Jelly Blackberry

A delicious breakfast set with a variety of items.

Breakfast Set

Try one of the specialty pizzas, like a spinach artichoke pizza or a unique Reuben pizza, or stay traditional with a meat lover's!

Specialty Pizzas

French Dip

Tongue Slapper

Meatball Sub

Appetizers range from a variety of homemade items like pizza, Reuben, beef brisket rolls, to baked mushroom caps.

Homemade Items

Every Thursday: All you can eat ground beef soft shell tacos.

Ground Beef Soft Shell Tacos

Every day fresh salmon is served from the Bay of Fundy.

Fresh Salmon

Available after 4 on Fridays and Saturdays: The best in Lansing, slow cooked overnight using only the best quality beef.

Prime Rib Dinner

Spaghetti Dinner

Every Wednesday: Turkey dinners, homemade just the way you get at home on Thanksgiving.

Turkey Dinner

Every Tuesday: Rotation of open face shaved prime rib, meatloaf, pot roast, roast pork.

Open Face Shaved Prime Rib, Meatloaf, Pot Roast, Roast Pork

Breads

Pizza

Pizza Meal

Pizza With Lettuce

Oriental Pizza

Rinse the blackberries thoroughly under cool running water. Remove any stems or leaves and drain well.

Prepare the Blackberries

Sterilize your canning jars and lids by placing them in a boiling water bath for 10 minutes. Let them air dry.

Prepare the Canning Jars

In a large pot, combine the rinsed blackberries, sugar, and lemon juice. Stir well and bring to a boil over medium heat. Once boiling, reduce to a simmer and cook for about 10 minutes, stirring occasionally.

Cook the Fruit Mixture

Stir in the powdered pectin. Return the mixture to a rapid boil and cook for an additional 1-2 minutes, stirring constantly until the mixture thickens.

Add the Pectin

Using a ladle, carefully fill the sterilized jars with the hot blackberry mixture, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean damp cloth to remove any residue.

Fill the Jars

Place the sterilized lids on top of the jars and screw on the metal bands until they are fingertip tight.

Seal the Jars

Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly. Remove the jars and let them cool completely on a clean kitchen towel.

Process the Jars

Blackberries

Sugar

Lemon Juice

Pectin (powdered)

In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Prepare the Batter

In another bowl, whisk together the milk, egg, and melted butter until well combined.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Combine Mixtures

Heat a non-stick skillet over medium heat and pour 1/4 cup of the batter for each pancake. Cook until bubbles form on top, then flip and cook until golden brown.

Cook Pancakes

In a bowl, whisk together the eggs, milk, salt, and pepper until well blended.

Whisk Ingredients

In a skillet, melt the butter over medium heat. Add the egg mixture and stir gently until the eggs are soft and slightly runny. Remove from heat.

Cook Eggs

In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Sauté Garlic

Add the fresh spinach to the skillet and sauté until wilted, about 2-3 minutes. Season with salt and pepper.

Add Spinach

In a mixing bowl, combine the sliced strawberries, blueberries, and banana.

Prepare Fruit

Drizzle honey and lemon juice over the fruit and gently toss to combine.

Dress the Salad

Prepare 2 cups of coffee or tea as per your preference.

Brew Coffee or Tea

Serve with sugar and milk or cream on the side for individual preference.

Serve with Additives

All-purpose flour

Baking powder

Salt

Milk

Butter, melted

Eggs

Pepper

Butter

Fresh spinach

Olive oil

Garlic, minced

Black pepper

Strawberries, sliced

Blueberries

Banana, sliced

Honey

Lemon juice

Coffee or Tea

Milk or Cream

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until foamy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.

Mix Dough

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth.

Knead Dough

Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Let Dough Rise

In a skillet, sauté minced garlic in a bit of olive oil. Add fresh spinach and cook until wilted. Mix in chopped artichoke hearts, cream cheese, and season with salt and black pepper.

Prepare Topping

Preheat the oven to 475°F (245°C). Roll out the dough on a floured surface. Transfer to a pizza stone or baking sheet. Spread the spinach artichoke mixture evenly on the dough, then sprinkle with mozzarella and parmesan cheese.

Assemble Pizza

Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.

Bake

In a bowl, mix corned beef, sauerkraut, and Thousand Island dressing. Season with caraway seeds.

Roll out the dough and place on a baking sheet. Spread the corned beef mixture evenly on the dough, and top with Swiss cheese.

