Breakfast at the B&B
I enjoy good food! I always take great pleasure in cooking…
Start off the day with a generous breakfast, prepared with great care by the hostess… We can adjust our menus to your needs (allergies, vegetarian, gluten free etc.). We use fresh products from the Quebec region, applesauce, muffins, jams, cakes and other delicacies are homemade. We take great pleasure to offer fresh local products all year round. We found local farmers who love their products and are environmentally friendly. This is our guarantee of quality and taste in every breakfast during your stay!
Raspberry and maple crumble
6 to 8 portions
6 apples Empire or Cortland
250ml (1 cup) of raspberries
160ml (2/3 cup) of maple syrup
15ml (1 tablespoon) corn starch
180ml (3/4 cup) of flour
180ml (3/4 cup) of oat flakes
80ml (1/3 cup) sliced almonds
125ml (1/2 cup) Brown sugar
125ml (1/2 cup) cold butter dices
Preheat oven at 190°C.
Peal and sliced apples.
Add apples and raspberries in a bowl.
Add in maple syrup and sprinkle corn starch. Mix well together the preparation.
Pour it into a square flat (20cm) or into small ramekins.
Mix in a bowl together the oat flakes, almonds, brown sugar and butter until the preparation becomes sandy.
Cook 25 minutes.
Sprinkle icing sugar to make it nice !
Can add a little of fresh cream before serving…
2 cakes or 18 small cupcakes or muffins
1 cup of sugar
1 cup of canola oil
1 cup and 1/3 of white flour
1 teaspoon ¼ of salt
1 teaspoon ½ of baking soda
1 teaspoon 1/3 of baking powder
1 teaspoon of cinnamon
2 cups of grated carrots
8 oz of cream cheese (Philadelphia)
½ of cup of sotfen butter (non salted)
2 cups of sift icing sugar
Mix sugar and oil
Add eggs one by one and whip each time.
Sift together the flour, salt, baking soda, baking powder and cinnamon. Ad dit to the first preparation.
Finally, add the grated carrots.
Butter and floured your molds. Pour into two cake mold or into cupcakes or muffin molds.
Bake at 150°C about 20 to 25 minutes or until a toothpick comes out clean.
Meanwhile, preparing icing : soften butter and cheese and whip with mixer until it becomes soft and creamy. Add icing sugar and mix again.
Unmold cakes or cupcakes and let them cool out before icing.
French toast with maple syrup
45 ml (3 tablespoons) of sugar
180ml (3/4 of cup) of milk
A little of cinnamon
4 to 5 drops of vanilla
15ml (1 tablespoon) canola oil
4 thick slices of bread
80 ml (1/3 of cup) of maple syrup
In a bowl, whip together the eggs, sugar, milk , cinnamon, vanilla and maple syrup.
Let dip for 1 minute the slices of bread into this preparation.
Brush of oil and butter the pan and heat it up for 1 or 2 minutes.
Cook each slices for 4 to 6 minutes on each side.
Serv French toast with seasonal fruits and maple syrup.
Sprinkle a little of icing sugar to make it nicer !
Tender Blueberry muffins
12 big muffins or 16 medium
4 teaspoon of soften butter
2 tablespoon of white flour
4 tablespoon of Brown sugar
½ teaspoon of cinnamon
320g of white flour
3 teaspoon of baking powder
150g of sugar
265 ml of fresh cream
65 ml of canola or sunflower oil
1 teaspoon of vanilla extract
250g of blueberries
Preheat oven at 220°C.
Prepare Streusel topping by mixing the ingredients in a bowl with a fork or with your fingers. Put aside.
In another bowl, mix all dry ingredients together.
In a third bowl, mix all liquid ingredients together, except blueberries.
Combine gently both preparations .
Fill half of the muffins molds.
Add evenly the blueberries, push them in gently with a spoon or a finger.
Fill the rest of the molds with the streusel topping.
Bake 15 to 20 minutes or until golden.
