reakfast 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 Portabella 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.

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.

This is a very popular recipe and returning guests request it frequently.

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.

Ham and Portabella Mushroom Casserole

2 cups cooked ham, diced	1 cup sour cream
2 Tbsp. Minced onion	2 tsp. Dijon mustard
½ cup chopped portabella mushroom	9 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 with salt and pepper. Add cheese and mix. Lastly add portabella mushrooms.
• Pour into six individual ramekin dishes or a small casserole dish.
• Bake at 350 degrees for individual dishes and about 5 minutes more for baking pan until eggs are set. Serve six people.

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.

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.

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 peach bread and home-made peach preserves daily.