Wednesday, November 11, 2009

Braised Red Cabbage

Red cabbage is one of the vegetables I associate with my home in Switzerland. It has proven to be a wonderful addition to my American holiday celebrations.
The secret to this dish is the aged balsamic vinegar. Serves 6 - 8

15 - 16 cups of shredded red cabbage, 1 cabbage approximately 8" in diameter
2 tablespoons of butter
1/2 a large onion, finely chopped, about one cup
3 apples, peeled and diced. I like Honeycrisps because of their sweetness and they don't totally fall apart when cooked.
1 cup apple cider
2 bay leaves
1 teaspoon of salt and pepper to taste
2 tablespoons of aged balsamic vinegar

Melt butter in a large cast iron pot over medium heat and add the chopped onions. Saute until golden. Add shredded cabbage 5 cups at a time and saute until wilted adding the next 5 cups until all the cabbage is in the pot. Add diced apples, apple cider and bay leaves. Add salt and pepper. Cover and cook for 40 min. on medium heat. Add aged balsamic vinegar and cook until cabbage is very soft approx. 15 more minutes. Adjust seasoning. Serve hot.

Brampton Inn
Danielle Hanscom
Bed and Breakfast Foodie
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Gluten-free Sage, Sausage and Wild Rice Stuffing

This stuffing came about when my husband Michael, daughter Sophie and step-son Luke realized that their well-being improved dramatically when they stayed away from gluten. This is a keeper and we don't miss our old stuffing one bit.


1 6 oz. box wild rice
1 lb. lose sage pork sausage
2 large onion, diced (about 2 cups)
2 cups diced celery
3 tablespoons fresh sage, chopped
salt and pepper to taste
1 cup homemade turkey broth

Cook wild rice in 2 cups of lightly salted water for 50 min. When done drain and set aside.
In a large saute pan brown sausage until cooked through and lightly browned.
Line a plate with paper towels. When done, remove sausage and drain on plate with paper towels.
Remove all the fat from the saute pan except for 2 tablespoons of fat. Add chopped onions and saute until translucent, about 20 min. Add chopped celery and cook another 5 - 10 min. until celery is barely soft.
In a large bowl mix cooked sausage, onion/celery mixture, chopped sage and turkey broth and salt and pepper to taste.
Spray a 9"x13" ovenproof dish with pan coating and add the mixture. Bake for 30 min. in a 350 degree oven.

Brampton Inn
Danielle Hanscom
Bed and Breakfast Foodie
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Aunt Norma's Holiday Strawberry Mold

Thanksgiving feasts feature traditional family favorites. This recipe comes from my favorite cook, my Aunt Norma.


2 packages of Strawberry Jell-O
2 cups boiling water
2 10 oz. packages of frozen strawberries
1 #2 can crushed pineapple
2 mashed bananas
1 cup sour cream

1 Jell-O mold


Dissolve the Jell-O in the boiling water.
Immediately add the strawberries, pineapple, and bananas.
Pour half of the mixture into the mold. Let set in the refrigerator.
When the mixture is set, spread the sour cream over it and add the rest of the Jell-O mixture.
Let set.

Birchwood Inn
Ellen Gutman Chenaux
Bed and Breakfast Foodie
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Tuesday, November 10, 2009

Corn Pudding for Thanksgiving

Ok, so I admit it, I love corn and will use any excuse to make something with corn in it. I make this corn pudding for Thanksgiving every year. I always make a double or triple recipe to be sure there are leftovers for me!


1/3 cup sugar
1/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs
2 cups half-and-half
1/2 cup melted butter
6 cups frozen whole kernel corn


Preheat oven to 350 degrees. Lightly grease a 3 quart baking dish. A 9 x 13 works for this.
Combine sugar, flour, baking powder and salt.
Whisk together eggs, half-and-half and butter.
Gradually whisk in sugar mixture and stir in corn.
Pour into the baking dish and cover with foil. Bake at 350 degrees for 15 minutes. Remove from oven and stir. Replace foil and return to oven for another 15 minutes. Remove the foil and continue baking for an additional 15 minutes or until top is golden brown and set.

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie
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Sweet Potato Pecan Muffins

25 Years ago we visited Colonial Williamsburg and ate at Christiana Campbell's Tavern. The bread basket included delightful little sweet potato muffins. I purchased the Williamsburg Cookbook just to get the recipe. I started making these muffins for every holiday dinner, and now they've become one of our own family traditions.


1 large sweet potato
1/2 cup of butter
1 cup of sugar
2 eggs
1 1/2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup milk
1/2 cup chopped pecans
1/2 cup chopped raisins


Preheat oven to 375 degrees. (350 if using a convection oven) Spray muffin tin with non-stick coating or line with cupcake papers.

Prick the sweet potato with a fork and microwave on high for about 3 minutes. Remove from oven and check whether it is tender all the way through. Continue to microwave in 15 second increments until potato is done. Immerse in ice water to cool it. Peel it and mash the flesh.

Sift the flour with the baking powder, salt, cinnamon and nutmeg. Set aside.

Cream the butter and sugar. Beat in the eggs and the sweet potato pulp. Fold in the dry ingredients alternately with the milk and the chopped nuts and raisins. Mix just until blended. Do not beat or overmix.

Spoon into the prepared muffin tins filling each tin completely full. Bake at 375 degrees for about 18 to 20 minutes, or until top springs back when touched.

The White Oak Inn
Yvonne Martin

Bed and Breakfast Foodie
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Brussels Sprouts

What? You don't care for Brussels sprouts? Neither does my brother. I proposed them for the Thanksgiving menu this year and he promptly replied no one likes them so why have them? I do! Admittedly, not always. I discovered I had a fondness for Brussels sprouts several years ago when friend Michael served them blackened for dinner one night. I was hooked! I've tried several different recipes since and I find I really like the following. I hope you do, too!


3 cups water
2 pounds Brussels sprouts, quartered
8 slices bacon
2 Tbsp butter
1/2 large Vidalia onion, diced
2 Tbsp balsamic vinegar
2 Tbsp brown sugar
1/4 cup chicken broth
Freshly ground pepper


In a large skillet over high heat, add the 3 cups water and bring to a boil. Salt the water (about 1 tsp) and add the Brussels sprouts. Cook about 4 - 5 minutes until they are almost tender. Remove from the skillet and let cool. Do not save the water.

In the same skillet, cook the bacon until crisp. Remove bacon from the skillet and blot with paper towel. Crumble the bacon and set aside. Drain bacon grease, saving about 1 tsp in the skillet.

Add 2 Tbsp butter to the skillet and saute the diced onion over medium low heat until translucent. This should take a few minutes. Stir in the vinegar, brown sugar and chicken stock. Cook for few minutes to combine the flavors. Add the Brussels sprouts and bacon, stirring to mix it all together. Heat until the Brussels sprouts are tender. Transfer to your bowl to serve. Serves 8.

Note: A couple of years ago I enjoyed a very similar recipe prepared with grated Brussels sprouts instead of quartered. I would saute the Brussels sprouts after cooking the bacon, adding a tablespoon or two of olive oil to the skillet to prevent sticking. Then saute the onion and follow the rest of the recipe above.

The Beechmont Inn Bed & Breakfast
Kathryn White
Bed and Breakfast Foodie
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Turkey Stock and Gluten-Free Turkey Gravy

Turkey stock can be made ahead. It helps to have it on hand when I'm juggling many other tasks on Thanksgiving day. I finish the gravy after the turkey comes out of the oven using the drippings.

1 turkey neck
2 carrots, peeled and cut into 1 inch pieces
1 medium onion
1 bay leaf attached to the onion with 3 cloves
2 tablespoons canola oil
salt and pepper to taste

Preheat oven to 400 degrees.
Rinse turkey neck and pat dry with a paper towel. In a medium bowl add turkey neck, carrots, onion and canola oil. Mix until the meat and vegetables are coated all over with the oil. Salt and pepper generously. Put turkey neck into a oven proof dish. Roast for 30 min. Remove from oven, add vegetables and continue roasting for another 20 min. until everything is dark golden. Remove from oven. Transfer meat and vegetables to a medium saucepan. Add 2 cup of water to the roasting dish and scrap up all the bits. Add to the sauce pan and cook over medium heat for 20 min. Strain into a measuring cup. Discard vegetables and turkey neck. Can be made a day ahead up to this point and refrigerated over night.

Gluten-free gravy:

1/4 cup unsalted butter
1/4 cup white rice flour
1 cup turkey stock
turkey pan drippings

Melt butter in sauce pan. Add rice flour and whisk constantly for 2 min. It will look just a little lumpy. Add 1 cup of turkey stock, whisking vigorously until it thickens. If the lumpiness persists strain through a small mesh sieve and return to cleaned sauce pan. Add turkey pan drippings to taste and whisk until the gravy is hot. Serve at once.

