Monday, June 29, 2009

Poached and Roasted Pears with a Blueberry Sprinkle


An elegant fruit dish that can be varied. Instead of using blueberries you can substitute fresh raspberries. For a totally decadent breakfast treat top the pears with melted dark chocolate before sprinkling with raspberries.

Serves 8

INGREDIENTS
4 cups water
1 cup sugar
2 lemon, zested and juiced

4 large Bartlett pears, ripe but still firm
½ cup coarse sugar
1 cup blueberries, rinsed

DIRECTIONS

Preheat oven to 400 degrees.

Spray 9x13 Pyrex glass dish with non-stick spray.

Wash, core, peel and half the pears. Keep peels. Discard cores.
In a large heavy bottom stainless steel sauce pan heat water with sugar, lemon zest, lemon juice and pear peels and boil for 2 min.
Add the pear halves and boil for 10 min.
Gently remove pear halves and place round side up in the prepared Pyrex dish.
Keep poaching liquid for other use. See below.
Sprinkle top of pears with half the coarse sugar. Roast for approx. 10 min. until cooked al dente. Remove from oven and let cool.
While the pears are roasting sprinkle remaining sugar over washed blueberries.
To assemble put each half into a dish and sprinkle with prepared blueberries and serve. Enjoy!

(You can poach the pears the day before and keep them in their poaching liquid over night. The next day remove them from the liquid and place them into the Pyrex dish to be roasted. See above.)

I’m a great fan of all things recycled.
To the leftover poaching liquid add another cup of sugar and cook for another 20 min. more. Remove from heat and let the liquid cool in the pan. Discard peels. Measure 3½ cups of syrup and add ¼ cup of “Poire William” brandy. When the syrup is cooled strain into a 1 quart mason jars and close with a screw top. Refrigerate until ready to use. This syrup has a wonderful pear and lemon flavor and is absolutely delicious over fresh fruit salad. Can be stored in the refrigerator for up to 10 days.


Brampton Inn
www.bramptoninn.com
Danielle Hanscom
Bed and Breakfast Foodie
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Wednesday, June 24, 2009

Aunt Norma's Sour Cream Coffee Cake

My Aunt Norma, who turns 80 something tomorrow, is a most special person, and is the one has had the greatest impact on my life, from food to style and everything in between. When I was little, I wanted to grow up to be my Aunt Norma. That's how much I cherish her! Four generations of my family plus the thousands of Birchwood Inn guests have enjoyed her coffee cake. I think you will, too.

INGREDIENTS

Topping
1/2 cup chopped walnuts
1/2 cup brown sugar
1 1/2 teaspoons cinnamon

Cake
3/4 pounds butter, softened
1 1 /2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
1 7/8 cups all-purpose flour (2 cups minus 1 tablespoon)
1 1/2 teaspoons baking powder
1 1/8 teaspoons baking soda
Pinch of salt
1 1/8 cups sour cream (1 cup plus 1 tablespoon)
Confectioners sugar for dusting

DIRECTIONS
Preheat the oven to 350F. Grease and flour a 10-inch spring form pan.

Topping
Mix the walnuts, brown sugar, and cinnamon together in a small bowl.

Cake
In an electric mixer, beat together the butter and sugar. Add the eggs and vanilla, and beat together thoroughly.
In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Add half of the flour mixture and half of the sour cream to the butter-sugar mixture. Combine well. Add the rest of the flour and sour cream to the batter and mix well.
Pour half of the batter into the spring form pan. Sprinkle with half of the topping. Add the rest of the batter to the pan and sprinkle with the other half of the topping. With a knife, swirl the topping through the batter.
Bake for 45-50 minutes or until a tester comes out clean. Cool on a wire rack. Undo the sides of the spring form pan. Using a large spatula, gently move the cake onto a serving platter. Dust lightly with confectioners sugar and serve.


