FEATHERBED EGGS

6 slices sour dough bread
salt and pepper to taste
1 1/2 C. sharp cheddar cheese, shredded
dried chopped chives
dried dill
2 1/4 C. half and half
9 eggs, beaten

Butter 6 individual (6-oz.) ramekins. Remove crusts from bread slices and cut in a circular pattern; place circles in the bottom of each dish. Sprinkle slices with salt and pepper to taste. Top each slice with about 1/4 C. shredded cheese. Sprinkle chives and dill on top of cheese. In a large bowl, beat together eggs and half and half. Pour egg mixture over the cheese to about 1/2 inch from the top of each dish. Place ramekins in oven-proof baking dish. Cover with plastic wrap and refrigerate overnight. In the morning, place about 1 inch of water in baking dish and bake eggs in 350¡ oven for 45 minutes or until they "puff" up and are nicely golden brown on top.

HARVEY GIRLS LITTLE ORANGE PANCAKES

This is a great recipe for people who cannot tolerate milk products. The liquid is orange juice! They are very popular at the Inn; light and delicious.

1 Cup all purpose flour
1 Tablespoon sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1 tsp. grated orange rind
1 cup orange juice
1/4 cup mandarin orange slices (cut in half)

In a mixing bowl stir together dry ingredients (first four items); in another bowl combine egg, rind, and juice. Mix the two together JUST TILL BLENDED. Gently drop in orange sections. Using 1/3 or 1/4 measuring cup, pour batter on hot, lightly buttered griddle. Cook pancakes until golden brown. Makes about 8 pancakes. NOTE: THIS BATTER DOES NOT LIKE TO BE PLAYED WITH. Serve with Vermont Maple Syrup.

SOUR CREAM COFFE CAKE WITH SHREDDED APPLE

1 1/2 Cups all purpose flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt 1 cup sour cream
2 well-beaten eggs
1 tsp. vanilla

Preheat oven to 350 degrees. Mix the dry ingredients (first 5) together; mix wet ingredients (next 3) together; then mix dry and wet ingredients together and pour into a buttered 8 x 13 x 2 inch baking pan.

Mix 4 Tablespoons sugar with 1 tsp. flour and 1 tsp. cinnamon. Sprinkle evenly over top of cake.

Peel, core and quarter 2 granny smith apples. Shred quarters. Gently squeeze shredded apple (not dry, but to remove excess liquid) and spread over top of cake.

Bake about 30 minutes or until a knife inserted in center comes out clean.

This recipe can be divided in half using one apple and an 8 x 8 inch pan.