Heavenly, Home-Made Strained Yogurt

Straining yogurt results in an exceptionally creamy, rich, and less sour tasting flavor unlike anything you have ever bought from a store. You will be surprised at the amount of whey (a sour, viscous, greenish yellow and highly nutritious liquid) the process of straining will create. Don’t throw it away! It can be used in a number of ways. For example you can use it in place of water for any bread recipe, in smoothies for added protein, or as a substitute for buttermilk in baking recipes. Below is a yogurt recipe we have adapted from the cookbook “Ma Baseema” – Enjoy!

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Recipe & Tutorial: Egg Roulade

We recently added this item to our lineup of fantastic breakfast dishes, and after a number of attempts, and a couple of disasters, Lorraine perfected the recipe and technique. Once you get the roulade technique figured out the possibilities in terms of seasonings and flavors are truly endless. Have fun with it! The recipe is adapted from this one found on sparkrecipes.com.

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Cranberry Orange Scones with Citrus Drizzle

Preparing a daily, full breakfast for 20 is no easy task! Volume is one thing, but variety is a big challenge too. Serving our guests pancakes every day would certainly get old fast. The secret is in the planning and preparation. We have an arsenal of excellent tried-and-true recipes that Lorraine has collected and developed over the years to please not only our guests’ tastebuds, but also our own high standards when it comes to quality and ease of preparation.

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