Saturday, April 28, 2012

Lime Coconut Bars

Years ago Kathy, my assistant innkeeper at the time, brought this recipe along to work. Swiss Woods guests have been raving about them and begging for the recipe ever since.  We have made a few adjustments, mostly to intensify the lime flavor. I have a hard time leaving a recipe alone
The bars have the most refreshing bright flavor and are particularly fun to have around in spring and summer. The pecan crust is the perfect foil for the intense lime and chewy coconut.  I go heavy on the lime zest.. the more the better in my book.
These freeze beautifully. I make them in double batches which fit perfectly in a sheet pan, but have posted it in a smaller format here. Don't over bake these as they will be difficult to cut if you do.


 1 1/2 cup flour
2/3 cup powdered sugar
1/3 cup finely chopped pecans
1 1/4 cup angel flake coconut
6 eggs
1/2 cup butter, melted
1 1/2 cup sugar
4 heaping teaspoons lime zest
1/2 cup lime juice
1/2 tsp baking powder

Preheat the oven to 325F
Use a sheet pan or for thicker triangles, a 9x13 pan, Do not grease. (There is enough of butter in the crust)
For the crust, mix the flour, powdered sugar, pecans and 1/3 cup of the coconut.
Stir in the melted butter
Press the mixture into pan
Bake for 20min
Remove from the oven and set aside

While the crust is baking, mix the filling
In a medium bowl beat the eggs slightly 
Stir in the sugar, lemon zest, juice and baking powder
Add the remaining coconut and stir till well combined
Pour over the baked crust
Return to the oven and bake at 325F for an additional 30 minutes or until just lightly golden.
Cool in the pan, then cut into squares or triangles
Sprinkle with powdered sugar to serve

These freeze really really well. Bake a bunch to have on hand when you need something quickly or to pack for a wonderful picnic dessert.

Swiss Woods Bed and Breakfast
 Debbie Mosimann
 Bed and Breakfast Foodie
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Sunday, April 22, 2012

Oreo Vanilla Pudding: Sublime Comfort Food

Yesterday I made personal puddings for our guests, as a part of our afternoon Innkeepers Reception. I found these cute little 2 ounce dessert cups at Ikea, and they are so versatile and fun to use. The Oreo Vanilla Pudding was a big hit! I've also made chocolate pudding in these little cups.

20 Oreo cookies, crushed
4 cups milk
2 cups half & half
6 tablespoons flour
4 eggs
1 1/2 cups white sugar
2 teaspoons vanilla
2 tablespoons butter


Crush Oreo cookies, and place small amount (approximately 1 1/2 teaspoons) in the bottom of 2 ounce dessert cups. 

Whisk 2 cups milk, flour,eggs and sugar together until well mixed. Set aside.

Bring 2 cups milk and 2 cups half & half to a boil, then stir in the milk/eggs mixture. Boil over medium heat until thickened, stirring constantly. Removed from heat, and add vanilla and butter, stir until completely incorporated into the pudding.

Pour pudding into a spouted large measuring cup, then pour pudding into prepared dessert cups. Top with sprinkles of Oreo crumbles.

Makes 30 individual dessert cups.

Lookout Point Lakeside Inn  
Kristie Rosset
Bed and Breakfast Foodie
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Monday, April 16, 2012

Double Glazed Lemon Pound Cake

Double Glazed Lemon Pound Cake is one of the easiest and most delicious recipes we bake.  Sylvie (our Kitchen Magician) is baking up a storm this morning and has already baked two of the Lemon Pound Cakes!
The double glazing comes from poking holes in the hot cake as it comes out of the oven and drizzling glaze over the cake.   Then once it has cooled, lots more of the glaze is ladled over the top of the cake.


2 1/2 cups all purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup apricot nectar or orange juice
3/4 cup vegetable oil
2 teaspoons lemon extract
4 eggs

1 1/2 cups of sifted powdered sugar
1/2 cup (freshly squeezed) lemon juice


Preheat oven to 325.
Generously grease and flour a bundt pan (or two loaf pans).
In a large bowl, combine all cake ingredients.  Blend with hand mixer at low speed until the ingredients are moistened.  Then beat three minutes at medium speed.
Pour batter into greased and flour pan/s.
Bake at 325 for 40 to 50 minutes or until the toothpick comes out clean.
In a small bowl, blend glaze ingredients until smooth and creamy.
Remove cake from the oven and poke several holes (about every inch) in the cake with a long fork.
Spoon half the glaze over hot cake in pan.
After about ten minutes, invert cake onto serving plate.  We like to wait until the cake is cooled before we pour the remainder of the glaze over the cake.
When our garden is in beautiful bloom, we garnish with edible flowers, mint and fresh berries.

NOTE:  If there is any cake left over, we cut into cubes and serve with chilled fruit soup as "Lemon Croutons".

William Henry Miller Inn
Lynnette Schofield
Bed and Breakfast Foodie
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Sunday, April 1, 2012

Springtime Pound Cake: Peaches, Coconut & Pecans

Usually the description "light" does not fit with pound cake. But this scrumptious dessert turned out light and delicious. At our afternoon Innkeepers Reception at Lookout Point, we serve a dessert, appetizer, wine and iced tea. Guests were raving this weekend about the Peachy Coconut Pecan Pound Cake, and requesting the recipe. 

1 1/2 cup butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup peach schnapps
1 1/2 teaspoon vanilla
1 cup diced peaches (canned, frozen, or fresh)
1 1/2 cups pecans, tasted and chopped
1 cup coconut (divided use)

Grease a 10 inch tube pan, or large bundt pan. Sprinkle 1/4 cup coconut around bottom of pan.

Beat butter and cream cheese at medium speed with stand mixer about 2 minutes or until creamy. Add sugar gradually, beating 5 minutes on medium speed after all the sugar is added. Add eggs, one at a time, beating just until the yolk disappears.

Combine flour and salt, and add to butter mixture alternately with the peach schnapps, beginning and ending with the flour. Beat at low speed just until blended after each addition.

Stir in vanilla, peaches, 3/4 cup coconut, and chopped pecans. Pour batter into prepared pan.

Bake at 325 degrees for 90 minutes or until toothpick inserted in center comes out clean. Cool pan on a wire rack for 30 minutes, then invert and remove from pan. Cool completely on wire rack.

Note: when using a bundt pan, you may need to put some batter in another pan (I put about 2 cups of batter in 4x8 inch loaf pan, and baked it for about 50 minutes).

Lookout Point Lakeside Inn
Kristie Rosset
Bed and Breakfast Foodie
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