Thursday, October 16, 2014

Lemon - Rosemary Shortbread Cookies

The 8 Broads were asked to do a presentation and dessert for the Herb Society of SE Pennsylvania in Reading PA this week. Two of us went, Deb from Swiss Woods Bed and Breakfast went and I brought brownies, chewy butterscotch brownies, lemon brownies and Lemon - Rosemary Shortbread Cookies.  It was a lot of fun! At the end we were asked for recipes and three of them were already on our blog but here is the recipe for the rosemary - lemon shortbread cookies.


Yields approx. 48 cookies


2 cups unbleached flour
½ - ¾  teaspoon salt (we like it a bit more salty but it is fine with less)
1 tablespoon finely chopped fresh rosemary
2 sticks (1 cup) unsalted butter, softened
1/2 cup confectioner’s sugar
2 tablespoon grated lemon zest


Preheat oven to 300°F.
Whisk together flour, salt, and rosemary in a bowl. Set aside.
Mix together butter and confectioner’s sugar in a large bowl with an electric mixer at low speed until smooth and well blended.  Add lemon zest and flour mixture and mix until dough barely holds together. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together. Halve dough and form each half into an 8-inch long roll.
(Well wrapped in Saran wrap can be frozen for up to a month at this point.)
Cut each roll into 1/3 inch disks.
Bake shortbread in middle of oven until barely golden, 20 to 25 minutes. Let cool for 5 min. and move cookies to a rack and cool completely.
Shortbread cookies keep in an airtight container at room temperature 1 week.

Danielle Hanscom
Brampton Bed and Breakfast Inn

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Saturday, October 4, 2014

Gluten Free Mixed Berry Crumb Muffins from Swiss Woods Bed and Breakfast

With the rise of gluten intolerance, allergies and celiac disease it became important to us to come up with some gluten free recipes that were not only edible but taste fabulous. It is hard enough to have a food restriction without having to watch everyone enjoy great things and not have anything similar to eat. Our gluten free guests tell us the thing they miss the most are breads... Quick breads, sticky buns, muffins and french toast. That set the wheels turning and I have happily been trying new and delicious gluten free dishes out on a very appreciative audience.  This recipe evolved as I made changes to a recipe I found on the back of the coconut flour bag. (Costco has it!!) We bake them and keep them frozen to warm up for breakfast.  We also "mark" our muffins by the paper we bake them in. These little panetone shape are the gluten free muffins. Regular muffins with nuts have plain brown tulip papers and the nut free regular ones are baked in red tulip papers. It makes it so easy to tell guests what is what and not have any mistakes.


2/3 cup coconut flour
1/3 cup sorghum flour
1/3 tsp  sea salt
1/2 tsp baking powder (aluminum free)
1 tsp baking soda
2/3 cup honey
6 large eggs
1 cup milk
4 tbsp butter, melted
1 1/4 cup mixed berries (blackberries, strawberries, blueberries)
1 lemon, zest and juice


1/2 cup coconut flour
1/2 cup sorghum flour
1/2 cup  brown sugar firmly packed
1/2 tsp sea salt
4 Tbsp butter, chilled
pinch cinnamon (optional)

Fill the muffin papers about 3/4 full. Then top with the crumbs
1. Preheat the oven to 350 F

2. Brush 12 muffin papers lightly with melted butter or a metlted coconut oil(if using a spray make sure it is GF)

3. In a large bowl mix all the dry ingredients; gf-flours, salt, baking powder and soda, and the lemon zest

4. In a separate bowl mix the beaten eggs, milk, lemon juice,  melted butter, and honey

5. Stir the wet ingredients into the dry ingredients

6. Gently fold in the berries

7. Fill the muffin papers 3/4 full

8. In a bowl mix the dry crumb ingredients

9. Cut the cold butter into small pieces and work it into the dry ingredients with your fingers till everything resembles lumpy flour

10. distribute the crumbs on top of the muffins evenly

11. Bake for 25 minutes, check with a toothpick. If the toothpick does not come out clear bake for another 5 min and try again until the toothpick comes out clean

12. Remove from the oven and allow to cool

13. Serve warm or freeze for later use.

*Coconut flour absorbs WAY more liquid than regular flour and it is one of the reason for the amount of eggs. They also help with them rising. These muffins have very fine texture almost like cake.

