Wednesday, May 27, 2009

Strawberry Rhubarb Topsy Turvy Cobbler

Spring is such a bright and hopeful time of year when everything is fresh and new. Here in the Mid-Atlantic States, we can hardly wait for the first spring produce to arrive in our markets. I have a wide variety growing here scattered in various flowerbeds and small garden plots. Early chives, spinach, parsley, asparagus, and one of my all time favorites, rhubarb, find their way to our breakfast table. This cobbler is a favorite all year long, featuring whatever fruit is in season. Strawberry and rhubarb, that classic combo, is on the menu today. Look for red-stemmed rhubarb as it adds glorious color.

INGREDIENTS

1/2 cup butter
2 cups all-purpose flour
1 ¼ cups sugar
4 teaspoons baking powder
1 ½ cups milk
Zest from ½ lemon
3 large rhubarb stems, skinned and sliced
1 pint fresh strawberries, washed, stemmed and sliced

DIRECTIONS

Preheat the oven to 350F. In the oven, melt butter in the bottom of your pan. This can be done in small baking cups, a 9-inch deep dish pie plate or a 9X13 baking pan.


Mix the dry ingredients lightly with a wire whisk.


Add the milk and stir with the whisk until just blended.


Remove the pan with the melted butter from the oven, and immediately pour the batter into the hot pan. You will see the batter immediately start to “bake” around the edges.


Evenly distribute the sliced strawberries and rhubarb over top


Return to the oven and bake for 35 minutes.

The cobbler is done when a toothpick comes out clean.

Serve warm sprinkled with powdered sugar.


Serves 8

Swiss Woods Inn
Debbie Mosimann
Bed and Breakfast Foodie
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Thursday, May 14, 2009

Chocolate Chip Sour Cream Coffee Cake

INGREDIENTS

Cake
1/2 cup vegetable oil
1 cup sugar
2 eggs
1 cup sour cream
2 cups all purpose flour
1 tsp baking powder
½ tsp salt

Filling
1/2 cup sugar
1 tsp cinnamon
6 oz chocolate chips½ cup chopped nuts (optional)

DIRECTIONS

Combine the vegetable oil and sugar.
Add the eggs and then add sour cream.
Sift together the flour, baking powder and salt.
Add to the egg mixture.

Set aside.

To make the filling, combine in a separate bowl the 1/2 cup of sugar, cinnamon, chocolate chips and (nuts).

Spoon half the batter into a greased and floured bundt pan.
Then spread half the filling over the batter in a swirling motion.
Cut through the batter with a table knife.
Add the rest of the batter and then the rest of the filling.
Again, cut through the batter.
Bake in a 350 oven for 45 minutes.
Allow to cool before removing from the pan.

William Henry Miller Inn
Lynnette Scofield
Bed and Breakfast Foodie
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Mediterranean Strata

INGREDIENTS

5 eggs
3/4 cup milk
1/4 cup flour
1 tsp. Baking Powder
1 tsp. Each of dried Basil and Oregano
2 Tbsp. Butter
1 large yellow or green zucchini, sliced into 1/4 inch slices
1 cup diced onion
1 cup of canned diced tomatoes OR fresh diced tomatoes
1 cup of Feta cheese

DIRECTIONS

Melt butter in a skillet and saute the onion until translucent.
Add zucchini and saute for about 3 or 4 minutes.
Mix in basil and oregano.
Combine the eggs, milk, flour, baking powder, basil and oregano in a blender or food processor.
Spray a 9-inch pie plate with cooking spray.
Spread the onion zucchini mixture in the bottom of the pie plate.
Spread the diced tomato and Feta cheese evenly over top.
Gently pour the egg batter over all.
Bake at 350 degrees for about 40 minutes, or until set in the middle.
Let sit for 10 minutes before slicing into 6 wedges.

Serves 6.

*If fresh herbs are in season, substitute 2 Tbsp. Shredded basil and 2 tsps. Fresh Oregano leaves for the dried.