Brampton Inn
Danielle Hanscom
Bed and Breakfast Foodie
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Cranberry Compote with Rosemary

This is a family favorite.

1 bag cranberries
3 navel oranges
1 cup orange juice
1 cup raw sugar
1/2 cup maple syrup
1 8 inch sprig of rosemary


Freezing the cranberries first will intensify their bright red color.
Zest the oranges. Cut off peel with a sharp knife, removing all the white pith. Cut oranges in quarters. Remove seeds if necessary and cut orange flesh into 1/2 inch pieces.
In a large sauce pan add berries, orange zest, pieces and orange juice, sugar, maple syrup and rosemary sprig.
Cook over medium heat, stirring frequently until berries pop open, about 30 min.
Remove rosemary sprig.
Transfer to a serving dish and let cool completely.
Can be made 2 days ahead and refrigerated.

Makes about 4 cups.

Danielle Hanscom
Bed and Breakfast Foodie
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Sunday, November 8, 2009

Roasted Turkey

My favorite of all the American holidays is Thanksgiving.
Over the years I have experimented with roasting many turkeys so that the meat would stay moist. High heat, low heat, short roasting time, long roasting time, nothing really worked to my liking. Then I read somewhere about brining the bird. Bingo! Submerging the turkey for 3 to 5 hours in an ice cold salt water, brine, is the solution.

I use a large, old but clean beverage cooler, kept just for this task, and set it on the screened-in porch in the shade. I dissolve 2 cups of kosher salt in 1 1/2 gallons of very cold water and add two big branches of sage. If you have fridge large enough that can fit a pot, large enough to fit a bird and the water, that would be the ideal way of brining your turkey. Bar that, I use the cooler.

1 12-14 lb. fresh or totally defrosted turkey
4 tablespoons unsalted butter, at room temperature
2 tablespoon sea salt
2 tablespoons finely chopped fresh sage and more sprigs for cavities of turkey
1 tablespoon finely chopped rosemary

Prepare the brine. 2 cups of kosher salt, I use Morton's, dissolved in 1 1/2 gallons of water.
If you use a frozen bird be sure to defrost it according to the directions on the label.
Remove neck and giblets.
Rinse turkey and pat dry with paper towels.
Immerse the bird into the salt water brine and add 8 cups of ice cubes. Weigh the bird down with a plastic bag full of ice cubes if necessary. Close the lid and let the turkey rest in it's bath. I check every hour or so to make sure the temperature does not rise above 40 degrees. It shouldn't, but if it does add ice.

Mix the soft butter, sea salt, sage and rosemary into a smooth paste. Set aside. Do not refrigerate.

Let the turkey sit in the brine between 3 to 5 hours. When you are ready to continue remove the bird from the brine and pat it dry with paper towels. Let the turkey air dry for 10 min. Discard the brine.

Preheat the oven to 400 degrees.

Starting at the neck lift the skin and with your fingers try to separate the skin from the flesh on the breast side. By advancing your fingers gently you should be able to do this without too much trouble. Push a couple of tablespoons of the butter mixture into this space. Do the same thing from the butt side.
Salt the rest of the turkey generously with sea salt rubbing it all over the skin and in the cavities. Add extra sage sprigs to cavities.

I don't recommend stuffing the turkey with dressing because of health safety concerns.

Place the turkey on a V-rack (spraying it with a pan coating helps remove the bird later on) in a roasting pan and put into the oven. Roast for 30 minutes at 400 degrees until the breast is medium golden in color.
Remove pan from oven. Decrease oven temperature to 350 degrees. Turn turkey, breast side down, and return to oven. Roast 2 hours more. Remove pan again and turn turkey so that the breast side is back up. Return turkey to oven and roast for approx. 30 min. more to crisp up the skin.
Check if the turkey is done by inserting a food thermometer into the thickest part of the thigh.
To get an accurate reading, be sure that your thermometer is not touching the bone.
The bird is done when the temperature is 160 degrees. Remove turkey from oven and let rest for 1/2 hour. The temperature will keep on rising in the bird.
Add 1 cup of water to "deglaze" the bottom of the roasting pan. Scrape all the large and small bits. Pour into a small sauce pan for the gravy. Recipe follows.

Brampton Inn
Danielle Hanscom
Bed and Breakfast Foodie
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Sweet Potato Bundt Cake

Not everyone loves pumpkin. Why not? I have no idea. But for the non-pumpkin eaters in my family, I found a cake that doesn't have pumpkin but still keeps the Thanksgiving theme.
You never know where you'll find a great recipe. A guest sent me a novel to read, Eat Cake by Jeanne Ray. While the book was entertaining, the recipes at the end, gathered from a number of sources, are incredibly delicious, like this cake which is too good to make just for Thanksgiving.

3/4 cup golden raisins
1/2 cup dark rum
2 large or 3 medium-sized sweet potatoes
4 large eggs
2 cups granulated sugar
1 cup canola oil
2 teaspoons of vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt, plus extra for salting the water
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup buttermilk

1/2 cup tightly packed dark brown sugar
4 tablespoons unsalted butter
3 tablespoons whipping cream
The remaining rum liquid left from macerating the raisins


  • Preheat the oven to 350F.
  • Grease and flour a 10-inch bundt cake pan.
  • In a small, nonreactive bowl, soak the raisins in the rum for at least 30 minutes or several hours.
  • Peel the sweet potatoes, cut them in half, and then cut each half into four slices. Place the slices into a pot of cool salted water, cover, and bring the water to a boil. Reduce to a gentle simmer and cook until the sweet potatoes are very tender when pierced with a sharp knife.
  • Drain off the water and allow the potatoes to air-dry for a few minutes, and then roughly mash them. Measure out two cups of the mash and set aside to cool.
[Note: The above can be done the day before.]

  • In a large bowl using a whisk or the bowl of a stand mixer fitted with the paddle attachment, beat the eggs a little just to break them up. Add the sugar and beat until the mixture is thick and pale (about 2 minutes with the mixer, 3 if whisking by hand). Add the vegetable oil and vanilla, then beat to blend.
  • Drain the raisins and set the raisins a side, adding 1/4 cup of the rum liquid to the batter. (Save the rest of the rum liquid for the glaze.)
  • Add the mashed sweet potatoes and mix until thoroughly combined.
  • In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Add the flour mixture to the batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Fold in the raisins.
  • Pour the batter into the bundt pan. Bake in the center of the oven for 1 hour to 1 hour and 20 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the cake is just beginning to pull away from the side of the pan.
  • Cool the cake in the pan on a wire rack for 10 minutes and then invert onto the rack. Set the rack over a baking sheet to catch the excess glaze. The cake must be glazed while the cake is still warm.
  • For the glaze, combine the brown sugar, butter and cream in a small, heavy-bottomed saucepan. Bring to boil over medium heat, stirring until the sugar dissolves. Continue to boil until the mixture thickens somewhat, about 3 minutes, stirring often.
  • Remove the pan from the heat and stir in the rum.
  • With a long skewer poke holes allover the cake, concentrating on the top. Spoon about half of the warm glaze over the cake and let the cake and remaining glaze cool for 10 to 15 minutes, until it has thickened slightly. Pour the rest of the glaze over the cake, letting it dribble down the sides. Let cake cool completely before cutting and serving or wrapping and storing.
From Eat Cake, by Jeanne Ray, from In the Sweet Kitchen by Regan Daley.

Birchwood Inn
Ellen Gutman Chenaux
Bed and Breakfast Foodie
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Saturday, November 7, 2009

Award Winning Grandma's Pecan Pie

Thank goodness I only make this pie during the holidays--it's so darn good. My brother-in-law and I fight for the last piece! To make a beautiful pecan pie, use pecan halves. But to make a pecan pie that cuts easily, use coarsely chopped pecans. Of course, buy the freshest pecans you can find. Here in Arkansas, we are lucky to have freshly gathered and cracked pecans.


3 eggs, slightly beaten
2/3 cup sugar
1/2 teaspoon salt
1/3 cup melted butter
1/2 cup dark syrup
1/2 cup light syrup
1 teaspoon vanilla
2/3 cup pecans (halves or coarsely chopped)


Preheat oven to 450 degrees.
Place pecans in unbaked pie crust.
Whisk all remaining ingredients together. Pour over pecans.
Bake at 450 degrees for 10 minutes only. Reduce temperature to 300 degrees and bake for 35 minutes. Pie will be golden brown and set. If not, bake a few minutes longer until done.

Lookout Point Lakeside Inn
Kristie Rosset
Bed and Breakfast Foodie

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Thanksgiving Sausage Apple Stuffing

Although I was born in the south, and live in the south, I've never been a fan of cornbread stuffing. While living in Canada many, many years ago, I found this stuffing recipe. It's become a family favorite and tradition. Neither of my daughters like turkey, but they love the stuffing. Some years I don't even bother with the turkey.


10 cups white bread cubes
1 medium onion, chopped
1 cup boiling chicken broth
2 large Granny Smith apples, peeled, cored and diced
1 1/2 pounds ground sausage
1/4 cup butter
2 teaspoons poultry seasoning


Brown the sausage in a large pot over medium heat until cooked throughout. Turn off heat, add the butter and let it melt.
Stir in bread cubes. Add the apples, onion and seasoning. Stir.
Stuffing may be added to turkey cavity and cook according to turkey directions. Place remaining stuffing in a baking dish and bake. OR place all of stuffing in 9x13 baking dish and bake approximately 45 minutes, until golden brown on top.

Serves 10

Lookout Point Lakeside Inn
Kristie Rosset
Bed and Breakfast Foodie
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Praline Roasted Pears, An Autumn Breakfast or Dessert Treat

Every season presents great opportunity to creatively incorporate the freshest of ingredients. Although the Arkansas pears are no longer available, terrifc pears are readily found at the grocer. The pears are paired with my absolute favorite fall/winter fruit: pomegranates. We experimented with this pear appetizer, tried it out on our guests to rave reviews and requests to repeat the dish. You'll need one pear for two persons. At Lookout Point we prepare breakfast for up to 30 persons, but I've attempted to adjust the recipe for a smaller group. Of course, be creative and adapt the recipe to your own desire!

This recipe is super easy and beautiful.


2 pears (anjou, bosc, or red)

1/2 cup dark brown sugar

1/4 cup chopped pecans



whipped cream


1. Preheat oven to 350 degrees.

2. Halve and core pears. Do not peel. Hint: use a melon baller to core the pear, creating a smooth and round center hole perfect for filling. Place pear halves in 8x8 glass baking dish, cut side up.

3. Stir together brown sugar and pecans. Generously top the pears with the sugar mixture.

4. Bake until pears are done, approximately 30-40 minutes. How do you know when the pear is done? Grasp the outside of the pear and squeeze gently. The pear is ready if it "gives" when squeezed.

5. To serve, place pear halve in a pretty dish, top with a dollop of whipped cream, and sprinkle with pomegranate seeds.

Lookout Point Lakeside Inn
Kristie Rosset
Bed and Breakfast Foodie
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Split Pea Soup

It's gotten chilly on the Eastern Shore. Nothing warms the soul more than a bowl of hot soup after a brisk walk. I have some big soup eaters in my family and like to make big pots of it hoping to have left overs. Sometimes my plan works, often it doesn't.
Serves 4

1 lb. green split peas, rinsed
6 thick slices of smoked bacon chopped into 1/4 inch pieces
3 tablespoons canola oil
1 1/2 cups chopped yellow onions, (about 2 medium sized onions)
3 garlic cloves, minced
1 medium sized leek, white and pale green parts only
2 medium sized carrots, peeled and diced into 1/4 inch pieces
1 medium sized Yukon gold potato, unpeeled, diced into 1/2 inch pieces
1 tablespoon chopped fresh oregano
2 fresh whole leaves of sage
6 cups low sodium, chicken stock (home made would be best, but I don't always plan ahead)
1/2 teaspoon sea salt and freshly ground pepper to taste
1 cup grated Gruyere cheese


Put rinsed peas into a large bowl and cover with cold water. Let sit over night.

Cut leek in half lengthwise. Cut off roots. Rinse thoroughly under cold water and slice into 1/4 inch pieces. Rinse again. Leeks tend to harbor dirt between the leaves. Set aside.

Add chopped bacon to a large stock pot and cook over medium heat until bits are browned. Remove bacon from pan and discard most of the bacon fat leaving about one tablespoon for flavor. Add canola oil and chopped onion and cook until translucent (do not let the onions get dark), add garlic and leeks and cook 5 more minutes. Add carrots, potatoes, oregano, sage leaves, drained peas, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat to a simmer and cover pot. Simmer gently for 1 and 15 min. adding up to 2 cups of water if the soup is getting too thick. Remove sage leaves and discard. Ladle into six soup bowls and serve with grated cheese.

Brampton Inn
Danielle Hanscom
Bed and Breakfast Foodie
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Tuesday, November 3, 2009

Cranberry Sticky Buns

This is a great way to add cranberries to your holiday menu. And when you can add them to sticky buns, what could be better? Yum.


For the dough
2 Tbsp active dry yeast
1 Tbsp sugar
1 cup whole milk
4 Tbsp honey
3 large eggs
1/2 cup unsalted butter
5 1/2 cups unbleached all-purpose flour
1 tsp salt

For the smear
1 1/4 cup brown sugar (packed)
3/4 cup butter
2 Tbsp light syrup
1 tsp vanilla

For the filling
1 cup chopped pecans (or walnuts)
1/2 cup chopped cranberries
1/2 cup sugar
2 tsp cinnamon
1/4 tsp freshly grated nutmeg
3 Tbsp butter at room temperature


Dissolve yeast in 1/4 cup warm water (105 - 110 degrees) with sugar. Let stand until bubbly.

In small saucepan, heat 1/2 cup milk, honey and butter over low heat until butter is melted and mixture combined by stirring. In small bowl, whisk 3 three eggs and remaining 1/2 cup milk, then add mixture from saucepan. The mixture should be warm but not hot or you'll spoil the yeast. Pour liquid mixture over yeast and add flour one cup at a time to blend.

When you can't easily stir the flour mixture any longer, place dough on lightly floured surface. Knead for about 10 minutes, incorporating additional flour as needed until the dough is smooth and elastic. The dough should not be sticky.

Transfer the dough to a lightly buttered bowl to rise. Cover the bowl with plastic wrap and let the dough rise in a warm place until it doubles in size - 1 1/2 - 2 hours usually.

To make the smear, place brown sugar, butter and syrup in saucepan over low heat. Use a whisk to blend as the butter melts. Careful...the sugar is very hot! Remove from the heat and add vanilla. Blend.

Place the smear in the bottom of an oblong baking dish or two round metal pans. I prefer to use metal pans because I think the heat is better distributed than with glass when baking the buns.

For the filling, place the chopped pecans, cranberries, sugar and spices in a bowl. Blend.

To make the Buns

Sprinkle a little flour on the surface you'll be using. Roll the dough into a rectangle about 12 x 18 inches. Brush the rectangle with the 3 Tbsp of butter, then sprinkle the pecan/cranberry mixture evenly over the surface. With the long side of the rectangle, roll the dough up jelly-roll style so the dough looks like a log.

Cut the dough into 12 even pieces (I cut the log in half, then make the additional cuts). Lay the pinwheel in the pan face down. If you use a round metal pan, there should be five pinwheel circles around the edge with one in the center. There will be plenty of room in the pan for the dough to expand when it bakes. Note: you can cover the rolls with plastic wrap and refrigerate overnight if you want.

Cover the rolls and let them rise again for about 30 - 40 minutes. Bake at 350 degrees for 30 to 35 minutes. Check the rolls after 20 minutes and cover with foil if the tops are browning too quickly.

When done, let the rolls sit for 5 minutes before turning out onto a baking sheet. Again, be careful. The sugar from the smear is very hot and can easily burn you. Nasty!

Makes 12.

The Beechmont Inn Bed and Breakfast
Kathryn White
Bed and Breakfast Foodie
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Apple Sausage Bake

It's been a great year for apples in south central Pennsylvania. Honey Crisps are one of my personal favorites, and the Gala and Granny Smith varieties were full of flavor this year. I suggest Granny Smith apples for the recipe below because I like the tartness and they stand up well when baked and don't turn to mush.


3 pounds fresh ground sausage
2.5 cups herbed bread stuffing
3/4 cup milk
1/3 cup finely chopped onion (or more to taste)
3 large eggs, lightly beaten
1 finely diced large apple
1/2 tsp dried sage
salt and pepper to taste


Saute onion in small amount of olive oil in skillet over low heat until translucent. Since I make this for breakfast and some guests prefer to go light on onions so early in the morning, I use a small amount. You can easily use up to 3/4 cup chopped onion.

In a large bowl add onion to the ground sausage. Add stuffing, eggs, milk, apple and seasonings. Mix together well until blended (I use my hands to thoroughly mix the ingredients).

Line a baking sheet with quick release aluminum foil. If you don't have the quick release on hand, be sure to spray regular foil liberally or the sausage will stick.

Form sausage mixture into round log-like forms and position on baking sheet. Bake for 55 minutes in 350 degree oven.

Slice to serve. Serves 12.

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