Brooks Reception
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Conrad Wedding
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Jones Wedding
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Frye Wedding
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Maciel Wedding
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Wedding Pictures
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Vitilio Wedding
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Paul Russell's Birthday
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Joe's Birthday - aka "Plaid Day"
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St Francis Inn Bed and Breakfast of St Augustine FL
St Francis Inn Bed and Breakfast of St Augustine FL
First Friday Art Walks
Art Galleries of St Augustine (AGOSA) open for First Friday Artwalks, so be sure to catch one when you visit the Inn. St. Augustine is a mecca for talented artists, and galleries abound. The atmosphere is festive, as visitors stroll the city streets for these FREE self-guided tours, from 5 to 9 pm. The participating galleries present shows, complimentary refreshments, live music, new exhibits, and opportunities to meet the artists. There is one FREE Artwalk Train and one FREE Artwalk Trolley on First Friday, and you can hop on starting at 6pm on King Street, making a loop around town every 15 minutes or so. You can also catch the train at San Sebastian Winery or Rembrandtz Gallery. You can get a pdf map of the Artwalk galleries at the
AGOSA website.
Pumpkin Crunch French Toast
Pumpkin Crunch French Toast
6 large eggs
2 cups canned pure pumpkin puree
4 cups half & half
1 1/2 Tblsp ground cinnamon
3 tsp ground nutmeg
1/2 cup granulated sugar
6 cups Cinnamon Toast Crunch cereal, crushed
2 loaves French bread - Sliced into 3/4 inch slices
1. In a medium bowl, whisk together eggs, pumpkin, half & half, cinnamon, nutmeg and sugar.
2. In a flat bowl, place crushed cereal.
3. Heat griddle or skillet to medium-heat, brush with butter. Quickly dip bread on both sides into the egg mixture, then cover one side of the bread with the crushed cereal. Place in hot skillet. Cook 2-3 minutes on each side, until lightly browned. Repeat with remaining bread.
4. Serve immediately with maple syrup.
Servings: 12
Yield: 2 slices per person
Tropical Pear French Toast
Tropical Pear French Toast
Pear Sauce:
3 tablespoons Butter
½ cup Brown Sugar, packed
½ cup Orange Juice
½ cup Pineapple Juice
¼ teaspoon Ground Ginger
2 ripe Pears, cored and thinly sliced
½ cup Chopped Pecans
Melt butter in skillet; add sugar and stir until melted. Stir in orange juice, pineapple juice and ginger; boil until slightly syrupy. Add pears; turn to coat; boil until slightly syrupy. Cook on low heat for 5 to 10 minutes or just until pears are tender. Serve over prepared French Toast, garnish with chopped pecans.
French Toast:
½ cup Milk
3 Eggs
½ teaspoon Vanilla Extract
½ teaspoon Cinnamon, ground
6 slices French Bread or Texas Toast
Combine milk, eggs, vanilla and cinnamon, beat well. Dip bread into egg mixture, coat both sides, cook in buttered skillet or griddle until golden brown on both sides.
Place the French Toast on a plate and top with the Pear Sauce.
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Gingerbread Men
Grandma’s Chocolate Gingerbread Men
3½ cups all-purpose flour, divided
¾ cup cocoa powder, sifted
1½ tablespoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
2/3 cup vegetable shortening
1/2 cup dark brown sugar, packed
2 large eggs, room temperature
3/4 cup molasses
1/8 cup raisins, for garnish (optional)
1/8 cup red-hot candies, for garnish (optional)
1 cup vanilla icing
Position racks in the top & bottom thirds of the oven, then preheat oven to 375 degrees. Grease several large baking sheets and set aside.
In a large mixing bowl, whisk together flour, cocoa powder, ginger, cinnamon, baking soda, salt, baking pow- der & cloves until spices & coca are evenly distributed, then set aside.
In a 2nd large bowl, cream shortening & brown sugar until fluffy, about 1 minute. Beat in egg & then the molas- ses. Turn off mixer & add flour mixture, then slowly combine, just until crumbly bits of dough form, but not until the mass begins to cohere into a ball.
