Cest La Vie Inn

541-302-3014

CHECK AVAILABILITY
  • IMG_8837
  • IMG_5274
  • IMG_5109_10_fused
  • IMG_5645_51_52_tonemapped
  • IMG_5891_2_3_4_5_6_7_tonemapped copy

Check Availability

"Thank you for sharing your beautiful historic home and for all the history lessons. Anne-Marie did a wonderful job of decorating. You're both great company. Until next time!"

Janet & Skip, September 2012
Centreville, Virginia

More Testimonials

Breakfast - Baked cheese blintz casserole

To make the filling: In a medium bowl with an electric mixer, beat together all filling ingredients. Set aside.

To make the batter: Preheat oven to 350 F. In another medium bowl, with an electric mixer and with clean beaters, beat butte, sugar and eggs. Add flour, baking powder, baking soda and orange juice and beat well.

Pour half the batter into a lightly sprayed or oiled 9 by 13 inch baking dish. Spoon filling on top, spreading it around as much as possible. Pour remaining batter on top. Bake about 50 minutes. Cut into squares and serve with strawberry sauce or fresh blueberry sauce

FILLING

8 ounces light cream cheese
15 ounces ricotta cheese

1 large egg
1 Tbsp sugar
1 Tsp vanilla extract

BATTER

½ cup butter or margarine melted
¼ cup sugar

6 large eggs
1 cup all purpose flour
1 Tsp baking powder
1 Tsp baking soda
½ cup orange juice

In a food processor, slightly puree thawed berries, including their juice. Transfer to a medium sauce pan. Add sugar, cornstarch, and orange juice and bring to a boil over medium high heat, whisking until thickened. Remove from heat and add fresh berries and liqueur if desired. Let cool, cover and refrigerate. Serve at room temperature.

Strawberry Sauce

1 package (16 ounces) frozen strawberries with juice, thawed
2 tablespoons sugar

1 tablespoon cornstarch
¼ cup orange juice
1 cup sliced fresh strawberries
1 tablespoon Grand Marnier (optional