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This is the easiest scone recipe of all time. Guests at The Bass Cottage Inn love to nibble on these as they ponder their breakfast choices and savor a cup of rich coffee. Visitors from the UK are bemused that we serve scones at breakfast (instead of teatime), but they love them all the same. Infinite variations are possible—limited only by your imagination. Treat dough gently and you will have the lightest scone you’ll ever eat.

Ingredients
1. Combine the following dry ingredients in the bowl of a food processor and pulse five to six times to aerate:

3 cups all-purpose flour
1 cup oat flour
1/4 cup regular oats
2/3 cup white sugar
1/3 cup brown sugar
2 T baking powder
1 tsp. salt
2-1/2 cups heavy cream

2. With the blade running, add the cream and pulse until the mixture is processed to pea size (10 one-second pulses).
3. Turn mixture into a large bowl, fold one cup of golden raisins* into the crumbly dough and pat-out onto counter into a large oval. Cut into wedges or rounds using a cookie cutter.
4. Place on ungreased baking sheet, brush with cream and sprinkle with extra oats and turbinado sugar.
5. Bake at 425 degrees for 12 to 15 minutes.
* You may substitute currants, blueberries or dried sweetened cranberries.
© Copyright 2004 Bass Cottage Inn. All rights reserved.

One of our signature breakfasts, this rich treat is great to prepare ahead for a breakfast or brunch with friends. In the tradition of the French pain perdu, a dense, crusty even slightly stale loaf of bread works great for this recipe. You can bake off the bread and custard mixture a day or two ahead and refrigerate. To serve, cut into nice, thick slices and brown on a buttery griddle or pan.

Ingredients
1. Combine the following liquid ingredients in a medium saucepan and place over medium heat until lightly scalded (small breaking bubbles around the edge of the pan):

1 quart of heavy cream
Vanilla bean

2. Combine the following ingredients in a large bowl and whisk until creamy:

8 large egg yolks
1⁄2 cup of sugar

3. Temper the egg yolks with warm cream and stir well to combine. Set aside.
Wrap the outside of a 10-inch springform pan with foil. Butter the interior well. Arrange thick, crusty bread slices along the bottom and pour 1⁄4 of crème brulee mixture over. Add another layer of bread followed by crème brulee mixture until all ingredients are used (you should have three layers).
4.Cover with foil and bake in a water bath in a 300-degree oven for approximately one 1⁄2-hour. Remove from oven and remove foil. Let cool and refrigerate until next day.
To serve
Remove from pan and slice in 1⁄2-inch-thick slices. Brush liberally with butter and grill for 10 minutes. Sprinkle with turbinado sugar and serve with fresh strawberries, a dollop of sweetened mascarpone cheese, maple syrup—whatever sweet touch you desire.
© Copyright 2004 Bass Cottage Inn. All rights reserved.

Maine is known for the lovely potato, which was a mainstay for the settlers and today for hungry carbohydrate lovers everywhere. We serve these hearty potatoes as an accompaniment to almost any omelet or quiche here at the Inn. This recipe, based on a James Beard recipe, is Jeff’s specialty and he loves them a little zingy. You can moderate the spices to suit your taste. Give them a try and you’ll be able to climb Cadillac Mountain in a single bound!

Ingredients

2 lbs. russet or Yukon Gold potatoes, 1⁄2-inch cube, skin on
1 large yellow onion diced
6 T butter
1⁄2 green pepper diced
1⁄2 red pepper diced
1 T paprika (Hungarian Half-Sharp preferred)
Salt, celery salt, pepper, Tabasco to taste
Fresh parsley and or fresh lovage leaves, minced (for garnish)

Boil potatoes for five minutes and drain. Do not overcook or the result will be too mushy. Sauté onion and peppers in butter until soft. Mix potatoes, onion/pepper/butter mixture and spices and place in oiled baking dish. Bake at 375 degrees until lightly golden, approximately 25 minutes.
© Copyright 2004 Bass Cottage Inn. All rights reserved.