2 20 ounce cans
Preheat oven to 500 degrees. Arrange single layer of pear halves, (round side down), in shallow baking dish. Place 1/2 tsp. brown sugar in center of each pear. Broil 5 minutes, remove dish and reduce heat to 350 degrees. Pour wine into center of each pear. Place 3-4 blueberries on each pear. Sprinkle with nutmeg. Serve warm
1 1/2 cups crushed huckleberries
In large Dutch Oven, combine huckleberries, rhubarb and sugar; mix well. Place over high heat and bring to full boil. Cook for one minute, stirring constantly. Remove from heat and stir in pectin. Alternately stir and skim for 5 minutes. Discard floating fruit. Ladle into hot sterilized jars and seal. Makes about 4 1/2 cups.
Cinnamon Pull Aparts
1/2 cup sugar
1/4 tsp. cinnamon
For Topping Melt:
1/3 cup butter
Preheat oven to 350, mix sugar and cinnamon. Cut each biscuit into fourths. Roll in cinnamon and sugar mixture. Place in greased loaf pan. Pour topping over biscuits and bake for 35-45 minutes. To serve, flip pan upside down on serving platter. For variety add nuts or raisins.
thick French Bread cut diagonally 3/4" thick
2 tbsp. peach preserves
3 tbsp. melted butter
1 cup light cream
1/2 tsp. nutmeg
3 cups fresh peeled, sliced peaches
Arrange bread in single layer in baking pan. Combine eggs, cream, preserves and nutmeg. Beat until smooth and pour over bread. Turn slices to coat evenly. Cover and refrigerate overnight. To cook, sauté slices in melted butter until golden brown, about five minutes on each side. Top with fresh peaches and sprinkle with confectioner's sugar, Serves four.
Registered Historic Landmark.
Marianna Stoltz House
Bed And Breakfast
Your Innkeeper is Phyllis Maguire.
427 East Indiana · Spokane, WA 99207
Voice: (509) 483-4316
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