A few of  the Linden Tree's ( Tobey's ) favorite recipes...
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Breakfast at the Linden Tree is  a great experience for those that really enjoy a hearty start to the day, so bring a hearty appetite! We do bacon or sausage each day plus eggs how you like them and a potato dish.  We do eggs: sunny side, easy over, medium, light, well done; poached English or dropped;  scrambled , boiled; even Italian style as Frittatas if we are not too busy  ; Tobey cooks her famous scones fresh each morning. There is a wide range of toasting breads, cereals, fresh fruit, yogurts, teas ( including PG Tips )  and exceptional quality fresh ground coffee. At the moment we are using a  Columbian coffee.  We always grind our coffee fresh, and use the French press method. 

Eat outside on the deck or inside in the dining room or sun room.

During the day help yourself to teas and cookies,  and in the Summer, some fresh-made lemonade.

( We can also accommodate special dietary needs if you give us advance notice )

Typical breakfast at the Linden Tree

Assorted cereals  

Orange juice

Coffee ( fresh ground )

English Tea ( PG Tips ), Choice of other teas

The famous Home baked scones  ( Tobey's signature treat! )

Fresh Fruit salad,  plus fruit bowl

Bagels & cream cheese

A variety of  toasting breads

We do a hot main course for breakfast each day;  eggs how you like them,  plus sausage or bacon,  plus some starch dish such as crispy potatoes.

 

 

 

Melt in your mouth ( heavenly ) Scones

1 ¾ cup flour

3 tablespoons sugar

2 ½ teaspoons baking powder

½ teaspoon salt

1/3 cup butter ( 5 tablespoons and 1 teaspoon)

1 egg, beaten

6-8 tablespoons heavy cream

½ cup dried fruits or mini semi-sweet chocolate chips

Heat oven to 400 degrees

Sift flour with sugar, baking powder, and salt. Cut butter
with pastry blender or two knives method till crumbly.

Add egg, 6-8 tablesAdd egg, 6-8 tablespoons heavy cream, and dried fruit, such as currents, chopped apricots, or craisins, or mini chocolate chips, I like the semi-sweet….

Mix till it forms a dough, I start with a wooden spoon and then use my hands (just washed and clean of course!!) knead gently about 10 times....drop spoonfuls of your desired size on an ungreased cookie sheet, cook in 400 degree oven, (again, I use my hands to make the size scone I like, but you can determine which method works best for you!!) cook about 10 to 14 minutes, your oven time may vary, mine is a bit crazy, and it takes a different time each day!! Enjoy them warm from the oven. If you have any leftover, you can warm them up in the oven for a few minutes and they will freshen up nicely.  pdf format

 



Tobey’s Quiche

1 crust pie pastry

4 eggs

1 cup heavy cream

1 cup half and half

healthy pinch salt

pinch pepper

Roll pie dough out, fit into quiche dish. Bake in 450 degree oven for 5 minutes until barely light tan if desired, but not necessary.

Beat eggs with whisk, season with salt and pepper, add heavy cream and half and half. Sprinkle fillings as below into bottom of pie crust. Pour egg mixture gently over fillings. Bake at 425 degrees for 15 minutes, then lower heat to 300 degrees and bake for an additional 30 minutes. Remove from oven and let set for 10 minutes before cutting.

 

Fillings:

Quiche Loraine:

Sprinkle in the bottom of the pie crust:

1 cup coursely grat1 cup coursely grated swiss cheese

8 slices crisp cooked bacon, crumbled

½ cup carmelized onions

OR

Sprinkle 1 cup coursely grated swiss or cheddar cheese in the bottom of the crust, with one or more of the following:

Choice of the following:

½ cup cooked asparagus

½ cup cooked zucchini

½ cup chopped precooked ham

½ cup cooked lobster cut in small pieces

½ cup carmelized onions

You are only limited by your creativity when choosing fillings for your quiche!!!   pdf format