Here is a video that we did for BnBFinder.com featuring the Ham Cups (8 Broads cookbook pg # 99 ) These are so versatile and can be made extra special by adding veggies to each cup, a slice of tomato on top, grated Parmesan cheese, or any variety of herbs. Your imagination is the limit!
We are innkeepers, and one of the amazing parts of innkeeping is those guests that come back over and over again. February for us includes a scrap weekend. Sprap.. scrapbooking, a whole niche by itself. These folks are serious scrappers arriving with little wheelie suitcases filled with paper, cutters, photos .. everything you need to put together those one of a kind photo albums. I have loved it.. through the years watching pictures of their kids, vacation, tailgate parties and life events. It has been over 10 years that this same group comes and stays. They found and adopted the current inn cat (Agatha), they convinced Werner to have the fire pit going in the middle of winter, and they taught me all manner of mixing cocktails. So... ladies, this one is for you! Pomegranate Martinis.. a thing of beauty!
2 oz citron vodka
2 oz orange liquor ( I used Patron Citronage)
2 oz Pome (pure pomegranate juice)
1/2 lime, juiced
ice to shake
Fill a cocktail shaker with ice.
measure the vodka, orange liquor, pomegranate juice, and lime juice into the shaker.
Top with a glass and shake vigorously for 30 seconds.
Strain into a chilled martini glass.
Garnish with a thin lime slice
PS the beautiful martini glass was painted by one of the scrappers, Anne Marie. I just love it!
Sharing a beautiful slice of cheesecake tops off a perfect date night for us. In fact, my family loves cheesecake so much that our daughter and her husband chose omit a traditional wedding cake and go with a cheesecake bar at their wedding. Here at Lookout Point in Hot Springs, Arkansas, we are fortunate to work with a young innkeeper whose passion is--cheesecake! One day, Tiffany will be known as the Cheesecake Queen in her own cheesecake shop. This recipe was created by Tiffany Wilson, and shared at a recent Cooking School class.
oven to 325 degrees F. In a medium bowl, mix together cookie crumbs, 3
tablespoons sugar, and melted butter. Press mixture into the bottom of a
greased 9 inch springform pan. Bake crust for 10 minutes. Remove from oven and
cool completely while preparing filling. Fill a large baking pan with hot water
and place in the bottom of the oven after crust has been removed.
2. In a
saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water.
Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain
sauce through a mesh strainer to remove seeds. Place sauce in a squeeze bottle
3. In a
metal bowl over a pan of simmering water, melt white chocolate chips with
half-and-half, stirring occasionally until smooth. Or use the chocolate melt
setting on your microwave if trustworthy. When mixture is melted and smooth,
whisk in 1 tablespoon cornstarch and vanilla.
4. In a
large bowl, beat cream cheese until smooth. Scrape bowl and beaters throughout
the process. Blend in 1/2 cup sugar until smooth. Beat in eggs one at a time on
low to medium speed, scraping bowl and beaters after each addition. Gently blend
in melted white chocolate mixture. Pour half of batter over crust. Squeeze 3
tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into
pan, and again squeeze 3 tablespoons raspberry sauce over the top. Swirl batter
with the tip of a knife to create a marbled effect.
5. Turn oven
temperature down to 275 degrees F. Bake cheesecake for about 90 minutes, checking
midway and turning pan if cooking progress is not even. Turn off oven and leave
closed for 30 minutes, or longer if center is still jiggly. Open oven door and
allow to cool in oven for 1 hour or longer. Cool on counter, cover with plastic
wrap, and freeze for several hours before removing from pan. Serve with
remaining raspberry sauce.
Lookout Point Lakeside Inn
Proud to be one of the 8 Broads, from Arkansas
When I first posted this recipe in 2010 I had written that I made a batch thinking I could take a photograph after the weekend and by the time I got to it, persons unknown had eaten all of it! Well I made it for our Valentines chocolate dessert buffet this year, and this time I hid away a small quantity so I could take a photograph.
It's such a simple dessert to make. Food for lovers - yes, chocolate lovers! Seriously, it's so simple to make, and with ingredients that you probably have on hand, that you could throw together a batch at any time.
This recipe has been around for years. I think the real name for it is Mock Toffee, but a good friend of mine started calling it "Evil Toffee" because it sits in her refrigerator tempting her! And when she doesn't have any left, thoughts of this sweet treat haunt her until she makes some more. The hardest part of this recipe is waiting an hour for it to chill enough to eat. I confess that more than once I've failed on this score and just eaten some with a spoon.
One little change I've made to this recipe recently - I've discovered I can sprinkle some coarse sea salt over the chocolate layer before it sets for even more of a salty/sweet contrast.
about 24 saltine crackers
1 cup (2 sticks) of butter
1 cup of brown sugar
1 1/2 cups of semi-sweet chocolate chips
Optional - coarse sea salt to sprinkle
Preheat oven to 350 degrees. Line a 9 x 13 baking pan or cookie sheet with foil. Spray with Pam or grease with butter. Put saltine crackers, salt side down, on the foil to completely cover it one layer deep.
Melt the butter in a medium saucepan. Add the brown sugar. Simmer over medium heat for 3 minutes.
Gently pour this mixture over the crackers. Immediately transfer to the hot oven. Bake at 350 degrees for 5 minutes.
Remove from oven and sprinkle chocolate chips over top. Wait a minute and then spread chocolate evenly over top.
Refrigerate for at least one hour. Remove from pan and cut or break into pieces. Store in refrigerator if you have any left to store!