North Fork Bed and Breakfast’s French Breakfast Muffins  

Combine in mixing bowl:
1 2/3 cup flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp salt
1/2 tsp nutmeg

Mix well, then add:
1/2 cup milk
1 egg, beaten
1/3 cup melted butter

Mix the dry into the wet just until the dry is mostly absorbed, do not overmix. Spray and flour small muffin tin or use muffin liners. Fill 3/4 full and bake for 18 minutes at 400 degrees. When they come out of the oven, remove from pan and brush each muffin top with melted butter and then dip into a mixture of 1/2 cup sugar & 1 tsp. cinnamon.

North Fork Bed and Breakfast Blueberry Scones

2 c. flour
¼ c. sugar, plus more for sprinkling
2 t. baking powder
¼ t. salt
6 T. cold butter, cut into small pieces
1 large egg
¾ c. whole milk

1 cup blueberriesPreheat oven to 400. Combine first 4 ingredients in a medium bowl. Add butter
and cut in with a pastry blender until crumbs form.  In a small
bowl whisk together egg and milk. Add to flour mixture and stir with a fork until
ingredients are moistened and hold together.  Stir in blueberries very gently. Bring dough together to form a ball. Place onto lightly floured board.Press that into a circle and cut into 8 scones. Sprinkle each scone with a little bit of sugar. Place on a baking sheet 2 inches apart and bake at 400 degrees for approx. 18 minutes or until a toothpick inserted in the center of the scone comes out clean.
Serve immediately.


French Toast North Fork B&B Lisbon, NY
Makes 12 servings
Preparation time: 15 minutes Cooking time: 40 minutes
2 tablespoons light corn syrup
1/2 cup butter
1 cup brown sugar
1 8-ounce loaf French bread
5 large eggs
1 1/2 cups milk
1/2 teaspoon vanilla
Cinnamon, to taste
Lightly grease a 9″ x 13″ baking dish. In a small saucepan over medium heat, heat the corn syrup, butter and brown sugar until butter is melted and mixture is smooth, about 3 minutes. Pour into prepared pan. Slice bread and place in pan as tightly as possible.
In a large bowl, whisk together the eggs, milk, vanilla, salt and cinnamon. Pour over the bread mixture. Cover and refrigerate overnight.
The next morning, preheat oven to 350° and bake for 35 -40 minutes, until crispy. Sprinkle with confectioner’s sugar and serve.

Overnight Blueberry French Toast North Fork B&B Lisbon,NY

(12 servings)

* 1 (14-ounce) loaf french bread or Italian bread
* 1 (8-ounce) package light cream cheese — cut in small pieces
* 1 cup fresh blueberries or frozen blueberries
* 12 large eggs
* 2 cups milk
* 1/3 cup real maple syrup
* 1/2 teaspoon ground cinnamon
* butter — for coating pan

Butter a 13×9-inch glass baking pan generously.

Tear bread into one-inch cubes; place half into prepared pan.

Evenly distribute cream cheese pieces over bread; cover with blueberries.

Place remaining bread cubes on top.

In a large bowl, beat together eggs, milk, syrup and cinnamon; pour over bread cubes.

Cover with foil and refrigerate overnight.

In the morning, preheat oven to 350F degrees. Remove casserole dish from fridge and bake, covered, for 30 minutes. Remove foil and bake for an additional 30 minutes or until lightly browned on top and center is set.

Cut into squares and serve with maple syrup.

Apple Cinnamon Muffins

2 cups flour

1/2 cup sugar

3tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. salt

1/2 cup butter or margarine

Combine the above ingredients ( take out 1/4 cup of the flour mixture and set aside) cutting in the butter until the mixture is crumbly. Then add the following:

One apple peeled and diced

1/4 cup finely chopped walnuts

In a separate bowl, combine

1 egg

2/3 cup milk

Add the above ingredients to the flour mixture and mix just until combined. The mixture will be lumpy.

To the 1/4 of saved flour mixture add 1 tsp. cinnamon and 1 TBLS. brown sugar and mix well. Sprinkle this on the top of the muffins before baking.

Bake at 425 degrees 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Makes 16 muffins.

Breakfast Scones

Preheat oven to 400 degrees

2 cups all purpose flour

1 cup whole wheat flour

1/2 cup packed brown sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

3/4 cup cold butter or margarine

1 cup buttermilk

Combine all of the dry ingredients and mix well. Cut the butter into the dry ingredients. Add the buttermilk and mix. Then divide the dough into 2. Knead each 6-8 times. Roll each ball into a circle 1/2 inch thick. Cut each section into 8. Place on ungreased baking sheet and bake 15-18 minutes. Yield: 16 scones


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