A Book Review By Brenda Hyde

My feeling is that you can never be too rich or have too many afternoon tea recipes. Though I have a long way to go on the "rich" spectrum, I am working my way up to a wealth of sweet and savory recipes in my collection. When I opened the pages of Breakfast at Nine, Tea at Four I discoved not only a goldmine of breads, tea sandwiches, spreads and cookies, but also brunch recipes galore. Since Sue Carroll has been entertaining at the Mainstay Inn for over 20 years I think we are safe in saying that she is an expert in putting on brunch and afternoon tea for people from all walks of life, of all ages, and all tastes. The recipes are down to earth; elegant and comforting at the same time. She serves tea daily at the inn, both to guests and visitors who drop by for their tour. Knowing this, I find it fascinating that the recipes are not overly fancy or complicated. Her fruit dishes are fresh and simple, the breads, such as Angel Biscuits with Rosy Apple Butter, are mouthwatering and the sandwiches are delicate. Chapters include:

Fruit Dishes

Specialties of the House

Breads, Biscuits, and Muffins

Coffee Cakes

Sandwiches, Savories, and Spreads

Drop Cookies and Bar Cookies

Squares and Cupcakes

Seasonal and Holiday Menus

Cooking and Entertaining Tips.

I am often asked for menus by my website visitors. Especially when they are giving an afternoon tea for the first time, or organizing a church breakfast by themselves, they feel overwhelmed. The menus and recipes in Breakfast at Nine, Tea at Four are perfect for the novice hostess or those experienced at hospitality. However, the recipes aren't just for entertaining. I found them to be perfect for weekend breakfasts with family, as well as tea parties with my children. Who can resist a menu for a Tulip Festival Tea?

Mainstay French Toast with Spicy Apple Syrup

1/2 cup butter (1/4 pound)

1 cup brown sugar

2 tablespoons corn syrup

2 medium tart apples, peeled, cored, and sliced (2 cups)

1 (1-pound) loaf French bread, cut into 12 – 14 (1-inch) slices

5 eggs

1 1/2 cups milk

1 teaspoon vanilla

Spicy Apple Syrup:

1 (10-ounce) jar apple jelly

1 cup applesauce

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Dash of salt

Heat the butter, sugar, and corn syrup in a saucepan until the mixture is syrupy. Pour into an ungreased 13 x 9 x 2-inch glass baking dish. Cover with the apple, then the bread.

Whisk together the eggs, milk, and vanilla and pour the mixture over the bread. Cover and refrigerate for at least 8 hours, or overnight.

Preheat the oven to 350°F and bake, uncovered, for 40 minutes or until lightly browned.

Meanwhile, make the syrup. Combine all the ingredients in a small saucepan. Cook over medium heat, stirring constantly, until the jelly is melted and the syrup is hot.

Separate the French toast slices with a knife and serve immediately, with the warm syrup.

Yield: 6 – 8 servings; 1½ cups of apple syrup

Reprinted with permission from Breakfast at Nine, Tea at Four: Favorite Recipes from Cape May's Mainstay Inn, Copyright Callawind Publications Inc, 1998

Order Information

Powell's online bookshop carries copies of the Breakfast at Nine, Tea at Four. HERE or you can order from Barnes and Noble HERE