Bake for 12-15 minutes until the crust is golden and the cheese is melted.

In a bowl, mix the cooked sausage, bacon, and pepperoni.

Roll out the dough and transfer to a baking sheet. Spread the meat mixture evenly over the dough and top with mozzarella cheese.

Active dry yeast

Warm water

Artichoke hearts

Cream cheese

Mozzarella cheese

Parmesan cheese

Garlic

Corned beef

Sauerkraut

Swiss cheese

Thousand Island dressing

Caraway seeds

Pepperoni slices

Cooked sausage

Cooked bacon

In a large skillet over medium-high heat, sear the beef chuck roast on all sides until browned, about 3-4 minutes per side. Remove from heat and set aside.

Sear the Beef

In a slow cooker, add the beef broth, sliced onion, minced garlic, bay leaves, dried thyme, salt, and black pepper. Stir well to combine.

Prepare the Broth

Place the seared beef into the slow cooker, submerging it in the broth mixture. Cover and cook on low for 8 hours or until the beef is tender and shreds easily.

Cook the Beef

Once cooked, remove the beef from the slow cooker and shred it using two forks. Discard bay leaves.

Shred the Beef

Preheat your oven to 350°F (175°C). Slice the French rolls or baguette in half and butter the insides lightly.

Prepare the Rolls

Layer the shredded beef on the bottom half of each roll and top with two slices of provolone cheese. Place the top half of the roll on each sandwich.

Assemble the Sandwiches

Place the assembled sandwiches in the oven for about 5-7 minutes, or until the cheese melts and the rolls are slightly toasted.

Melt the Cheese

Serve the sandwiches warm with a small bowl of the reserved broth from the slow cooker for dipping.

Serve with Au Jus

Beef chuck roast

Beef broth

Onion

Garlic cloves

Bay leaves

Dried thyme

French rolls or baguette

Provolone cheese

In a large mixing bowl, combine ground beef, ground pork, chopped onions, minced garlic, chili powder, cumin, paprika, salt, black pepper, and Worcestershire sauce. Mix until well combined.

Prepare the Meat Mixture

Divide the meat mixture into four equal portions and form each portion into a patty, about ¾ inch thick.

Form the Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 5-6 minutes on each side, or until they reach an internal temperature of 160°F (71°C).

Cook the Patties

During the last minute of cooking, sprinkle shredded cheddar cheese on each patty and cover to let it melt.

Add Cheese

Toast the burger buns on the grill or in a toaster until golden brown.

Prepare the Buns

On the bottom half of each bun, place a lettuce leaf, followed by a cooked patty with melted cheese, a slice of tomato, and pickles. Add any optional toppings like Sriracha or mayonnaise.

Build the Burger

Top with the other half of the bun, serve immediately, and enjoy your Tongue Slapper!

Finish and Serve

Ground beef

Ground pork

Chopped onions

Garlic cloves, minced

Chili powder

Cumin

Paprika

Worcestershire sauce

Cheddar cheese, shredded

Burger buns

Lettuce leaves

Tomato, sliced

Pickles, sliced

Sriracha sauce

Mayonnaise

In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.

Prepare the Meatball Mixture

Form the meat mixture into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Shape the Meatballs

Preheat the oven to 400°F (200°C). Bake the meatballs for about 20-25 minutes, or until they are cooked through and browned on the outside.

Bake the Meatballs

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.

Sauté the Aromatics

Stir in the crushed tomatoes, oregano, salt, black pepper, and sugar. Bring to a simmer and let cook for 15 minutes, allowing the flavors to meld.

Add the Tomatoes and Seasonings

Once the meatballs are done baking, add them to the sauce. Let them simmer together for an additional 10 minutes.

Add the Meatballs to the Sauce

While the meatballs are simmering in the sauce, split each sub roll lengthwise but do not cut all the way through.

Prepare the Sub Rolls

Spoon several meatballs along with the sauce into each split sub roll. Top generously with shredded mozzarella cheese.

Assemble the Meatball Subs

Place the assembled subs on a baking sheet and broil in the oven for about 2-3 minutes, or until the cheese is melted and bubbly. Watch carefully to avoid burning.

Breadcrumbs

Parmesan cheese, grated

Parsley, chopped

Onion, chopped

Crushed tomatoes

Dried oregano

Sub rolls

Mozzarella cheese, shredded

In a large bowl, mix the pizza dough with warm water and a sprinkle of salt. Knead for 5-10 minutes until smooth. Cover and let rise for 30 minutes.