Eaglenest's Sausage & Pepper Soufflé
This recipe is submitted by Jim and Julie Degenfelder, Innkeepers of
Eaglenest Bed & Breakfast located up in the historic mountain destination - Julian, CA.
Ingredients:
1 to 2 pounds bulk Sausage, such as Jimmy Dean or Farmer John
1/2 cup chopped Onion
1/2 cup chopped Bell Pepper
12 Eggs
1 cup Sour Cream
Method:
Preheat oven to 350 degrees.  Brown Sausage, Onion, and Bell Pepper in large skillet, crumbling sausage with a spatula or wooden spoon and draining.  Divide Sausage Onion and Pepper mixture into 8 greased casserole dishes.  Beat Eggs and Sour Cream together.  Pour over Sausage mixture.
Bake 30 minutes or until eggs are firm. Makes 8 servings.

Eaglenest Bed & Breakfast - Victorian home in the Historic Townsite, Four Bedroom Suites, Fantastic Views, Great Full Breakfast, Fireplaces, Private Entrances, Decks & Patios, Pool & Jacuzzi, A/C, Golden Retrievers, Kids 6 yrs + welcome. (760) 765-1252 or (888) 345-6378, P.O Box 2513 Julian, CA 92036, www.eaglenestbnb.com

Fennel & Feta Cheese Frittata
This recipe is submitted by Teresa Johnson.
Ingredients:
2 Tbsp. extra-virgin olive oil
1 Small vidalia onion, thinly sliced
Kosher salt or regular salt (optional)
1 Fennel bulb-halved,
cored & coarsely chopped
1 Tsp. minced fresh marjoram
Freshly ground pepper
8 Large eggs
2 Tbsp. butter
½ Cup crumbled feta (about 2 oz.)
1 Tbsp. coarsely chopped fresh basil
Method:
Preheat the oven to 350 degrees. Heat the oil in a 9-inch nonstick ovenproof skillet. Add the sliced onion, season with kosher salt and cook until softened, about 3 minutes. Add the chopped fennel and minced marjoram and season with salt. Cook over low heat, stirring occasionally, until the fennel is softened, about 5 minutes. Season the sautéed vegetables with pepper and transfer them to a plate.
In a medium bowl, whisk the eggs and season with salt and pepper. Melt the butter in the skillet and add the eggs. Spoon the sautéed vegetables evenly over the eggs and dot with the crumbled feta. Bake the frittata for about 12 minutes, or until the eggs are just set. Slide the frittata onto a large serving plate and sprinkle with the chopped basil. Let the frittata cool slightly, then cut into wedges and serve warm or at room temperature.

Strawberry Creek's Potato Gratin
This recipe is by Rodney Williams, Innkeeper of Strawberry Creek Inn, located up in the mountain destination - Idyllwild, CA.
Ingredients:
2 lbs. potatoes (Yukon Gold or other waxy potato), unpeeled
1 ½ cup freshly grated Parmesan cheese
3 oz. apple wood smoked ham, cut into bite-size pieces (smoked turkey also works, or omit meat altogether for a vegetarian version)
1 tbs. cornstarch or arrowroot
2 cups whole milk
4 tsp Dijon mustard
8 drops Tabasco sauce
4 tbsp unsalted butter
6 oz to 1 cup chopped fresh chives
½ tsp freshly grated nutmeg
Salt and pepper to taste
Method:
Preheat oven to 375 degrees Fahrenheit. Butter a 12-inch oval gratin dish, or six individual (10-12-inch) ramekins.
Cut the potatoes into disks no more than ¼-inch thick (use a mandoline or the slicer blade on a food processor).
Place half the potatoes on the bottom of the dish, arranging them around the edge of the dish in concentric circles (like roof shingles, with the edge of one slice at the center of the previous one). If they don’t cover the center of the dish completely, add one or two more slices to cover the dish.
Sprinkle with salt, pepper, and nutmeg. Sprinkle with about 1/3 of the cheese. Arrange ham on top, spreading evenly throughout dish. Sprinkle ½ of the chives on top.
Place the remaining potatoes in another layer, overlapping as before. Sprinkle again with salt, pepper, and nutmeg. Sprinkle evenly with the remaining cheese.
Add cornstarch to the milk in a large bowl and whisk until dissolved. Stir in mustard until thoroughly blended. Add Tabasco sauce.
Pour the mixture evenly over the potatoes. Cut the butter into small pieces and dot over the top.
Bake until potatoes are tender when pierced with the tip of a sharp knife and the top is deep golden brown, about 1 hour.
Sprinkle with the rest of the chives and serve hot. Serves 6

Strawberry Creek Inn is a beautiful, serene retreat that offers total relaxation in Idyllwild, California. Tel: 800-262-8969, 26370 Highway 243,
PO Box 1818, Idyllwild, California 92549
For more information, click here.

Blueberry Pancakes
Submitted by Andrea Peterson, Innkeeper of Blue Heron Farm Bed & Breakfast located in the rolling farmlands of Fallbrook, California.
Sift before measuring:
1 cup of cake flour.
Then resift with:
1 teaspoon sugar,
1/2 teaspoon salt,
3/4 teaspoon double-acting baking powder, 
1/2 teaspoon baking soda.
Beat until light:
1 egg
Add:
1 cup buttermilk
1-2 tablespoons melted butter
Method:
With a few swift strokes, combine the sifted and liquid ingredients, and mix in a good handful of blueberries. Cook as you would regular pancakes - spoon mixture into a pre-heated, oiled griddle; and cook until bubbles appear on the pancake. Then flip the pancake over and cook until golden brown and done in the center. Top pancakes with yogurt, blueberries, and syrup of choice. Yields 10 4" cakes.

Apple Almond Pancakes
Ingredients:
1/2 c  Whole-wheat flour
1/2 c  Unbleached flour
1 tbsp Brown sugar
1 1/2 tsp Baking powder
1/4 tsp Salt
2  Eggs, separated retaining all
4 tbsp Oil
1/2 c  Buttermilk
1/2 c  Apple Juice
1/4 c  Chopped almonds 
Method:
Combine dry ingredients in a mixing bowl. Beat egg yolks and add to the rest of the liquids  in a separate bowl. Stir into flour mixture with nuts until all ingredients are moistened (do not over stir). Beat egg whites until stiff and fold into batter. Spoon onto a hot, greased griddle and turn once when bubbles appear. Makes 8 to 10 pancakes.