Thursday, December 8, 2016

Sweet Potato Casserole

In the South, a holiday table always includes Sweet Potato Casserole. Although I am not a native southerner, this treat has really grown on me! Of course, anything topped with brown sugar, butter and pecans must taste good. Some people prefer Sweet Potato Casserole that is topped with marshmallows, but I prefer the praline topping. Enjoy.

INGREDIENTS

5 cups sweet potatoes "flesh" (about 4-5 potatoes)
1/2 cut butter, melted
1/4 cup milk
1/2 cup brown sugar
1/2 teaspoon vanilla
2 eggs, whisked

Topping:

1 cup dark brown sugar
1/4 cup flour
1/3 cup butter
1 cup pecans, chopped

DIRECTIONS 

Preheat oven to 350 degrees. Place sweet potatoes on a parchment lined baking sheet and cook until the potatoes are done. (When gently squeezing the potato, it will give and feel soft). Let the potatoes cool until you are able to handle them. Cut potatoes in half, and scoop out the flesh into a large bowl. Mash the potatoes. Discard skins.

Spray a 9 x 9 baking dish with non-stick spray.
Add 1/2 cup butter, milk, eggs and vanilla to the potatoes. Stir until well mixed. Spread into prepared baking dish.

To make the topping: In a small bowl, whisk the 1 cup brown sugar and flour. Using a fork, cut in the butter until mixture is crumbly. Stir in the pecans. Spread this mixture over the sweet potatoes.

Bake for 30 minutes until bubbly and golden brown.

Lookout Point Lakeside Inn
http://www.lookoutpointinn.com 
Kristie Rosset
Proud to be the Arkansas Broad


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Wednesday, November 30, 2016

Cherry Bars

Okay, I'll admit it. As you know, we do a dessert spread every night and there are nights I just can't think of something ...shall we say "exciting" to bake. I did just have one of those nights and pulled out the old Magnolia Bakery Cookbook. (We had been in NYC to watch the Cornell University Men's Hockey team play in a Thanksgiving game and just happened....yes, just HAPPENED....to be in a hotel across the street from The Magnolia Bakery).
These bars (known as Shelly's Cherry Squares) were very easy and I have to say that they are becoming a staple. The dough is just wonderful. The story is that the recipe comes from Shelly Sinko who was a baker at the heavenly place (Magnolia) and is based on a cookie that her mother made while whe was growing up. They sure are good.
And with the dough, my mind started to think of all the other possibilities. Hope that you enjoy these!

INGREDIENTS

1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar
4 large eggs at room temperature
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 cup canned cherry pie filling
Confectioners' sugar for sprinkling

DIRECTIONS

Preheat oven to 350.
Grease and lightly flour a 9 x 13-inch baking pan.
In a large bowl, (and I used the Kitchen Aid mixer), cream the butter with the sugar until smooth, about 2 minutes.
Add the eggs, one at a time beating well after each addition. Add the vanilla. Add the flour and mix thoroughly.
Spread the dough evenly in the prepared pan.  With a small, sharp knife, score into 24, 2-inch squares.
Place a teaspoon of cherry pie filling---each containing one cherry---(here I did get a little heavy handed since I really like cherries) on each scored square. Bake for 30-35 minutes or until a cake tester in the center comes out clean.
Allow to cool to room temperature and then sprinkle generously with confectioners' sugar before cutting and serving.


 The William Henry Miller Inn
http://www.millerinn.com
Lynnette Scofield
Proud to be the Ithaca Broad
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Tuesday, November 22, 2016

Southern Biscuits



In 1997 , when an Inn was literally a thought, my former husband and I traveled to Brewster Cape Cod to take a class to determine if we had what it took to be an innkeeper.
That class was taught by Carol and Tom Edmondson, who at the time owned The Captain Freeman Inn. It was literally a life changing weekend since we came out of those two very intensive days believing that it WAS something we could do.
Today, the Inn is a reality. And I refer to Carol as my "heroine" and I"m so happy to say that we are friends.
Carol has written two cookbooks and this morning we served Southern Biscuits out of her "Cooking at the Inn" cookbook. These were served along with Baked Parmesan Eggs, Brown Sugar and Peppered Bacon and Roasted Tiny Potatoes.
Is there ANYTHING better than a hot biscuit? Don't think so!
I'm so happy to share this with you!


 INGREDIENTS

Makes 12-15 biscuits

2 cups all purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon salt
2 tablespoons unsalted butter
1 cup buttermilk

DIRECTIONS

In a large bowl, stir together flour, baking powder, sugar and salt.
Cut butter into dry ingredients until the mixture looks like coarse cornmeal.
Stir in the buttermilk--just enough to make a soft dough.
Knead the dough five or six times with the heel of your hand on a lightly floured board.
Pat dough out to 1/2 inch thickness.  Cut with a 2 inch cutter (I used a square one just because I liked the way it looked) and handle the dough as little as possible.

Bake at 450 on an ungreased cookie sheet (I used parchment paper) for 10-12 minutes.

The William Henry Miller Inn
http://www.millerinn.com
Lynnette Scofield
Proud to be the Ithaca Broad
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Thursday, November 17, 2016

Warm Apple Cake

I confess to being an apple addict. I LOVE apples in any form. Nothing beats a homemade chunky applesauce, except perhaps the new crop of apples straight off the tree in the fall. But, when it comes to cooking with apples, I am not necessarily the most patient person in the world. It seems to take forever to peel, core and slice enough apples for a decent size pie.

So when I was searching one day for a quick recipe using apples, I was delighted to find this recipe that does not require peeling the apples. I was also delighted to discover how tasty it is! While this cake is definitely best served slightly warm, preferably with a generous amount of fresh whipped cream or vanilla ice cream, it is still pretty darned tasty served at room temperature. And, there's always the microwave to reheat leftovers.

INGREDIENTS

For a 9 x 13 pan - 12-16 servings

2 sticks butter (1 cup) softened
1/2 cup brown sugar
8 firm cooking apples - Gala are a good variety for this recipe
1 cup white sugar
2 teaspoons vanilla extract
2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 cup milk
2 medium eggs

DIRECTIONS

Preheat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray. Place one stick of butter in the pan and put in the oven until the butter melts. Remove from heat and sprinkle brown sugar over top. Mix butter and brown sugar together.

Cut 6 of the apples into quarters and cut out core. Cut each quarter in half again to give 8 wedges from each apple. Arrange the apple pieces in rows on top of the brown sugar mixture in the baking pan. Place in the oven for about 10 minutes to let apples begin to cook.

Meanwhile, in a separate bowl combine flour, baking powder, salt and cinnamon. Grate remaining two apples. (Leave skin on) Place remaining stick of butter in a mixing bowl. Beat in the cup of white sugar and the two eggs. Beat in the vanilla. Add 1/2 cup of milk, then 1/2 of the flour mixture. Repeat with the other 1/2 cup of milk and the rest of the flour. Mix in grated apple. Drop this batter by tablespoons over the apples until evenly distributed in pan. Some of the sauce may ooze up around the batter. Bake for about 35 to 40 minutes at 350 degrees or until top is golden brown and cake tester comes out clean.

Scoop out into bowls or plates so apples and sauce are on top. Add ice cream or whipped cream. Enjoy!

The White Oak Inn
http://www.whiteoakinn.com
Yvonne Martin
Proud to be the Ohio broad
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