COOKBOOK
Our cookbook is a compilation of the recipes most requested by our guests. 100 recipes for breakfast, lunch, dinner; plus soups, bread, appetizers, desserts.
128 pages, spiral binding.
$18.95 (includes shipping and Maine sales tax).

FEATURED RECIPE:
Raspberry French Toast

A good dish for breakfast or brunch, when you have a bunch of house guests! This can be prepared the night before and refrigerated. Bake it in the morning, while you relax with coffee and visit with family and friends. Smells great while baking, too!

BAKED RASPBERRY FRENCH TOAST
12 slices of bread (or enough slices and leftover pieces to measure 10 cups, cubed)
8 oz. cream cheese, cubed
1 cup fresh or frozen raspberries
10 eggs
2 cups half-and-half
1/2 cup pure maple syrup
1 teaspoon cinnamon

Generously butter a 9" x 11" baking dish. Place the cubed bread in the pan. Put the cream cheese on top on the bread. Scatter the raspberries on top of the bread. Beat the eggs with half-and-half and add the maple syrup and cinnmon. Pour over all. Cover with foil and refrigerate overnight.

Bake the French toast covered for 30 minutes, then remove the foil and bake an additional 20-30 min. or until golden and puffed. Serve with a dollop of sweetened whipped cream and warm maple syrup or honey.