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Flery Manor Springtime Breakfast Recipes from Oregon - Page 2

© Sue Barton

Serves: 6

APPLES STUFFED WITH WILD BLACKBERRIES
6 tart green apples
2 cups wild blackberries (washed and pat dry on paper towels)
1/2 cup brown sugar
*Grand Marnier Cream
Core apples, leaving a generous cavity. Place apples in baking dish so they do not touch each other. Fill each apple with the blackberries and top each with 1 tablespoon brown sugar. Place remaining blackberries around apples in bottom of dish. Any juice from the berries can be added to baking dish along with about 1/4 cup orange juice (or water). Bake in pre-heated oven at 375 F. for 25 to 30 minutes, or until apples are done. Remove and cool a few minutes. Serve warm with Grand Marnier Cream.

*Grand Marnier Cream
1/2 cup soft cream cheese
1/2 cup marshmallow creme
2 tablespoons heavy cream
1 tablespoon Grand Marnier liquor
Blend above ingredients until smooth. Spoon over warm apple just before serving. Keep left over Grand Marnier Cream in refrigerator.


ORANGE BLOSSOM FRENCH TOAST
6 eggs
1 tablespoon sugar
1/4 teaspoon salt
1 tablespoon grated orange peel
2/3 cup orange juice
1/3 cup mile
2 tablespoons vanilla
1/4 teaspoon cinnamon
8 slices French bread


Beat eggs in large bowl. Add orange juice, salt, milk, sugar, vanilla, cinnamon and peel. Soak bread in egg mixture, coating both sides. Butter a 9x13 pan liberally and place bread slices in a single layer. Pour any remaining egg mixture over the top. Cover and refrigerate over night. Bake in 400 degree oven for 10-12 minutes.

For the rest of the recipes in this series check out:

Aunt Barb Sauce from Oregon Editor, Sue Barton
Shiitake Mushroom Saute from Angel Valley Farm
Leg of Lamb with Roasted Potatoes from Double U Ranch
Mushroom Quiche from Pistol River Farm

For more articles about Oregon like this one check out Oregon Articles - Places To Go.

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