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Baked Pears

2  20 ounce cans pear halves
1/2 cup brown sugar nutmeg
1 cup fresh blueberries
1/2 cup port wine

Preheat oven to 500 degrees.  Arrange single layer of pear halves, (round side down), in shallow baking dish.  Place 1/2 tsp. brown sugar in center of each pear.   Broil 5 minutes, remove dish and reduce heat to 350 degrees.  Pour wine into center of each pear.  Place 3-4 blueberries on each pear.  Sprinkle with nutmeg.   Serve warm

Huckleberry-Rhubarb Jam

1 1/2 cups crushed huckleberries
3/4 cup cooked, mashed, rhubarb
3 1/2 cups sugar
3 ounce pouch pectin

In large Dutch Oven, combine huckleberries, rhubarb and sugar; mix well.  Place over high heat and bring to full boil.  Cook for one minute, stirring constantly.   Remove from heat and stir in pectin.  Alternately stir and skim for 5 minutes.   Discard floating fruit.  Ladle into hot sterilized jars and seal.  Makes about 4 1/2 cups.

Cinnamon Pull Aparts

2 cans refrigerator biscuits
1/2 cup sugar
1/4 tsp. cinnamon

For Topping Melt:

1/3 cup butter
1/2 cup brown sugar
1/2 tsp. cinnamon

Preheat oven to 350, mix sugar and cinnamon.  Cut each biscuit into fourths.   Roll in cinnamon and sugar mixture.  Place in greased loaf pan.  Pour topping over biscuits and bake for 35-45 minutes.  To serve, flip pan upside down on serving platter.  For variety add nuts or raisins.

Peaches and Cream French Toast

 
6 slices thick French Bread cut diagonally 3/4" thick
2 tbsp. peach preserves
3 tbsp. melted butter
confectioner's sugar
3 eggs
1 cup light cream
1/2 tsp. nutmeg
3 cups fresh peeled, sliced peaches

Arrange bread in single layer in baking pan.  Combine eggs, cream, preserves and nutmeg.  Beat until smooth and pour over bread.  Turn slices to coat evenly.   Cover and refrigerate overnight.  To cook, sauté slices in melted butter until golden brown, about five minutes on each side. Top with fresh peaches and sprinkle with confectioner's sugar,  Serves four.

Registered Historic Landmark.

Spokane's Oldest Bed and Breakfast

LICENSED - LEGAL - INSPECTED

 

Marianna Stoltz House Bed And Breakfast
Your Innkeeper is Phyllis Maguire.
427 East Indiana Spokane, WA 99207
Voice: (509) 483-4316
Reservations Only: 800-978-6587

www.mariannastoltzhouse.com 
info@mariannastoltzhouse.com
(Please include your telephone number on all email correspondence.)