Monday, March 29, 2010

White Oak Inn Decadent French Toast

This is one of my favorite ways to enjoy French Toast.   It's rich and warm - just the way I like my men :)  Sometimes we make a warm strawberry sauce to accompany this dish, but really, it's darned good just as is, sprinkled with a little powdered sugar.

1 loaf of Italian bread
1/4 cup of chocolate hazelnut spread (Nutella or other brand)
1 bar of white chocolate
8 eggs
1 can of evaporated milk
1/4 cup of sugar
1 teaspoon of almond extract
Butter for griddle

Preparation time about 15 minutes.    Cooking time 15 minutes.
Slice the loaf of bread into 16 slices.   Pair slices to have 8 "sandwiches".    On the inside of each sandwich slice, spread about a teaspoon of chocolate hazelnut spread.   Put a square of white chocolate on one of the slices and top with the other to make a sandwich.    Beat eggs with evaporated milk, sugar and almond extract.    Dip the sandwiches in the egg batter.   Put in a deep dish and pour remaining batter over top and allow sandwiches to soak and absorb the batter, preferably for at least 10 minutes.  

When ready to cook, melt butter on a griddle or skillet set on a medium/low setting.   (We use 275 on our electric griddle).    Put the sandwiches on the griddle and cook until browned on each side and cooked through.  I allow about 8 minutes per side.   

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie
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Lemon-Lemon Frosting

oops.. forgot to put the Lemon-Lemon Frosting with the apple cake recipe.
The title says it all...lemon!
Here it is. Versatile and wonderful it goes well on soft sugar cookies, gingersnaps, spice cake and much much more!

3 tablespoons butter, softened
2 cups confectioners sugar (may need a bit more)
1 lemon, zest and 2 Tbsp of the fresh pressed juice


In a mixing bowl combine all ingredients and mix well adding additional sugar if needed to make a creamy frosting.

Does it get any easier than that??

Swiss Woods
Debbie Mosimann
Bed and Breakfast Foodie
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Fresh Apple Cake with Lemon Frosting

One of the baking books* I turn to constantly refers to this kind of cake as a "neighborhood cake", a term that I just love because it evokes that come together feel that a good cake and a cup of coffee at 4 in the afternoon embodies. When the children were still in school I loved having something ready for them to snack on when they got home that was sweet yet healthy. This cake fits the bill and is a hit when it graces the sideboard at the inn on a sunny spring afternoon. Combine bright flavors with incredibly easy to make and you have a sure winner. Thanks Joanna (my sister) for this stellar recipe.

*I find myself constantly turning to "the Sweet Kitchen", by Regan Daley for both recipes and inspiration. It is a must have for any cook who loves to create sweet things. I am not sure if this is where the term neighborhood cake comes from or not, I couldn't locate it when I went looking but it is a good guess


4 cups apples, cored and chopped
1 1/2 cups sugar
2 large eggs, slightly beaten
1/2 cup oil
2 tsp vanilla
1 tsp salt
2 cups flour
2 tea baking soda
2 tea cinnamon, preferably Saigon or Vietnamese
1 cup raisins


Core and chop apples into about 1 inch cubes, no need to peel them

Mix the sugar and chopped apples and set aside

In a large bowl beat the eggs lightly, and add the oil and the vanilla mixing well

In a separate bowl mix the salt, flour, soda, and cinnamon and stir with a whisk to mix

Add the egg mixture and the flour alternately to the apples and sugar and mix well (by hand)

Add the raisins toward the last mixes of the flour

Stir till all the flour is moist. This will be a very dense feeling batter

Pour into a greased 9x13 pan, spreading evenly

Bake 350F for 45 minutes or until a toothpick inserted comes out clean. Let stand in the pan to cool. Frost with Lemon Frosting

Swiss Woods
Debbie Mosimann
Bed and Breakfast Foodie
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Sunday, March 21, 2010

Lemon Cloud Pancakes

 These souffle-like pancakes just float away.

[Adapted from several California inns.]



5 large eggs, separated
1/2 cup sugar
3 tablespoons fresh lemon zest
1/2 cup flour
1/2 teaspoon salt
1 1/2 cups ricotta
8 tablespoons unsalted butter, melted and cooled
Additional butter for cooking


In a bowl, combine the egg yolks, sugar, and lemon zest. Using a hand mixer, mix at medium speed until the mixture is shiny and pale yellow (about 3 minutes). 
Add the flour and salt and mix for 2 minutes.
Add the ricotta and butter and fold into the egg-flour mixture.
In the bowl of an electric mixer, whip the egg whites until stiff.
Add a third of the egg whites to the batter.
Fold in the rest of the egg whites.

Pre-heat a griddle on medium heat and add butter.
Spoon 1/3 cup batter onto the hot griddle. (You want to make smaller pancakes than usual.)
When the pancakes are lightly golden, flip them over. 

I serve the pancakes with our blueberry sauce (frozen wild blueberries, sugar, lemon juice, and a little cornstarch to thicken), but real maple syrup is always another option. 

