An Inn on the Ocean Bed & Breakfast

Inn on the Ocean
Bed & Breakfast
1001 Atlantic Avenue
Ocean City, Maryland 21842
(410) 289-8894
(888) 226-6223
Fax: (410) 289-8215
innonoc@aol.com

Innkeepers:
Vicki and Charlie Barrett

Get your copy of Vicki's new book,
"Nothing New Under the Sun."
Call 888-226-6223 today to order.

Serves 4

8 slices Texas toast
2 cup pecans, finely chopped
2 tablespoons butter

Batter

8 eggs
2 teaspoons vanilla
2 tablespoons cinnamon
1/2 cup sugar
pinch salt

Maple Cream Cheese

1 8-ounce package cream cheese, softened
1/4 teaspoon vanilla
juice of 1 orange
1/4 cup pure maple syrup
pinch salt

Garnish-powdered sugar, fresh fruit and maple syrup.

Combine eggs, vanilla, cinnamon, sugar and salt in a bowl.
Whip until frothy and smooth.
In a food processor, combine cream cheese, vanilla, orange juice, maple syrup, and salt. Blend until smooth.
Using a small ice cream scoop, scoop cream cheese into the middle of four slices of Texas toast. Do not spread mixture-leave as a "ball" in the middle of the bread. Place remaining four slices of Texas toast on top of cream cheese mixture and press down gently so cream cheese lightly flattens but does not "squish out" of the sides.

Place cream cheese sandwiches in batter one at a time, lightly soaking both sides. Don't get bread too wet or Texas toast will fall apart in sautZ pan. Then place sandwich in crushed pecans and gently push down to "glue" pecans to battered bread. Dip the other side in pecans.

Heat butter in very large skillet over medium heat. Place sandwiches in pan. Fry until golden brown on both sides, watching carefully. Remove from pan. Cut in half on the diagonal. Arrange two halves on each plate. Sprinkle with powdered sugar and garnish with fresh fruit. Serve with warm maple syrup.

Serves 8

8 Pepperidge Farms patty shells
8 eggs
1/2 cup milk
2 T. butter
1/2 onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
4 slices ham, chopped (optional ingredient)
salt and pepper
2 cup Hollendaise sauce
chopped parsley

Preheat oven to 400 degrees.
Bake the shells for 18-20 minutes.
Beat eggs and 1/2 cup milk.
Melt butter in skillet and sautZ onion, green and red peppers for 2 minutes.
If using ham, add and sautZ 1 minute more.
Stir in eggs and season with salt and pepper. Cook over low heat until softly cooked.
Fill each shell with the eggs.
Top with Hollendaise sauce and chopped parsley.

1 yellow cake mix
2 eggs
1/3 cup vegetable oil
3/4 cup butterscotch chips
1/2 cup heath bar chips

Preheat oven to 350 degrees.

Spray a 9x13 glass casserole with pam.
Mix together cake mix, eggs and oil.
Stir in butterscotch chips.
Press dough intocasserole.
Top with heath bar bits.
Bake 13-15 minutes.
Cool and cut into bars.