Birchwood Inn
http://www.birchwood-inn.com
Ellen Gutman Chenaux
Bed and Breakfast Foodie
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Monday, June 22, 2009

Herbed Goat Cheese Log

Here at The White Oak we offer dinner to our guests. Normally it's four courses. In the winter months we have soup, salad, main course and dessert. In the summer we either do chilled soups or some type of appetizer.

One of my favorite appetizers is also the fastest and easiest to make. (Ok, so maybe I shouldn't be telling the world this fact!) It's simply a log of goat cheese rolled in a mixture of peppercorns, fresh and dried herbs. We serve it with crostini, an assortment of olives and fresh grape tomatoes.

INGREDIENTS

1 - 6 ounce roll of goat cheese (chevre)
2 teaspoons of cracked peppercorns
1 teaspoon of lemon pepper blend
2 teaspoons chopped chives or finely chopped fresh basil

DIRECTIONS

Mix the herbs and pepper together and spread out over a cutting board or flat plate
Roll the goat cheese in the herb mixture until it is coated on 3 sides. Place the uncoated side face down on a serving plate. Serve with crackers or crostini.

Enough for 6 to 8 people as an appetizer

The White Oak Inn
http://www.whiteoakinn.com
Yvonne Martin
Bed and Breakfast Foodie
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Scents of Summer - Peach-Nectarine-Plum-Blueberry Crumble

The aroma of summer fruits baking in the oven has to be one of the many joys of summer!

INGREDIENTS

The Filling:
3 peaches, with skin on
3 nectarines, with skin on
2 red plums, with skim on
1/2 cup blueberries
1/2 lemon
The Topping:
1 cup flour
1 cup brown sugar
6 tablespoons unsalted butter, very cold, cut in cubes
1 cup oatmeal
The Finish
Freshly grated nutmeg


DIRECTIONS
Preheat oven to 350F.
Grease 8 small creme brulee dishes or one medium-size gratin dish

The Topping:
In a food processor, mix the flour and the brown sugar. Add the butter and process until crumbly. Add the flour-sugar-butter mix to a medium bowl. Add the oatmeal and stir to combine.
The Filling:
Slice the peaches, nectarines, and plums into 1/4 inch slices. Mix together in a bowl. Add the blueberries. Mix again.
Spoon the fruit into the individual dishes or the gratin dish.
Squeeze the lemon over the fruit.
Spoon the topping over the fruit.
Grate the nutmeg on the topping.
Place the individual dishes on a baking sheet.
Bake the crumble for 30 minutes for the individual dishes, 50 minutes for the larger dish.
And serve.
Serves 8

[If you happen to have leftovers, refrigerate the crumble. Reheat when ready to serve. Spoon the crumble into parfait glasses, top with creme anglaise or vanilla yogurt and call it Summer Fruit Betty.


Birchwood Inn
http://www.birchwood-inn.com
Ellen Gutman Chenaux
Bed and Breakfast Foodie
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Thursday, June 18, 2009

Summer Fruit Perfection

Summer Fruits - Is there anything better?

Here at The William Henry Miller Inn, we begin our full breakfast with muffins or sweet breads, assorted juices and a fruit course.

This time of year the biggest question is "what will it be today?" As I write this, my window faces an amazing sour cherry tree whose fruit is ripening by the day. We can hardly wait!

Earlier this week, we blended fresh pineapple, raspberries, roasted plums and apricots with a bit of vanilla yogurt for a delicious chilled soup. The topping was a drizzle of honey although often we'll toast cubes of lemon pound cake that become lemon croutons.

This morning, we placed our fruit plates in the freezer to get them nice and frosty. On those plates? A beautiful wedge of fresh, juicy honeydew; a scoop of creamy Margarita sorbet; a wedge of lime and a spoonful of beautiful, coarse sea salt. Voila! A Margarita on a plate!

Yesterday, our supermarket had figs that were crying out to land in my basket! So tomorrow morning our fruit will be beautiful figs, a bit of creamy goat cheese and a drizzle of blueberry honey. For those who believe that figs only belong in "Newton's", we have a baked apple stuffed with cranberries, apricots, brown sugar and topped with vanilla yogurt. Yes, a great fall treat but good anytime of year.

