Monday, October 25, 2010

Pumpkin Bread Pudding

When the air starts to chill, pumpkins start to show up all over Lancaster County. Every roadside stand has wagons loaded with them. All kinds, from the big round ones to carve for Jack-o Lanterns to tiny minis used for table decoration. But I love the big long-neck squash that, for some reason, remind me of swans, or the smaller butternut squash. These are full of flavor and color and when processed, freeze well. , and pumpkins show up at the local markets I dig out all of my favorite pumpkin recipies. Pumpkin muffins, Pumpkin Ribbon Bread, Pumpkin Cheesecake, roasted pumpkin soup.. the list goes on and on. Pumpkin Bread Pudding is always at the top of the breakfast list. This recipe just defines fall, is easy to make and hold well on a buffet.
Serve with Vanilla Hard Sauce (recipe follows) or cinnamon ice cream.

4 cups raisin bread, day old (any kind of bakery style bread will work)
1 3/4  cup milk
2 large eggs
1 1/4 teaspoon cinnamon, preferably Saigon
1/4 teaspoon salt
1 cup cooked pumpkin (or canned)
2/3 cup brown sugar
1/2 teaspoon nutmeg
1/8 teaspoon cloves
3 tablespoons butter, melted


Preheat the oven to 350F

Grease a 9x9 square glass baking dish
(Use small ramekins for individual servings)

Cut the raisin bread into 1-2inch cubes and evenly distribute in the baking dish

Whisk together the eggs, pumpkin, milk, sugar and spices

Pour gently over the bread cubes
    At this point you can cover the baking dish and keep in the refrigerator overnight. In the morning remove from the fridge and allow to come to temper for 10 min

Drizzle with the melted butter

Bake at 350F for an hour, checking it at 45 min. It is done when a toothpick inserted into the center comes out clean and the bread pudding is somewhat puffed.

While the bread pudding is baking make the hard sauce as you will want to serve the sauce warm with the hot bread pudding

Innkeeper tips:  The day old section at the local bakery is a real find. I visit there every time I am past and freeze what I find. Sticky buns, raisin bread, and croissants are all good for this bread pudding. If you are using something sweet like sticky buns remember to cut back on the added sugar in the recipe. 

Vanilla Hard Sauce
Christmas dinner at my home growing up was not complete without a steamed "plum" pudding served with hard sauce.  That, at any rate, is what we always called it. When I started making bread puddings for breakfast here at the inn,  it dawned on me that here was another excuse to make hard sauce, my favorite part of plum pudding.  It is a perfect match!


1 cup water
2/3 cup sugar
1 tablespoon cornstarch
3 tablespoons butter
pinch salt
2 teaspoon vanilla


Measure water, sugar, cornstarch and salt into a small saucepan

Stir till well combined then heat, bringing the mixture to a boil, whisking constantly so that it remains smooth

Remove from the heat and add the butter  whisking till fully melted

Add the vanilla

Serve warm

Swiss Woods Bed and Breakfast
 Debbie Mosimann
 Bed and Breakfast Foodie
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Saturday, October 16, 2010

Olive Ricotta Puffs

At the Brampton Bed and Breakfast Inn we offer a daily afternoon tea buffet that includes a savory and a sweet option. Finger food, like these puffs, are very popular.
We keep a tub of the cheese mixture in the refrigerator and some buttered and toasted French bread rounds in an airtight container at room temperature. Both keep for about a week. This allows for a quick assembly when we have unexpected last minute guests.

Preheat oven to 400 degrees


8 oz. ricotta cheese at room temp.
8 oz. cream cheese at room temp.
5 finely chopped spring onions
½ cup good quality Greek olives, pitted and finely chopped   
6 teasp. mayonnaise
1 dash Tabasco or to taste
1 cup grated parmesan cheese
1 ½  loaves of crusty French baguette cut into ¼ inch thick circles
¼ cup soft unsalted butter

Very lightly butter each round of bread. Toast lightly in preheated oven for 5 min. until just barely golden. Cool on rack for 10 min.

Mix ricotta, cream cheese, green onions, olives, mayo, Tabasco and grated parmesan.  Spread 1 teaspoon of this mixture onto each cooled round of toasted French bread. We use a small ice cream scoop.
Bake for approx. 10 min. in hot oven until top is golden. Serve hot or warm.

Yield: about 80 puffs

Brampton Bed and Breakfast Inn
Danielle Hanscom
Bed and Breakfast Foodie
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Sunny Dip from an Eastern Shore Bed & Breakfast

This dip is so easy to make and very flavorful. 
When I'm asked to bring an appetizer I will often do this because it can be made ahead and it travels pretty well.