Lightly flour a clean, dry work surface as well as your hands. Turn dough out & knead just until it forms a smooth mass, about 30 seconds. Divide into thirds & cover them with a clean kitchen towel.
Lightly dust the work surface again & roll one of the thirds to a rectangle about 1/4 inch thick. Flour the dough & a rolling pin only as necessary. Use a gingerbread-man cookie cutter to cut the dough into the desired shapes, then carefully transfer to the prepared baking sheet(s).
Gather any scraps, lightly dust again with flour & roll out a 2nd time, creating additional gingerbread men. Decorate the cookies with the raisins & red hots, if desired, or decorate with the icing after they cool.
Bake for 4 minutes, then rotate sheets top to bottom & front to back. Bake another 4 minutes, or until cookies feel dry but still are a little soft. Remove from oven & cool on the baking sheets for 2 minutes before transferring the cookies to wire racks to cool completely.
Apple Cranberry Baked Oatmeal - YUM!
Apple Cranberry Baked Oatmeal
2/3 cup Cooking Oil
1 cup Brown Sugar
2 Eggs
3 cups Oatmeal
2 tsp Baking Powder
1 tsp Salt
1 cup Milk
2 cups Apples, chopped
1 cup Cranberries, dried
- Cream oil, sugar, egg, baking powder and salt together until smooth.
- Add in oatmeal and milk and mix until combined.
- Spray a 9x13 pan and layer in apples & cranberries.
- Add oatmeal mixture over fruit.
- Bake @ 350 degrees for 30 minutes or until top is golden brown.
Serve with milk.
Recipe adapted from Swiss Woods B&B, Lititz, PA
I had the honor of uniting Pasquale & Cindy in marriage
on Saturday, June 20, 2009.
Luaua Custard French Toast
Good Morning Everyone!!!!
Today, I'd like to share a recipe that I've adapted from a great bread company called Eurobake.
I HOPE THAT YOU ENJOY IT!
Luau Custard French Toast
1 loaf | French Bread, sliced into 1" pieces |
10 | large eggs, beaten
|
2 cups | half & half |
1 tablespoon | vanilla extract |
3/4 cup | brown sugar, packed |
1 15oz can | pineapple tidbits, drain and reserve juice |
| 1 cup | flaked coconut |
Butter a 9x13" cake pan. Arrange French bread slices in bottom of pan. In large bowl, whisk together beaten eggs, milk, vanilla extract and brown sugar. Pour custard filling over bread slices. Top with pineapple tidbits and coconut. Cover and refrigerate overnight or at least 1 hour.
Preheat oven to 350F.
Bake uncovered for 50-60 minutes. Serve with Luau Maple Syrup.
Yield: 12 servings
Luau Maple Syrup
| 1 pound | brown sugar |
| 1 - 13.5 oz can | coconut milk |
| 1 cup | maple syrup |
1 teaspoons
| vanilla extract |
2 tablespoons | Reserved Pineapple Juice
Corn starch |
Mix brown sugar and coconut milk together in a small bowl. Stir in maple syrup, vanilla extract and reserved pineapple juice. If desired, you may add the cornstarch to thicken syrup. Makes approximately 3 cups and is enough for 2-3 pans of Luau Custard French Toast.
Joe's Birthday aka "Plaid Day"
Here are this week's Chef's Selection recipes. If you tried last week's recipes, these are somewhat similar, but I think they're even better!
Farmer's Garden
Veggie Strata
1 cup Red Onion, diced
1 med Green Pepper, diced
1 med Red Pepper, diced
1 small Yellow Squash, diced
3 cups Spinach, fresh
1/2 lb Baby Bella Mushrooms, sliced
2 cups Mozzarella Cheese, shredded
1/2 cup Parmesan Cheese, grated
10 lg Eggs
2 cups Half & Half or Whole Milk
Salt & Pepper
1 tsp Dried Oregano
1/2 pint Grape Tomatoes, halved
Preheat oven to 350 degrees. Spray a 9x13 pan, add the peppers and onions, then the spinach leaves, and top with the mushrooms. Combine the cheeses and place over the veggie mixture. Add the grape tomatoes to the top. Combine the eggs, half & half and oregano, mix well. Pour the egg mixture over everything else and bake for 40 - 50 minutes or until casserole is set and golden. Let stand for a few moments before cutting.
