Delight in our exquisitely decorated dining room where we promise you will be served a breakfast that will be certain to tantalize your taste buds and start your day on the right foot!

	Harrington House Famous Buttermilk Pancake Sundae Makes 12-16 pancakes Combine together: 2 Cups flour 2 Tablespoons Sugar 2 Heaping teaspoons baking powder 1 Teaspoon baking soda 1 Teaspoon salt In separate bowl combine: 2 Eggs 2 Cups buttermilk 4 Tablespoons oil Add liquid to dry ingredients and blend until flour is moistened but slightly lumpy. The secret? Don’t over mix the batter. Lightly grease the pre-heated griddle, scoop 1/4 level cup of batter, pour batter onto the griddle. Cook until bubbles appear on batter and then flip over. Building the Pancake Sundae: Lay first pancake on the plate, add about 1 large strawberry sliced on top of the pancake. Add second pancake on top of the strawberries, and then add either fresh pineapple or 1/2 of a sliced banana. Top third pancake with about 1 large sliced strawberry. Garnish with fresh whip cream, and drizzle with Raspberry Melba sauce on top of the pancake sundae.
	Polynesian Bread or Muffins Makes 4 Loaves 5 Cups Brown Sugar 6 Cups flour 2 Teaspoons Baking powder 2 Teaspoons Baking soda 2 Teaspoons Vanilla Dash of salt 2 Teaspoons Lemon juice 5 Eggs 1 Cup oil 1 Cup Sour cream 13.5oz Can of coconut milk 3 Cups of dried cranberries 4 Cups of crushed pineapple -- 2 Cups drained / 2Cups not drained 3 Cups Shredded coconut 10oz Shredded carrots Combine all ingredients in the bowl. Spray non-stick spray on standard size loaf pans. Line just bottom of the loaf pan with waxed paper. Divide batter into each loaf pan.Cook for one hour -- 350 degrees Check after one hour by poking it in its center with a toothpick or piece of spaghetti (If the toothpick or spaghetti comes out clean it's done, if not, cook longer as needed.)
	Sweet-tart Apple, Cranberry Crepe Topped with Candied Orange Zest Garnished with Raspberry Melba sauce and Whipped Cream Rosette Crepe shells may be done ahead, frozen with sheets of waxed paper between each one, and used as necessary. Thaw crepes for use the day before. Crepe Batter: Do Ahead (12-15 crepes) Basic: To increase number of crepes, just multiply all ingredients by 2, 3, 4 etc. Mix until smooth. Cooking Instructions: 4 Eggs Melt 1T Butter -- saute pan 1cup Flour Let Bubble 2T Sugar Pour 1/4cup batter into pan 1cup Milk Let bubble 1/4cup Water Flip & cook other side 1T Melted butter (cooled) Place on waxed paper to cool Day before serving: Filling: Do Ahead 24 Apples -- Peel, core and slice Saute in 1/2Cup butter and 2Cup Brown Sugar (makes syrup) Cool, cover and place in refrigerator over night 2Cup Dried cranberries Soak in 1Cup Orange juice to cover Place in refrigerator overnight Zest of 2 Oranges Garnish: Melba sauce Whip raspberry jelly until smooth & whipped cream Morning of Serving: Melt 2T butter with 2T brown sugar in saute pan. Sprinkle zest into melted butter/sugar mixture. Cook 2-4 minutes to soften rind Set aside & keep warm until ready for use. Apple mixture - Warm in pot on the stove Cranberry mixture - Drain well and add to apple mixture. Continue to warm. Making of Apple-Cranberry Crepe: Melt 1tsp butter over medium heat in saute pan.Warm crepe in pan for approximately 15 seconds on each side Remove crepe from pan & place on clean workspace Fill crepe with apple/cranberry mixture (Approx. 1/2Cup per crepe) Roll crepe and place on plate Top with candied orange zest Garnish: Drizzle Melba sauce over crepe and top with rosette of whipped cream. Substitutions for fillings: Scrambled eggs with fresh basil, crabmeat, tomato, and top with cheese sauce, Sauteed bananas, Cold mixed berries.
	Stuffed French Toast Mash for filling: 8ounce package cream cheese 2 heaping tablespoons apricot preserves 1/2cup fresh, washed and cut strawberries Mix separately: 1cup half & half 1 egg 1/2 to 1 teaspoon vanilla   Cut 2" slices of French bread on a diagonal and slit a pocket in each (like stuffing pork chops). Stuff bread w/ cream cheese mix. Pour milk mixture on cookie sheet and arrange stuffed bread to soak. Turn and soak both sides. Cover and place in refrigerator overnight. Grill and dust w/ powdered sugar and serve w/ syrup.
