Homemade French toast stuffed with huckleberries.

Huckleberry Stuffed French Toast

Seasonal pancakes served with a maple pecan syrup.

Pumpkin Pancakes

Juicy Burgers

Made from scratch pancakes served with your choice of syrup.

Pancakes

A twist on the classic Benedict with unique flavors.

Irish Benedict

Delicious toasted sandwiches made to order.

Toasted Sandwiches

In a medium bowl, mix the huckleberries and cream cheese until well combined. Set aside.

Prepare the Filling

In another bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until smooth.

Make the Egg Mixture

Take two slices of sourdough bread. Spread a generous amount of the huckleberry filling on one slice and top with the other slice to form a sandwich. Repeat with the remaining slices.

Assemble the French Toast

In a skillet over medium heat, melt the butter. Dip each sandwich into the egg mixture, ensuring both sides are coated. Cook each sandwich for 3-4 minutes on each side, or until golden brown.

Cook the French Toast

Serve warm, drizzled with maple syrup and sprinkled with powdered sugar.

Serve

Huckleberries

Cream cheese

Sourdough bread

Eggs

Milk

Vanilla extract

Cinnamon

Butter

Maple syrup

Powdered sugar

In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined.

Prepare the Dry Ingredients

In another bowl, whisk together the milk, pumpkin puree, eggs, vanilla extract, and melted butter until smooth.

Mix the Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.

Combine the Mixtures

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.

Cook the Pancakes

Serve warm with maple pecan syrup drizzled on top and enjoy!

all-purpose flour

baking powder

ground cinnamon

ground nutmeg

salt

milk

pumpkin puree

eggs

vanilla extract

butter

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently to combine without overworking the meat. Divide the mixture into four equal portions and shape them into patties.

Prepare the Burger Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on one side, then flip and place a cheese slice on each patty. Cook for an additional 3-4 minutes, or until the cheese is melted and the patties are cooked to your desired doneness.

Cook the Patties

While the patties are cooking, slice the burger buns and toast them lightly on the grill or in a toaster.

Toast the Buns

Place a lettuce leaf on the bottom half of each bun, followed by the cooked patty with melted cheese, tomato slices, and pickles. Top with the other half of the bun.

Assemble the Burgers

Serve the burgers immediately with your choice of fries on the side.

Ground beef

Salt

Black pepper

Garlic powder

Onion powder

Burger buns

Cheese slices

Lettuce leaves

Tomato slices

Pickles

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

Prepare the Batter

In another bowl, combine the milk, egg, melted butter, and vanilla extract. Mix well.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Combine Mixtures

Heat a non-stick skillet or griddle over medium heat. You can lightly grease it with butter or oil if desired.

Preheat the Pan

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

All-purpose flour

Baking powder

Sugar

Melted butter

Split the English muffins in half and toast them until golden brown.

Prepare the English Muffins

Heat the corned beef in a skillet over medium heat until warmed through, about 5-7 minutes.

Cook the Corned Beef

In a pot of simmering water, gently poach the eggs until the whites are set and the yolks are still runny, about 3-4 minutes. Remove and set aside.

Poach the Eggs

On each toasted muffin half, layer the corned beef, followed by a poached egg. Drizzle generously with hollandaise sauce.

Assemble the Benedict

Sprinkle with chopped parsley, and season with salt and black pepper to taste. Serve immediately.

Garnish and Serve

English muffins

Corned beef

Poached eggs

Hollandaise sauce

Chopped fresh parsley

Gather all the ingredients and slice the tomato into thin rounds.

Prepare the Ingredients

On two slices of bread, layer cheese, ham, lettuce, and tomato. Season with salt and pepper. Top with the remaining slices of bread.

Assemble the Sandwich

Spread butter on the outside of each sandwich. Heat a skillet over medium heat and place the sandwiches in the skillet. Cook for about 3-4 minutes on each side, or until golden brown and the cheese is melted.