From the Kitchen

A wide variety of breakfast choices are offered at Twin Hearts Farm Bed & Breakfast. Joanne works with each guest as much as possible prior to arrival to ensure that palates are satisfied and dietary restrictions are honored.
Among our offerings are gluten sensitive pancakes and waffles served with Maine maple syrup, gluten sensitive coffee cake and banana bread, omelets with many choices of fillings, eggs cooked to order, bacon or sausage, plain yogurt with fruit and/or granola, oatmeal, gluten sensitive bread for toast, homemade bread for French toast, flans and other breakfast delicacies. If you indicate your preferences in advance with Joanne every effort will be made to accommodate your request.  Hot and iced cold-brewed coffees, teas, hot cocoa and orange or cranberry juice will complement your breakfast.
In support of local small businesses, we source our eggs, bacon and sausage (and other tasty items!)  from Phillip View Farm, and blueberries from Crabtree’s Blueberries, both neighboring farms to our B&B.  As much as possible our offerings will be local and/or organic.  We want to feed you as we would feed ourselves!!!!
A sample of some of the delicious recipes you may experience are:

Gluten Sensitive Peanut Butter Cookies

1 cup organic smooth salted peanut butter
1 cup organic sugar
1 egg
Mix well.  
Place small ball-sized option on ungreased cookie sheet.  
Using a fork dipped in water and then granulated sugar criss-cross the cookie balls.
Bake at 350 degrees for 9-12 minutes.
Makes about 20 cookies.

Blueberry Crisp

4 cups fresh blueberries, washed and drained well
1/2 cup granulated white sugar 1 tbsp corn starch
2 tsp lemon juice
1/3 cup brown sugar
1/2 tsp cinnamon
1/3 cup flour
3/4 cup quick cooking rolled oats
pinch of salt
1/2 stick softened butter (4 tblsps)
In a bowl combine blueberries, granulated sugar, corn starch and lemon juice and mix to combine evenly.
Pour into a lightly buttered baking dish.
In same bowl combine flour, brown sugar, cinnamon, oats, salt and butter.  
Stir with a fork until the mixture is crumbly and evenly blended.
Spread the mixture over the berries and bake at 375 degrees for 40 minutes.
Let cool before serving.
Serves 6.
%d bloggers like this: