Arbour Garden Bed and Breakfast, Shakespeare Festival Accommodations in Stratford Ontario

    Almond Croissant Bread Pudding

    5 large croissants, cut crosswise into 1/2 inch layers
    6 large eggs, beaten slightly
    1-1/2 cups white sugar
    2 cups half and half or substitute 1 cup evaporated milk for one of the cream.
    1 tablespoon amaretto
    2 teaspoons vanilla
    1/2 cup slivered almonds
    1/2 cup melted butter
    2/3 cup brown sugar

    Oil 8/10 pan and put two layers of croissant pieces.
    Whisk eggs and sugar well, then add cream, amaretto and vanilla extract, mixing well. Pour over croissants, cover and refrigerate over night. It can be done in the morning, just allow at least 10 minutes to soak into the croissants. Sprinkle with almonds. Melt butter and mix in brown sugar and spread over the almonds. Bake at 350 F oven for about 40 minutes. Should be golden and puffed. Let stand for at least 5 minutes before cutting. Enjoy

    Asparagus Cheese Breakfast Bake

    5 large eggs
    2 cups milk
    1/2 teaspoon salt
    1 cup finely crushed cracker crumbs
    1 pound fresh asparagus
    2 cups packed cheddar cheese cubes (1/4 inch)
    2 tablespoons melted butter (optional)

    Cut a few spears from asparagus stalks to use as decoration on top. Chop the remaining asparagus into 1/2 inch lengths, using only tender part of stalk. Prepare cracker crumbs and cheese cubes. I do this the night before to save time.
    Break eggs into mixing bowl and beat. Add milk, salt, cracker crumbs, asparagus pieces and cheese. Pour into 9x9 inch greased baking dish. Arrange asparagus tips on top. Drizzle melted butter over top if using and bake at 350 degrees for 50-60 minutes. Let stand for about 5 minutes before cutting and serving.

    Variations: Cook some peameal bacon and cut into small pieces. Place in bottom of baking dish and pour mixture over top. This can also be prepared in individual ramekins such as a boat shaped dish and served like that on each plate. You may have to adjust the baking time to prevent overcooking. About 40 minutes or until a knife comes out clean. This makes a great brunch dish. Enjoy, Joan

    Butter Tarts

    1/3 cup margarine or softened butter
    1 cup packed brown sugar
    1 egg
    2 teaspoons cream
    1 teaspoon vanilla

    Cream all ingredients. Pour into tart shells. Add whatever you want - pecan pieces, coconut, raisins or chocolate chips. Bake at 350 degrees F. for 17-18 minutes. Enjoy!

    Chili Cheese Egg Puff

    5 eggs
    1/4 cup flour
    1 teaspoon baking powder
    1 teaspoon salt
    1 cup cottage cheese
    4 cups grated old cheddar cheese
    4 oz. green chili peppers (2)
    *2 finely chopped green onions can be substituted for the peppers

    1. Preheat oven to 350 degrees
    2. Beat eggs well
    3. Mix in flour, baking powder, salt, cottage cheese, green chilis, and 2 cups of cheese.
    4. Pour into a greased 9x9 glass baking dish and sprinkle remaining cheese on top.
    5. Bake 35 to 40 minutes

    This can also be divided into 6 separate ramekin dishes. Reduce cooking time by at least five minutes. Watch for over browning on the bottom. They're done when a knife comes out clean and the top is nicely golden brown. Let stand for at least 5 minutes, then run a knife around edge and invert to pop them out of the ramekin. I then flip them over so the browned cheese top is facing up. This dish can be prepared the night before and kept in fridge. Enjoy, Joan

    Cinnamon Buns (Arbour Garden B&B)

    1/4 cup white sugar
    1/2 cup warm water
    1/2 cup milk
    1/4 cup softened butter or margarine
    1 teaspoon salt
    2 eggs, beaten
    4 cups all purpose flour
    1 tablespoon quick rising (instant) yeast

    Hand knead or use bread maker to do the kneading. Put into bread maker in the order above. If doing by hand use the directions for instant yeast. Let dough stand for about 10 minutes. This gives you plenty of time to prepare the filling.

    Filling: 1 cup softened butter of margarine
    1-1/2 cups packed brown sugar
    1 tablespoon cinnamon, or a little more if you really like cinnamon as I do.

    Blend with mixer. Using half the mixture, spread on bottom of 2 nine inch cake pans. Sprinkle 1 cup pecan pieces over the sugar mixture.

    Method: Roll dough out to about an 18" by 14" rectangle. Spread with the other half of brown sugar mixture, leaving about an inch on the edges without filling. Starting at long side, tightly roll up, pinching seam to seal. If it's a warm day, keep the filling in the fridge so that it isn't too soft. With serrated knife cut into about 16 pieces depending on what size you want. Eight pieces is perfect for a 9" pan. At this point, I cover the pans with foil and freeze them. When you want to use them, take out of the freezer the night before and loosen the foil a bit and let them rise overnight. In the morning, bake at 350 degrees for 25-30 minutes or until golden and tops sound hollow when tapped. Let stand in dish for 3 minutes. Invert onto flat serving plate, scraping off remaining filling in dish to drizzle over buns.

