Recipes from Thunder Struck

If you’ve read book 2 in the Thunder on the Mountain series, Thunder Struck, you know that Jordan runs the Madeline Manor Bed & Breakfast in the charming town of Nederland, Colorado. Two recipes are mentioned that she shares with her friend, Callie (heroine in book 1 in the series, Thunder Snow). Since they were inspired by my association with a local B & B (The Lennox House), I thought I would share the recipes that were mentioned in the scenes. My family and I have enjoyed them many times, and I hope you will too.

STUFFED FRENCH TOAST

12 Pieces Pepperidge Farm Cinnamon Bread OR
Pepperidge Farm Thin-sliced Bread OR
Bread of your choice—thinly slicedstuffed french toast
1/2 block of Cream Cheese
2-3 tablespoons Strawberry Preserves OR
2-3 tablespoons Orange Marmalade OR jam of choice

EGG DIP

3-4 eggs
1 cup milk
1 tablespoon cinnamon
Splash of vanilla OR orange extract

Grease skillet. Pre-heat on medium-high temperature.

Mix cream cheese and marmalade (or jam); spread mixture on one slice of bread, then sandwich with another slice. Dip sandwich in egg mixture. Grill on greased skillet until both sides are browned. Cut in half diagonally and serve 3 halves per person, sprinkle with powder sugar. No syrup is necessary.  Serves 4.

PUMPKIN PECAN PANCAKES WITH CIDER SYRUP

HOT CIDER SYRUP

¾ cup apple cider or juice
pumpkin pancakes½ cup packed brown sugar
½ cup corn syrup
1 tablespoon butter
½ teaspoon lemon juice
Pinch of ground cinnamon
Pinch of ground nutmeg

PANCAKES

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
Pinch of nutmeg
Pinch of cloves
Pinch of ginger
Half to one cup chopped pecans
2 eggs, separated
1 cup milk
¾ cup canned pumpkin
2 tablespoons oil

Directions:

  1. In a large saucepan, combine syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.
  2. For pancakes: In a large bowl, combine dry ingredients. In separate bowl, whisk egg yolks, milk, pumpkin, and oil until smooth. Stir in dry ingredients just until moistened. In a small bowl, beat egg whites until soft peaks form; fold into batter.
  3. Pour batter by ¼ cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup. Yield: 15 pancakes (1 cup syrup)

 

 

 

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