Here are some recipes from our member B&Bs

Each member B&B has their own favourites. You can try them at home.

Strawberry Fool

Fruit fools are an old English dessert which we find ideal for a light breakfast starter.

2 cups mashed fruit
1 cup whipping cream
3 tbsp sugar.

We use strawberries, blackberries, raspberries or stewed rhubarb. They can be fresh but the texture is improved if you use frozen fruit (so you can serve this year-round).  Defrost the fruit until it is firm but not icy then mash with a fork. Whip the whipping cream with the sugar until it is very stiff. (Generally raspberries and especially rhubarb need more sweetening than strawberries.) Fold the fruit into the cream. Serves 6-8.
(from Gazebo Bed and Breakfast)

Baked Vegetable Frittata

Ingredients:
2 tablespoons butter or margarine
1/4 onion chopped
1 green pepper diced
1 can (14 oz) tomatoes, chopped and drained or a large fresh tomato chopped
with seeds and juice removed
6 eggs
1/2 cup fresh bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
2 cups Old Cheddar or Swiss cheese, grated

Directions:
Preheat oven to 350° F. In skillet, melt butter. Over medium heat, cook onion until tender. Add diced green pepper and cook for 1 minute longer. Remove from heat and add tomatoes.
In large mixing bowl, beat eggs until well mixed. Stir in bread crumbs, salt, pepper, Worcestershire sauce and cheese; gently stir in vegetables. Pour mixture into buttered 9-inch baking dish. I use a glass pie dish.
Bake in 350 oven for 30-35 minutes or until top is golden and mixture firm in centre. Let stand for a few minutes before cutting into portions.
(from Arbutus Hill Bed and Breakfast)

More recipes to come soon!