Tuesday, September 29, 2009

Lemon Brandied Apples

In the 60's my parents took their first trip to Germany. Travelling through the Black Forest area they stopped for dinner in one of the old farmhouses typical to the area. For dessert the chef wheeled out a cart and prepared these apples table side. They are a favorite here at the inn, paired with everything from our Caramel French Toast to Pumpkin Pancakes or served as the fruit course with a touch of Whipped Cream sweetened with honey and spiced with cinnamon.


5 large Apples, cored and thinly sliced
2 Tablespoons Honey, good quality, preferably raw
1 lemon, juice and zest
1/4 cup Brandy (Rum works as well)

Peel core and slice apples directly into a small flat pan
Add lemon zest and juice
Drizzle honey over the apples
Over medium heat cook the apples, cover and steam till soft
In a separate metal saucepan gently heat the brandy just till you see steam
Carefully touch with a flame and pour over the apples stirring until the flame goes out
Serve hot

Swiss Woods Bed and Breakfast
Debbie Mosimann
the Lititz, PA Broad

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Pumpkin Pancakes

Autumn in Lancaster County brings with it cooler temperatures and the fall harvest of pumpkins, and apples. Our breakfast menu's go from summer delights to fall bounty often featuring this perennial favorite pancake recipe. These are bright orange in color and have a creamy soft texture. Paired with the Lemon Brandied Apple recipe they are a surefire hit.


2 cups flour
4 Tablespoons sugar
4 tsp baking powder
1 tsp cinnamon, preferably Saigon or Vietnamese
1/8 tsp cloves
pinch allspice and nutmeg
4 Tablespoons melted butter
1 cup milk
2 eggs
1 cup pumpkin, Libby's or fresh
1 cup sour cream or Greek yogurt
pinch salt

Preheat a griddle to 400F

Combine dry ingredients in a large bowl

In a separate bowl whisk butter, milk, eggs, pumpkin and sour cream

Stir into dry ingredients

Pour by 1/4 cupful onto the hot griddle

Flip when bubbles form on the surface.

Serve warm

Debbie Mosimann
Swiss Woods Bed and Breakfast
the Lititz, PA Broad
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Thursday, September 24, 2009

Broccoli and Cheddar Frittata

Guests at the Brampton Inn are treated to a small a-la-carte breakfast menu each morning. Main courses always include guests' choice of eggs any style, a sweet entree or the egg dish du jour. Therefore, we cook each dish to order including frittatas. When we can we use Carole's organic eggs. Carole is our mid-week breakfast cook and awesome baker and raises her own chickens.

Pre-heat oven to 325 degrees

Per person:

1/4 cup homemade garlic croutons, see recipe below
1/3 cup steamed "al-dente" broccoli florets
2 large eggs
1/8 cup white aged cheddar
sea salt and freshly ground pepper, to taste
butter for your pan

Add a small pat of butter to coat a 7 inch Teflon omelet pan and set over medium heat.
Crack your eggs into a small bowl. Whisk vigorously with fork. Salt and pepper to taste. Add eggs to hot butter. With a heat sensitive non-scratch spatula lift side of eggs and let eggs run underneath. Repeat 3-4 times. Sprinkle broccoli, croutons and cheese over still wet eggs and place pan into preheated oven. Let set for 5 min. until cheese is melted and the broccoli is heated through. Serve at once.

This recipe can easily be quadrupled. Instead of using a small omelet pan use a 10 inch pan and place in the oven for 8 - 10 min. until set. Keep an eye on it as you don't want the frittata to puff.

Homemade Croutons

Preheat oven to 300 degrees.
Line a sheet pan with parchment paper.

1/4 cup unsalted butter, melted
1 clove of garlic, very finely minced
6 slices of hearty white bread, cut into 1/3 inch cubes
sea salt

In a medium bowl mix bread cubes, melted butter and and minced garlic. Add sea salt to taste. Toss well making sure croutons are evenly coated. Distribute in a single layer on prepared sheet pan. Bake for 15 to 20 min. or until golden. Cool before storing in a well sealed plastic bag. Can be frozen for longer storage.

Brampton Inn
Danielle Hanscom
Bed and Breakfast Foodie
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Puffed Pancakes with Berries

Easy to make!

Preheat oven to 450 dgrees

Serves 4

½ cup unbleached flour
½ cup whole milk
2 large eggs
2 tablespoons of unsalted butter
real maple syrup to serve on the side

1 cup lightly sweetened berries, sliced bananas, sauteed apples or choppeed nuts.

In the bowl of a stand up mixer blend flour, milk and eggs until smooth. Refrigerate batter for 15 min.

Spray 4 individual ramekin dishes with pan coating. Add 1/2 tablespoons butter in each dish. Set on a cookie sheet and put into hot oven. Let butter melt until very hot but not brown. Add 1/3 cup of batter into each ramekin dish. Bake for approx. 12 min until the pancakes are puffed up and golden brown. Fill each with a 1/4 cup of berries or the topping of your choice and serve immediately with warm maple syrup on the side.

Brampton Inn
Danielle Hanscom
Bed and Breakfast Foodie
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Tea Cookies from the Brampton Inn

This delicate short bread - thumb print cookie is a big hit year round. It is one of the favorite and most requested afternoon tea treats.

preheat oven to 300 degrees
yields about 2 dozen cookies

1 cup unsalted butter at room temperature
½ cup confectioners sugar, sifted
1 tsp. pure vanilla extract
2 cups un-bleached flour, sifted
½ tsp. sea salt

for the topping ½ cup of your favorite preserves like orange marmalade or strawberry jam, chopped nuts, chocolate chips, etc.

Line a cookie sheet with parchment paper or a Silpat liner.

Cream butter with confectioner sugar in a large bowl of a stand up mixer.
Add vanilla and salt and mix until well blended. Add flour and mix until
all the flour is incorporated. Don't over do it.
Use a 1 inch ice cream scoop to form balls. Place on lined cookie sheet one inch apart.
With your thumb press down in the center of the ball to form a well. (This can be made ahead and they can be frozen for up to 6 months.)
Bake for +/- 20 min. until golden (add approx. 5 min. when using frozen cookies). Remove from oven and fill hot cookies with a scant teaspoon of the topping of your choice. Carefully move to a cooling rack. When the cookies are cool dust with powdered sugar.
These cookies can be stored in an airtight container for up to 3 days.

Brampton Inn
Danielle Hanscom
Bed and Breakfast Foodie
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Breakfast Fruit Parfait

When we have guests that stay for a week or more we like to have a new fruit dish for them every morning. Depending on the time of year it can be a challenge. This is one of the choices we often fall back on. It is healthy, tastes delicious and is very pretty.

serves 4

1 cup plain yogurt store bought or homemade (see recipe)
1/8 cup honey
1 cup granola store bought or home made (see recipe)
1 cup of sliced berries or sliced bananas or any sliced and/or diced fruit (preferably unsweetened) you have on hand

In a small bowl mix yogurt with honey.
Take four for footed glass dishes with a one cup capacity or any other dishes of your choice will do. Distribute sliced fruit into the bottom of the dishes. Drizzle each with 1/4 cup honey-yogurt and sprinkle a 1/4 cup of granola on each dish.

Brampton Inn
Danielle Hanscom
Bed and Breakfast Foodie
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Monday, September 21, 2009

Fresh Apple Cake with Butter Brown Sugar Glaze

Okay, I admit it. When I read this recipe in What's Cookin' in Ithaca NY back in 1980 and saw that you didn't need to peel the apples for this cake, I was hooked. If the cake doesn't get you, the glaze surely will.
We served this once at a dinner party and I didn't glaze the cake but passed the warm gooeyness in a separate bowl. Our friends were just spooning out the glaze.....'nuff said.
At our Inn, we do a nightly dessert buffet. This is a real crowd pleaser!

1 1/2 cups cooking oil
2 cups sugar
3 eggs
1 Tablespoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon soda
4 large apples, cored and cut into small pieces (leave the skins on--we use Granny Smith or often will use a combination of whatever is on hand)
1/2 cup walnuts (optional)

1 stick butter
1/2 cup brown sugar
2 Tablespoons half and half (oh, why not!)

Cream oil, sugar, eggs and vanilla.
Sift together the dry ingredients. Add flour mixture to creamed mixture gradually and thoroughly. Fold in apples and walnuts. Mixture will be thick.
Bake at 375 for about 60 minutes in a greased and floured tube pan (test for doneness). Warning! Your kitchen will smell heavenly!
Remove from pan when cool.
For the glaze: Combine butter, brown sugar and half and half in small saucepan. Bring to a boil for five minutes. Pour over cake while sauce is hot.

The William Henry Miller Inn
Lynnette Scofield
Bed and Breakfast Foodie
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I love zucchini!

This is a variation on Forest Hills Zucchini Soup from The Rochester Junior League Cookbook, Apple Hood and Mother Pie. There is something about the aroma of this soup that permeates the neighborhood!
The original recipe called for a twenty minute simmer. We love it cooked for a couple of hours and love the pasta added at the tail end.
This is even better the next day!


1 pound Italian sausage links (removed from casing) or patties
(Note: can use mild or hot and turkey or pork)
1/2 pound ground round beef
2 cups celery sliced 1/2 inch thick
2 pounds zucchini, sliced 1/2 inch tichk
1 1/2 cups coarsely chopped onion
2 28 ounce cans tomatoes in sauce
2 teaspoons salt
1 teaspoon oregano
1/2 teaspoon basil (fresh to taste if you have it)
1/2 teaspooon garlic powder
1 package fresh cheese tortollini
Shredded mozzarella cheese
Fresh grated Parmesan cheese
Brown sausage and ground beef in a large Dutch oven. Drain off fat.
Add celery and cook for ten minutes stirring often.
Add remaining ingredients except green pepper, pasta and cheeses.
Simmer, covered for two hours.
Add green pepper and pasta. Cover and cook until pasta is tender.
Sprinkle generously with mozzarella and Parmesan.
The William Henry Miller Inn
Lynnette Scofield
Bed and Breakfast Foodie
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Sunday, September 20, 2009


Don't you just hate it when you buy fresh mint and it starts to turn brown after a day or two?
No more! To keep mint fresh, snip off an inch or so of the stems and place in an air-tight container. Store in the refrigerator.

Birchwood Inn
Ellen Gutman Chenaux
Bed and Breakfast Foodie
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Ginger Pomegranate Muffins

The first pomegranates of the season have arrived! To celebrate their arrival, I served Ginger Pomegranate Muffins -- and interesting combination of crunches -- and the guests raved. If my guests loved them this morning, I'm sure you will also.
[There are so many blobs of sugar, butter, and flour on my recipe, I no longer know the original source.]


1 cup milk
1 large egg
4 tablespoons butter, melted and cooled somewhat
1 teaspoon vanilla

2 cups unbleached all-purpose flour
2/3 cup sugar plus 1 tablespoon
1 tablespoon baking powder
1/2 teaspoon salt

1/3 cup chopped crystallized ginger
1 teaspoon lemon zest
1 1/4 cups pomegranate seeds


Preheat oven to 425F. Grease 12 muffin cups.

Combine the ginger, zest, and pomegranate seeds together and put aside.
Mix together the flour, 2/3 cup sugar, baking powder, and salt.
Add the ginger, zest, and seeds to the flour mixture and stir.
Blend the milk, egg, and butter and add to the flour-ginger mixture, stirring until just moistened.
Spoon the batter into the muffin cups, filling the cups close to the rim.
Sprinkle the tablespoon of sugar on the top.
Bake for 15-20 minutes.

Makes 12 muffins.

Birchwood Inn
Ellen Gutman Chenaux
Bed and Breakfast Foodie
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Saturday, September 19, 2009

Homemade Yogurt

Homemade yogurt is easy to make, it tastes better without the additives often found in the grocery store variety and it costs less.

My mother always made yogurt when I grew up. In the evening she would heat the milk, add some saved yogurt from the previous batch, stir vigorously, wrap the covered pan in the "yogurt" blanket and let it sit on the kitchen table until the next morning. Over night it would miraculously turn into freshly made yogurt for our “muesli”. I’m sure this could still work but I found another way to achieve the same result mostly because I use a commercial gas oven at the inn. However, it also works with my electric oven at home.

If you have an electric oven set the temperature to 170 degrees. Turn off oven before putting the sauce pan with the yogurt in it.

If you use a gas oven with a pilot light check to see what the temperature is inside the oven without turning anything on. If the temperature is around 120 degrees you are lucky and will not need to do a thing.

This recipe can easily be doubled if you need lots of yogurt.

½ gallon whole milk, preferably organic
½ cup Greek or plain yogurt. I usually save yogurt just for this. If for some reason there is none saved I will buy the Greek kind because it will produce a thicker yogurt.

Heat milk in a large sauce pan until just under the boiling stage. Bubbles will start forming around the edges. Remove from heat and let milk cool to 110 – 115 degrees. It should not be warmer than this or the heat will kill the yogurt culture. Much cooler than 110 degrees and the yogurt won’t set properly.

Remove skin from the top of the milk. Add the saved yogurt, stir vigorously until very well mixed. Cover with a lid and put into oven. Close door and let sit for 4 to 5 hours.

When the yogurt is ready it will have pulled away slightly from the edge and you will see a small amount of clear liquid on the side. At this point I transfer the yogurt into a large sieve lined with cheese cloth that is set over a large bowl and refrigerated for an hour. This will remove some of the excess water. Transfer the finished yogurt into a container with a lid and refrigerate for up to 3 days..

You will have about one quart of very creamy yogurt.

One of my favorite ways to use it is to add ¼ cup of honey and use in a fruit parfait. Recipe to follow.

Of course any fruit you add will taste wonderful and it will have no resemblance to a store bought fruit yogurt.

Brampton Inn
Danielle Hanscom
Bed and Breakfast Foodie
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Granola from the Brampton Inn

We serve a lot of granola on fruit dishes for breakfast at the inn. However, most granola we have tried over the years is way too sweet for our taste buds. It took a lot of tries to come up with this recipe. Beware, you can taste a hint of the sea salt, however it helps bring out the wonderful flavor of ripe fruit.


2 ½ cups old-fashioned rolled oats
1 ½ cups (total) chopped nuts, pecans, walnuts and/or pistachios
1 cup unsalted pumpkin seeds, hulled
½ cup raw sunflower seeds
1 cup unsweetened shredded coconut
¾ cup pure maple syrup
½ cup extra virgin olive oil
½ cup packed light brown sugar
1 teaspoon coarse sea salt, or to taste
½ teaspoon ground cinnamon
¾ cup (total) chopped dried apricots, cherries and/or craisins

Preheat oven to 300 degrees. Line a large backing sheet with parchment paper or a Silpat liner.

In a large bowl, combine oats, nuts, pumpkin seeds, coconut, maple syrup, olive oil, brown sugar, salt and cinnamon. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted. Let cool the granola before transferring to a large bowl and add chopped dried fruit, tossing to combine. Serve with yogurt and fruit, if desired.

Makes About 10 cups. Store in an airtight container for up to a week or freeze.

Brampton Inn
Danielle Hanscom
Bed and Breakfast Foodie
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Thursday, September 17, 2009

Make ahead muffin batters

Did you know that most muffin batters can be made up ahead of time and refrigerated for up to two weeks or frozen for up to 3 months? This is such a time and work saver in so many different ways. You can double or triple recipes (just remember to lighten up on the salt when you do this). Refrigerated batter can simply be scooped and baked on a busy weekday morning, so your family can enjoy warm muffins for breakfast or take with them for morning coffee or lunches. Best of all, you can make just as many muffins as you want. No leftovers.

To store batter in the freezer, fill paper liners in the muffin tin, pop into the freezer until frozen, then remove from the muffin tin and store in freezer bags until needed. Remove the frozen cups from the bag and put back into the muffin tin to bake.

Another way we save precious time in the mornings at the inn is to make up big batches of dried muffin mixes ahead of time. We keep them in ziploc bags, and use a permanent marker to write the necessary liquid ingredients to complete the recipe on the outside of the bag. On a busy morning we just grab a bag of mix, pour into a mixing bowl, read the bag to find out which liquid ingredients we need to add, and we have muffin batter ready to go in about 5 minutes.

The only batters we don't recommend for refrigerator storage are those with berries or other soft fruit, such as blueberries or raspberries. The liquid from the fruit will make the batter runny after a few days.

The White Oak Inn

Yvonne Martin
Bed and Breakfast Foodie
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Tuesday, September 15, 2009

A great rub for ribs, roasts or pork tenderloin

We often serve Ohio pork at the inn. And when we make roasts or tenderloins I usually make a seasoned rub to give them more flavor. This particular recipe gives a bit of a Caribbean flavor to the meat. It's my husband's favorite treatment for ribs. Just rub them with this mixture and then roast or grill. For pork tenderloin, rub it down, roast for about 45 minutes at 350 degrees, slice and serve with a chutney or fruit salsa.


2 tablespoons paprika
2 tablespoons white sugar
1 tablespoon salt
1 tablespoon cumin
1 tablespoon chili powder


Combine above ingredients. Rub on roasts or ribs before roasting or grilling.

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie
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Saturday, September 12, 2009

Strawberry Salsa

I know it's past the time for fresh local strawberries, but the next time you find them in the grocery store, try this variation on salsa for a change of pace. I serve it on the side with egg dishes, especially those with cheddar and jack cheese in them, or serve with tortilla chips.


6 Tablespoons olive oil
2 Tablespoons white balsamic vinegar
1/2 teaspoon salt
1 pint fresh strawberries, coarsely chopped
4 green onions, chopped
2 pints cherry tomatoes, chopped
1/3 cup chopped fresh cilantro (use up to 1/2 cup if you prefer)


In a medium bowl, whisk together olive oil, vinegar and salt. Add strawberries, onions, tomatoes, and cilantro. Toss together until blended. Chill at least an hour before serving.

The Beechmont Inn Bed & Breakfast
Kathryn White
Bed and Breakfast Foodie
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Almond Spice Cookies

One of our guests at The Beechmont last weekend requested that I post this recipe, which of course I am happy to do. It's the perfect cookie for a chilly fall day (or any day in my opinion!).


2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon each ground allspice, cloves, and nutmeg
1 cup sugar
3/4 cup oil (canola or your favorite vegetable oil)
1 egg
4 Tablespoons molasses
1 teaspoon vanilla
1/2 cup sliced almonds


Preheat the oven to 350 degrees. Use Silpat or parchment paper on the cookie sheet.

Sift together flour, baking soda, salt, and spices. Set aside.

In a mixing bowl, beat together sugar, oil egg and molasses. Add flour and spice mixture and blend. Stir in almonds.

Drop by tablespoons on prepared cookie sheet. Bake approximately 10 minutes, remove from sheet and cool on rack. Store in an air-tight container with a slice of plain bread to preserve their chewy texture. Makes about 2 dozen cookies (they are about 3 - 4 inches in diameter).

The Beechmont Inn Bed & Breakfast
Kathryn White
Bed and Breakfast Foodie
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Thursday, September 10, 2009

Apple Crisp, not just for dessert

On the way home from the airport yesterday I stopped at one of my favorite farm stands, hoping to get some of the last of the season's fresh corn for dinner. They were sold out of corn, but the air was redolent with the aroma of fresh picked apples and pears. I just wandered around for ten minutes breathing in the sweet scents and trying to decide which of the delicious choices to bring home. I finally settled on two kinds, Gala for cooking, and Honey Crisp for eating out of hand. The farmer explained to me that Honey Crisp are only available for a short time each fall, since they are very temperature sensitive. They don't take kindly to refrigeration or cold overnight temperatures in the orchard. If you ever see them at your local orchard, be sure to try them. Just like their name suggests, they're crunchy and sweet.

I'm going to use the Galas to make a turnip and apple saute to go with pork roast at dinner, and as the basis for an apple crisp that I'm going to serve with breakfast. It has oatmeal and fruit, so why not?

The recipe below is my favorite, foolproof fruit crisp recipe. It's not just for apples - I use this topping for many different kinds of fruits.


8 cups of peeled and sliced apples (about 8 medium apples)
1 1/2 cups sugar
1/4 cup flour

1 cup melted butter or margarine
1 cup oatmeal
1 1/2 cups brown sugar
2 cups flour


Mix 1 1/2 cups of white sugar and 1/4 cup of flour together and toss with apple slices. Spread in a greased 9 x 13 baking dish.

Meanwhile, mix melted butter, oatmeal, brown sugar and 2 cups of flour together with a fork until crumbly. Sprinkle this mixture over the apples.

Bake in a 350 degree oven for about 45 minutes or until the crust is golden and apples are cooked through.

White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie
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Tuesday, September 8, 2009

8 Broads Photo Shoot in Philadelphia

The 8 Broads in the Kitchen are TOGETHER today in Philadelphia for a photo shoot. We're having a great time filled with laughter, stories, and enjoying great food. Thanks to Dane & Joan for sharing their lovely home for the photo shoot. We look forward to adding lots of new photos on this site in the future.

In this photo, you see all of the 8 Broads, plus Jay Karen, the CEO of PAII (Professional Association of Innkeepers International). Plus Quinn, a hearing guide dog, whose "foodie" T- shirt reads 8 Broads and a Dog.

No recipes to be posted today, because we're foodied out. :) All of the wonderful food made today, from blue crab omelettes, chocolate chip cookies, fresh apple cake, and sticky buns to tomato tarts will be posted to the website in the future. This creative group of women has the ability to prepare stupendous and delicious food. And we enjoy tasting all of it.

Kristie Rosset,
for the Bed and Breakfast Foodie
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Thursday, September 3, 2009

Bacon Skewers

Lancaster County is known for smoked meats not the least of which is bacon. I was fortunate to grow up in a family that made their living smoking meats and selling them at market. My earliest memories include getting up in the wee hours of the morning to make the long drive to a Philadelphia market, set up the stacks of smoked hams, sliced bacon, coils of sausage and bricks of scrapple. It will not surprise you that today, I still have the best bacon available to me and I use it in every variation you can imagine. I even vacumn pack it and ship it to my friend Liza way out in Utah.On her last visit she brought me a wonderful book titled Seduced by Bacon (written by Joanna Preuess with Bob Lape). This amazing book, with recipes that include bacon ice cream, maintains that Americans have an ongoing love affair with bacon. My breakfast table would verify that finding. No matter how much bacon we make there is seldom any left. Our favorite way to make it is on skewers, baked served as a
side to a sweet breakfast of waffles or pancakes with variations include a sprinkling of coarsely ground pepper before baking, or topping with brown sugar and pecans. I am sure as I make my way through this book I will find numerous other ways to showcase this favorite breakfast treat.
Just a note to using good quality bacon. Well cured bacon has less water content than its less expensive alternatives. It will shrink less and works much better for these skewers.


2 slices well cured bacon, per skewer
1-2 bamboo skewers per person

Thread 2 slices of bacon onto each bamboo skewer. Do not soak in water prior to using as the fat from the bacon will work fine. The ends of the skewers brown some but they do not burn.
Place on a baking pan propping the one end of the skewer on the edge. This allows the fat to drain off as they bake.

Bake 25-30 minuites in a 325-350 oven. Check after 15 minuites as bacon differes greatly and thinner slices will brown more quickly. It is finished when uniformly brown and crisp.

Swiss Woods
www.swisswoods.comDebbie MosimannBed and Breakfast Foodie

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