Swiss Woods Bed and Breakfast
Debbie Mosimann
The Lititz, PA
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Wednesday, September 10, 2014

Spiced Peaches or Spiced Peach Compote. #7 Peaches 8 ways..

Like sometimes happens, innkeeping life got in the way of posting Joyce's yummy Spiced Peaches.  But.. they are sure worth the wait!

Served warm in the winter, made with fresh frozen peaches, or in the summer during peach season with fresh local peaches this is sure to please.  I't a great way to enjoy the freshness of peaches in the middle of winter.


1 five-pound bag frozen peaches
1 cup water
1 cup sugar
2 tsp apple pie spice

NOTE:  we don't buy apple pie spice, we make it.
2 parts cinnamon, 2 parts nutmeg, 1 part allspice:
 mix well together.
1/2 tsp ginger
raspberries (optional)
dried cranberries (optional)
whipped cream (optional)


Put peaches and water in a pot on stove and start to cook.
When syrup begins to form, add 1/2 cup sugar.  When more syrup forms and the peaches separate, add second 1/2 cup of sugar, 2 tsp apple pie spice and 1/2 tsp ginger. Stir well and cook till peaches are tender, stirring frequently,  then cool. After cooling, place in fridge overnight.
Warm on stove in the morning, top with fresh raspberries or dried cranberries and a little whipped cream  if you like.

Makes about 10  1 cup servings.

Chambered Nautilus Bed and Breakfast Inn
Joyce Schulte
The Seattle Broad
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Monday, September 1, 2014

Peach Galette, #6 Peaches 8 Ways

I love making galettes.  The crust is free-form and so easy to make, although plan for time in the refrigerator to chill the dough.  Trust me, it's worth the effort.  This recipe is with made with yellow peaches, but you can also use apples, apricots, nectarines, pears or berries.



1 cup unbleached flour (plus up to 1/2 cup additional)
8 Tablespoons unsalted butter
1/2 tsp salt
1/4 cup water


2 large yellow peaches, sliced
Brown sugar to sweeten
1/4 tsp cinnamon
1/4 freshly grated nutmeg

Egg Wash

1 egg
2 tsp heavy cream

Sugar for sprinkling


Slice the butter into 1/2-inch cubes, wrap, and place in the freezer for about 10 minutes.  Measure water, add the salt and stir to dissolve.  Please in the freezer with the butter.

Measure the flour and place on a work surface (I use my counter).   Scatter the butter cubes over the flour making certain to lightly cover the cubes with flour so the rolling pin won't stick to the butter.  Begin rolling, and as you are incorporating the butter into the flour you can use a bench scraper to help scrape the mixture back into shape.  After three or four rounds of rolling and scraping, make a well in the center of the mixture and pour the 1/4 cup water into the center.  The dough will look like a mess, but continue to scrape and cut the dough until you can form a rectangle about 4 or 5 inches by 12 inches long.  Dust as necessary with flour so you can roll out the dough before bringing it back in by scraping the sides back together.  Repeat three or four times until the dough is smooth and together.

Shape the dough into a rectangle about 4 inches wide by 12 inches long.  Transfer the dough to a cookie sheet and wrap tightly with plastic.  Chill in the refrigerator for about an hour.

Peel the peaches and slice.  Be sure to taste a slice to determine how sweet it is.  You will add brown sugar as necessary to sweeten.

When the dough is thoroughly chilled, cut the rectangle into four equal pieces to make small rounds, or larger if you prefer.  Round off the corners with your hands, then roll out the dough to a circle about 7 inches in diameter and 1/8 inch in thickness.  Place the fruit in the center of the circle and sprinkle with brown sugar (or granulated if you prefer).  I like to sprinkle a little cinnamon and grate a little nutmeg on top.  Fold up the edges of the dough over the fruit.  Place back in the refrigerator to chill for about 10 - 15 minutes.

Preheat the oven to 375 degrees.  Create the egg wash by whisking the egg and heavy cream together in a small bowl.  Brush the egg wash over the chilled edges of the pastry dough and sprinkle the edges with sugar.  Bake for 40 minutes or until the dough is browned and the fruit inside is bubbly.  Remove from the oven and serve hot, or cool on a wire rack and serve at room temperature.

Note:  A 7-inch round of dough will hold about 1/2 cup of peach fruit.  Depending upon the serving size this could be split between two people, or, why not, enjoy all by yourself!

The Beechmont Inn Bed and Breakfast 
Kathryn White
Bed and Breakfast Foodie
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