Easter Brunch has come and gone. We served 200 people and had just a great time! There was a special encore appearance by Ryan – who came up from London to lend a hand … thanks, buddy! You make service fun and easy.
Book your tickets early for next year! We can’t accommodate many more … unless we build an addition (and add a couple of ovens!). There’s something for every taste.
Well, maybe not the above … if I tried to get my staff to make (the dis-respectfully-named) “muffin eggs” for 200 people, I am sure I would face insurrection!
An easier recipe follows. It was passed on to the kitchen by our Executive Director and we’ve been using it without a change. Occasionally I will add a handful of slivered almonds for texture but it is a wonderful treat just as it is.
Father Roger’s Rice Crispy Squares for Grown-ups.
Line an 11 x 7 inch pan with parchment paper.
Heat slowly, stirring constantly, in a large pot…
2/3 c honey
2/3 c almond butter
1 t vanilla
1 t cinnamon
As soon as mixture is warm and well blended, stir in…
6 c whole grain rice crisps (or other cereal).
When well coated, move mixture to pan and gently press it in to all the corners (wet hands help!). Cool completely before slicing.
Not ideal for mid summer as it tends to get too soft and fall apart.
I do have to note that we use honey from Tuckamore Bees … who are so local that their bees harvest nectar from our land!
Enjoy the spring! Stay dry and take care of each other! ❤
Loyola House Kitchen 
Dear Susan,
This is Linda Fung, I’m sure you can’t remember me. It doesn’t matter. I’m looking forward to the Muffin Eggs when I return in June for the 8 day Retreat!
Linda BTW: where’s the recipe? Want to treat my family on the weekend!! 🙂
Ah, the cinnamon was my missing ingredient in these squares; now they’ll taste right… thank you!
(Linda Fung makes a good case for a “Loyola House Cookbook”, with tips and recipes that DON’T make it onto this blog. Or maybe you don’t want to give away all your secrets?)