Due to COVID-19 protocols, our kitchen is closed until further notice. We are sorry we can not provide a full breakfast at this time. We have adjusted our rates to reflect this. Your reservation includes a complimentary continental breakfast placed in your room before arrival, coffee service and soft drinks. We're looking forward to hosting you very soon!
1 Tablespoon Dijon mustard
1 frozen 9-inch deep-dish pie shell
1 pound bulk pork sausage
1 large tomato chopped
1 Tablespoon chopped basil (fresh or from the spice rack
1 cup grated Cheddar cheese
¼ cup mayonnaise
Preheat oven to 400 degrees. Spread the Dijon mustard in the bottom of the pie shell. Pierce with a fork as for a cream pie Bake for 12 – 15 minutes. Remove from the oven and reduce heat at 350 degrees.
Meanwhile brown the sausage in a skillet, breaking it up as it browns; drain well and cool. Put in bottom of the prepared pie shell and cover with chopped tomato; sprinkle with basil. Combine the grated Cheddar and mayonnaise and spread over the top.
Bake at 350 degrees for 30 minutes. Serves 4.
1 cup packed brown sugar
½ cup butter
2 T. Karo Syrup
2 cups of milk
1 T. vanilla
3 apples, sliced
1 french bread loaf
Combine sugar, butter and corn syrup in a saucepan. Cook over medium heat, stirring constantly until the mixture is bubbly. Pour syrup evenly into a lightly greased 13 X 9 X 2 inch baking dish.
Slice enough apples to make a thin layer and maybe add some raisins. Put on top of the brown sugar mixture. Cut bread into 1 or 1/2-inch cubes and put on top.
Combine eggs milk and vanilla. Gradually pour over bread. Cover and chill at least 8 hours. Bake, uncovered at 350 degrees for 45 minutes. Serve immediately sprinkled with powdered sugar and parched pecans.