Hashbrown Casserole
1 30oz Hashbrowns, frozen shredded, thawed
1 10 3/4 oz Cream of Potato Soup
1 cup Sour Cream
2 cups Cheddar Cheese, shredded
1 tblsp Dehydrated Chopped Onions
1 cup Parmesan Cheese, grated
Preheat oven to 350 degrees. In a large bowl, combine all ingredients, except for about 1/4 cup cheddar. Mix until well combined. Transfer mixture into a 13x9 greased dish. Add the reserved cheddar to the top. Bake for 40 minutes or until golden brown. Let stand 5 minutes before serving.
Good Morning!
It's been very wet this week in St Augustine. We really needed the rain.
Here's a few recipes from today's Chef's Selections:
Vegetable Strata
1 Tbls Oil
1 large Sweet Onion, diced
1 large Green Pepper, diced
2 med Yukon Gold Potatoes, diced1 12oz Sourdough Loaf, cubed
1 4oz Brie, rind removed, cubed1 cup Jack or Swiss Cheese, shredded
1 cup Parmesan Cheese, grated10 lg Eggs
3 cups Milk
3 Tbls Dijon Mustard
1 tsp Seasoned Salt1 tsp Black Pepper
Preheat oven to 350 degrees. Heat the oil in a large skillet and add the vegetables. Cook for 10-15 minutes or until tender.In a medium bowl, combine the eggs, milk, mustard, salt & pepper and blend well.Grease a 9x13 baking dish and layer the bread, then the vegetables and then the cheeses. Pour the egg mixture over everything else. Let the mixture stand for a 5 minutes and then bake for 45-55 minutes or until bubbly and golden brown.
This recipe works great to assemble, cover, refrigerate and bake the next morning.
Cheddar & Ham Hashbrowns
1 cup Ham, diced
Preheat oven to 350 degrees. In a large bowl, combine all ingredients, except for about 1/4 cup cheddar. Mix until well combined. Transfer mixture into a 13x9 greased dish. Add the reserved cheddar to the top. Bake for 40 minutes or until golden brown. Let stand 5 minutes before serving.
Pecan Pie Mini Muffins
1 cup Brown Sugar1/2 cup Flour, All Purpose4 Eggs
2/3 cups Butter, melted
1 cup Pecans, chopped
Preheat oven to 350 degrees. In a medium bowl, combine all ingredients and mix well. Grease mini muffin tins well. Fill each cup about 2/3 full. Bake for 12 - 14 minutes. Remove from muffin tins after one minute.
Enjoy!
Chef Gary
Chef Gary here...
Chef Gary here ... Let me know what you want to hear about. Here's one of my new recipes:
Asparagus & Mushroom Scramble with Fresh Italian Relish
4 Roma Tomatoes - seeded, diced 3/4 cup Red Onion, chopped
2 T. Red Wine Vinegar ¼ cup Olive Oil 1 T. Garlic, chopped
2 T. Fresh Basil, minced
1 T. Fresh Oregano, minced 4 Tbsp. Butter
¼ cup Shallots, diced
1 cup Asparagus, cut into 1/4-in. Pieces ¾ cup Mushrooms, sliced 12 Large eggs Salt to taste
Parmesan cheese as needed
1. To make Italian relish, combine tomatoes, onion, vinegar,olive oil, garlic, basil and oregano; set aside.2. In large nonstick sauté pan, heat butter and shallots; sauté 2 minutes. Add asparagus and mushrooms and cook until tender, 5 minutes. Beat eggs and add to pan. Salt to taste and scramble until firm.
3. To serve, divide eggs among 4 plates. Top each portion with relish and Parmesan shavings.
Welcome to our new blog
We are excited to introduce you to the St. Francis Inn blog, where we can keep you up to date with all the latest happenings at the Inn and around St. Augustine. Please feel free to add your comments - we'd love to hear from you.
