Hidden Valley Dip

4 pkg. Nabisco Saltine Crackers

Put all 4 packages of crackers and seasoning

in a 1 gallon Zip Lock Bag, gently shake

coating crackers with seasoning.

Use as needed, may be stored in the freezer.

Lemon Chiffon Pancakes

Compliments of Rudder – Jessup Bed and Breakfast

3 Eggs, separated

2 tbsp. Vegetable Oil

¼ tsp. Salt

2 tsp. Baking Powder

1 cup Cottage Cheese

1 tbsp. Maple Syrup

2 tbsp. Lemon Zest

2 tbsp. Lemon Juice

½ cup Flour

Beat egg whites until stiff in an electric mixer bowl.  Set aside.

In a food processor or electric mixer, combine yolks and rest of ingredients.

Process until smooth and fluffy.  Pour into a mixing bowl.  Fold in egg whites.

Cook on a griddle at 350 degrees F.  Serve immediately with maple syrup.  Yield Serves  3 – 4