    This fills the house with a heavenly smell. Enjoy, Joan

    Coffee Cake

    1 cup sour milk. I add a teaspoon lemon juice to milk
    1/2 teaspoon baking soda

    Cream, 1/2 cup margarine and 1 cup white sugar
    Add 2 eggs, 1 teaspoon vanilla.
    Beat and then add 1-3/4 cups flour, 2 teaspoons baking powder and sour milk mixture.

    Mix 1 cup packed brown sugar and 1-1/2 tablespoons cinnamon.

    Pour 1/2 cake mixture into greased 8" by 8" pan. Sprinkle half the brown sugar mixture on this. Then pour rest of cake mixture on top and sprinkle remaining brown sugar mixture on the top. With a fork, swirl the mixture. Bake at 350 degrees for about 46 minutes. Watch that the bottom doesn't get too brown.

    Crisp Waffles

    2 eggs
    1-3/4 cups milk
    1/2 cup vegetable oil
    2 cups all-purpose flour
    4 teaspoons baking powder
    2 tablespoon sugar

    Heat waffle iron. Beat eggs until fluffy. Beat in remaining ingredients just until smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steaming stops, about 5 minutes. Remove and serve with maple syrup. Batter can be made the night before. Just stir it well before using.

    Variation 1: Sprinkle fresh or frozen (thawed) blueberries onto batter immediately after pouring it onto the iron.
    Variation 2: Sprinkle pecan pieces onto batter after pouring it onto iron.

    Fruit Cocktail Cake

    Easy and delicious

    2 eggs
    1-1/2 cups white sugar
    2 cups flour
    2 teaspoons baking soda
    1-19 oz. can fruit cocktail with juice
    Mix and bake in 9 by 13" pan for 38 minute at 350 degrees.

    Icing: 1 cup carnation milk, 1 cup white sugar, 1/2 cup butter or margarine, 1 teaspoon vanilla
    Boil for 15 minutes, stirring occasionally.

    Cut cake in pieces and poke with a fork. Pour warm icing over warm cake.

    Really good served warm with ice cream.

    Hash Browns

    1 kg bag hash browns
    1-1/2 cups sour cream, 14%
    2 cans mushroom soup
    1 can mushrooms pieces, chopped fairly fine
    1/4 cup melted butter or margarine
    1 small onion, chopped fine.

    Put all ingredients in large bowl and stir well. Put into oiled 9x13 pan. Press down. Grate 1 to 2 cups old cheddar cheese, Spread on top. Bake 1-1/2 hours at 350 f. This can be made the night before. Cover and refrigerate, then bake in the morning. Makes a great brunch dish. Enjoy!

    Marmalade and Raisin Scone

    2 cups all purpose flour
    2 tablespoons sugar
    1 tablespoon baking powder
    1/2 cup soft butter or margarine
    3/4 cup raisins
    2 eggs
    1/2 cup milk
    1/2-3/4 cup thick marmalade

    Spray an 8" round cake pan or pie plate with cooking oil.
    Combine flour, sugar, baking powder in mixing bowl. Cut in butter with pastry blender to coarse crumbs. Stir in raisins. Beat eggs and milk together. Stir into dry ingredients until moistened. Pat half of dough on bottom and 1/2 inch up sides of pan. Spread marmalade on top. Spread remaining dough on top. Don't make the middle too thick with dough. Sprinkle some white sugar on top of dough. The dough will be fairly sticky. Bake at 350 degrees for 25 minutes or until a knife comes out clean. It should be golden. Cut into wedges. Best served warm.

    This will freeze well. Just put into 350 oven (frozen) until warmed through. (about 10 minutes) I freeze it after cutting it into wedges.

    Variation: Any thick jam can be substituted for the marmalade and the raisins can be left out.

    Mincemeat Muffins

    1 cup milk
    1 cup bran (mix these three ingredients together)
    1 cup flour and let stand 5 min.

    1/2 cup brown sugar or a little less
    1 tsp baking powder
    1 tsp baking soda
    1 egg
    1 cup mincemeat or 1/2 apple butter and 1/3 cup orange marmalade
    1 tsp vanilla
    1/2 cup raisins if you want more fruit
    1/2 cup oil

    Combine rest of ingredients and add flour mixture.
    Stir well, bake at 350 degrees for about 20 min. Watch for over browning on the bottom.

    Nutty Berry French Toast

    1 inch thick layer of cinnamon raisin bread. I use 1-1/2 slices of thick bread.
    4 eggs
    2 cups milk
    1 teaspoon vanilla
    1/4 teaspoon nutmeg
    1/2 cup packed brown sugar
    Beat eggs and other ingredients

    Arrange bread in an oiled 9" by 13" baking dish. Pour egg mixture over bread. Cover and refrigerate overnight.

