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By CINDY MAHAN Rappahannock Neva Staff Writer Following are several more appetizing breakfast recipes from Rappahannock County Bed and Breakfasts. Caramel French Toast Thistle Hill v. ,. Boston 1/2 pound butter 1 cup brown sugar, packed 1 tsp. vanilla 2 Tbs. maple syrup 6 eggs 1 cup coffee cream 1 1/4 tsp. salt 8 slices cinnamon bread 1 Tbs. B&B liqueur Melt over low heat the butter and sugar. Simmer until it thickens, then add vanilla, maple syrup and liqueur. Pour into 9 inch by 11 inch baking dish. Place the slices of cinna|mon bread on top of the caramel ; mixture. Blend eggs, cream and salt. Pour over bread and cover. Refrigerate eight hours or overnight. Bake at 350 degrees for 45 minutes, or until lightly browned. Makes eight servings. Lemon Scones Apple Hill Farm I * Sperryville Is 21/2 cups Bisquick 1/4 cup sugar * 1 egg * 2 Tbs. butter, melted
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