"The scope of the subject of wine is never ending, [as indeed,] so many other subjects lie within its boundaries. Without geography and topography it is incomprehensible; without history it is colorless; without taste it is meaningless; without travel it remains unreal. It embraces botany, chemistry, agriculture, carpentry, economics – any number of sciences whose names I do not even know. It leads you up paths of knowledge and by-ways of experience you would never glimpse without it."
~ Early morning mystery
~ Vista and Vines
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"Think of it as your very own, perfectly charming, winery and Old World Inn. Offering breathtaking views of both East and West Grand Traverse Bay. Open all year, our gracious staff will offer wine tasting and sales-from dry to sweet to sparkling. Immerse yourself in our year-round B&B ~ stay a night or come for a wine seminar, cooking class, or plant private event ..."
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CINNAMON RAISON FRENCH TOAST SOUFFLE
~ Delightful breakfast served complete with recipe (Autumn Pond Bed & Breakfast)
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1 large loaf Cinnamon Raisin Bread
(chopped in 1/2 - inch cubes enough to fill 9 x 13 inch pan)
12 oz. softened cream cheese
6 oz. softened butter
3/4 cup real maple syrup, divided
10 eggs (prefer organic)
3 cups half & half
1/2 cup cinnamon sugar
(1/4 cup sugar & 1/4 cup cinnamon mixed together)
powdered sugar
additional warm maple syrup
- Place chopped cinnamon raisin bread in 13 x 9 inch glass pan coated well with cooking spray.
- Mix cream cheese, butter and 1/4 cup maple syrup until smooth. Spread mixture over top of bread, leaving some openings through which to pour egg mixture.
- Beat eggs, half & half and 1/2 cup maple syrup. Pour egg mixture over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight.
- Preheat oven to 350 degrees.
- Uncover and bake 50-55 minutes. Cut into 15 squares and sprinkle with powdered sugar. Drizzle with additional warm maple syrup, if needed. (15 servings)
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