Penticton Bed Breakfast accommodations - Royal Bed and Breakfast, luxury B&B lodging in the Okanagan Valley,Canada's all season destination!
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Penticton Bed and Breakfast

British Columbia, Western Canada

Served with Salsa & sour cream, Fruit bowl, muffins, Tropical juice, coffee .......

(how about a margarita or one of Anne's Abodes Mexican Bananas to top it off?)


A real favorite of Royal Bed and Breakfast, easy for the hostess and a tasty change for our guests!

Avocado Appetizer

Egg Roll Ups

Baked Pretzels


garnished with mango slices


Peel Avocado, cut in half lengthwise, and remove stone.

Fill holes with feta cheese (broken up into little flakes)

Top with 1 TBSP Italian Salad Dressing

Sprinkle with Paprika

Serve right immediately. ENJOY!




1 cup beer
1 tbsp butter
2 tablespoons sugar
1 teaspoon salt
2 2/3 cup white flour
3/4 teaspoon yeast
1/2 cups chopped ham
12 eggs
16 oz Pepper Jack cheese
24 small flour tortillas
Sour Cream

Process dough in a bread Machine.

Roll into a 14"x9" rectangle cut into 18 - 14"x1/2" strips.

Gently roll each strip into a rope, Form into pretzels (curve ends of each rope to make a circle, cross ends at top, twist ends once and lay over bottom of circle).

Place on greased baking sheets


Combine lightly beaten egg and 1 tablespoon water, brush on pretzels. Sprinkle with coarse salt or sesame seeds.

Bake at 350 for 18 - 20 minutes.

Alternate suggestion: Omit beaten egg and Salt coating, after baking dip in butter and sprinkle with Cinnamon and sugar.

Tastes best right out of the oven!



Night Before:

Sauté the chopped ham in butter.

Stir in 12 eggs, lightly beaten (leave eggs moist).

Add 8 oz Pepper Jack cheese, shredded.

Spoon eggs and ham into tortillas and roll.

Place the filled tortillas, seam side down in baking dish and brush the tops with butter.

Cover with foil and refrigerate overnight.

1/2 Hour before Serving:

Bake filled tortillas with foil on at 350° for 15 minutes with foil on, then sprinkle 8 0z Pepper Jack Cheese over top and bake another 15 minutes with foil off.

Serve with Salsa, sour cream and garlic chives.


Mexican Bananas:

3 bananas, quartered horizontally
1/2 teaspoon, grated orange zest
1/4 teaspoon, grated lime zest
1/2 cup fresh orange juice
1 teaspoon fresh lime juice
1/4 cup raisins or currants
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Heat oven to 375 degrees F

In shallow baking dish, arrange bananas in single layer.

In small bowl, combine the zests, juices, currants, vanilla and cinnamon - then whisk to blend. Pour over bananas and bake, uncovered, for approx. 20 mins. or until bananas are lightly browned and bubbling.

Use a spatula to put 3 banana pieces in the centre of each plate and then spoon the sauce from the dish over them.

Serve over frozen yogurt. Serves 4. (Or 2 if you're greedy)

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• This page last updated May 26, 2008 • Created June 2002 by Barb Aoki for

Royal Bed and Breakfast •

1929 Sandstone Drive; Penticton BC; V2A 8Y6

(250) 490 3336

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