8 oz. goat cheese, at room temperature
5.2 oz. Boursin cheese (garlic and fine herbs), at room temperature
1 clove of garlic, minced
1 cup oil packed sun-dried tomatoes, drained

Chop one of the tomato pieces and set aside.
Add all the remaining ingredients into the bowl of a food processor. Pulse until smooth.
Scoop into a serving dish and refrigerate until ready to serve. Voila!

Serve with crackers.

Brampton Bed & Breakfast Inn 
Danielle Hanscom
Bed and Breakfast Foodie
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Pumpkin Bars in Arkansas Autumn

In Arkansas, we're beginning to see the orange, red, and yellow of fall colors.  The nights are cooling off into the 50's, and beautiful pumpkins are everywhere!  At Lookout Point Lakeside Inn, guests enjoy a new moist and flavorful dessert of Pumpkin Bars with Maple Cream Cheese Icing.


3 eggs
1 cup brown sugar
2/3 cup white sugar
3/4 cup vegetable oil
1 can (15 oz) pumpkin
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup chopped walnuts

Cream Cheese Icing:
4 ounces cream cheese, softened
2 Tablespoons butter, melted
2-3 Tablespoons maple syrup
3 cups powdered sugar.

Preheat oven to 350 degrees.

Spray 10x15 inch jelly roll pan with non-stick spray.

Beat eggs, sugars, oil, and pumpkin on medium until light and fluffy.  In separate bowl, whisk flour, baking powder, baking soda, cinnamon, cloves, and salt.  Add to pumpkin mixture and stir until well mixed.

Pour batter into prepared pan.  Bake for 20-25 minutes. Cool.

For cream cheese icing, beat all ingredients until smooth.  Spread over pumpkin bars.  Top with roasted walnuts, if desired.

Lookout Point Lakeside Inn  
Kristie Rosset
Bed and Breakfast Foodie
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Southwestern Quiche

This afternoon finds me sitting and going through the Inn's recipe book and I find some old favorites, some we have been making for years.  You think when you are an innkeeper that you will never make an error in your kitchen, never forget an ingredient, etc. but that is so not what happens.  I think we all have those recipes that we use time and again not just because they taste good but also because they are very forgiving and allow us to make mistakes and still produce a great breakfast.  This Southwestern Quiche recipe is one of those.  We have been making it for the last 15 years, I think it might have been the first breakfast we ever made, however, I will always remember the countless times I have forgotten the butter (it is still fine, although makes a little less and is a little dry)  or the time we made it with regular jack cheese and not the peppered jack because I bought the wrong kind and did not realize it till it was too late, or my favorite, the time we made it with diced jalepeno peppers and not diced green chiles, those little cans all  look just alike!  OK, that morning, the people from Texas loved it, the Alaskans, not so much (we made them a different entree), but through it all this is one great dish, we make it all the time and guests always rave about it.  and after 15 years, I still eat it too!

By the way, this is a crust less quiche and will fill 6 (6oz) Ramekins nicely.


6 eggs
2 Tablespoons flour
2 cups cottage cheese
1 cup Shredded Pepper Jack Cheese (may also use Monterrey Jack Cheese)
¼ cup  butter, melted
4. oz can diced green chiles
¼ cup chopped cilantro (this is a guideline, if you like cilantro, use a bit more)

Salsa, Sour Cream, Blue Corn Tortilla chips


Preheat oven to 375 degrees. In a large bowl, beat eggs. Add Flour, beat again, the mixture will be a little lumpy and that is OK.
Mix in cottage cheese, jack cheese, butter, chiles, and cilantro.
Pour into 6  well greased (we use a vegetable oils spray) ramekins.

Bake at 375 degrees for 40-45 minutes.

Serve with sour cream, salsa, and blue corn tortilla chips.

Chambered Nautilus Bed and Breakfast Inn
Joyce Schulte
Bed and Breakfast Foodie
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Friday, October 15, 2010

Caramel Apple French Toast

It's autumn in the Berkshires in Western Massachusetts, and apples are everywhere... including this French toast, a guest favorite at Birchwood Inn. We prepare most of the dish the night before, finish and bake it in the morning. The heady scent of the apples baking is a most wonderful way to wake up!


1/2 cup unsalted butter
1 cup dark brown sugar, packed
2 tablespoons light corn syrup
4 red cooking apples (such as Cortlands)
5 eggs
1 1/2 cups half and half
1 tablespoon vanilla
1 loaf challah (egg bread)


The day or night before:
Grease a 9X13-inch glass baking pan.
Cut the apples into slices, leaving the peel on for color.
In a heavy medium-sized saucepan, heat the butter, sugar, and corn syrup on medium to medium-low heat until the sugar is dissolved. Boil for a minute or two to caramelize the syrup.
Mix the apples in the syrup to coat.
Pour the apples and syrup into the baking pan.
Slice off a thin layer of the top and sides of the challah and cut into 8 slices.
Place the slices in a single layer over the apples and syrup.
Cover and refrigerate over night.

