CAPTAIN'S RECIPES


ORANGE JULIUS

1/2 12 oz. can frozen orange juice
1 cup milk
1 cup water
1 teaspoon vanilla
1/2 cup sugar
12 ice cubes

Put all ingredients in a blender, blend until smooth and creamy. Serve.

CRUSTLESS QUICHE

1/2 cup butter (1 stick)
1/2 cup all-purpose flour
6 large eggs
16 oz. Monterey Jack cheese, shredded
1 - 3 oz. pkg. cream cheese, softened
2 cups cottage cheese
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar

Preheat oven to 350. Melt butter in saucepan. Add flour and cook until smooth. In a large bowl, beat eggs. Add cooked mixture and remaining ingredients. Stir until well blended. Pour into a well-greased 9 x 13-inch pan. Bake uncovered for 45 minutes. Serves 8 - 10.

UPSIDE-DOWN APPLE FRENCH TOAST

1/2 cup (1 stick) butter
1-1/4 cup packed brown sugar
1 teaspoon water
3 Granny Smith apples
Cinnamon, to taste
1 loaf French bread, sliced 1-1/2 inches thick
1-1/2 cup milk
6 large eggs
1 teaspoon vanilla
Nutmeg, to taste
Creme Topping (recipe below)
Sliced almonds, for garnish

Combine butter, brown sugar and water in a saucepan. Heat on medium until bubbling, stirring frequently. Place in a 9 x 13-inch pan and allow to cool for 20 - 30 minutes. Peel, core and slice the apples. Place the slices in rows, close together (overlapping), on top of the sauce in the pan. Sprinkle with cinnamon. Place the slices of bread on top of the apples. Mix together the milk, eggs and vanilla. Pour over the bread. Sprinkle with a little nutmeg. Cover and refrigerate. Bake at 350 degrees for approximately 60 minutes, or until golden brown and crispy on top. Serve upside-down. Spoon the sauce in the pan over the French toast. Serve with the Creme Topping and garnish with almonds. Serves 8.

CREME TOPPING

1/2 cup whipping cream
1/2 cup sour cream
1/4 cup sugar
1/2 teaspoon almond extract

Whip on high until thickened. Place 2 tablespoons on top of French toast.

BAKED EGG BLOSSOMS

Smoked turkey bacon - 2 slices cut in half
Large eggs
Italian herbs
Cream

Spray a standard muffin tin with cooking spray. Cut turkey bacon strips in half and line each cup with them by offsetting each half. The bacon should make a sort of flower when done properly.

Break one egg into each cup. Top each egg with cream. Sprinkle with Italian herbs. Bake at 350 degrees approximately 15 - 20 minutes. Lift them out of the muffin tin with two tablespoons and place on a plate. Note: Be sure to put water in the empty cups to keep the pan from warping if you don't use all the cups.

FRENCH TOAST NEW ORLEANS

2 eggs
1/2 cup milk
4 pieces French bread
Oil
Praline Mixture (recipe below)

Combine eggs and milk. Soak the bread in the mixture. Fry the bread in small amount of oil. When cooked on both sides, spread on praline mixture and place on cookie sheet. Place in a 500-degree oven until mixture is bubbling. Serves 2.

PRALINE MIXTURE

1/3 cup brown sugar
1/8 cup chopped pecans
2 tablespoons butter
1 teaspoon vanilla

Combine all ingredients in a non-metal bowl and warm in microwave or heat on stove. Stir until ingredients are mixed and smooth.
Captain Wohlt's Inn  |  123 East Third Street     Hermann, Missouri 65041  |    (573) 486-3357     |     info@captainwohltinn.com