190 S. 200 W  |  Manti, Utah 800-593-1312

Yardley Inn & Spa Nine-Grain Pancakes

Separate 3 eggs, reserving both the yolks and the whites for this recipe.

First, blend in blender:

* 1 1/2 cups buttermilk
* 1/4 cup oil
* 3 egg yolks

Set aside.

Then, mix together:

* 1 1/2 cups of flour mix*
* 1 tablespoons baking powder
* 1/2 teaspoons soda
* 1/2 teaspoons salt
* 1 teaspoons cinnamon

Set aside.

Gently add wet ingredients to dry ingredients to form a batter.   Beat the 3 reserved egg whites until soft peaks form.   Do not over beat - your whites should slide out of the bowl, instead of cling as stiff peaks.   Gently fold the beaten egg whites into the batter. Pour portions of batter onto hot, greased griddle and sprinkle with raw, shelled sunflower seeds.  Griddle until done to your liking.

* if you have a flour mill, grind 1 cup "white" or red wheat + 1/2 cup of Nine-Grain cereal. Then measure out 1 1/2 cup of this mix. If you don't have a mill, use 1 cup whole wheat flour and blend in 1/2 cup of rolled 6-Grain mix, which you can purchase at your local health food store.

Yardley Inn & Spa Nine-Grain Pumpkin Pecan Waffles

Separate 3 eggs, reserving both the yolks and the whites for this recipe.

First, blend in blender:

* 1 1/2 cups buttermilk
* 1/4 cup oil
* 3 egg yolks
* 1/4 cup cooked pumpkin

Set aside.

Then, mix together:

* 1 1/2 cups of flour mix*
* 1 tablespoons baking powder
* 1/2 teaspoons soda
* 1/2 teaspoons salt
* 1 teaspoons cinnamon
* 1/4 teaspoons nutmeg
* 1/8 teaspoons cloves

Set aside.

Gently add wet ingredients to dry ingredients to form a batter.   Beat the 3 reserved egg whites until soft peaks form.  Do not over beat - your whites should slide out of the bowl, instead of cling as stiff peaks.   Gently fold the beaten egg whites into the batter.  Pour portion onto hot, greased waffle iron and sprinkle with raw chopped pecans.  Cook until done to your liking.

* if you have a flour mill, grind 1 cup white or red wheat + 1/2 cup of nine-grain cereal. Then measure out 1 1/2 cup of this mix. If you don't have a mill, use 1 cup whole wheat flour and blend in 1/2 cup of rolled 9-grain mix, which you can purchase at your local health food store.

Yardley Inn & Spa Peach Melba French Toast

* 3 pounds fresh or frozen peaches (or 2 cans), sliced and drained
* 1/2 cup butter
* 1/2 cup honey
* 1/2 teaspoon almond extract
* 6 eggs
* 2 cups milk
* 1 teaspoon vanilla extract
* French bread, sliced
* nutmeg

Heat butter and honey together until warm and dissolved, and then add almond extract. Pour the butter mixture into 9 x 13-inch baking dish. Cover with sliced peaches in a single layer, and then top the peaches with thick slices of French bread.   Blend eggs, milk, and vanilla extract and pour over bread, making certain each piece has some custard on it. Sprinkle with nutmeg.  Cover and refrigerate overnight or for at least 1/2 hour.

Bake uncovered, for 30 to 40 minutes at 350 degrees. Serve with Raspberry sauce and top with whipped cream and dust with nutmeg and sliced almonds.

Raspberry Sauce

* One 12-ounce can Dole frozen Country Raspberry juice (undiluted)
* 3 tablespoons "Ultra-Gell"
* 2 cups fresh or frozen raspberries

Heat juice concentrate and "Ultra-Gell" together until thickened, stirring constantly. Add raspberries.

Yardley Inn & Spa Total Eclipse Carob Cake

Cake Ingredients:

* 1 - 1/2 cups whole wheat flour
* 3/4 cup unsweetened carob powder
* 1 tablespoons baking powder
* 1 teaspoons baking soda
* 2 tablespoons flaxseeds
* 1/2 cup pitted dates, soaked in 1 cup hot water for 30 minutes
* 6 oz. extra-firm silken tofu
* 1 cup pure maple syrup or agave
* 1 tablespoons peanut oil
* 3 teaspoons vanilla extract

Frosting Ingredients:

* 1 cup grain or malt-sweetened semi-sweet chocolate chips
* 1/2 cup raw cashews
* 6 oz. extra-firm silken tofu
* 1/4 cup agave
* 1 teaspoons vanilla extract

Preheat oven to 350 F. Grease and flour 2  9-inch round cake pans. In a large bowl, mix flour, cocoa, baking powder and baking soda. In food processor or blender, grind the flaxseeds to a fine powder. Add 1/2 cup water and process until thick and frothy, about 30 seconds. Add dates and their soaking liquid, tofu, maple syrup (or agave), oil and vanilla, and process until smooth. Transfer mixture to large bowl. Stir dry ingredients into wet ingredients, blending until smooth. Divide the batter evenly between prepared pans. Bake until cakes spring back when lightly pressed, 20 to 25 minutes. Cool cakes in pans on wire rack 10 minutes, then invert onto wire racks, remove pans, and cool completely.

Make frosting in top of double-boiler set over simmering (not boiling) water. Melt chocolate, stirring until smooth. Remove from water and set aside. In food processor or blender, finely grind cashews. Add 1/3 cup water and blend until smooth. Add tofu, maple syrup and vanilla, and process until smooth. Add melted chocolate and process until smooth. Transfer to medium bowl and refrigerate until chilled. To frost cake, spread about 2/3 cup frosting over top of one layer. Cover with second later and spread top and sides with remaining frosting. Cut into wedges and serve.