What are a few of your favorite things?  At the Kingsleigh Inn B&B (Southwest Harbor, Maine) a few of their favorite things are wonderful recipes for breakfast and afternoon tea.  These recipes include Banana Stuffed French Toast with Dark Chocolate Sauce and Raspberry Coulis, White Chip Macadamia Coconut Crisps, and Blueberry Cream Scones.  Lucky for us today they are sharing these great recipes!  Take your pick and try one (or all three) for a great weekend of fun and tasty baking.

Banana Stuffed French Toast with Dark Chocolate Sauce and Raspberry Coulis    

Egg Dip

• 4 Eggs
  
• 1 Cup Half & Half
  
• 1/8 Cup Sugar
  
• 1 teaspoon Banana Extract or liquor
  

Filling

• 4 oz. cream cheese, softened
• 2 ripe bananas
• 2 tablespoons powdered sugar
• 8 slices thick Texas toast or egg bread
  

Topping

• Chocolate Sauce
• Raspberry Coulis

Mash the filling ingredients and spread on 4 bread slices. Place 2nd piece of bread on top.
Beat eggs, Half & Half, sugar and extract in bowl. Dip "sandwiches" into mixture, and flip to ensure even soaking. Fry both sides on medium hot griddle until nicely browned. Place on non-stick baking sheet, cover and bake at 325 for 20 minutes. Uncover for the last 3 minutes before serving. To serve, cut on a diagonal and dust with powdered sugar. Here at the inn we serve the French toast on a bed of Raspberry Coulis (which is pureed and strained raspberries blended with a dash of fresh lemon juice and some powdered sugar) with a dark chocolate drizzle on top (which is a secret recipe). We serve ours with fresh sliced bananas and raspberries. There are numerous ready made sauces available at markets and gourmet purveyors or recipes can be found online. It's a simple melted chocolate and cream recipe.

White Chip Macadamia Coconut Crisps     

• 1 2/3 cups all purpose flour
• 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 sticks softened butter
• 3/4 cup packed dark brown sugar
• 1/3 cup white sugar
• 1 tablespoon pure vanilla extract
• 1 large egg
• 2 cups white chocolate chips
• 1 cup shredded coconut
• 3/4 cup chopped macadamia nuts     

Cream butter and sugars on medium speed until fluffy. Add egg and vanilla and beat until smooth (the color should become lighter as it gets fluffier). Add flour, soda, salt and baking powder, mix until just combined. Add chips, coconut and nuts until combined. Drop on parchment or Silpat lined baking sheet in 335 degree oven (310 convection) for about 12-14 minutes until just lightly browned. Cookies become crispier as they cool. For a chewier cookie, decrease cooking time by about 2 minutes; crispier, increase by about 2 minutes. Either way - enjoy!

Blueberry Cream Scones     

• 2 cups all purpose flour
• 1/2 Cup white sugar
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 6 tablespoons cold butter
• 1 large egg, beaten
• 1 tablespoon pure vanilla extract
• 1/2 cup heavy cream
• 1 cup frozen or fresh Maine blueberries

Egg mixture to brush on top

• 1 large egg
• 1 tablespoon heavy cream    

Mix in large bowl the flour, sugar, salt and baking powder. Cut in butter with pastry knife (or fork) until flour becomes crumbly. Then add the beaten egg, cream and vanilla. Combine until just mixed. Carefully fold in the blueberries. The batter may turn slightly purple. Be careful not to over mix (otherwise the gluten in the flour will cause the scones to become tougher and we want them tender). Knead by hand on floured surface for a minute or two and then pat by hand (or roll) into small 6 inch round circle. Cut into 8 wedges, spread onto parchment or Silpat lined baking sheet. Brush tops with egg/cream mixture. Bake on middle rack of a 345 degree convection oven or 375 degree regular oven for 15 minutes or until lightly browned on top. Enjoy!

At the inn they serve these scones with homemade maple butter. Simply soften butter and mix in electric mixer with a small amount of pure maple syrup, powdered sugar and a drop of maple extract and whip until fluffy (do not over beat).

About Kingsleigh Inn

The focus at Kingsleigh Inn is to provide a harmonious balance between delicious indulgence, luxury, warm hospitality and comfort that epitomizes today's New England bed and breakfast experience. The inn is situated in the small fishing village of Southwest Harbor just minutes from Bar Harbor and the highly acclaimed Acadia National Park. Offering several rooms with private decks and harbor views, guests are able to relax in the warm Maine sun while enjoying the cool breeze off the harbor. The inn's decor is unique in its eclectic blend of contemporary and traditional furnishings, glass collectibles and fine art. The creative breakfasts and homemade chocolates at the Kingsleigh have enjoyed rave reviews from Conde Nast Traveler Magazine, Fodor's, Frommer's and received a Yankee Magazine Editor's Choice.  A delicious way to enjoy your next trip to Maine!

www.kingsleighinn.com
 

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