	Brunch Pie Brown & drain: 1pound pork sausage Cook & drain: 1 10oz package frozen, chopped broccoli Beat together: 1cup sour cream 1cup creamed cottage cheese 1/2cup Bisquick 1/4cup melted butter 1 egg Place sausage & broccoli in 9" rectangular pan. Pour batter over sausage & broccoli. Sprinkle w/ 1/4cup grated Parmesan cheese and top w/ peeled, thinly sliced tomato. Sprinkle w/ parsley. Bake in 350 degree oven for 30 min. Serves 6 to 8.
	Corn Spoonbread Mix: 2 boxes Jiffy cornbread mix 4 slightly beaten eggs 1 16oz can whole kernel corn (drained) 1 16oz can creamed corn 1 cups sour cream Add last: 1cup melted butter Thanks to a favorite employee, Melanie Johnson Bake 45 minutes in 13"X9" pan at 350 degrees
	Banana Nut Roll Cream: 1/2 cup butter 2 cups sugar Add: 2 eggs, one at a time, beating well Combine: 2 cups flour 1 1/2 teaspoon baking soda 1/4 teaspoon salt Add 1/4 cup plus 2 tablespoons buttermilk to creamed mixture alternately w/ flour mixture -- beginning and ending w/ flour. Stir in: 1 1/2 cups mashed ripe bananas (about 3 medium) 1 cup chopped pecans 1 teaspoon vanilla extract   Spoon into 3 greased and floured 12oz coffee cans. Bake at 350 degrees for 55 minutes. Cool 10 minutes and remove from cans to wire rack. For mini loaves, use 9-12oz tomato juice cans and bake for 35 minutes.
	Apricot Jam Strudel Mix until 1 stick butter crumbly: 1cup flour 1/4 teaspoon salt Add: 1/2 cup sour cream Cover and refrigerate for at least one hour. Roll out to 10"X15" Filling: Spread on dough: 1/2 to 1/3 cup apricot jam 1/2cup raisins 1/4 cup coconut 1/2 cup chopped walnuts Roll up lengthwise and place seam side down on ungreased baking sheet. Bake at 350 degrees for 30 to 35 minutes.
	Special Scrambled Eggs Beat: 3 eggs 1 tablespoon buttermilk 1 1/2 teaspoons mayonnaise salt & pepper to taste Sauté until eggs are set but still moist. Sprinkle with cooked, crumbled bacon. Serves 1.
	Florida Orange Waffles 20 minutes before cooking: Blend: 1 cup flour 1 tablespoon sugar 1 1/2 teaspoon salt Mix: 2 eggs 1/2 cup milk grated rind of one orange Thanks to Hank & Diane Tremblay, owners of Manor House in Norfolk, CT Combine all ingredients. Add 2 tablespoons melted butter to completed batter.
	Oatmeal Cake Pour 1 1/2 cups boiling water over 1 cup Quick Oats. Let stand 20 minutes Cream: 1 stick butter 1 cup brown sugar 1 cup granulated sugar Beat in: 2 eggs Add: oats mixture 1 1/3 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg Topping Bring to boil: 1 stick butter 1/4 cup milk 1 cup brown sugar Remove from heat and add 1/2 cup coconut and 1/2 cup chopped nuts. Pour over cake and broil until bubbly (about3-4minutes).  Bake in 9"X9" pan at 350 degrees for 45 minutes.
	Lemon-Raspberry Muffins or Cake Combine in one bowl: 2 cups flour 1 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt Combine in another bowl: 1 cup half & half 1/2 cup oil 1 teaspoon lemon or almond extract 2 eggs Combine liquid with dry ingredients, stirring until just moistened and fold in 1 cup frozen in 1 cup frozen raspberries. Fill greased muffin tins or 8"X8" cake pan. Bake at 350 degrees for 35-40 minutes.
	Jo’s Bacon & Crab Rolls Mix: 1/4 cup tomato juice 1 egg well beaten Mix in: 6 3/4oz snow crab (1can) drained & flaked 1/2 cup dry fine bread crumbs 1 tablespoon parsley 1 tablespoon lemon juice 1/4 teaspoon salt 1/4 teaspoon Worcestershire sauce dash pepper Roll into 2" portions and wrap w/ 1/2 slice bacon, secured with toothpick. Broil 5" from heat for 10 minutes, turn often.