From the Kitchen
Recipes from our Boothbay Maine Bed and Breakfast
Fresh Tomato and Basil Fritatta
Ingredients:
- 8 ounces grated sharp cheddar
- 4 ounces of grated Monteray Jack cheese
- 1 tablepoon flour
- 1/2 cup half & half
- 6 eggs, beaten
- 1 medium tomato, chopped
- 3 tablespoons chopped fresh basil
- 1 teaspoon Worcestershire sauce
Directions:
Preheat oven to 350 degrees. Toss grated cheddar cheese with flour. Place in an ungreased casserole (8" square or pie platter). Sprinkle grated monteray jack cheese over the top. Combine half & half and eggs; add Worcestershire sauce, mix well, and pour over cheeses. Sprinkle chopped tomato and basil over egg mixture and bake for 35 to 40 minutes. Can be prepared 2 hours in advance of baking. Serves 6-8.
Sicilian Omelette in Tomato Sauce
Ingredients:
- 12 eggs beaten
- 1 1/2 c. Parmesan cheese
- 2 lbs tomatoes, diced in 1/2 inch cubes
- 2 garlic cloves, peeled and left whole
- 1/4 c. chopped, fresh, basil
- 1 tbl olive oil
- 1/4 c. chopped parsley
Directions:
Mix 2/3 of the cheese into the beaten eggs. Season with salt and pepper to taste. Heat a little oil in large omelette pan and pour in eggs. Make into an omelette. Remove from pan and cut into strips.
Heat the olive oil in a skillet and sauté the whole garlic gloves. Remove the garlic when it has lightly browned. Add tomatoes and basil. Season to taste with salt and pepper. Cook for 8 minutes, stirring well. The sauce should be well reduced. Toss in the omelette strips and cook for another two minutes. Arrange on a serving dish, Dust with Parmesan cheese, Garnish with parsley. Serves 8
Our Homemade Granola
Ingredients: 
- 8 c uncooked rolled oats
- 1/2 c. honey
- 1/2 c. molasses
- 1 c. oil and margarine
- 1 c. wheat germ
- 1/2 oz. vanilla
- 1 c. chopped walnuts
- 1 c. raisins
Directions:
Mix together all ingredients except the raisins and cranberries. Spread thinly on 2 cookie sheets and bake at 325 for 20 minutes or until golden. Stir frequently while baking and watch close as it can burn quickly. Add raisins and cranberries after baking and cool thoroughly.
Pumpkin-Cranberry Bread Pudding with B&B and Vanilla Custard Sauce
Ingredients:
Pudding
- 4 c. milk
- 4 eggs
- 2 egg yolks
- 16 oz. canned pumpkin puree
- 1 c. sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg, ground gloves, ground ginger
- 3/4 pound of whole wheat bread cut in 1/2 inch cubes
- 2 c. cranberries, fresh or frozen
- 1/2 c. bourbon
Sauce
- 2 c. half and half
- 6 egg yolks
- 3/4 c. sugar
- 1 tsp. vanilla extract
Directions:
For Pudding:
1. Combine all pudding ingredients. Spoon into greased 9x13 baking pan. Bake 350 degrees for 1 hour
For Sauce:
2. Bring half and half just to simmer in a saucepan. Combine yolks and sugar in a heat proof bowl. Add a very small amount of half and half to the yolks and sugar beating constantly with a wire whisk. Pour mixture back into sauce pan with remaining half and half, still beating with the whisk. Place over low heat and stir constantly until thickened and can coat the back of the spoon. Do not boil. Stir in vanilla extract. Keep warm until ready to serve with the pudding.
3. Spoon cooked bread pudding into an attractive serving dish. Ladle some custard sauce over the top. Serve the rest of the sauce on the side.
Honey - Lime Oat Muffins
Ingredients:
Combine & let stand for 10 minutes
- 1 c. Quaker Old Fashioned Oats, uncooked
- 8 oz Sour Cream
- 1/2 c. Honey
- 1/4 c. Milk
- 3 tbl melted butter
- 2 tsp. grated lime peel
- Stir in 2 eggs
- Sift together & add to oat mixture
- 1 1/2 c. flour
- 1/2 tsp. baking soda
- 1/4 c. sugar
Glaze
- 3/4 c. powdered sugar
- 4 tsp. fresh lime juice
- 1 tsp. grated lime peel
Directions:
Mix all ingredients until blended. Put in greased muffin tins and bake at 350 for 20 minutes.
Mix glaze ingredients until smooth. Dip the tops of the muffin into the glaze. Makes 12 muffins
Corn Pudding 
Ingredients:
- 1 c. fresh corn kernels
- 2 tbl. flour
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 tbl. sugar
- 2 eggs
- 1 c. milk
- 3 tbl. butter, melted
Directions:
Clean ears of corn. Strip kernels from ear with knife. Sift together flour, salt, pepper, and sugar. Mix well. Combine dry mixture with corn kernels and mix well. Beat eggs together in a heat proof (preferably Pyrex) bowl. In a small saucepan bring milk just short of a boil. Beat warmed milk very slowly into eggs. Add melted butter. Combine corn mixture and egg mixture. Pour into greased, shallow baking dish. Bake 350 for 30 minutes. Serves 6