Time for Breakfast

Mornings at Jenny Gulch Bed and Breakfast are flexible. Breakfast is available between 8 and 10 a.m. Typically, it consists of a 3-egg omelet (or we'll use egg substitute) with veggies and cheese, sausage or Canadian bacon, toast, fruit or juice, and a treat like the banana bread pictured below. Of course, coffee and tea are always featured. We'll gladly make allowances for any special dietary needs or preferences.

Would you prefer to get an earlier start? Help yourself to delicious home-made granola and milk from the mini-fridge or cook up something of your own in the microwave oven. Your room is stocked with essentials such as milk, seasonings, coffee, tea, bottled water and bread, jam, and butter.

 

Some of our Favorite Recipes

Mom's Banana Bread

  • 3 very ripe bananas
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup butter or shortning
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup chopped nuts

Cream bananas, sugar, shortning, and eggs. Add flour, baking soda and baking powder, and mix gently. Stir in nuts and bake in a greased loaf pan at 350° for approximately 1 hour. Insert a knife or straw when the loaf looks done. If the knife comes out clean, remove the loaf and allow it to cool somewhat before serving. If the bread has become cold, a few seconds in the microwave will make it taste fresh from the oven again.

 

Grandpa Skillman's Thin Pancakes

  • 3 eggs or equivalent egg substitute
  • 1 3/4 cup milk
  • 3/4 cup flour
  • 1 Tbsp sugar
  • pinch of salt
  

Mix up the ingredients, preferably in a large measuring cup with a pour spout. Heat up your favorite pancake skillet until a drop of water will dance on the surface. Pour a small amount of batter into the skillet and swirl to coat the bottom of the pan. When the top surface of the pancake starts to look dry, flip the cake with a pancake flipper or, if you're feeling like showing off, with a deft flick of your wrist.

Serve the thin pancakes with the topping of your choice. We like whipped cream and strawberries, or fresh applesauce, or just plain old butter and syrup.

 

Cindy's Homemade Granola

  • 4 cups old fashioned rolled oats
  • 1 cup chopped nuts
  • 1/2 cup flaked coconut
  • 1/2 cup sunflower seeds
  • 1 cup dried fruit
  • 1/4 cup oil, butter, or a combination of both
  • 12 packets splenda or sugar or honey to taste

Reserve the dried fruit! Mix all other ingredients in a large bowl. You can bake this in a conventional oven at low temperature by layering it thinly in a large cake pan. I prefer cooking it in the microwave, however. Fill a medium-sized bowl about halfway full of granola mix and microwave for 1 minute. Stir well, and return to the microwave for 30 seconds at a time, stirring each time. When the cereal has become sizzling hot all through, pour it into a second bowl. It's easy to burn the cereal at this point. Be sure to stir it every 30 seconds. Cook another portion of the granola until all is done. At this point, mix in the dried fruit. When the granola has cooled completely, store it in a sealed container.

I like to refrigerate the uncooked mix and prepare a little bit each morning for breakfast. It's very nice hot from the microwave on a cold winter morning.

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