Bay View Bed & Breakfast ·
P.O. Box 448 · Mackinac Island, MI 49757 ·
906.847.3295
Feature article from Traverse, Northern Michigan's Magazine,
April 2002 "Room with a View"
|
Bay View Bed & Breakfast ·
P.O. Box 448 · Mackinac Island, MI 49757 ·
906.847.3295
Feature article from Traverse, Northern Michigan's Magazine,
April 2002 "Room with a View"
|
|
Apples
4 Granny Smith apples
1/2 C. water
sugar
Peel and slice apples and simmer in skillet with water for 5 minutes. Drain
apples, place in mixing bowl and sprinkle lightly with sugar.
Caramel Sauce
3/4 C. brown sugar
3 T. light corn syrup
3 T. butter
3/4 C. pecans or walnuts
Simmer mixture until brown sugar melts and comes to slow boil. Pour mixture
into 13½x 9½ baking dish and sprinkle with 3/4 cup pecans or walnuts
Vanilla Sauce
1/2 C. sugar
1 T. cornstarch
1 C. water
2 T. butter
1 T. vanilla
Stirring occasionally, cook sugar, cornstarch and water over medium heat until
bubbly. Remove from heat. Add butter and vanilla. Stir until butter melts
French Toast
3 eggs
11/4 C. whole milk
2 t. vanilla
1 t. nutmeg
12 slices bread
In mixing bowl, whisk together eggs, milk, vanilla and nutmeg. Dip 6 slices
of bread into egg mixture and place side by side on top of syrup mixture and
nuts. Spread apples evenly over the 6 slices of bread and sprinkle lightly with
cinnamon. Cover with 6 more slices of bread and pour remaining egg mixture over
apple sandwich. Cover and refrigerate overnight. The next morning, preheat over
to 325º and bake for 45 minutes. Remove from oven and let stand for about 5
minutes. Place a cookie sheet on top and carefully invert. Cut each sandwich
in half diagonally and serve with vanilla sauce.