"Inn the Kitchen Two" is the second Cookbook from the Bed and Breakfasts of the Pikes Peak Area Innkeepers. Our first cookbook sold out in a matter of months. The Cookbook features 300 recipes, submitted by 16 innkeepers with recipes in the following categories:

• Appetizers & Beverages
• Fruit Specialties
• Breakfast Entrees
• Breads, Muffins & Coffee Cakes
• Soups, Salads & Vegetables
• Lunch & Dinner Entrees
• Pies, Cookies & Dessert
• A Miscellaneous section entitled "This & That"

"Inn the Kitchen Two" is $14.95 + shipping and handling. To order call BBPPA at the Toll Free Number (888) 835-8900.

SAMPLE RECIPES

AMBROSIA FRUIT SALAD
Submitted by Eastholme in the Rockies Bed & Breakfast

1 lg. grapefuit, pared, sectioned                                   1 T. dry sherry, if desired
3 med. oranges, pared, sectioned                                1 lg. banana, sliced
1/2 c. seedless green grape halves                              1/4 c. flaked coconut
1 to 2 T. light corn syrup                                             Mint Sprigs (opt.) 

Cut grapefuit in sections into halves. Mix grapefuit, oranges, grapes, corn syrup and sherry. Cover and refrigerate at least 2 hours. but no longer than 24 hours. Stir in banana and coconut just before serving. Garnish with a small mint sprig. Yields 4 to 6 servings. 

ORANGE FRENCH TOAST
Submitted by Foxtail Bed & Breakfast

4 eggs                                                                         1/3 c. butter, melted
2/3 c. freshly squeezed orange juice                              1/2 c. pecans, chopped
1/2 c. milk                                                                   1/4 c. sugar 
1/2 tsp. vanilla                                                              

1/4 tsp. nutmeg

1 loaf French bread, sliced 1 inch thick 

Powdered sugar, Maple syrup & Fresh fruit                                                  

Whisk together eggs, orange juice, milk, sugar, vanilla and nutmeg. In a greased 9 x 13 inch pan, place a single, tight fitting layer of bread slices. Pour egg mixture over bread. Cover and refrigerate overnight, turning once. In the morning, pour melted butter evenly over the bread. Sprinkle with chopped pecans. Bake in a preheated 400 degree oven for 20 to 25 minutes or until golden brown. To serve, sprinkle each slice with powdered sugar. Serve with syrup and fresh fruit garnish.

Yields 4 to 6 servings.

MORNING GLORY MUFFINS
Submitted by Room at the Inn Bed and Breakfast 

3 eggs                                                                     2 tsp. cinnamon 
3/4 c. oil                                                                  4 shredded carrots
1 tsp. vanilla                                                             2 Granny smith apples, chopped
1 1/4 c. sugar                                                           1/2 c. raisins 
2 c. flour                                                                  

1/2 c.pecans                                                           

2 tsp. soda                                                              

1/4 c. coconut

1/2 tsp. salt

Preheat oven to 375 degrees. Grease muffin tins. In a large bowl, beat eggs and add oil and vanilla; add sugar and beat until well blended. Add sifted flour with soda, salt and cinnamon. Beat well and add carrots, apples, coconut, raisins and pecans. Pour into muffin pans and bake for 20 minutes. Yield 20 medium muffins.

Yields 20 medium muffins.