RECIPES Inn specialties

Each bed-and-breakfast has its unique specialties. Creamy Scrambled Eggs are always a big hit at McKinley Place. Owner Tina Cooper says she has e-mailed the recipe "hundreds of times" and is happy to share it. The original recipe came from a bed-and-breakfast cookbook and has been adapted by the Coopers.
8 eggs
1/4 cup milk
1/4 teaspoon salt
dash of freshly ground pepper
2 tablespoons butter
8 ounces cream cheese cut in1/2-inch cubes
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh parsley
In a large bowl, beat the eggs, milk, salt and pepper. In a large, lightly oiled skillet, heat butter to sizzling and pour in egg mixture. When the eggs just begin to set, run a spatula underneath, lifting up the cooked egg and letting uncooked eggs flow to the bottom. Sprinkle in cream cheese cubes and chives. Continue cooking in the standard manner for scrambled eggs. When the eggs are set, cheese will be melted. Garnish with parsley and serve immediately.
Anne Mayerich of Felicity Farms Bed and Breakfast, whose love of cooking got her into the business in the first place, shares this recipe for pancakes with an unusual topping.
4 eggs, divided
1 cup buttermilk
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, melted
2 tablespoons sugar
11/2 cups flour
1/4 cup powdered sugar
1 cup raspberries or blueberries
Stir egg yolks and sugar until well-blended. Add flour, baking powder and salt, along with buttermilk, then add melted butter. Whip egg whites and fold into batter. Coat berries with powdered sugar and fold them into batter. Fry pancakes, being careful that the inside gets done. Serve with Orange Butter.
1/2 cup butter, softened
2 tablespoons orange juice
2 tablespoons orange rind
1 cup powdered sugar
Combine ingredients and whip until smooth.

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