½ cup melted butter
½ cup flour
1 tsp baking powder
a dash of salt
1 x 7oz can chopped green chilies
1 pint cottage cheese
1 pound Jack cheese, shredded
Beat the eggs. Add flour, baking powder, salt and melted butter. Mix well. Add the rest of the ingredients. Blend well. Pour into a buttered 13×9-inch baking dish. Bake at 350°F for 35-40 minutes. Alternatively, use ten individual dishes and bake at 400°F for 15 minutes. Test with a toothpick to make sure the center is set.
Optional: add bacon or sausage (half a pound is enough)
12 oz country hash browns, thawed
some melted butter or butter spray
2 cups shredded Jack cheese
1 cup cooked chicken basil sausage
¾ cup milk
4 large eggs
¼ tsp seasoned salt
Preheat the oven to 425°F. Grease a 9-inch pie pan. Press hash browns into the pan to form a crust. Brush with melted butter, and bake for 25 minutes. Reduce the temperature to 350°F. Sprinkle sausage and cheese over the crust. Beat the milk, eggs and salt together, and pour over the mixture. Bake for 35 minutes. Mix it up by using a different cheese, sausage or vegetable.
2 cups sliced fresh apples (peeled and cored), fresh from our orchard when in season
¼ cup butter or cold-pressed canola oil
½ cup brown sugar
2 tsp cinnamon
½ cup toasted pecans or pine nuts
Any honey wheat pancake mix
Real maple syrup
Preheat the oven to 350°F. Warm the maple syrup in a pan of hot water. Preheat the griddle to 350°F.
Sauté slices of apple in butter until they become fragrant. Add brown sugar and cinnamon. Gently turn to mix all ingredients, and then simmer until sugar has melted. Keep warm.
Sprinkle nuts on a flat pan and toast in the oven for 3 to 5 minutes until lightly browned. (It is very easy to burn nuts.)
Mix enough pancake batter for 18 pancakes. On a hot griddle, pour six 4-inch pancakes. Cook until bubbles appear on the uncooked side, then flip and finish cooking. Arrange three pancakes on a heated plate. Arrange 1/3 cup cooked apples on top of the pancakes in the same direction, and then sprinkle with nuts. Serve with warm syrup and butter.
This breakfast has been a favorite at Castle Valley Inn for many years. Even our guests who prefer not to eat breakfast often times find this breakfast too hard to pass up. During late June when our apricots are fresh from our orchard, we substitute them for apples, and in August we might substitute with fresh plums.
4 cups flour
1/2 cup sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups of cold butter, cut into pieces
1 cup buttermilk
2 tsp almond essence
1 cup chocolate chips
1 cup dried cherries
Beat together the egg, buttermilk and almond essence. Set aside.
Mix the dry ingredients together; then cut the butter into the dry ingredients until it resembles coarse crumbs. Add the liquid mixture, and then the chocolate chips and cherries. Knead until it’s all mixed together, adding a little flour if the mixture is too sticky.
Turn out onto a floured surface and divide the dough into three balls. Form into three circles that are about 1/2 inch thick. Brush with a beaten egg white or cream and sprinkle with sugar. Cut each circle into eight wedges.
If you’d like to freeze some of the wedges at this point, then do so – they freeze well.
Heat the oven to 425F and bake for 11 minutes or until golden brown.
1 cup butter
1 cup sugar
1 egg, separated
2 cup flour
1/2 tsp cinnamon
1 T water
1/2 cup slivered almonds or chopped pecans or walnuts
Cream butter, sugar, and egg yolk. Blend flour and cinnamon. Mix with butter mixture. Pat into greased cookie sheet. Beat water and egg white together until frothy. Spread over dough. Sprinkle with nuts and cinnamon sugar. Bake at 350F for 20 minutes. Cut immediately.