We take great pleasure in serving you our special, home-cooked
gourmet breakfasts. A full breakfast is served between 8 and 9 a.m.; a continental breakfast is available
until 10 a.m. If you have
any dietary restrictions, please call us at 719 689-3709 to alert us of your needs.
Carr Manor Specialty Recipes
Blueberry French Toast Strata
1 pound of French bread
8 ounce package cream cheese, cubed while cheese is very cold
2 cups frozen blueberries
2 1/2 cups half and half.
6 tablespoons butter, melted
1/4 cup maple syrup
Cut French bread loaf into cubes (About 12 cups bread cubes).
Grease or spray with vegetable oil a 13x9 inch baking pan.
To Assemble: In the prepared pan place half of the bread cubes.
Top with the cream cheese cubes and frozen blueberries then the remaining bread cubes.
With a blender or mixing bowl with a rotary beater, mix together the eggs, half & half, melted butter and maple syrup until well
combined. Pour the egg mixture evenly over bread and cheese cubes. Cover with plastic wrap, gently press layers down to
Refrigerate for 2 to 24 hours. Remove plastic wrap and bake in a 325 degree oven for 50 minutes or until the center appears to be
set and the eggs are golden. Let stand for 10 minutes. Makes 6-8 generous servings.
Note: Serve with blueberry syrup.
1 cup sugar
1 cup fresh blueberries rinsed and drained
1 cup water
2 tablespoons cornstarch
1 tablespoon unsalted butter
Combine sugar, cornstarch and water over medium-high heat. Cook 5 minutes or until thickened. Stir occasionally. Stir in 1 cup
berries and simmer 10 minutes or until berries burst. Add butter. Stir until melted. Drizzle over French toast. Makes 8
Add Your Favorite Egg Puff
3/8 cup Flour
of butter, melted
12 oz Cottage
¾ cup of Your
Favorite Additional Ingredient such as:
Mushrooms and Green Onions
4 oz. can of
chopped Green Chiles
Spray 6 small serving bowls lightly with vegetable spray or glass baking pan if multiplying recipe. Combine eggs, flour and
baking powder in large bowl. Add in melted butter and stir in Cottage Cheese and your favorite addition. Mix well. Pour egg
mixture into bowls Bake at 350 for 25-30 minutes. Avoid overcooking, cook until lightly brown on top. 6 Servings
Serving suggestions: Garnish with parsley flakes, salsa, shredded parmesan cheese, paprika, ½ mushroom slice, etc. If
using serving bowls always place a cloth doily between bowl and plate to avoid spackling & cracking of plate when served.
Farmers Breakfast Pie
· 3 cups cubed Hash Brown Potatoes
· 1 cup shredded Cheese
· ½ cup sliced Green Onions
· 1 12oz. can Evaporated Milk
· 1 cup diced Ham
· 4 beaten Eggs
· ½ teaspoon Garlic Salt
· ¼ teaspoon Pepper
Place potatoes in a 2 quart square baking pan. Sprinkle with cheese, ham and green onion. Mix milk and eggs and melted pour
over potato mixture. Refrigerate overnight. Bake at 350 degrees for 50-60 minutes. Let stand 5 minutes before serving.
Ham and Potato Quiche
· 24 oz pkg. frozen shredded Hash Browns, thawed
· ¼ Cup [½ stick] Butter, melted
· 1 Cup shredded hot Pepper Cheese (such as Pepper Jack)
· 1 Cup shredded Swiss cheese
· 1 Cup (about 6 oz.) diced cooked Ham or Breakfast Sausage
· 1 Cup Half & Half
· 2 Eggs
· ¼ Teaspoon seasoned salt
Preheat oven to 425 F. Coat a 10” quiche dish with non-stick cooking spray. Press thawed has browns between paper towels to
remove excess moisture. Place hash browns into dish and form into an even solid crust on bottom and sides. Brush crust with
butter including top edges. Bake 25 mins. Remove and cool. If using sausage, cook until done and drain on paper towels. (Crust
and sausage can be refrigerated if preparing ahead).
Reduce oven to 350F. layer ham (or sausage) over crust. Layer the cheeses. Beat together Half & Half, eggs and salt in small
bowl. Pour over the meat and cheese. Bake 30-40 mins or until knife inserted comes out clean. Leftovers freeze well and can be
reheated in a microwave.
Pistachio Nut Bread:
Peach French Toast
· One loaf French bread, sliced 1 inch thick (about ½ large loaf)
· One 29 OZ can of peach slices - drained
· One cup packed brown sugar
· ½ cup of butter, melted
· 1 tablespoon peach syrup from can or Orange juice or water
· Five large eggs
· 1 ½ cups milk
· 3 teaspoons vanilla
Spray 8 x 12 inch pan with cooking spray. Melt butter and brown sugar in microwave safe glass bowl. Add peach syrup to thicken.
Pour into pan and let cool slightly. Place sliced peaches on top. Cover completely with bread slices. Combine eggs, milk and
vanilla and pour over bread. Sprinkle with cinnamon powder.
Cover and refrigerate overnight. Bake at 350 for 40 minutes or until browned. Whipped cream topping optional. Makes 4 to 6
Pistachio Nut Bread
1 pkg. Butter
3.5 oz. pkg.
instant Pistachio or Butterscotch pudding
Pistachio Oil - (not required)
8 oz. sour
¼ Cup Water
½ Cup chopped
Combine cake mix, pudding, flour, pistachio oil, sour cream,
eggs, water, vegetable oil and pecans in a large mixing bowl.
Pour the batter into two greased and floured loaf pans. Combine
the sugar and ground cinnamon in a small bowl. Sprinkle ½ of the
mixture over the top of the batter. Swirl topping into each of
the breads then sprinkle last ½ on top. Bake at 350 degrees for
40 minutes or until brown. Allow breads to cool in baking pans.