The White Oak Inn
http://www.whiteoakinn.com
Yvonne Martin
Bed and Breakfast Foodie
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Huevos Trifecta: Lookout Point Signature Dish with Prosciutto, Eggs, and English Muffins

INGREDIENTS

4 eggs
2 Tbsp melted butter
1/2 cup creamdash cayenne
2 Tbsp grated cheddar cheese
4 English muffins, halved and toasted
4 cooked sausage links
4 thinly sliced prosciutto
dash Mediterranean sea salt

DIRECTIONS

In a 10- inch skillet, melt butter over high heat and immediately add cream.
Slide eggs into butter and cream.
When egg whites begin to set, flip eggs over.
Add dash of cayenne pepper.
Sprinkle with cheese.

Finish cooking until desired level of egg yolk doneness.
Place prosciutto atop toasted English muffin halves.
Slide eggs on muffin halves with some of the hot cream and butter.
Place sausage links on the sides.
Sprinkle Mediterranean sea salt on the eggs.
Garnish with a slice of tomato and rosemary.

Goes well with steamed asparagus.

Lookout Point Lakeside Inn
http://www.lookoutpointinn.com
Kristie Rosset
Bed and Breakfast Foodie
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Gourmet Granola

INGREDIENTS

6 cups rolled oats
1/2 cup chopped pecans
1 cup chopped walnuts
1/2 cup sesame seeds
3/4 cup sunflower seeds, raw
1 cup dried coconut
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup light oil
1/2 cup brown sugar
1/2 cup honey
1/2 cup maple syrup
1/4 cup molasses
1 Tablespoon vanilla extract
1-1/2 teaspoons cinnamon
1/2 teaspoon salt

DIRECTIONS

Preheat oven to 350 degrees.
In separate pan, oven roast the oats, walnuts, pecans, sesame seeds, and sunflower seeds until lightly toasted; cool.
In a large bowl, combine all toasted ingredients with coconut, date and raisins.

Set aside.

Combine oil, brown sugar, honey, maple syrup, molasses, vanilla, cinnamon and salt in a saucepan.

Stir over low heat until well-combined and warm to the touch. (Do not boil!)

Pour liquid mixture over dry mixture and mix well.
Turn out and flatten onto a greased cookie sheet pan and roast at 350 degrees for about 30 minutes, stirring every five minutes.
Remove from oven, cool and store in tightly sealed containers in a cool, dry place.

Makes about 1 gallon of granola, or 36 1/3 cup servings.

Chambered Nautilus Bed & Breakfast Inn
Joyce Schulte
Bed and Breakfast Foodie
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Rhubarb and Strawberry Croissant French Toast

INGREDIENTS

1 cup red rhubarb
½ cup sugar
6 large croissants
1 cup cream
½ cup milk
4 Tbs. unsalted butter, melted and cooled
4 large eggs beaten lightly
1 teasp. pure vanilla extract
¾ cup real maple syrup
1 ½ cup sliced strawberries
1 Tbsp sugar

DIRECTIONS

Wash, peel (if necessary) and dice rhubarb. Put into a sauce pan with sugar. Let macerate for an hour. Cook on medium heat until the rhubarb starts boiling. Turn down heat to low and cook for approx. 10 min. until mixture thickens. Set aside to cool. Can be done the day before.
Slice each croissant in half. Scatter ¼ cup of the rhubarb mixture on bottom half of each croissant. Cover with top half.

Whisk together the cream, milk, melted butter, eggs, vanilla, and maple syrup in a bowl. Dip each croissant in cream mixture and set into a 9x13 inch glass baking dish. Pour any remaining cream mixture over the croissants. Let the soaked croissants stand, covered loosely, for 1 hour.

Preheat the oven to 350°F.

