B.F. Hiestand House

Blueberry Buckle

Ingredients2 C. flour3/4 C. sugar2 1/2 tsp. baking powder3/4 tsp. salt1/4 C. butter, softened3/4 C. milk1 egg2 C. fresh blueberriesTopping:1 C. sugar2/3 C. flour1 tsp. cinnamon1/2 C. butter, softened DirectionsPreheat oven to 350 °F. Grease a 13x9" pan. Blend all...

read more

Broiled Berries

Ingredients3 C. fresh berries (blueberries, blackberries, raspberries, or strawberries)1 C. sour cream1 tsp. vanilla1 C. brown sugar DirectionsPreheat oven to broil. Put 1/2 cup berries in six small ramekins or custard cups. In small bowl, mix sour cream and vanilla;...

read more

Eggs Florentine

Ingredients6 C. fresh baby spinach, chopped2 T. unsalted butter2 T. shallots, small dice8 eggs1/2 C. whole milk1 C. sour cream2 C. grated Swiss cheese2 C. crumbled feta cheese1/8 tsp. nutmeg1 tsp. sugar DirectionsPreheat oven to 350°F. Saute spinach and shallots in 2...

read more

Hiestand House Egg Souffle

Ingredients4 slices Canadian bacon6 large eggs1 tsp. Dijon mustard1/2 C. plain yogurt1 1/2 C. shredded Cheddar cheese, divided1 1/2 tsp. McCormick lemon herb blend, divided DirectionsPreheat oven to 375 °F. Grease four oval custard cups. Place a slice of Canadian...

read more

Peach Sauce

Ingredients2 C. fresh peaches, peeled and sliced1/2 C. sugar2 T. lemon juice1/2 C. water1/2 tsp. cinnamon1 T. cornstarch DirectionsPlace peaches in saucepan with water, lemon juice, sugar and cinnamon. Bring to a boil; turn down heat and simmer for 15 minutes. Add...

read more