A full breakfast is served daily featuring fresh fruit from our orchard (apricots, cherries, peaches, pears, plumbs and apples) and Jim’s Sourdough Biscuits with Castle Valley Inn Honey and Jams.
Castle Valley Inn’s Apple Spice Pancake Breakfast – Serves 6
2 cups, peeled and cored, slices of fresh apples from our orchard
¼ cup butter or canola oil
½ cup brown sugar
2 tsps cinnamon
½ cup toasted pecans or pine nuts
Krusteze Honey Wheat Pancake Mix
Real maple syrup
Preheat oven to 350 degrees. Warm maple syrup in a pan of hot water. Preheat griddle to 350 degrees. Sauté slices of apple in butter until they become fragrant. Add brown sugar and cinnamon. Gently turn to mix all ingredients then simmer until sugar has melted. Keep warm.
Sprinkle nuts on a flat pan and bake for 3-5 minutes until lightly browned. (It is very easy to burn nuts.)
Mix enough pancake batter for 18 pancakes. On hot griddle pour 6, 4 inch pancakes. Cook until bubbles appear on the uncooked side, then flip and finish cooking. Arrange 3 pancakes on a heated plate. Arrange 1/3 cup cooked apples on top of the pancakes in the same direction, sprinkle with nuts. Serve with warm syrup and butter.
This breakfast has been a favorite at the Castle Valley Inn for many years. Even our guests who prefer not to eat breakfast often times find this breakfast too hard to pass up.
During late June when our apricots are fresh from our orchard we substitute them for apples, and in August we might substitute our fresh plums.
Castle Valley Inn B & B Baked Omelet – Serves 10
½ cup melted butter
½ cup flour
1tsp baking powder
1 – 7oz can chopped green chilies
1 pint cottage cheese
1 pound jack cheese shredded
Beat eggs. Add flour, baking powder, salt and melted butter. Mix well. Add rest of ingredients. Blend well. Pour into buttered 13X9 inch baking dish. Bake at 350° 35-40 minutes or I use ten individual dishes and bake at 400° for 15 minutes. Test with toothpick to make sure center is set.
Optional: add bacon or sausage (1/2 pound is enough)
Hash Brown Quiche – Serves 4
12 oz country hash browns, thawed
? C melted butter or butter spray
2 C shredded jack cheese
1 C cooked chicken basil sausage
¾ C milk
4 large eggs
¼ tsp seasoned salt
Preheat oven to 425*. Grease a 9-inch pie pan. Press hash browns into pan to form crust. Brush with melted butter, bake for 25 minutes. Reduce temperature to 350*. Add sausage and cheese. Beat milk, eggs and salt together, pour over mixture. Bake 35 minutes. Flavors easily changed by using a different cheese or sausage or vegetable.