We're very fortunate to have a Wegman's Supermarket in Ithaca. Their fruit is amazing and so is the selection of ice creams and sorbets. While our goal is to make all of our own ice cream, right now we rely on glorious flavors at Wegman's--Haagen Daz Brown Sugar and Pineapple Coconut and Pina Colada Sorbet. A local ice cream maker dazzles us with Rum Raisin that we use to soak our homemade bread for Rum Raisin French Toast.

But truthfully, is there anything better than that first quart of homegrown strawberries? No fancy plate. No ice cream. Just a big juicy berry!

The William Henry Miller Inn

http://www.millerinn.com
Lynnette Scofield
Bed and Breakfast Foodie
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Friday, June 12, 2009

Herbed Eggs with Tomato Basil Sauce


I am so delighted that my basil plants are finally big enough to be used in cooking.
There's nothing quite like fresh basil to complement a tomato dish.

In addition to the Genovese and purple basils I always plant, this year I found a beautiful variegated basil plant at the garden center. It's so pretty as a garnish, and still tastes and smells just as good as the others.

The recipe below is simple but tasty. The herbed scrambled eggs are awesome on their own, but the addition of a sauce takes them into heavenly territory. These eggs set up into nice firm creamy curds, not the usual slimy offering passed off as scrambled eggs in many restaurants. For an over-the-top presentation, spoon the eggs into a puff pastry shell and top with the sauce.

I use whatever type of tomato I have on hand. I've made this sauce with Roma tomatoes, regular red tomatoes, yellow, orange or even cherry tomatoes. My favorite is a combination of yellow, red and Romas. During the winter months when good tomatoes are difficult to find I will use half Romas and half canned diced tomatoes.

Please note that I choose not to use salt in either the eggs or sauce, but by all means feel free to taste and add salt to suit your own personal tastes.

INGREDIENTS

For tomato basil sauce
4 tablespoons butter (do not substitute)
1/2 cup finely diced onion
1 1/2 - 2 cups finely diced tomato
2 tablespoons of tomato paste
2 teaspoons Worcestershire Sauce
1 teaspoon white sugar
1/4 cup red or white wine
1/2 cup water
1 teaspoon dried or 1 tablespoon fresh oregano
1/2 teaspoon black pepper
1/4 cup of fresh basil cut in slivers, or 2 tablespoons of Pesto sauce
Butter or olive oil for cooking

For Scrambled Eggs:
14 eggs
1/2 cup sour cream
1 cup milk
1/2 teaspoon pepper
2 tablespoons finely chopped fresh parsley
4 tablespoons chopped fresh herbs - I like to mix chives, dill and basil. Ian likes chives, dill and tarragon.


DIRECTIONS

Make the sauce first, and while it simmers, cook the eggs.

To make the sauce, melt the butter in a deep skillet or medium saucepan. Saute the onions on a medium low heat for about 5 minutes. Add the tomatoes and saute until tender. Add the tomato paste, Worcestershire, sugar, water, wine, oregano and pepper. Allow this mixture to simmer , adding more water if necessary. Add the basil or pesto immediately before using sauce.

To make the eggs, put about a tablespoon of butter or olive oil in a skillet and heat it over a medium heat. Beat eggs with milk, sour cream, pepper and herbs. Pour into the skillet. Cook over a medium low heat, stirring frequently until the curds are set, but not dry. (Eggs will continue to cook for a little while after removing from the heat). Spoon onto plates and top with about 1/4 cup of the sauce.

Gives 6 generous portions.

The White Oak Inn
http://www.whiteoakinn.com
Yvonne Martin
Bed and Breakfast Foodie
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Wednesday, June 10, 2009

Whole Wheat Buttermilk Pancakes


In an attempt to increase the nutrition of pancakes, we've adapted recipes to include whole wheat. When serving these pancakes, the plates always return to clean!