Cranberry, banana and almond bread
Preparation. 20 minutes – cooking 50 minutes – quantity : 1 bread (6 to 8 slices)
80 ml (1/3 of a cup) melted butter
125 ml (1/2 a cup) brown sugar
60 ml (1/4 of a cup) buttermilk
3 squashed and ripe bananas
2 big eggs
375 ml (1 cup and a ½ ) of flour
80 ml (1/3 of a cup) of weath flour
2,5 ml (1/2 teaspoon) of salt
10 ml (2 teaspoon) baking powder
1,25 ml (1/4 of a teaspoon) baking soda
80 ml (1/3 of a cup) dried cranberries
60 ml (1/4 of a cup) almond powder
Preheat the oven at 180°C (350 °F). In a bowl, beat butter with sugar until fluffy preparation. In another bowl, beat the buttermilk with the bananas, then add the eggs one by one. In a third bowl, mix the dry ingredients with cranberries and almonds. In a bowl with the butter and sugar, add the preparation with bananas. Gradually stir in the dry ingredients. Butter a loaf pan 20 cm x 10 cm (8 in. x 4 in.) and pour the batter. Bake 50 minutes, until a knife inserted comes out clean. Remove from oven and let cool on a wire rack 10 minutes before removing from pan.
Irresistible maple jelly
Preparation : 8 minutes – quantity 430 ml (1 ¾ cup)
180 ml (3/4 of a cup) of water
1 envelope of gelatine no flavour of 7 g
250ml (1 cup) maple syrup
In a small bowl, pour 60 ml (1/4 cup) of water and sprinkle with gelatine. Leave swell 3 to 4 minutes. Meanwhile, pour the remaining water and maple syrup in a saucepan. Bring to a boil. Remove from heat and stir in gelatine while whisking. Pour equally into airtight jars and cool. Refrigerate. You can keep the maple jelly for 2 to 3 weeks in the refrigerator.
Preparation : 45 minutes – quantity : 4 to 6 portions (16 pancakes)
Preparation for pancakes :
500 ml (2 cups) flour
15 ml (1 tablespoon) baking powder
5 ml (1 teaspoon) baking soda
1,25 ml (1/4 teaspoon) salt
30 ml (2 tablespoon) brown sugar
2,5 ml (1/2 teaspoon) cinnamon
500 ml (2 cups) vanilla soya beverage
30 ml (2 tablespoons) melted butter
15 ml (1 tablespoon) canola oil
3 Cortland apples
30 ml (2 tablespoon) butter
125 ml (1/2 cup) maple syrup
In a large bowl, mix the dry ingredients and form a hole in the center. In another bowl, whisk the soya beverage with eggs and butter. Pour the liquid into the middle. Gradually whisk until a smooth paste. Preheat oven to 120 ° C (250 ° F). In a pan, heat up oil over medium heat. Pour 60 ml (1/4 cup) of preparation per pancake. Cook 1 minute or until small bubbles form on the surface. Turn and cook 30 seconds. Place pancakes on a baking sheet in the oven and set aside. Repeat with the rest of the dough. Peel and cut apples into cubes. In another pan, melt butter over medium heat. When the butter begins to bubble, add the apples and cook for 2 minutes, until lightly browned. Pour the maple syrup and bring to a boil. Leave caramelizedapples for one or 2 minute (s) to medium-low heat. When serving, garnish the pancakes with maple caramelized apples.
Preparation : 25 minutes – cooking : 40 minutes – quantity : 12 persons
250 ml (1 cup) milk
125 ml (1/2 cup) maple syrup
2 to 3 drops of vanilla
1 raisins bread of 450 g
30 ml (2 tablespoons) melted butter
30 ml (2 tablespoons) sugar
10 sliced strawberries
3 sliced kiwi
250 ml (1 cup) fresh blueberries
Garnish: icing sugar and maple syrup (facultative)
Preheat oven to 180 ° C (350 ° F). In a bowl, whisk the eggs with the milk, maple syrup and vanilla. Cut the bread into cubes and add the egg mixture. Let soak 5 to 10 minutes, depending on the consistency of bread. Butter a pie plate of 25 cm (10 to 12 inches). Sprinkle bottom of pan with sugar. Tilting the mold in all directions so that the sugar adheres well to the walls. Spread evenly the mixture into pan and press with the back of a spoon. Bake 30 to 40 minutes, until the bread is firm. Remove from oven and let cool on a rack. Garnish pizza with fruits. Sprinkle with icing sugar and serve with maple syrup.