Preheat griddle to medium heat. Spray surface lightly with cooking spray. Arrange croissants onto griddle and cook each side until golden brown. Do not push down on croissant with a spatula or the filling will spill out. Rinse and dry your baking dish. Spray lightly with cooking spray and again arrange the croissants in the dish. Finish baking the French toast in the oven for about 10 to 15 min. until the custard is done in the center.

While the croissants are finishing up in the oven slice the strawberries and sprinkle with the sugar. Let sit to macerate.

When the croissants are done, arrange each on a plate and top with a ¼ cup of strawberries. Sprinkle with a bit of powdered sugar and serve with warm maple syrup.

Makes 6 servings.

Enjoy!


Brampton Inn
Danielle Hanscom
www.bramptoninn.com
Bed and Breakfast Foodie
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Spinach Brownies

INGREDIENTS

20 oz. frozen chopped spinach
4 tablespoons butter
3 eggs
1 cup milk
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 lb. aged cheddar, grated

DIRECTIONS

Thaw spinach and squeeze out as much moisture as possible.
Melt butter in a 9X13 pan.
In a mixing bowl, beat the eggs and add the milk.
Sift flour, salt and baking powder together and add to egg mixture.
Add the cheese and spinach.
Transfer to pan.

(You can refrigerate the “brownies” at to this point for up to 24 hours or freeze for several weeks.)

Bake at 350F for 35 minutes (longer if chilled) or until top is lightly brown.

Cool slightly before cutting into 8 squares (about the size of a bread slice) and then in half into triangles. Place one triangle on the bottom and the second triangle leaning on the first.

Serve with sausage, ham or bacon.

Serves 8

Birchwood Inn
Ellen Gutman Chenaux
Bed and Breakfast Foodie
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Pennsylvania Dutch Soft Sugar Cookies

INGREDIENTS

3 ½ cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups sugar
1 cup butter
2 eggs
1 tbsp vanilla
1 cup buttermilk

DIRECTIONS

Sift together flour, baking soda, baking powder and salt.
Set aside.
Cream together sugar and butter.
Add eggs one at a time and beat.
Add vanilla and beat.
Stir flour mixture into sugar mixture alternating with the buttermilk.
Stir until smooth.
Drop by tablespoon full (or use a small ice cream scoop) onto greased cookie sheet (or for best results, use cookie sheet lined with parchment paper).
Sprinkle tops with sugar. Bake in 375 degree oven for 8 – 10 minutes.
Remove from cookie sheet and cool on rack.

Makes 2 – 3 dozen.

Store in airtight container.

The Beechmont Inn Bed & Breakfast
Kathryn White
Bed and Breakfast Foodie
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Tuesday, May 12, 2009

Baked Oatmeal

This dish continues to be one of our guests favorites. Every single time I make it we are asked for the recipe. It is so easy to convert to a lactose free/gluten free breakfast by using gluten free oats and either vanilla soy milk or rice milk.


INGREDIENTS

1/2 cup oil (canola, corn, not olive oil)
1 cup sugar (white or brown)
2 egg
1/1/2 cup quick oats
1 1/2 cup rolled oats
2 tsp baking powder
1 tsp salt
1 cup milk
1 teaspoon vanilla
1/2 teaspoon cinnamon (more if you use a layer of apples)
Chopped apples, pears, dried cranberries, nuts, or other fruit (optional)

DIRECTIONS

Cream oil, sugar and egg together in a small bowl
Add all other ingredients and mix
Pour into greased 8-inch square baking dish
Bake at 350 degrees for 30 minutes.
Serve with milk.

*At the inn we do double and triple batches of this always putting in a layer of fruit. My all time favorite is left over lemon brandied apples. Another good one is strawberries with some steamed/sugared rhubarb. Put half the batter into your greased baking dish, layer the fruit on top and then put the rest of the batter on top and bake. If you are using frozen fruit you will want to steam it for a bit in the microwave first.

Swiss Woods
Debrah Mosimann
Lancaster County Broad
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