Asheville is known for its plethora of specialty shops that includes everything from chocolatiers to artisan bread makers to sidewalk cafes. Here are a few recipes that touch on the freshest picks of Asheville's many independent eateries.
Croissant French Toast recipe from 1891 Cedar Crest Victorian Inn Ingredients 4 large eggs ¾ cup milk 2 tablespoons brandy 2 teaspoons vanilla extract 1 tablespoon sugar 9 small croissants - See note Preparation Preheat the griddle to 350 degrees. Mix eggs, milk, brandy, vanilla extract and sugar together in a bowl. Cut the croissants lengthwise in half. Dip the croissant halves in the batter and
Stuffed French Toast from A Bed of Roses B & B 1 loaf of "home style" or "buttermilk" bread, cubed 1 package 8 oz cream cheese, cubed 12 large eggs 1/3 cup maple syrup 2 cups milk ½ teaspoon cinnamon 1-2 cups fresh or frozen fruit (blueberries, raspberries, mixed) Arrange half the bread cubes in 9 x 13 pan sprayed with PAM. Scatter cheeses cubes and fruit over bread, topping it off with the
Cranberries in Red Wine recipe from Corner Oak Manor B & B Ingredients 12 oz fresh cranberries 1 ½ cups sugar 1 cup red wine (Zinfandel or Cabernet Sauvignon) 1 3-inch cinnamon stick 1 orange - zest only, grated Preparation Pick over the cranberries, rinse and drain. Combine the sugar and wine in a three-quart saucepan, and bring to a boil, stirring until the sugar is dissolved. Add the cinnamon
Pumpkin Waffles with Cider Syrup from Corner Oak Manor B & B Pumpkin Waffles Ingredients 2 cups all-purpose flour 1/3 cup sugar 4 teaspoons baking powder ½ teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger ¼ teaspoon ground cloves 1 ½ cups milk 1 cup pumpkin puree 4 large eggs, separated Cider Syrup Ingredients 2 cups apple cider 1 teaspoon cinnamon ¼ teaspoon ground cloves ¼ teaspoon freshly
Blueberry Cream Pie recipe from 1891 Cedar Crest Victorian Inn Crust Ingredients 10 graham crackers - 5 X 2 1/2 each or approximately 1 ½ cups ½ cup pecans ¼ cup sugar ½ cup butter - melted ¼ teaspoon salt Filling Ingredients 12 oz cream cheese - softened ¾ cup sugar 1 ½ teaspoons vanilla 1 ½ cups heavy cream 3 pints blueberries 3 tablespoons jelly glaze Crust Preparation Preheat oven to 350
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