Preheat oven to 350 degrees. Spray 12 oval shaped individual baking dishes with cooking spray. Break 2 eggs into each dish. Mix sour cream, mustard, salt, pepper, and wine with a wire whisk until well blended. Drizzle about 2 Tbsp. of sour cream sauce over the eggs in each dish. Top with grated cheese and sprinkle with sweet basil. Bake about 20 minutes or until eggs are desired doneness.
We serve these with toast and link sausage for a hearty breakfast.
Rita Swogger
White Rocks Inn Bed and Breakfast
802-446-2077
Before we bought our bed and breakfast, I experimented with different flavor combinations and tried them out on my husband Malcolm almost every weekend for about 2 years. This recipe is one result of our experimentation, and is one of Malcolm’s favorites (as well as our guests)!
Baked Peaches with Raspberries and Cream
(Quantities can be adjusted to any number of servings)
Large peaches, ripe but firm
Raspberry preserves
Heavy cream (allow about 2 Tbsp. per serving)
Sugar
Fresh raspberries for garnish
Preheat oven to 350 degrees. Peel and halve the peaches. Remove pits and fill cavities with raspberry preserves. Place in greased baking pan and bake for 30-40 minutes until peaches are done. Cool and refrigerate overnight. Whip cream with a little sugar just until thick. Spread a pool of cream in each dish. Place a peach half in the center. With an eyedropper, drop 5 small dots of raspberry jam (thinned with a little water) in the cream around the edges of the dish. Using a sharp toothpick, draw the point through each dot, forming tiny hearts (wipe the toothpick with a paper towel after forming each heart). Top each peach with a dab of whipped cream and a fresh raspberry.
Rita Swogger
White Rocks Inn Bed and Breakfast
802-446-2077
We serve this a lot during the summer months when peaches are fresh and plentiful. We nearly always serve it for breakfast the morning after we have a wedding at the inn. It’s the perfect tribute to love and happiness.
3 c. flour
3 c. sugar
½ tsp baking powder
1 tsp soda
1 tsp salt
1n tsp cinnamon
1 tsp nutmeg
½ tsp cloves
3 eggs, beaten
1 c. vegetable oil
1 c. chopped nuts
2 c. pumpkin puree
Mix dry ingredients and make a well in the center. Add remaining ingredients and stir until moistened. Bake in 2 greased or sprayed loaf pans at 350 degrees for about 1 hour or until toothpick comes out clean. Glaze while warm.
Glaze
½ c. powdered sugar
1/8 tsp cinnamon
1/8 tsp nutmeg
1 to 2 Tbsp milk
Cream Cheese Spread
8 oz. cream cheese, softened
2 Tbsp butter, softened
1 c. powdered sugar, sifted
1 tsp vanilla
(This makes enough spread for about 4 loaves of bread.)