In the morning:

Remove the baking pan from the refrigerator. Let sit for 30 minutes at room temperature.
Preheat the oven to 350F. 
Whisk the eggs, half-and-half, and vanilla together.
Pour the egg mixture evenly over the bread slices.
Sprinkle with cinnamon or cinnamon sugar.
Bake the French toast for 50 minutes until the bread is browned and crisp.
With a metal spatula, carefully lift each bread slice and caramel apples and turn onto a plate, with the apple side up. Spoon some of the caramel juice on top.

Birchwood Inn
Ellen Chenaux, Bed and Breakfast Foodie


Bed and Breakfast Foodie
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Saturday, October 9, 2010

Berry Breakfast Shortcake

Berry Breakfast Shortcake was a huge hit at Lookout Point Lakeside Inn throughout the summer, pairing nicely as an appetizer with any savory entree. In the winter, frozen berries may be used.


4 biscuits
1/2 cup sugar
2 cups berries (strawberries, blueberries, raspberries, blackberries, whatever you have on hand)
2 Tablespoons sugar
3/4 cup heavy cream
1 Tablespoon powdered sugar
8 mint sprigs

Roll uncooked biscuits in sugar.  Bake according to your favorite biscuit recipe directions. To simplify, use frozen biscuits and bake according to package directions. Allow biscuits to cool before serving.

Sprinkle berries with 2 Tablespoons sugar.  Set aside in refrigerator.

Whip cream, adding powdered sugar midway through beating.  Beat until fluffy.

Slice biscuits in half, placing open faced biscuit on plate. Spread whipped cream over biscuit halve.  Top with 1/2 cup berries and mint sprig.  Enjoy!

Serves 8.

Lookout Point Lakeside Inn  
Kristie Rosset
Bed and Breakfast Foodie
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Pumpkin-Ginger Pancakes

Tis the season, fall that is, there are Pumpkins everywhere, I guess it is for Halloween but to me it just means the coming of fall.  Pumpkins are traditionally thought of as a fall food but here at the Chambered Nautilus Bed and Breakfast we serve pumpkin food the year round and this is one of our favorites, a very moist pancake and when served with gingered butter and topped with fresh pear slices, it is just yummy,
pumpkin pancakes + pears  =  Fall at its best!


1 cup flour
¼ tsp. salt
2 tbsp. brown sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. powdered ginger
1 egg, beaten
½ cup plain yogurt
¾ cup milk
¾ cup canned pumpkin
2 tbsp. melted butter

In medium sized bowl, sift together the flour, salt, brown sugar, baking powder, baking soda, cinnamon, nutmeg and powdered ginger. In a separate bowl, combine the remaining ingredients. Add the flour mixture and stir until just blended.

Heat pancake griddle and grease (we use butter). Use not quite ½ cup of batter per pancake. Serve with gingered butter and warm maple syrup. 

This will serve 4 with 2 large pancakes each.

2 tbsp finely chopped candied ginger
¼ cup softened butter

Beat ginger and butter together.  This keeps well in the fridge.

Recipes come into our kitchen from lots of places, this one was brought to us from our former innsitter, Dana McCready.  Thanks Dana for this great addition to our kitchen!

Chambered Nautilus Bed and Breakfast Inn
Joyce Schulte
Bed and Breakfast Foodie
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Thursday, October 7, 2010

Pumpkin Raisin Muffins

After a year of shortages, canned pumpkin is finally appearing back on store shelves.   While this recipe can be made with either fresh pumpkin puree or canned, the canned gives the distinct advantage of convenience.
Either way these cinnamon-laden goodies will make your whole house smell wonderful as they bake.

3 cups flour
1 tablespoon cinnamon
1 teaspoon ginger
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 eggs
2 cups sugar
1 1/2 cups canola oil
2 cups pumpkin puree (1 15 oz. can)
2 cups raisins or 1 cup each of raisins and chopped pecans

Preheat oven to 375 degrees.    Measure flour, cinnamon, ginger, baking powder, baking soda and salt into a large bowl and set aside.    In a separate bowl beat the eggs together with the oil and sugar.   Mix in the pumpkin.   Make a well in the flour and pour in the pumpkin mix.   Dump the raisins and nuts over top.   Fold together just until dry ingredients have been moistened.   Fill greased muffin tins 3/4 full and bake for about 15 minutes.

Makes about 18 muffins.

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie
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