INGREDIENTS

3/4 cup all purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup low fat buttermilk
1 tablespoon vegetable oil
1 large egg
1 large egg white, beaten

DIRECTIONS

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda and salt in large bowl, stirring with a whisk. Combine buttermilk, oil, and egg, whisk until well blended. Gently fold in beaten egg white. Add buttermilk mixture to flour mixture, stirring just until moist.

Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Flip pancakes when tops are covered with bubbles and edges look cooked.

Serve with syrup and butter. We often serve the pancakes with roasted pecans on top, or fresh blueberries and strawberries. Yield: 12 pancakes.


Lookout Point Lakeside Inn
http://www.lookoutpointinn.com/
Kristie Rosset
Bed and Breakfast Foodie
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Tuesday, June 9, 2009

Artichoke Frittata

At The William Henry Miller Inn, we offer a choice of a sweet and a savory main dish for our full breakfast.
This frittata is delicious and we serve it with a home fries, a bit of sour cream, a dab of jalapeno jelly and homemade toast.
And on mornings when the sweet offering is Lemon Ricotta Pancakes, you'll often hear the lilt of "Frittata? Ricotta?"
INGREDIENTS

1 cup mild salsa
1 can (14 ounces) artichoke hearts drained and chopped
1 1/2 cups Monterey Jack cheese
1 1/2 cups sharp Cheddar cheese
6 large eggs
1 cup sour cream



DIRECTIONS

Preheat oven to 350.
Spray a 9x13 baking dish with nonstick spray.
Spread salsa evenly in the bottom of the dish and sprinkle with artichokes and cheeses.
In a medium bowl, beat the eggs and sour cream together. Pour egg mixture over the artichokes and cheese.
Bake 30 to 40 minutes or until set and slightly browned.
Serves 6. Since we are often serving to twenty or more, this dish can be easily doubled or tripled.
William Henry Miller Inn
http://www.millerinn.com
Lynnette Scofield
Bed and Breakfast Foodie
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Triple Chocolate Cake

Back in the 1970's, Bon Appetit magazine published this recipe for Triple Chocolate Cake. I'm so sorry that I haven't kept a log of the number of these I've made since it has to be in the high hundreds.

Every night at The William Henry Miller Inn, we serve a dessert buffet for our guests. This is easily one of the favorites of all the items we serve. The mayonnaise and sour cream help to keep this moist and delicious!

The original recipe called for toasted almonds and Amaretto but we have tweaked it a bit due to so many nut allergies.

Enjoy!


INGREDIENTS

1 package (18.25 ounce) chocolate cake mix

1 package (1.7 ounce) instant chocolate pudding

4 large eggs

1/2 cup water

1/2 cup vegetable oil

1/4 cup mayonnaise

3/4 cup sour cream

2 teaspoons vanilla

1 cup chocolate chips

DIRECTIONS


Preheat oven to 350.

Grease a bundt pan well.

In a large mixing bowl, place all ingredients (except the chocolate chips) and mix on low speed of mixer until well blended. Once blended, beat on medium for two minutes.

Add chocolate chips and mix them in to the batter well.

Place batter in the greased bundt pan.

Bake for 55 minutes (or until tester comes out clean).

Let cool before putting on serving plate.

Serves 12


The William Henry Miller Inn
http://www.millerinn.com
Lynnette Scofield
Bed and Breakfast Foodie


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Sunday, June 7, 2009

Simple Pound Cake


This is a quintessential pound cake.

INGREDIENTS

4 cups unbleached flour
2 teaspoons baking powder
1 teaspoon salt
1 lb. (4 sticks) unsalted butter, at room temperature
2 cups white sugar
8 large eggs, at room temperature
1 tablespoon pure vanilla extract
finely grated zest and juice of one lemon

DIRECTIONS

Preheat oven to 325 degrees.

Spray two 4”x12”x3” baking pans with PAM™.

