Here are some of our most popular dishes!
Blueberry/Rhubarb Freezer Jam
from Foote Creek Bed and Breakfast
7 cups chopped rhubarb
4 c sugar
1 can blueberry pie filling
1 box raspberry jello (6 oz size)
Boil rhubarb & sugar 10 to 15 minutes – add blueberry pie mix and return to bubbling. Remove from heat. Stir in jello. Put into jars leaving ½ inch head space and freeze.
Cranberry Oat Scones
1 3/4 cups all purpose flour
1/3 cup granulated white sugar
1/4 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
3/4 cup old-fashioned rolled oats
1/3 cup dried cranberries or cherries (or currants)
Zest of one lemon or orange
2/3 cup buttermilk
1 large egg
1 tablespoon milk or cream
Preheat the oven to 375 degrees F and place rack in center of oven. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl place the flour, sugar, salt, baking soda, baking powder and whisk to combine. Add the butter and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs. Add the rolled oats, dried cranberries and zest. Mix until combined. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.
Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches round and about 11/2 inches thick. Cut this circle into 8 triangular sections. Place the scones on the prepared baking sheet. Make an egg wash of one beaten egg mixed with 1 tablespoon milk or cream and brush the tops of the scones with this mixture.
Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.
(Optional) Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.
Makes 8 scones.
Beef Breakfast Burrito
Total recipe time: 20 to 25 minutes Makes 4 servings
Recipe courtesy of
12 ounces ground beef (96% lean)
1 medium red bell pepper, chopped
1 small onion, finely chopped
2 teaspoons ground ancho chile powder
1/2 teaspoon ground cumin
4 eggs, beaten
*1 cup egg substitute can be substituted for beaten eggs. Omit water. Continue as
directed in step 3.
2 tablespoons water
1 tablespoon finely chopped fresh cilantro
1/4 teaspoon salt (optional)
1/3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese
4 medium spinach or plain flour tortillas (10-inch diameter), warmed
Lime-Cilantro Cream (optional):
1/2 cup reduced-fat dairy sour cream
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh cilantro
Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Set aside.
Heat large nonstick skillet over medium heat until hot. Add ground beef with bell pepper, onion, chili powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from beef mixture from skillet; keep warm. *Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
Combine eggs, water and 1 tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired.
Sausage Wild Rice Quiche Recipe
Yields 1 10 inch pie
Bake 350 for 35-45 minutes
½ pound bulk pork sausage, cooked and drained
1 cup cooked and cooled wild rice
1 cup shredded cheddar cheese
1 ¾ c milk
1/8 tsp tabasco sauce
½ cup flour
2 tsp baking powder
In a greased 10 inch pie plate, layer the sausage, rice and cheese. In a bowl, combine the milk, flour and baking powder and eggs; beat until smooth. Pour evenly over cheese
Bake 350 for 35-45 min