There would be a photo of the pancakes but they floated away before I could capture them on film!

Birchwood Inn
Ellen Gutman Chenaux
Bed and Breakfast Foodie
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Wednesday, March 17, 2010

Wild Huckleberry Cream Tart with Sour Cream Glaze, a romantic dessert for a special occasion

Most of my posts on the Eight Broads Blog involve significant amounts of butter and sugar. I admit it: I love to bake. Quite often, I've felt guilty about this love of baking with an underlying thought that I should be making healthier dishes. Until recently.

"Confections of a Closet Master Baker", by Gesine Bullock-Prado is a must read for all who love to bake! The memoir is a funny, reflective, and touching story of a woman leaving Hollywood business (Gesine was her sister's, Sandra Bullock, business manager) to open a bakery in Vermont.
Gesine openly describes her love of butter and sugar, baking wonderful confections. And she's a thin woman! So here's a delightful tart well suited for a special candlelight dinner. Cheers to all bakers out there.

1 cup flour
1/2 teaspoon baking powder
1/4 cup sugar
1/2 cup butter
1 egg
1 tablespoon grated lemon peel

1 cup wild huckleberry jam (raspberry or blackberry jam may be substituted)
1/2 cup pecans, finely chopped
1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 cup pecans, finely chopped

1 tablespoon sour cream
1 teaspoon vanilla
2/3 cup icing sugar

To make crust: Mix together flour, baking powder and sugar. Cut in butter until mixture resembles coarse meal. Beat in the egg and lemon peel until just blended. Do not overmix. Pat dough onto bottom of a greased 10 inch springform pan. Bake at 350 degrees for 25 minutes, or until top is lightly browned. Allow crust to cool.

To make filling: Stir together jam and 1/2 cup pecans, and spread evenly over the crust. Beat butter and sugar until creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and pecans until blended. Pour nut mixture over jam. Bake at 350 degrees for 40 minutes, or until filling is set. Cool.

To make glze: Whisk together sour cream, vanilla and icing sugar. Drizzle over tart.

Makes 8 servings.

Lookout Point Lakeside Inn
Kristie Rosset
Bed and Breakfast Foodie
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Spiced Pancakes

Spiced Pancakes aka Dave's Favorite Pancakes

If there is any pancake batter left over, thin with a bit more buttermilk and a bit of club soda and make as crepes. Delicious with sauteed apples.


2 1/2 cups sifted flour
4 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
1 1/2 cups buttermilk
1 Tablespoon vegetable oil
1 cup Club Soda


Combine all dry ingredients in one bowl. Combine eggs, buttermilk, club soda and oil in another. Mix together and let sit for about ten minutes before spooning onto a hot griddle.

The William Henry Miller Inn
Lynnette Scofield
Bed and Breakfast Foodie
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What a combo!

That combo is Austin Texas and five hundred innkeepers!
March 8-11 and Austin Texas may never be the same!  What a wonderful city and what a wonderful city to hold a conference.  This year's PAII (Professional Association of Innkeepers' International) Conference made its way to the city where everything is bigger!  Austin!  And for a girl from upstate New York, this was some conference, y'all!
Restaurants abound. Great restaurants.  One of the absolute favorites was Rudy's--barbeque in a gas station.  When it's your turn, the first question is "have you been here before?"  If the answer is no, a shout goes out that there is a novice in the crowd.  Samples of their meats are presented on a piece of parchment paper and those samples included sausage; brisket and then variations of the brisket in "moist" and "lean" and then turkey.  The turkey was so delicious words escape me. 
A group of thirteen of us shared picnic tables and passed around the brown paper towels that serve as napkins.  There was a whole lot of sharing of food at that table!  Barbequed baked beans, buttered new potatoes, cole slaw, potato salad and then the crowning glory---creamed corn.  But this wasn't just any creamed corn.  This was AUSTIN creamed corn.  Corn, butter and cream.   As I type I'm closing my eyes and reminiscing over a vegetable........
And on the first day we arrived, three of us headed out to take care of what was needed for all the food demos that we presented at the conference.  Breakfast was first on our list and The Kerry Lane Cafe was the spot recommended by all.  The hit of the day was Eggs Francisco.   Scrambled eggs, beautifully fresh tomato, ripe avocado and bacon all piled on an English Muffin and covered with a cheese sauce and served with black beans.
And we sure can't forget the wonderful dinner shared by The Eight Broads.  My dinner was lightly breaded scallops served with the spiciest cole slaw that ever graced my plate!  And have you ever seen a mango daiquiri?  I would love a cashmere sweater in that very color (I'll be more likely to get an apron in that color!)
Austin was a great place to be.  Seventy-nine degrees. Charming people and amazing hosts and hostesses from The Texas B&B Association.  Music. More music.  Just doesn't get much better!

The William Henry Miller Inn
Lynnette Scofield
Bed and Breakfast Foodie
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