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Yardley Inn & Spa

Nine-Grain Carrot Cake Pecan Waffles

Separate 3 eggs

Blend in blender:

  • 1 1/2 cups buttermilk
  • 1/4 cup oil
  • 3 egg yolks
  • 1/4 cup grated carrots or carrot pulp
  • 2 Tbsp pineapple
  • 2 Tbsp coconut

Mix together:

  • 1 1/2 cups of flour mix*
  • 1 Tbsp baking powder
  • 1/2 tsp soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves

Beat the 3 egg whites to soft peaks (do not over beat - should slide out of the bowl, instead of stiff peaks) and fold them into the above mixture. Pour onto hot, greased waffle iron and sprinkle with raw chopped pecans.

* if you have a flour mill, grind 1 cup white or red wheat + 1/2 cup of nine-grain cereal. Then measure out 1 1/2 cup of this mix. If you don't have a mill, use 1 cup whole wheat flour and blend in 1/2 cup of rolled 9-grain mix, which you can purchase at your local health food store.

 

Yardley Inn & Spa

Total Chocolate Eclipse Cake

(12 servings)

Ingredients:

  •  1 ½ cups whole wheat flour
  • ¾   cup unsweetened carob powder
  • 1 Tbsp. baking powder
  • 1   tsp.   baking soda
  • 2 Tbsp.   flaxseeds
  • ½ cup pitted dates, soaked in 1 cup hot water for 30 minutes
  • 6 oz. extra-firm silken tofu
  • 1 cup pure maple syrup or agave
  • 1 Tbsp. peanut oil
  • 3 tsp. vanilla extract
  •  

Frosting:

  • 1 cup grain or malt-sweetened semi-sweet chocolate chips
  • ½ cup raw cashews
  • 6 oz. extra-firm silken tofu
  • ¼ cup agave
  • 1 tsp. vanilla extract

 

Preheat oven to 350 F.   Grease & flour 2 9-inch round cake pans.   In large bowl, mix flour, cocoa, baking powder and baking soda.   In food processor or blender, grind flaxseeds to fine powder.   Add ½ cup water and process until thick and frothy, about 30 seconds.   Add dates and their soaking liquid, tofu, maple syrup (or agave), oil and vanilla, and process until smooth.   Transfer mixture to large bowl.   Stir dry ingredients into wet ingredients, blending until smooth.   Divide the batter evenly between prepared pans.   Bake until cakes spring back when lightly pressed, 20 to 25 minutes.   Cool cakes in pans on wire rack 10 minutes, then invert onto wire racks, remove pans, and cool completely.    

Make frosting in top of double-boiler set over simmering (not boiling) water. Melt chocolate, stirring until smooth.   Remove from water and set aside.   In food processor or blender, finely grind cashews.   Add 1/3 cup water and blend until smooth.   Add tofu, maple syrup and vanilla, and process until smooth.   Add melted chocolate and process until smooth.   Transfer to medium bowl and refrigerate until chilled.   To frost cake, spread about 2/3 cup frosting over top of one layer.   Cover with second later and spread top and sides with remaining frosting.   Cut into wedges and serve.

 

 Yardley Inn & Spa

Peach Melba French Toast

Ingredients

  • 3 pounds fresh or frozen peaches (or 2 cans), sliced and drained
  • 1/2 cup butter
  • 1/2 cup honey
  • 1/2 teaspoon almond extract
  • 6 eggs
  • 2 cups milk
  • french bread
  • nutmeg

Heat butter and sugar together till sugar dissolves and add almond extract. Pour into 9 x 13-inch baking dish. Cover with sliced peaches, then with thick slices of bread. Blend milk, eggs, and vanilla and pour over bread. Sprinkle with nutmeg. Cover and refrigerate overnight or for at least 1/2 hour. Bake uncovered, for 30 to 40 minutes at 350 degrees. Serve with Raspberry sauce and top with whipped cream and dust with nutmeg and sliced almonds.

Raspberry Sauce

  • One 12-ounce can Dole frozen Country Raspberry juice (undiluted)
  • 3 Tablespoons "Ultra-Gell"
  • 2 cups fresh or frozen raspberries

Heat juice concentrate and "Ultra-Gell" together until thickened, stirring constantly. Add raspberries

 

Yardley Inn & Spa

Nine-Grain Pancakes

Separate 3 eggs.

Blend in blender:

  • 1 1/2 cups buttermilk
  • 1/4 cup oil
  • 3 egg yolks

Mix together:

  • 1 1/2 cups of flour mix*
  • 1 Tbsp baking powder
  • 1/2 tsp soda
  • 1/2 tsp salt
  • 1 tsp cinnamon

Beat the 3 egg whites and fold them into the above mixture. Pour onto hot, greased griddle and sprinkle with raw, shelled sunflower seeds.

* if you have a flour mill, grind 1 cup "white" or red wheat + 1/2 cup of Nine-Grain cereal. Then measure out 1 1/2 cup of this mix. If you don't have a mill, use 1 cup whole wheat flour and blend in 1/2 cup of rolled 6-Grain mix, which you can purchase at your local health food store.