Cookbook from Stone Canyon Inn

Stone Canyon Inn Cookbook


Finally, the cookbook is ready! So many guests have asked me for years to either send them a recipe they liked or publish all of them.

Well, after over 10 years, I've finally done it.

If anyone has attempted this, they know how time consuming it is and difficult to "put it all together".

However, aside from hiking and being in the outdoors - I love to cook, especially breakfast! With the help of many friends and relatives I was able to devote enough time so we could finally publish all our great Stone Canyon Inn Breakfast recipes.

Hootenanny

Baked Spinach

Our Raspberry Hootenanny recipe is a favorite of mine as well as many guests.

The actual recipe from our new book is:


           Hootenanny (Served with raspberry syrup)             

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Heat oven to 450 degrees

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6 eggs

1 cup milk

1 cup flour

Dash of salt

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In blender add six eggs, one cup milk, 4 dashes of salt and one cup flour. Blend until smooth.

Spray 6 small pie tins (4 ½ “) with cooking spray and add 1/2 Tbs. butter to each pan.

Place tins in oven and melt butter until bubbles (about 3 minutes)

Immediately add batter to ¼ inch from top and

Bake about 18 minutes.

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                             Place on plate and sprinkle with powdered sugar                              

     Serve with raspberry syrup        

Serves 6

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        Raspberry Syrup       

2 cups maple syrup

½ cup frozen raspberries

Heat maple syrup and raspberries in saucepan just until raspberries are thawed and heated through.



This is just one of the many recipes in our new Cookbook. We have over 30 different great breakfast treats. They can all be modified for a small serving or would make a great Breakfast/Brunch Party for entertaining your family or friends!

Our Cookbook can be ordered right here. We have a direct secure link setup just for the


Stone Canyon Inn Cookbook.


We hope you enjoy it for yourself as well as for families or friends.

Thanks!

Dixie

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