Mix flour, baking powder and salt in a large bowl. Set aside.
In the bowl of an electric mixer beat butter until creamy. Gradually add sugar. Continue to beat until light and fluffy. Add eggs one at a time beating well after each addition.
Mix in vanilla and lemon zest and juice.
Gradually add the flour mixture to the butter mixture mixing gently until totally incorporated. Distribute the batter evenly between the two pans and bake in the preheated oven for 1 hour to 1 hour and 10 min. until an inserted wooden tooth pick comes out clean. Don’t over-bake.
Cool for 10 min. before turning cakes out onto a wire rack. Cool completely.

We bake this pound cake in loaf pans because we serve the sliced pieces flat topped with fresh strawberries, peaches or any fresh fruit in season.

Yield: 2 loaves or 16 to 20 servings

Brampton Inn
www.bramptoninn.com
Danielle Hanscom
Bed and Breakfast Foodie
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Raspberry Oatmeal Pancakes

Our local market had wonderful beautiful fresh raspberries this week, and I couldn't resist buying some. I made these Raspberry Oatmeal pancakes with them for breakfast Saturday morning. Regrettably they were so good that our inn guests ate every single one of them, leaving nothing for me to photograph for this blog. Guess I'm going to have to double the recipe next time!

Even if you can't get your hands on fresh raspberries, these pancakes are equally good made with frozen berries.

INGREDIENTS

2 eggs
2 cups milk
1/4 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup firmly packed brown sugar
1 cup quick-cooking oats, uncooked
1 cup fresh or frozen raspberries

DIRECTIONS

Beat eggs, milk and oil together. Set aside. Combine flour, baking powder, baking soda, salt, brown sugar and oatmeal and stir well. Make a well in the dry ingredients and pour in the egg batter. Stir with a fork, just until blended.

For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. (I use an electric griddle set at 300 degrees) Sprinkle about a tablespoon of raspberries on top of each pancake. Turn pancakes when tops are covered with bubbles and edges look cooked. Cook for 2 to 3 minutes longer.

Yield about 18 - 20 pancakes.

The White Oak Inn
http://www.whiteoakinn.com
Yvonne Martin
Bed and Breakfast Foodie
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Chesapeake Sea Food Cocktail

This is not your ordinary seafood cocktail of yore. We are located on the upper Eastern Shore of Maryland. The mighty Chesapeake Bay, the biggest estuary in the US, is the largest body of water hugging our shores close by and the source for crabs, rock fish and oysters. As we go I will share more recipes using these wonderful ingredients.

INGREDIENTS

¾ cup chilled Clamato juice
¼ cup ketchup
¼ cup fresh lime juice
1 tablespoon prepared horse-radish, or to taste
1 ½ teaspoon hot sauce, or to taste
salt and pepper to taste
½ cup very finely chopped red onion
¼ cup chopped fresh lovage* If you don't have lovage use ½ cup chopped cilantro**.
¼ cup chopped fresh Italian parsley
¾ lb. lump crab meat (1½ cup), picked over to remove all shell bits
½ lb. cooked baby shrimp
1 cup (total) diced fresh tomato, celery and/or ripe but firm avocado (your choice) kept in fridge until ready to assemble. Sprinkle avocado with lime juice to prevent it from turning black.

DIRECTIONS

Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, lovage and parsley in a large bowl. Add crab meat, and shrimp. Refrigerate for at least 1 hours. Just before serving gently add diced vegetables.
Serve in 8-ounce glasses decorated with a slice of lime and a sprig of lovage or parsley.

*Lovage is an herb widely used in Europe in soups and salads. The leaf resembles Italian parsley and the taste hints of celery. It took me a long time to find this perennial in the US but now it has a very prominent spot in our herb garden. It grows very tall (6') and does not like hot weather very much. It's best to use the smaller, young leaves as the older ones become slightly bitter.

**Chopped cilantro will give it a totally different taste but is also very good.


Brampton Inn
www.bramptoninn.com
Danielle Hanscom
Bed and Breakfast Foodie
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Blueberry or Peach Pancakes



These pancakes have been on our breakfast menu for over 20 years.

