Tuesday, December 1, 2015

Moravian Sugar Cake

Many of the recipes we use here at the Inn are renditions of old family favorites and Moravian Sugar Cake is no exception. I had kind of forgotten about it until my sister, having a nostalgic moment, texted me a picture of her Moravian Sugar Cake fresh out of the oven.  Mom made the absolute best one starting with a slightly sweet potato dough and finishing it with dark brown sugar, melted fresh cream butter and fragrant cinnamon. The Moravian Community brought this recipe with them when they moved here from Eastern Europe. Lititz was founded by these stalwart folks so many of the traditions still stand. Visiting the Moravian Church for their Christmas Eve Service we were served ironstone mugs filled with coffee and milk, and a wonderful home baked round of Moravian sugar cake,  making for the most wonderful local tradition.  I use dried potato flakes instead of the mashed potatoes the original called for but other than that, it is the old standard one that Mom made for years. It is best enjoyed warm and can be every bit as addictive as those "blue light donuts!

Moravian Sugar Cake

1/4 cup instant mashed potato flakes
3/4 cup milk
2 1/2  tsp instant yeast
1/2 cup  granulated sugar
8 Tbsp butter, melted
1 large egg
1 1/2 tsp salt
3 cups flour

8 Tbsp butter, melted
1 cup dark brown sugar
2 tsp cinnamon, preferably Vietnamese

Make the mashed potatoes by combining the instant flakes with the warm milk
In a medium sized mixing bowl, combine the flour, sugar, dry yeast, and salt
In a small bowl combine the milk, egg, mashed potatoes, and melted butter
Pour the wet ingredients into the dry and mix to form a ball of dough. It will be a soft dough
Cover, set in a draft free warm corner of the kitchen and allow to double in size
Butter a jelly roll pan (13x18x1)
Roll or press the dough to fit evenly across the pan
Cover and allow to almost double, about 30 min
Preheat oven to 350F
Meanwhile melt  8 Tbsp ( 1 stick) of butter and allow to cool
Combine brown sugar and cinnamon in a small bowl
Remove the towel from the risen dough and with your fingers poke indentations all across the dough
Sprinkle the cinnamon and brown sugar mixture evenly over the dough
Pour the melted butter evenly over the dough. Some of it will pool in the indentations. This is a good thing!
Bake at 350 for 30 min or until lightly brown and the middle springs back to touch. Do not over-bake.

Serve warm with a great cup of coffee.

Swiss Woods Bed and Breakfast
 Debbie Mosimann
The Lititz Broad
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Sunday, November 29, 2015

Mid-West Cranberry Salad

Although I grew up enjoying this "salad", the adaptations I've made are lower in carbohydrates making it more suitable for diabetics and people counting carbs. By the way, my mother was a big fan of jello.  Any dish made with jello was called a "salad' at my childhood home. Orange jello with marshmallows? Salad. Raspberry jello with canned mandarin oranges?  Salad.  This still makes me laugh.

Photo by Andrew Yee

2 cups fresh cranberries
1 cup sugar
1 cup xylitol or stevia (powdered form)
1 package orange jello
1 cup boiling water
1/2 cup diced orange wedges
1/3 cup pecans, chopped


Grind cranberries in food processor. Dump into bowl. Add sugar and xylitol/stevia and stir well with the cranberries.

In a separate medium size bowl, pour boiling water over jello and stir until completely mixed. Add the cranberry mixture while the water is hot.  Stir in orange bits, celery and pecans. Refrigerate until set. This is best if made the day before serving.

Serves 8.

Lookout Point Lakeside InnPlace
Kristie Rosset
Proud to be the Arkansas Broad
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Monday, September 28, 2015

Dark Rum Mojitos: Best When Served By Our Cabana "Boy"

Early in September, five of the 8 Broads attended an informative and fun Select Registry Innkeeping Conference in Key West. Were we surprised that September is the hottest month in Key West!  Staying for a few days after the conference, we enjoyed lazing the small pool of our friends' beautiful home.  Following extremely busy summer months, we innkeepers needed a break! So one entire day was spent lounging in the pool.

Kristie's husband, Ray, happily volunteered to be our "cabana boy", bringing freshly made mojitos and lunch to us.  It was a wonderul day! We supremely enjoyed not only each other's company, but being treated to such fine service. A special shout-out and gratitude to Dean and Paul for the use of their home.

For these mojitos, we used a fine Cuban dark rum. Amazing.

Note: these taste best while relaxing in a pool and served to you with joy. 


Juice of 1/2 lime
2 teaspoons brown sugar
6-8 mint leaves
Crushed ice
2 ounces dark rum
Soda water


Muddle the mint leaves, lime juice, and brown sugar together, then pour into glass.  Add the dark rum, crushed ice  and finally soda water to top off the glass. Stir and serve.

Makes one yummy and smooth mojito.

Lookout Point Lakeside Inn
Kristie Rosset, proud to be an 8 Broad
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Wednesday, August 26, 2015

Tomato Sauce

This time of year the tomatoes from the garden are arriving fast and furious. My husband planted a lot of Roma this season and I can barely keep up with making sauce. This is not a recipe per se, but it is a really good way to tease amazing flavor out of tomatoes and freeze them as a sauce for later use when it's cold outside.

Tomatoes, whatever you have on hand, washed and halved or quartered, depending on the size.
Good olive oil
Sea salt
a little bit of sugar

Preheat broiler to 425 degrees.
Line a sheet pan with 2 layers of aluminum foil.

In a large bowl add halved or quartered tomatoes. Drizzle with olive oil and sprinkle with sea salt. You want the tomatoes to have a thin film of oil. Salt to your liking, you can adjust the seasoning later as well.
Distribute the tomatoes into a single layer onto the prepared sheet pan and set in the middle of the preheated oven. Roast for about 15 to 20 min. I let a few spots on the tomatoes get black but not too many. When done, remove tomatoes and pass through a food mill set with the disk with the smallest wholes. Puree tomatoes into the bowl of a crock pot. Discard the skins and seeds left behind in the food mill.
Repeat with all the tomatoes you want to turn into sauce. You can use the same lined sheet pan over again. I like to have at least four or five sheet pans of roasted tomatoes. This will yield pretty much a full, large crock pot.
Add about 1/4 cup of sugar and adjust salt if necessary.
Set crock pot temperature to high and cook for 11 hours uncovered, yes that is correct, 11 hours (it's the longest setting on my crock pot) until the sauce is reduced by about a third to a half. Stir occasionally.
Stir occasionally and make sure your crock pot doesn't burn on the bottom. Mine doesn't but I have the feeling not all crock pots are alike. This is how my sauce is gently cooking for 11 hours.


When done let cool completely and freeze in portions. I don't add spices, onions or garlic to make it more versatile because I can always add it later. Use this sauce when you want to add some intense roasted tomato flavor to your soups or pasta sauces. Enjoy!

Brampton Bed and Breakfast Inn 
Danielle Hanscom
the Chestertown, Maryland broad
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