Delicious Full Breakfast for Every Guest

A full breakfast is served every morning at 8:30. Early risers can get a cup of coffee to enjoy on the porch. Breakfast includes fresh fruit, a hot entree as well as a fresh baked item which may include muffins, scones, or coffee cake. Coffee, teas, juices and cereal are always available daily. Our breakfast is a plated meal of the chef's choice.  We serve a variety of hot entrees including egg casseroles and baked French toast. If you have dietary restrictions, please let us know. We will try to accommodate them, if possible.

We have many recipes offering a large selection in an attempt to offer a new experience with each visit. You will enjoy Pennsylvania Dutch cooking while enjoying the sand and surf. Here are two recipes that you may enjoy:

BLUEBERRY STUFFED FRENCH TOAST

12 slices Italian bread (6 slices cubed)                                    

1 (8 oz.) pkg. cream cheese                                                         

1 pint blueberries                                                                                

12 eggs                                                                                           

1/3 cup maple syrup                                                                           

2 cups milk

1 T. cinnamon

Dash nutmeg

1 cup sugar

2 T. corn starch

1 cup water

Arrange slices of bread in a 13 x 9 baking dish sprayed with nonstick cooking spray.  Spread cream cheese onto slices.  Sprinkle with 1 cup of blueberries and top with the bread cubes.  In a large bowl, mix the eggs, syrup, milk, cinnamon and nutmeg; whisk well.  Pour the mixture over the bread mixture.  Refrigerate overnight.  Bake at 350 degrees for about 1 hour or until it is puffed and golden brown.  SAUCE:  In a small saucepan, mix the water, sugar and corn starch over moderately high heat until it is thickened.  Add 1 cup blueberries.  Simmer for 10 minutes or until the blueberries burst.  Pour over French toast.  Yield:  12 servings.  ENJOY!

AUNT B'S FRUIT SALAD

1 (20 oz.) can pineapple tidbits (drained)                                     

1 (16 oz.) can peach slices (drained)                                              

1 (11 oz.) can mandarin oranges (drained)                                     

3 medium bananas

2 medium apples  

1 (3 3/4 oz.) instant vanilla pudding

1 1/2 cup milk

3 oz. frozen concentrate orange juice (thawed)

3/4 cup sour cream

In a bowl, combine pudding, milk and orange juice.  Beat until blended.  Beat in sour cream.  Fold in fruit, cover and chill.  (If making in advance, add bananas immediately before serving)