Croissant French Toast
Large Croissants
4 Eggs
¾ Cup Milk
2 tsp. Vanilla
1 tbl. Sugar
2 scoops of peach or apricot jam (optional)
Powdered Sugar
Butter for frying
Split the croissants in half. Beat all of the ingredients
together. Dip the croissant halves into the egg and quickly put into hot frying
pan. Brown on both sides. Place on plate and sprinkle with powdered sugar.
May be served with or without syrup.
Lenora’s Carrot Cake
1 lb. Carrots peeled and shredded
2 cups granulated sugar
1 ¼ cup salad oil
4 eggs
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. Salt
1 cup of chopped walnuts (if desired)
Sift dry ingredients. Mix together
sugar, oil and beat well. Add the eggs one at a time beating well between
additions. Add the sifted ingredients. Lastly, add the grated carrots and
nuts, mixing only until combined.
Bake in a hot oven at 350 degrees for
45-60 minutes.
Frosting:
4 tsp. Soft butter
1 small cream cheese (or 3 oz.)
½ box confectionery sugar (8 oz.)
Milk to mix
Mix all of the ingredients together.
Only use the milk if it is too thick. Let the cake cool before frosting it.
Mansion House Cream Scones
2 C Flour
1 Tbsp. Baking powder
½ tsp. Salt
¼ c sugar
1-1/3 c heavy cream
Preheat oven to 425 degrees. Use an
ungreased baking sheet. Combine flour, baking powder, salt and sugar in a bowl,
stiring to mix well. Using a fork, stir in the cream and mix until the dough
holds together in a rough mass. The dough will be quite sticky. Lightly flour
a board and place the dough on it. Knead the dough 8 or 9 times. Pat into a
circle about 10 inches round. Cut into 12 wedges or circle and place on a
baking sheet. Bake about 12-15 minutes or until golden brown. Raisins or
chopped apricots may also be added.
Mansion House Walnut Rum Cake
1 cup chopped walnuts
1 package yellow cake mix with pudding in it—not the one that is “butter”
recipe
3 large eggs
1/3 cup Wesson oil (or other vegetable oil)
½ cup cold water
½ cup dark rum (80 proof)
Glaze:
1 stick of butter
¼ cup water
1 cup granulated sugar
½ cup dark rum
Preheat the oven to 325 degrees.
Grease, flour a 10” tube or 12-cup bundt pan. Sprinkle the nuts over the bottom
of the pan. Mix all of the cake ingredients together until wet. Then mix on
medium speed for 2 minutes. Pour the batter over the nuts. Bake for one (1)
hour. Cool the cake on a rack and remove it from the
pan after 15 minutes. When it is cook, invert it nuts side up, on a serving
dish.
Glaze:
Melt the butter in a sauce pan. Stir in the water and sugar. Boil 5 minutes,
stirring constantly. Remove from heat. Stir in rum. Prick the top of the
cake with a long fork (like one used for carving). Spoon and brush the glaze
over the top of the cake until it is absorbed. Repeat until it is used up.
Southwestern Souffle ala
Mansion House
This will serve up to 12 small portions.
Two pans can serve up to 24 people.
12 Extra Large Eggs
1/2 Cup Flour
1 Tsp. Baking Powder
1/2 Tsp. Salt
1/2 Tsp. Pepper
1 Bag Frozen Hash Browns
1 Cup Diced Green and Red Sweet Peppers
2 Cups Small-curd Cottage Cheese
2 Cups Shredded Colby, Cheddar, Mozarella (or packaged Mexican mixed cheese)
1/2 cup Unsalted Butter, Melted and cooled
4 OZ. Can or fresh chopped green chilies - mild or hot depending upon taste
Melt the butter and set aside to cool.
Whisk the eggs in a large mixing bowl or
electric mixer. Slowly add the dry ingredients.
Add one at a time to the egg mixture and
mix well between additions:
Cottage Cheese
Shredded Cheese
Melted Butter
Chilies
Grease a 9X12 inch glass or metal baking
pan. Pour the potatoes into the pan and then sprinkle them with the green
peppers.
Pour the egg mixture over the potatoes
and peppers.
Bake in a pre-heated oven, 350 degrees,
on the middle rack.
Serve with Sliced beefsteak tomatoes and
chopped basil, individual servings of mild salsa, and Mansion House Cheesy Corn
Muffins with honey butter.
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