INGREDIENTS

2 cups unbleached flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon freshly grated nutmeg
½ teaspoon salt
2¼ cups buttermilk
2 large eggs separated
½ stick (4 tablespoons) unsalted butter, melted
2 tablespoons pure maple syrup
2½ cups fresh or frozen blueberries or peeled and diced peaches.
(Add the juice of ½ lemon and 1 tablespoon of sugar to peaches before using.)

DIRECTIONS

Pre-heat griddle to medium-high heat. 375 degrees on an electric griddle.
In a large bowl mix flour, baking powder, baking soda and nutmeg. Set aside.
In a separate bowl add salt to egg whites and beat until stiff but not dry.
In a 4 cup measuring cup measure buttermilk and add maple syrup, egg yolks and melted butter. Mix with a fork until all is well blended.
Gently pour and stir buttermilk mixture into the flour mixture. Gently fold in stiff egg whites.
Make sure not to over do it. Fold in blueberries or peaches.
Lightly butter griddle, preferably using clarified butter*, and cook pancakes until the top bubbles, flip and cook other side until lightly browned.

They are best served with warm maple syrup.


Yield: About 20-22 4"pancakes. We serve a stack of 3 to each of our guests.

* Clarified butter does not burn as easily as regular butter and gives the pancakes an added lovely nutty flavor.


Brampton Inn
www.bramptoninn.com
Danielle Hanscom
Bed and Breakfast Foodie
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Chocolate Chip Scones

This is our most requested scone recipe. I hope you'll enjoy these as much as our guests.

INGREDIENTS

3 cups un-bleached flour
3 teaspoons baking powder
½ teaspoons ground cinnamon
½ teaspoon salt
½ pound (2 sticks) butter, room temperature
1/3 cup sugar
3 eggs, room temperature
1/3 cup buttermilk
¾ cup semi-sweet chocolate chips

DIRECTIONS

Pre-heat oven to 400 degrees.

Combine flour, baking powder, cinnamon and salt and set aside.
Cream butter and sugar until sugar is dissolved.
Add eggs, 1 at a time, beating well, scraping down sides of bowl after each addition.
Add flour and buttermilk alternately, beginning and ending with flour. Sprinkle chocolate chips on top before folding it in with the last of the flour.

Using an ice cream scoop, scoop batter onto cookie sheet lined with parchment paper. Bake at 400 degrees for 10 minutes; lower heat to 325 and bake 10 minutes more, or until just golden.
These scones are best when served still slightly warm.

The un-baked scones freeze very well for later use.

Yield 1 dozen scones.

(A large sheet pan of chocolate chip scones fresh out of the oven on a Sunday morning.)



Brampton Inn
www.bramptoninn.com
Danielle Hanscom
Bed and Breakfast Foodie
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Saturday, June 6, 2009

Best Blueberry Buttermilk Pancakes


Everyone Loves Blueberry Pancakes!

I made these this morning, and my guests insisted I share the recipe with them and with you.

INGREDIENTS

2 eggs
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 1/4 cups buttermilk
4 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup fresh blueberries
Butter for cooking
Confectioners sugar




DIRECTIONS

In the bowl of an electric mixer, beat the eggs at medium speed until foamy. Add the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, buttermilk, melted butter and vanilla. Stir in the blueberries
Beat on medium speed until the batter is smooth, without lumps, but do not overmix.
Preheat an electric griddle to 250F-300F. Grease the griddle with 1 tablespoon butter. Spoon or ladle the pancakes onto the griddle. Cook until bubbles form on the top of the pancakes. Flip the pancakes with a spatula, and cook on the other side until golden brown.
Place the pancakes on each plate and dust with confectioners sugar. Serve with real maple syrup.

Makes 12-16 pancakes.

Birchwood Inn
http://www.birchwood-inn.com
Ellen Gutman Chenaux
Bed and Breakfast Foodie
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Friday, June 5, 2009

Heath Bar Cookies

This is another favorite with guests at The Beechmont. I found Heath Bar chips at the grocery store this spring and love making cookies with them. Heath Bar chips are a wonderful blend of toffee and chocolate.

