Recipes

Here are recipes for our signature dishes...

Apple Blueberry Walnut Pancake
Pecan French Toast

Apple Blueberry Walnut Pancake

Brierwreath Manor

Mix biscuit mix, sugar, cinnamon, milk and eggs thorougly. Add walnuts, blueberries and apples. Pour into greased 9 by 13 pan. Bake at 400 degrees for 30 minutes. For sauce, mix all ingredients and heat until thick. Serve with warm pancakes.
Serves 8

Ingredients:
*Pancakes:*		*Apple Cider Sauce:*
3 cups biscuit mix		1/4 teaspoon cinnamon
1-1/2 cups chopped apple		1 cup sugar
1/2 cup sugar		3 teaspoon biscuit mix
1-1/2 cups milk		2 cups apple cider or juice
3 eggs		1/4 cup butter
3/4 cup chopped walnuts
1-1/2 teaspoon cinnamon
3/4 cup blueberries, fresh or frozen

Pecan French Toast

dining mirror

Grease 9 by 13 baking dish. Slice French bread into 1-inch slices; layer bread in dish, filling. Mix eggs, milk, half and half, vanilla, nutmeg, and cinnamon. Pour mixture over bread slices. Refrigerate, covered, overnight. Next day, make topping. Mix butter, brown sugar, and syrup. Stir in nuts. Spread evenly over bread mixture. Bake, uncovered, until puffed and golden, about 40 minutes at 350 degrees. Let stand 5 minutes before serving.

Ingredients:
*French Toast & Filling:*		*Topping:*
1 loaf French bread (16 oz.)		1 cup light brown sugar, packed
1 teaspoon cinnamon		2 tbsp. dark corn or maple syrup
6 large eggs		1/2 cup softened butter
1-1/2 cups half and half		1 cup coarsely chopped pecans
1-1/2 cups milk
1/8 teaspoon nutmeg
1 teaspoon vanilla