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pic-tea.jpgsub-letter-b.gifreakfast time at Los Altos is very special. We serve a full, sit-down, breakfast every morning, beginning with orange juice, coffee, tea, and a delightful selection of home-baked muffins or coffee cakes. Following is the main course which varies daily, though some of our most popular items include Multi-grain Pancakes, Ham and Portebella Mushroom Casserole, and Baked French toast. An array of fresh fruits complement the meal, along with a side of meat if needed. Make your reservation today and prepare to experience a culinary tour de force.
The times for breakfast are 7:30 and 8:30. If you need an earlier time or breakfast on the run, make an arrangement with us ahead of time.

Multi-grain Buttermilk Pancakes

¾ cup all-purpose flour ½ cup multi-grain cereal
1 Tbsp. Sugar 1 ½ tsp. Baking powder
1 cup buttermilk 2 Tbsp. Canola oil
1 egg, lightly beaten ½ tsp. Salt
Up to ¼ cup milk if need to make the consistency you prefer.
* If you can’t find multi-grain cereal, mix equal parts of barley, wheat, rye, and oat flakes.
  • Mix all dry ingredients together. Add other wet items and mix to form a smooth batter; do not over-stir. Cover and let stand at room temperature for one hour, or refrigerate over night.
  • Preheat a large, heavy griddle over medium heat and grease lightly with butter.
  • Pour batter onto the griddle (¼ cup each). Cook until bubbles over their surface. Turn and cook the other side till golden brown.
  • Serve with butter and maple syrup. Serves three people.
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Date Muffins

1 cup water 2 cups flour
¾ cup chopped dates 2 tsp. Baking powder
½ cup sugar ¼ tsp. Baking soda
½ cup canola oil ¼ tsp. Salt
½ tsp. Vanilla 2 eggs
½ cup chopped pecans
  • Preheat oven to 375 degrees.
  • Bring water to a boil.
  • Stir in dates, sugar and oil. Let it cool (15 minutes) .
  • Add vanilla and lightly beaten egg.
  • Stir together the flour, baking powder, soda and salt in a bowl.
  • Add date mixture and stir just until well combined. Add nuts and stir some more.
  • Spoon the batter into the mini-muffin pans lightly sprayed with non-stick spray.
  • Bake for 17 minutes.
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Ham and Portebella Mushroom Casserole

2 cups cooked ham, diced 1 cup sour cream
2 Tbsp. Minced onion 2 tsp. Dijon mustard
½ cup chopped portebella mushroom 10 eggs, lightly beaten
¾ cup grated sharp cheddar cheese dash of salt and pepper
  • Mix together ham, sour cream, onion and mustard until smooth.
  • Add beaten eggs plus 2 tablespoons of water with salt and pepper. Add cheese and mix. Lastly add portebella mushrooms.
  • Pour into six individual ramekin dishes or a small casserole dish.
  • Bake at 350 degrees for 30 minutes individual dishes and about and 40 to 45 minutes for a casserole dish until eggs are set. Serve six people.
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Lemon Cream Scones

2 cups all-purpose flour ¾ cup dried, chopped apricots
¼ cup plus 2 Tbsp. Sugar 1 Tbsp. Plus 1 tsp. grated lemon peel
½ tsp. Salt 1 ¼ cup whipping cream
1 Tbsp. baking powder 2 Tbsp. Canola oil
  • Mix flour, ¼ cup sugar and baking powder in a bowl. Stir in apricots and 1 Tbsp. lemon peel. Add whipping cream and stir until dough forms.
  • Turn dough out on lightly floured surface. Knead gently until dough holds together. Form dough into 10 inch diameter, ½ inch thick round. Brush canola oil and mix 2 Tbsp. sugar and 1 tsp lemon peel. Sprinkle the sugar and lemon peel over the dough.
  • Divide into 12 equal part. Transfer wedges to a large baking sheet, spacing evenly.
  • Bake at 425 degrees for 15 minutes or until light golden brown. Transfer to a wire rack, cool slightly.
  • Serve warm or at room temperature.
  • If you want smaller scones, divide dough into half, roll out to ½ inch thick round. Divide into 12 wedges and do the same.
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Baked French Toast

1 loaf day-old French bread 6 oz cream cheese
5 eggs, beaten 1¼ cups milk
¼ tsp ground cinnamon ¼ tsp vanilla extract
  • Spray a 13-by-9 inch baking pan with nonstick cooking spray.
  • Cut French bread into ½ to 3/4 inch thick slices. Line the bottom of the pan with bread slices, filling in empty spots with small pieces.
  • Spread cream cheese evenly over the bread. Cube the remaining bread slices and spread over cream cheese.
  • Pour egg and milk mixture slowly. Cover and keep refrigerated until morning.
  • Bake at 400 degrees for 20 min.
  • Sprinkle with powdered sugar. Cut and serve with maple syrup.
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Peach Bread

3 cups flour 1 teaspoon salt
½ teaspoon baking soda 3 teaspoons cinnamon
1 teaspoon baking powder 3 eggs
1 cup oil 2 cups sugar
2 cups chopped fresh or frozen peaches 3 teaspoons vanilla
1 cup chopped nuts
  • Preheat oven to 325 degrees.
  • Sift dry ingredients together and set aside.
  • Beat eggs in a large bowl. Add oil and sugar, cream well. Add peaches and vanilla to mixture. Add sifted dry ingredients. Mix well and stir in chopped nuts.
  • Spoon into two well-greased loaf pans.
  • Bake for 1 hour. Makes 2 loaves or 4 small loaves.
The peaches in Palisades are the best in the world, and we serve home-made peach preserves daily. but-top.gif