INGREDIENTS
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt

1 cup butter (room temperature)
3/4 cup brown sugar (light or dark)
2/3 cup sugar
2 large eggs
1 tsp vanilla
3 cups of Heath Bar chips and coconut (any combination as long as it measures 3 cups)

DIRECTIONS

Pre-heat oven to 375 degrees. Grease baking sheet or line with Silpat. In medium bowl add flour, baking soda and salt. Whisk to blend. In large mixing bowl, beat butter and both sugars until well blended. Add eggs and beat. Add vanilla and blend. Fold in Health Bar chips and coconut. Drop by rounded tablespoon on baking sheet. Bake 10 -12 minutes or until done. Cool on racks. Makes about 3 dozen.

The Beechmont Inn Bed & Breakfast
http://www.thebeechmont.com
Kathryn White
Bed and Breakfast Foodie
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Applesauce Jumble Cookies

I don't remember why I love cookies so much. I suppose it has to do with warm memories from childhood. I still have Grandmother Lucy's cookie recipes. She lived in Marshall, Missouri, and I remember riding bikes with Susan Reid, visiting Grandmother Lucy who was generous in offering cookies to us. And I remember baking Applesauce Jumbles with my sister Becky. We could eat handfuls as soon as they were ready because we were also drinking diet Tab. Who worried about calories?

Now I bake cookies almost everyday at The Beechmont for guests returning from a busy day visiting the Gettysburg Battlefield, antiquing in New Oxford, hiking and bicycling throughout the area, or visiting wineries scattered around the hills of south central Pennsylvania. There's nothing like a bit of fresh-from-the-oven sweetness before dinner.

INGREDIENTS

2 1/4 cups all purpose flour
1 tsp cinnamon
1 tsp salt
1/2 teaspoon baking soda
1/4 tsp cloves

1/2 cup unsalted butter (room temperature)
1 1/2 cup packed brown sugar (light or dark)
2 large eggs
1 tsp vanilla extract
3/4 cup unsweetened applesauce
2 cups chocolate chips

Brown Buster Glaze

1/3 cup butter
2 cups confectioner's sugar
1 1/2 tsp vanilla
2 - 4 tsp hot water

DIRECTIONS

For cookies: Pre-heat oven to 375 degrees. Grease a baking sheet or line with Silpat. In small bowl combine flour, cinnamon, salt, baking soda, and cloves. Use a whisk to blend. In large mixing bowl, beat together butter and brown sugar until well blended. Add eggs one at a time and blend. Add vanilla and applesauce, then add flour mixture. Mix, then fold in chocolate chips. Drop by rounded tablespoon onto baking sheet. Bake for 10 minutes or until done. Removed from baking sheet and place on wire rack to cool. Ice cookies with Brown Buster Glaze. Makes 3- 4 dozen. Enjoy.

Brown Buster Glaze: Melt butter in small saucepan over low heat until golden brown. Remove from heat. Blend confectioner's sugar and vanilla into butter. Stir in hot water until you reach spreading consistency.

The Beechmont Inn Bed & Breakfast
http://www.thebeechmont.com
Kathryn White
Bed and Breakfast Foodie
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Wednesday, June 3, 2009

Cinnamon Apple Pecan Pound Cake



Baking is one of my favorite things to do. Maybe because I have such a sweet tooth, and eating the results of my labors is so rewarding. My grandmother taught me to bake and the very first thing she taught me was a simple pound cake. Pound cake gets its name from the basic ingredients - a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. The recipe below substitutes sour cream for two of the eggs, giving it a moist texture and ensuring it will still be fresh and tasty for a few days. If your family can resist eating the whole thing on the first day it's made, it cuts and tastes even better on day two, after the apple flavor has had time to develop.

