INGREDIENTS Pudding: 12 large eggs 1 – 12 ounce can evaporated milk 1/2 cup 2 % milk 1 teaspoon vanilla 1 teaspoon almond extract 2 tablespoons sugar 4 cups sliced peaches – frozen, fresh or canned About 10 slices of … Continue reading
INGREDIENTS 1 pastry crust 1 lb. fresh asparagus, lightly steamed but still crunchy, cut into 2-inch lengths 2 leeks, cut and lightly sauteed salt and pepper to taste 2 tablespoons unsalted butter 1 1/4 cups grated cheese (gruyere or parmesan) … Continue reading
I know it is not really a risotto – OK, so it is really a rice pudding but uses many of the same techniques as risotto to get that over the top creamy texture. Rice pudding is a perfect winter … Continue reading
This is one of my all time favorites; I even make this now that I am a retired innkeeper! Featured at Lookout Point Lakeside Inn’s recent cooking class, this recipe should only be made with the real authentic crab, sorry … Continue reading
At the Inn we have recipes for a LOT of egg casseroles. But truthfully, this recipe is my favorite and has the capability to be the most diverse breakfast. We add spinach, asparagus, peppers, tomatoes, etc. You name it. We … Continue reading