Tuesday, July 26, 2016

Baked Salmon Filet with Herbed Tomato Crumble Crust

This was an experiment one evening that went terribly well. We all loved it.
There were no leftovers...zero.


1.5 pounds salmon fillet, preferably wild caught steel head
4 slices old white bread, diced
4 tablespoons butter, melted
1/4 cup basil, chopped
2 green onions chopped
1 small tomato, diced
Parsley - chopped
1 teaspoon salt
1/2 teaspoon pepper, freshly ground


Preheat the oven to 375 degrees.
In a bowl, mix the diced bread, chopped herbs, chopped onion and diced tomato.
Lay the whole salmon fillet onto a baking sheet.
Melt the butter and toss with the bread and herbs. Allow to stand a few moments.
Spread evenly on top of the salmon.
Sprinkle lightly with salt and pepper.
Bake in the preheated oven about 20 minutes or until the salmon flakes.
Serve immediately with a fresh salad.

Swiss Woods Bed & Breakfast Inn
Debbie Mosimann
Proud to be the Lancaster County Broad
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Thursday, July 21, 2016

Bacon and Egg Breakfast Sandwich

This sandwich is a big hit at Lookout Point, and plates are usually cleaned up! The recipe is for
making one sandwich, so just multiply by the number of people to feed. In Arkansas, bacon makes just about every meal taste better, however you could substitute turkey bacon for non-pork eaters. Or replace the meat entirely with sliced avocado or tomato. Change this recipe to suit your tastes, and use seasonal vegetables such as fresh spinach or kale to create new favorites.


2 slices dense bread (such as French or sour dough)
2 eggs
2 slices bacon
1 slice provolone cheese
Dijon mustard to taste
Butter, softened


Spread softened butter on one side of each slice of bread. Spread a thin layer of Dijon mustard on the opposite side of the butter. Use Dijon on only one piece of bread. On the bottom slice of bread (with the butter and Dijon), place one slice of Provolone cheese and top with 2 strips of cooked bacon.

In a skillet, fry 2 eggs leaving the yolks a bit runny (over easy to medium).

Place the eggs on top of the bacon, then top with the remaining piece of bread with butter side out.

On a warm griddle, cook the sandwich slowly to a nicely browned color. Do not overcook. Flip the sandwich, and slowly cook the sandwich on the other side.The goal is to brown the sandwich and slightly melt the cheese. This is like cooking a big fat grilled cheese sandwich. Remove the sandwich and cut in half.

Lookout Point Lakeside Inn
Kristie Rosset
Proud to be the Arkansas Broad
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Tuesday, July 19, 2016

Baked Eggs with Pesto Roast Tomatoes

It's summer time and that means plenty of fresh basil in my garden, which in turn means plenty of pesto in my fridge! Did you know you can freeze Pesto? I made a batch of pesto, then put tablespoon-size blobs on a cookie sheet lined with waxed paper. Freeze it, pry the blobs off the waxed paper and put them in a zip-top bag or container with a lid. Just pull out as much as you need for your recipes.

This recipe is fast and easy and lends itself well to any size group, whether you're serving breakfast for 2 or for 22. You're only limited by your oven space and the number of ramekins you own. Believe it or not you can even make this on saucers!


Deli ham or turkey slices - 2 per serving
Eggs - 2 per serving
Tomatoes 6 to 8 cherry tomatoes or 1 small Roma tomato per serving
Grated or shredded Parmesan Cheese - 1 tablespoon per serving
Pesto - 1/2 teaspoon per serving
Fresh herbs, chopped (optional) - can be chives, oregano, parsley or basil


Preheat oven to 350 degrees.
Half the cherry tomatoes or dice the Roma tomatoes into 1/2 inch pieces.
Toss with Pesto and set aside.
Spray ramekins or saucers with cooking spray.
Line it with 2 slices of deli meat.
Sprinkle 1 1/2 teaspoons Parmesan on top of the meat.
Arrange the tomatoes around the outside edges of the ramekin.
Break 2 eggs into the middle.
Sprinkle remaining 1 1/2 teaspoons Parmesan over eggs.
Sprinkle fresh herbs on top.
Place in preheated oven and bake for about 15 minutes or until egg whites are set.

The White Oak Inn
Yvonne Martin
Proud to be the Ohio Broad
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Thursday, July 14, 2016

The Very Best Carrot Cake. Ever

One of my great weaknesses (okay, I have many!) is carrot cake.  My grandmother's version is one my family has used for years; it never fails.  The cream cheese icing isn't too bad either.

But earlier this month I tasted a carrot cake that I really, really, really like.  The New Oxford Thursday night dinner group celebrates birthdays each month, and in June Wayne brought carrot cake using Rose's recipe.  Got that?  Rose Lansing and her husband, John, are owners of  Redbud House, a shop on the circle in New Oxford that features table linens, kitchen gadgets and bakeware, and fun gifts for the home.  There isn't much Rose doesn't know about the kitchen as she is a former caterer, has worked in the restaurant business, and spent years in kitchen retail.  And, she owned an award-winning bakery in Baltimore.

So to know all this is to know that any time Rose sets down a dessert in front of you it's going to be good.  Really, really, really good.  I am so tickled she shared her carrot cake recipe, and now you, too, can enjoy this tasty version.

INGREDIENTS (Carrot Cake; Cream Cheese Icing below)

3 cups flour
2 1/4 teaspoon baking soda
2 1/4 teaspoon baking powder
1 1/2 teaspoon salt
3 teaspoons cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground allspice
3/4 teaspoon ground mace
2 2/3 cups sugar
1 can (20 oz) crushed pineapple (reserve juice)
6 eggs
1 1/2 teaspoon vanilla
1 pound carrots, grated (or 3 cups grated carrots)
1 cup chopped walnuts
1 cup raisins (optional)

Coconut oil (or vegetable oil)


Preheat oven to 350 degrees.  Line two 10-inch round baking pans with parchment paper, or grease with butter and flour.  Note:  I used a 9 X 13 x 3 inch oblong pan.

Place crushed pineapple in a fine strainer over a bowl or 4-cup (or larger) measuring cup.  Allow to drain thoroughly; press gently with a cloth to remove most of the juice from the pineapple.  Add enough oil to the juice to make 2 cups total.

Place all of the dry ingredients (except sugar) in a large mixing bowl.  Whisk to blend.

Place sugar and the 2 cups of pineapple/oil in a mixing bowl.  Blend.  Add eggs one at a time and blend; add vanilla.  Add flour and blend until just mixed.  Stir in carrots, drained pineapple, walnuts and raisins.

Divide batter evenly between the pans (or place in oblong pan).  Bake for 50-60 minutes until done (oblong pan was about 65-70 minutes).


1 8-oz cream cheese, room temperature
1/4 cup butter, room temperature
1 teaspoon vanilla
4 cups confectioners sugar

Beat cream cheese, butter and vanilla with mixer until blended.  Add sugar gradually until desired taste and consistency is reached by beating until blended.

Kathryn White
All About Opera Broad

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