Bed and Breakfast Inn Recipe, Recipe from Bed and Breakfast

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Enjoy these yummy bed and breakfast recipes from Andon-Reid Inn. Then come stay with us in Waynesville, North Carolina and experience our delicious recipes firsthand during our scrumptious four-course gourmet breakfast.

Warmed Stuffed Peaches

What a great way to start your day!

4 peaches, halved and pitted

1/2 cup dried tropical mixed fruit (like Sunkist)

1/4 cup slivered almonds, toasted

2 Tbls. graham cracker crumbs

2 Tbls. brown sugar

1/4 teas. ground allspice

1 (12oz.) can peach nectar

1/2 cup vanilla yogurt

Preheat oven to 350 degrees.
Scoop out peach pulp to form a 2-inch circle in center of each half. Reserve pulp and finely chop. Combine pulp, dried fruit and toasted almonds, graham cracker crumbs, brown sugar, and allspice. Divide the pulp mix evenly among peach halves. Place stuffed peach halves in an 11x7 inch baking dish. Add nectar to pan. Bake at 350 degrees for 40 minutes or until peaches are tender. Drizzle peach halves evenly with liquid from pan. Top evenly with yogurt. Makes 8 servings.

Marvelous Apricot Bread

Make sure you have plenty of cream cheese, the perfect partner to this tasty bread!

1 cup dried apricots
Water
2 cups of all purpose flour
2 teas. baking powder
1/4 teas. baking soda
1/2 teas. salt
1 cup sugar
2 Tbls. butter, room temperature
1 large egg
1/4 cup pineapple juice
1/2 cup orange juice
3/4 cups of walnuts or pecans

Preheat the oven to 350 degrees. Grease 9X5X3 inch loaf pan.

Soak the apricots in warm water to cover for 30 minutes. Drain well and chop; set aside.
In a small mixing bowl, whisk together the flour, baking powder, baking soda and salt.
In a large mixing bowl, cream the sugar, butter and egg until light. Stir in the fruit juices. Stir in the dry ingredients, the nuts and the chopped apricots. Turn the batter into the prepared pan and let it stand for 10 minutes.

Bake in the center of the oven for 55-60 minutes or until a toothpick inserted in the center comes out clean.Cool on a wire rack 10 minutes. Remove from pan and cool upright on wire rack. Cool before slicing. Makes about 16 slices.

This recipe furnished by Rachel at Andon-Reid Inn Bed & Breakfast