INGREDIENTS

Filling:
½ cup chopped pecans or walnuts
2 tablespoons sugar
2 teaspoons cinnamon

Batter:
1 cup butter or margarine, softened
2 cups sugar
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 - 3 large apples, peeled, cored and chopped into ½ inch pieces

DIRECTIONS

Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan. Combine nuts, 2 tablespoons of sugar and 2 teaspoons of cinnamon and set aside. Combine flour, baking powder and salt and set aside. Cream butter with 2 cups of sugar. Beat in eggs one at a time. Add the flour mixture and mix in. Gently fold in sour cream, vanilla extract and apples. Batter will be thick. Spoon half of the batter into the prepared bundt pan. (Don’t smooth it out - you want it to have lots of hills and valleys!). Sprinkle 2/3 of the cinnamon and nut mix over the batter. Top with the rest of the batter and smooth out. Sprinkle with the remaining cinnamon nut mixture. Bake for about 55 minutes at 350 degrees, or until a toothpick inserted in the center comes out clean.

Gives one 10 inch cake - 14 servings.

The White Oak Inn
Yvonne Martin
http://www.whiteoakinn.com
Bed and Breakfast Foodie
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Ray's Chilled Strawberry Soup


When we first opened the inn in 2003, husband Ray and I teamed up to prepare every breakfast. I do the menu planning, and cooked all the entrees, while Ray prepared the fruit appetizers. Since Ray was not very familiar with a kitchen and cooking, I was always on the search for easy yet creative recipes with a wow factor for presentation. This strawberry soup if a guest favorite of the inn, and perfectly refreshing and light on a warm summer morning. This super easy recipe will make you a star in your own kitchen!

INGREDIENTS

1 1/2 quart strawberries, hulled & halved
4 cups low fat buttermilk, divided use
3/4 cup sugar
2/3 cup sour cream
3 Tablespoons peach schnapps or apple juice
dollop of whipped cream
fresh mint sprigs


DIRECTIONS
Process strawberries, 1 cup buttermilk and sugar in a food processor. Set aside. Whisk remaining 3 cups buttermilk, sour cream, and peach schnapps in a large bowl. Pour the strawberry mixture into the sour cream mixture. Whisk to combine. Cover and chill.

Serve chilled and garnish with a dollop of whipped cream and mint sprig. Serves 8.




























Lookout Point Lakeside Inn
http://www.lookoutpointinn.com
Kristie Rosset
Bed and Breakfast Foodie
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Monday, June 1, 2009

Bodacious Blueberry Muffins


I love muffins. They’re the perfect excuse to have cake for breakfast. Since we make muffins every morning at the inn, I have dozens of muffin recipes, but this is the one I turn to time and time again. They’re not too sweet, but tender and moist and bursting with fruity flavor. Although they’re best made with fresh blueberries, you can make them year round with frozen ones. Don’t stop at blueberry. Try any combination of fruit and nuts that appeals. Raspberry. Peach and Almond (enhanced with a little almond extract). Apple, cinnamon and walnut. Mix in cranberry sauce or relish for delicious cranberry muffins.

Muffin baking hint
Most muffin batters will keep for at least a week in the refrigerator. So you can bake just as many as you need at a time, or double your favorite recipe to enjoy now and later. With their short cooking time, you can simply scoop and bake and have fresh muffins with breakfast even on the busiest of mornings.

INGREDIENTS
4 ½ cups flour
4 ½ teaspoons baking powder
1 teaspoon salt
1 cup brown sugar
½ cup white sugar
3/4 cup butter or margarine
1 ½ cups milk
4 eggs
2 cups fresh or frozen blueberries


DIRECTIONS

Combine the flour, baking powder, salt, brown and white sugar and butter in a food processor. Process for about a minute, or until all the chunks of butter have disappeared. Put into a large bowl and make a well in the center.

Beat the 4 eggs with the milk. Pour into the well in the flour mixture. Add blueberries. Using a spatula, gently fold the ingredients together. Fill greased or paper lined muffin tins about 3/4 full. Bake at 375 degrees for 18 - 20 minutes or until top is golden brown and springs back when lightly touched.

Makes 24.



The White Oak Inn
http://www.whiteoakinn.com
Yvonne Martin
Bed and Breakfast Foodie
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