Maple Cranberry Oatmeal
If you are an oatmeal lover (not that awful instant stuff!) you will really enjoy this on a blustery winter morning. This will convert even the most reluctant non-oatmeal eater in the family!You need to use a hearty oatmeal, not even “quick cooking” will do for this wonderful breakfast cereal.

1 ½ cups water
2 cups skim milk
2 cups oatmeal
1 cup dried cranberries
1 Tbls butter
2/3 cup Maine maple syrup
1 Tbls brown sugar
1 teaspoon ground cinnamon
1 Tbls fresh orange zest

In a heavy 3 quart saucepan over medium heat bring water and milk to a slow boil. Stir in the oatmeal and cranberries. Maintain a slow boil and stir frequently while the oatmeal cooks for 5 minutes. Stir in remaining ingredients and continue cooking until all liquid has been absorbed. Serve steaming in bowls topped with fresh milk and a touch of brown sugar.

Glazed apple rings
Each morning begins with fresh seasonal fruit and muffins. Nothing makes people hurry to the table faster than the warm fragrance of apples and cinnamon baking. While we serve this in the morning, it would make a great dessert topped with vanilla ice cream.

¼ cup butter or margarine
4 hard apples such as Granny Smith, Pink Lady or Braeburn
½ cup dry white wine or apple juice
1 Tbls lemon juice
¼ tsp ground ginger
¼ tsp ground cinnamon
½ cup sugar

Whipping cream

Slice cored apples into ½” rings. Melt butter in a 10 inch skillet over medium heat. Fry several apple rings at a time, turning once, until golden brown. (Add more butter if necessary). Return all apple rings to skillet. Mix wine, lemon juice, ginger and cinnamon. Pour over the apple rings. Sprinkle with sugar. Cover and continue cooking over medium heat just until the apples are tender and glazed, about 6 minutes. You want to liquid to caramelize and the apples to turn a pretty glazed golden brown. Place 4 rings in each of 4 pretty dishes. Lightly whip cream with a little Grand Marnier and top apples. Sprinkle with freshly ground nutmeg.

Apple-Spice Snack Cake
In the afternoons, we often set out a sweet treat to revive everyone as they return from a day of exploring and sight seeing. This snack cake is easy to prepare, keeps well and can be picked up in your fingers. It’s great to pack in school lunches or a backpack before setting out on a hike in the woods or a picnic on a Maine beach. As a dessert, it’s great topped with more warmed applesauce and a dollop of whipped cream.

1 ¼ cups unsweetened chunky applesauce (homemade is the best!)
1 cup light or dark molasses
¼ cup salad oil
1 large egg
2 cups all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp salt
½ cup raisins or dried cranberries
½ cup chopped walnuts (optional)

Preheat oven to 325F. Grease and flour a 9x9 metal baking pan. In a large bowl with a wooden spoon, stir applesauce, molasses, salad oil and egg until well blended. In a small bowl mix dry ingredients; add to wet ingredients. Stir just until blended. Toss raisins and walnuts with 1 Tbls flour and add to batter.

Pour batter into prepared pan. Bake 45 minutes or until the center of the cake springs back when lightly touched. Cool in pan on wire rack. Makes twelve serving.

1 cup mashed ripe bananas (2 or 3 bananas)
½ cup milk
½ cup rolled oats (not quick or instant)
1 cup flour
½ cup sugar
1 Tbls baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1/3 cup canola oil
1 tsp vanilla extract
1 egg

Prepare a 12 cup regular size muffin pan. Preheat over to 375F.

In a medium bowl, smash bananas until almost liquefied. Add milk and rolled oats. Let stand while measuring dry ingredients in large bowl. Blend egg, oil and vanilla with oat mixture. Make a well in dry ingredients and add oat mixture all at once. Stir just until all the dry ingredients are moistened. Fill the 12 greased muffin cups and bake in preheated oven for about 20 minutes. Allow to cool in muffin pan for 5 minutes. Remove to rack and cool completely.

Flying Cloud Breakfast Sausage Patties
As featured in “ New England Bed and Breakfast Cookbook”
“From the warmth and hospitality of 107 New England B&B’s and country inns”

This is one of our most requested recipes. Made into individual patties, it freezes well and can be used as needed. Or make it into a loaf and bake it for a crowd. Makes about 26 patties or 1 loaf

1 ½ lbs bulk sausage (such as Jimmy Dean’s reduced fat sausage)
1 cup grated, peeled apple
1 small onion, minced
2/3 cup dry breadcrumbs
2 eggs, lightly beaten
2 Tbls chopped fresh parsley
1 Tbls chopped fresh sage
½ tsp chopped fresh rosemary
1/4 teaspoon black pepper
½ teaspoon kosher slat
1/8 teaspoon cayenne pepper (or to taste)
1 Tlbs Maine maple syrup

Combine all ingredients in order given and mix well. (If freezing, drop mixture by generous tablespoons onto a cookie sheet lined with wax paper. Place cookie sheet in freezer. When completely frozen transfer to freezer bag, label with date.)

For patties:
Shape sausage mixture into patties. Heat just enough olive oil in skillet to keep patties from sticking. Cook patties about 3 minutes per side over medium heat. Add 2-3 tablespoons water to skillet, cover and continue cooking until patties are cooked through, about 10-15 minutes, depending on thickness. Serve 2 patties per person.

For loaf:
Preheat oven to 350F Spray a 4x8 loaf pan with non-stick spray cooking spray. Pat sausage mixture into loaf pan, mounding slightly in the center. Brush with another tablespoon Maine maple syrup if desired. Bake for 1 hour or until internal temperature is 165-170. Let stand for 5 minutes; remove from loaf pan to platter and slice. Makes 10-12 slices.

Asparagus Strata
We have always served this for Christmas morning with our family. I get to enjoy watching everyone open gifts while this bakes in the oven. It’s wonderful for a bridal brunch served with a salad or fresh fruit. Prepare it the night before so you can enjoy spending time with your guests.

1 lb. fresh cleaned asparagus
6 slices hearty whole wheat bread
2 ¼ cup shredded cheddar cheese
1 cup chopped (cubed ham)
5 eggs
2 Tbs instant minced onion
¾ tsp EACH dry mustard, Worcestershire sauce
¼ tsp EACH salt, garlic powder
Dash of cayenne
1 ¾ cup milk

Snap tough ends from the asparagus and cut into 1” pieces. Cook in boiling slated water until almost tender, drain, refresh and set aside. Lightly butter bottom and sides of an 11x7 baking dish. Trim crusts from bread slices and butter each piece. Fit into the prepared baking dish. Sprinkle 1 ½ cup cheddar cheese over the bread slices. Top with ham and asparagus pieces in an even layer. In a large bowl, beat eggs lightly and add milk and dry ingredients. Mix well. Pour over the layered ingredients and allow to soak into bread. Cover and refrigerate overnight.

The next morning, preheat oven to 350F. Remove pan from refrigerator and uncover. Bake 30 minutes. Sprinkle remaining ¾ cup cheddar cheese over the top and continue baking for 30 minutes or until the center is firm and cooked through. Insert the tip of a table knife into center of casserole. If the blade comes out clean, the strata is done. Allow to stand for 10 minutes before cutting into squares. Serves 6-8