Guests have requested Kirk House Bed & Breakfast recipes. The ones we use the mostare linked to the names below. HAPPY COOKING!!

Breakfast Entries

Baked French Toast With Strawberries
Baked Orange Pecan French Toast
Blueberry Buttermilk Pancakes
Cheese and Fresh Herb Quiche
Country Brunch Pie
Ham & Broccoli Frittata
Ham & Cheese Egg Bake
Ham & Cheese Quiche
Highland Raspberry and Cream French Toast
Individual Brunch Casseroles
Overnight Apple French Toast
Peachy Dutch Pancake
Shredded Potato Quiche
South of the Border Quiche

Breakfast Pastries

Blueberry Muffins with Almond Streusel Topping
Blueberry Scones with Vanilla Creme Filling
Cream Cheese Cinnamon Crescents
Jumbo Banana Pecan Muffins
Pull-Apart Sticky Bun Ring
Rosemary Buttermilk Muffins

Afternoon Treats

Blonde Brownies
Blueberry Sour Cream Coffee Cake
Butterscotch Bars
Carrot Cake with Cream Cheese Frosting
Katy's Oatmeal Kookies
Nestle Toll House Chocolate Chip Cookies
Poppy Seed Cake
Rocky Road Brownies
Sour Cream Coffee Cake
Valerie's Sour Cream Banana Bread

Kirk House Granola

1/2 cup brown sugar
1/4 cup unsulphured mollasses
1/4 cup honey
4 tablespoons canola oil

4 cups old fashioned rolled oats
1 cup dried cranberries (or cherries)
1 cup unblanched almonds
1/3 cup unsweetened coconut
1/3 cup sunflower seeds
1/4 cup wheat germ
1 cup walnuts
1/2 cup pecans
(pumpkin seeds may also be added)

Mix first 4 ingredients in a small bowl. Microwave 1-1/2 minutes. Mix
remaining ingredients in a very large bowl or pot. Stir in microwaved 
mixture and mix well. Spray two baking sheets with nonstick spray.
Divide mixture in half. Spread on prepared baking sheets in an even
layer. Bake at 325 degrees for 10 minutes. Stir mixture and spread
evenly again. Bake an additional 10 minutes or until mixture is
golden brown. Do not over cook. Cool on baking sheets. Crumble
and store in air tight container. Makes 8 cups.