Recipes, recipes, recipes

Due to popular demand, I've decided to post a couple of recipes that I get frequent requests for. Although these are high-altitude recipes, they need few if any changes. We are at about 7,500 feet here at the Cottonwood Inn, so some recipes (mainly baked goods like cakes) need a bit of tweaking.

Tarragon Savory Eggs
Cottonwood Bed and Breakfast
Taos, New Mexico

Ingredients:
9 eggs
½ cup half and half
1 ½ tablespoons dried tarragon – coarsely chopped
2 tablespoons Dijon mustard
½ teaspoon black pepper
1 ½ cups grated cheddar cheese
Preheat oven to 375°. Spray or lightly grease 8”x8” pan. Sprinkle cheese in bottom of pan. In blender, combine eggs, half and half, tarragon, mustard, and pepper, blending until frothy – about 3 to 5 minutes. Pour egg mixture on top of cheese. Bake 35 to 40 minutes, until golden brown.
Optionally, after eggs are set – approximately 25 minutes, add chopped fresh or sun-dried tomatoes as topping.
Serves 6

If you are at lower altitude, you might want to lower the temperature 25 degrees.

Almond Crisp
Cottonwood Inn Bed and Breakfast
Taos, New Mexico

Ingredients:
1 cup butter
1 cup brown sugar
24 large Graham Crackers
1 cup slivered almonds

Preheat oven to 350°. Place crackers on bottom of jelly roll pan. Bring butter and sugar to boiling, stirring constantly – about 2 minutes. Pour butter-sugar mix over crackers and sprinkle nuts on top. Bake until brown and fluffy – about 6 to 10 minutes.

You can also leave the nuts off until the crisp is finished baking, and instead, spread 8 oz of chocolate chips over the hot mixture and then sprinkle the nuts on top.

Enjoy!