    Just before baking, combine 1/4 cup packed brown sugar, 1 cup chopped pecans ( I use part sliced almonds), and 1/4 cup melted butter

    Spread about 2 cups mixed berries on top of bread. Use a mixture of thawed blueberries, thawed and drained raspberries, sliced fresh strawberries, or thawed and drained strawberries. Top with nut mixture.

    Bake at 350 degrees for about 40 to 45 minutes until bread is puffed and fruit bubbling. Remove from oven and let stand for about 5 minutes, until bread is set. This serves at least 8 and 10 if you are serving it with something else.


    1 egg (Makes 9 4" pancakes)
    1 cup flour (Can be doubled easily)
    3/4 to 1 cup milk
    2 tablespoons vegetable oil
    1 tablespoon sugar
    1/2 teaspoon salt(optional)

    Beat egg until fluffy, beat in remaining ingredients until smooth. Heat non-stick pan. Put in a little oil. To test griddle heat, sprinkle with a few drops of water. If bubbles skitter around, heat is right. Pour about 3 tablespoons (1/4) cup batter on griddle for each pancake.

    Variations: Sprinkle blueberries, or pecan pieces on each pancake as soon as you are finished pouring the batter in the pan. Turn pancakes when there are bubbles on the batter and the bottom is golden brown.
    Cook until each side is golden.

    Roasted Red Pepper Frittata

    2 roasted sweet red peppers (bottled)
    6 eggs
    1 cup regular sour cream
    1/2 teaspoon salt
    1 cup grated old cheddar cheese

    Preheat oven to 350 degrees. Lightly butter 9" pie plate. Pat dry peppers and cut into 1" pieces. In bowl, whisk eggs with sour cream and salt. Stir in cheese and red peppers. Bake in centre of oven for 35 to 40 minutes. Let stand for 5 minutes before slicing. Serves six to eight.

    Strawberry Shortcake

    6 cups fresh strawberries, sliced
    1/4 cup sugar or more to suit your taste

    2 cups all-purpose flour
    2 tablespoons sugar
    1 tablespoon baking powder
    1/2 cup butter or margarine
    1 beaten egg
    2/3 cup milk

    Stir together strawberries and 1/4 cup sugar. I sometimes add some strawberry jam diluted with water to add extra juice as this cake really soaks up juice.

    For shortcake, stir together flour, 2 tablespoons sugar, baking powder. Cut in the 1/2 cup butter or margarine till mixture resembles coarse crumbs. Combine beaten egg and milk; add all at once to dry ingredients and stir just to moisten. It is a fairly sticky dough. Spread dough in a greased 8 x 1-1/2 inch round baking pan, or pie plate, building up edges slightly. Bake in a 350-375 oven for 15-18 minutes. It should be just slightly golden on the top and a knife should come out clean. Cool in pan 10 minutes. Slice as you would a pie and split pieces in half to serve. Spoon berries and juice on each half and serve with vanilla ice cream or frozen yogurt.

    Tea Biscuits

    2-1/4 cups flour
    2 tablespoons white sugar
    1 tablespoon baking powder
    1/2 teaspoon salt (optional)
    1/2 cup cold butter, cubed
    1 cup milk

    In large bowl, whisk flour, sugar, baking powder and salt. Using pastry blender or fork, cut in butter until it resembles coarse crumbs. Pour milk over top and stir with fork to form soft, slightly sticky dough. Turn dough onto floured surface. With floured hands, knead gently 10 times. Gently pat into 1/2 inch round. Cut into 2 inch rounds or equivalent in another shape. Place on baking sheet. Bake in centre of 400 degree oven for 12 to 15 minutes or until golden brown. Watch the bottoms for over browning. I use 350 degree oven usually as my oven tends to brown quicker for some reason. Let cool on rack.

    Tea Biscuits

    4 cups flour, 1/4 cup sugar,1/2 teas. baking soda added to 2 1/2 cups sour milk (add 2 teaspoons of lemon juice to milk to sour it), 5 teas. baking powder, 5 tbsp. shortening. Mix dry ingredients together, mix in shortening like pie dough, add milk. Mixture will be quite soft and sticky. Turn out onto floured surface and work in about 1/2 cup flour, kneading gently. Roll into rectangle about 3/4 inch thick. Cut into squares but don't cut right through. Bake ate 425 degrees for about 20 mins. I use a stone tray (pampered chef) and the bottoms don't over brown. Let cool some before cutting through. For vegan, substitute a vegan margarine for shortening,(Becel) and soy milk.

      Arbour Garden Bed & Breakfast

      46 Waterloo St.N
      Stratford Ontario, Canada
      N5A 5H7

      Phone: 519-273-8031

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