RECIPES

for Fall & Winter

Fall & Winter Recipes

 

Mini Hot Fudge Cakes and Strawberry Hearts

1 box Betty Crocker® Complete Desserts® triple chocolate hot fudge cake mix

ice cream, if desired

About 1 quart strawberries

Make, bake and cool Mini Hot Fudge Cakes as directed on side of cake mix box.

Place each cake on dessert plate. For each dessert, slice 2 or 3 strawberries. To make slices look like hearts, cut small “V” at rounded end of each slice, using small sharp knife. Randomly place strawberry slices around cakes. Serve warm with ice cream.

 

Slow Cooker Pumpkin-Apple Dessert

 

1can (21 ounces) apple pie filling

2cups Gold Medal® all-purpose flour

1 1/4cups packed brown sugar

1cup canned pumpkin (not pumpkin pie mix)

3/4cup fat-free cholesterol-free egg product

1/3cup vegetable oil

2teaspoons baking powder

1teaspoon ground cinnamon

1/2teaspoon ground nutmeg

1/4teaspoon baking soda

Ice cream, if desired

 

Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.

 

Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.

Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

 

 

Sausage and Gruyere Strata

8 ounces bulk sausage                            Salt to taste

1 Tbl olive oil                                          Freshly ground pepper to taste

1/2 cup chopped onion                            5 eggs, beaten until foamy

1/2 cup chopped red bell pepper             21/2 cups milk

1 clove garlic, minced                              6-8 (1/2-inch thick) slices firm

2 Tbl chopped Italian parsley                   White sandwich or French bread

11/2-2 cups grated Gruyere cheese

 

Cook and crumble sausage until lightly browned. Drain; set aside. Wipe out skillet. Add oil to skillet; add onion and bell pepper and cook until golden. Add garlic; cook 1 minute. Stir in parsley and a pinch of salt and pepper. Add sausage; set aside. In large bowl, whisk eggs and milk. add 1 teaspoon salt and pepper to taste.

Lightly oil 2-quart shallow baking dish. Use half of bread to make single layer in baking dish, cutting them, if needed, to fit tightly. Top with sausage, then with 1 cup cheese. Top with remaining bread. Pour egg mixture over top, pressing with spatula to ensure liquid is evenly absorbed. Top with remaining cheese. Cover and refrigerate 4 hours or overnight.

Preheat oven to 350 degrees. Uncover strata; bake until puffed and browned, about 45 minutes

Makes 8 servings.

 

 

Cinnamon Bread and Apple Pudding

 

This makes a wonderful brunch main course. It’s a little heavy to end a substantial dinner. It’s very popular in many parts of the country served with whiskey or rum sauce. This is best served simply, with real maple syrup and strong coffee.
4 tablespoon unsalted butter
2 pound Golden Delicious apples, peeled, cored, and sliced
1 cup sugar
1 pound loaf cinnamon bread, sliced in 1-inch slices, about 12 pieces, (brioche may be used instead)
3 ounce raisins
2 tablespoon rum, apple brandy OR water
2 cups half-and-half
1 cup milk
6 egg yolks
6 whole eggs
1 tablespoon vanilla extract, try Zeron’s Double Density Veracruz Vanilla Extract
Pinch salt
Maple syrup (optional)

  1. 1. Soak raisins in rum, brandy, or boiling water.
    In large skillet, melt 3 tablespoons of the butter, then saute apples until lightly cooked. Half way through cooking, sprinkle with 1/4 cup of the sugar and continue over high heat until apples start to caramelize, about 10 minutes.
    3. In large baking dish (glass, enamel, or porcelain) rubbed with remaining tablespoon butter, layer bread slices in large overlapping circle, tucking raisins and cooked apples between the slices.
    4. Combine half-and-half, milk, eggs, vanilla, remaining 3/4 cup sugar, and salt. Mix with whisk until well combined. Pour this custard over layered bread, raisins, and apples, and then allow to sit in refrigerator at least 20 minutes.
    5. Place baking dish in water bath in preheated 375-degree oven and cook, covered with foil, about 1 hour or until pudding is set. Remove foil and continue cooking 15 to 20 minutes more until pudding is browned. Serve immediately with real maple syrup or Crème Anglaise.
    Serves 6

 

 

Winner for Spring & Summer

2004

From the Sherwood Forest Files:
This siren discovered this bread on one of her trips to the Caribbean—yum, yum!

Michele’s Mango Bread
2 eggs
1 Cups sugar
¼ Cup vegetable oil
¼ Cup honey
2 Cups ripe mango, peeled, cut up, and slightly mashed
2 ½ Cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
½ teaspoon vanilla extract
½ Cup chopped walnuts
½ Cup raisins

Beat eggs until fluffy, then add sugar, oil, and honey. Blend in mango. In separate bowl, combine flour, baking soda, cinnamon, and salt and stir. Add the dry ingredients to the egg mixture, mix, then stir in vanilla, walnuts, and raisins. Place in 2 greased loaf pans and bake at 350 degrees for 40-45 minutes. Let loaves stand 20 minutes before removing from pans.

MacIntosh Apple Muffins

The Inn at Harbour Ridge

Sue Westenhaver, owner of the Inn at Harbour Ridge, is an Illinois farm girl, who moved to Missouri in 1978. She laughs and says that to her mother’s chagrin; cooking and housekeeping were never her forte! She did help in the family vegetable garden and learned how to can pickles, green beans, and tomatoes, but still relies on mom to make the gravy for Thanksgiving dinner. As a busy career woman there just weren’t enough hours in the day to create a sophisticated or time-consuming menu or ever imagine serving a delightful breakfast feast to eight strangers! She did occasionally dabble with different muffins or buffet lunches when she was the personnel director at Central Bank. Her philosophy was that bankers ate anything put before them and if you fed them they would certainly come to a training session. Part of her interview questions included asking would be administrative assistants if they could wash dishes and cook for a herd of hungry bankers.

Times have changed. Westenhaver, now a retired banker, devotes her time and talents to her guests and playing in the Inn’s kitchen and herb and flower gardens, something she never had time to do before. A good read for her is often an old church cookbook discovered at a garage sale. Her 100+ cookbook collection has dog-eared pages with favorite old down home style recipes marked. Traditional or regional breakfast meals are often a draw for city guests, but more and more often, breakfast becomes a point of interest with gourmet dishes and stylish presentations. She enjoys creating new breakfast surprises and loves to treat her guests to ” sinfully good” entrees and edible garnishes all year long. Breakfast parties are served with the help of hubby Ron on weekends on the screened porch or in the dining room at The Inn at Harbour Ridge. Some guests prefer a private breakfast in their guestroom or cottage or on their patio.

“It may be a 24/7 job, but I love seeing our guests’ eyes as they come in and see a table decorated with crystal, silver, and china, and fresh flowers around their napkins. Their appreciative “umms” as they enjoy that breakfast is music to my ears. Breakfast is half of our name and we do it well and in a memorable fashion. For our spring and Easter guests we’re garnishing with garlic chives and passing them off as Peter Cottontail’s ears. We’ve already sent souvenir pots of them home to Blue Springs and St. Louis guests.” And, what about Mom? