Fitch Hill Recipes

 

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Stuffed French Toast

Filling:
1 pkg. (8 oz) cream cheese, softened
1 tablespoon sugar
1 teaspoon grated orange peel
1/4 teaspoon cinnamon

French Toast:
4 eggs, lightly beaten
cup milk
2 teaspoons vanilla
16 slices French or Italian bread (1/2 inch thick)

Syrup:
cup water
cup Vermont maple syrup
2 tablespoons sugar
1 tablespoon cornstarch
1 cup fresh or frozen blueberries

Directions:
1. In a medium mixing bowl, beat cream cheese, sugar, orange peel and cinnamon until smooth; set aside.
2. In a shallow bowl, combine eggs, milk and vanilla. Spread filling mixture on both slices of bread; press the bread together.
3. Dip bread in egg mixture on both sides, fry on a greased hot griddle for 3-4 minutes per side or until golden brown.
4. For syrup - combine water, maple syrup, sugar and cornstarch in a medium saucepan. Bring to a boil; boil 2 minutes to thicken. Reduce heat; add blueberries and simmer 5-7 minutes or until berries are tender. Serve over French toast.

Serves 4 (1 cups syrup)

 

Dining Room Set for Breakfast

Pumpkin-Nut Muffins

Ingredients
2 eggs, beaten
1-1/2 cups sugar
1 cup canned or cooked mashed pumpkin
cup vegetable oil
1/3 cup water
1-2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
teaspoon baking powder
teaspoon salt
cup chopped walnuts

1. Pre-heat oven to 350.
2. In a large bowl, mix eggs, sugar, pumpkin, oil and water.
3. In a medium bowl, combine flour, cinnamon, baking soda, baking powder and salt.
4. Stir dry ingredients into pumpkin mixture; mix well. Fold in nuts.
5. Fill greased or paper-lined muffin cups - full.
6. For regular-sized muffins bake for 20-25 minutes or until muffins test done. For jumbo-sized muffins bake for 30-35 minutes or until muffins test done. Do not over bake. Cool on wire rack.

Yield: 12 regular-sized muffins or 8 Jumbo-sized muffins

Note - These muffins freeze well.

 

Baked Pears

Ingredients
4 pears, pealed, halved and cored
teaspoon cinnamon
1/8 teaspoon nutmeg
cup brown sugar
1 tablespoon flour
2 tablespoon butter, chilled
cup fresh or frozen raspberries
Cooking spray
Sugar to taste
Vanilla Yogurt

1. Preheat oven to 350
2. Spray baking dish with cooking spray
3. Mix cinnamon, nutmeg, flour and brown sugar together. Cut in butter until the topping becomes crumbly.
4. Place pear halves in the baking dish, sprinkle with the toping. Bake for 20 to 25 minutes.
5. While the pears are baking, set aside a few berries for a garnish. Heat the remaining berries in a small saucepan over medium heat to a simmer. Cook, stirring occasionally until the berries are broken down. Place a strainer over a bowl and pour berries through to remove seeds. Add sugar as needed to taste.
6. Place each pear half on a small plate. Place a dollop of yogurt on one side of the pear and some raspberry sauce on the other side. Enjoy!

Serves 8

 

 

 

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Fitch Hill Inn
Julie & John Rohleder, Innkeepers
258 Fitch Hill Road, Hyde Park, VT 05655
www.fitchhillinn.com  Email: innkeeper@fitchhillinn.com
Phone: (802) 888-3834, Toll Free: (800) 639-2903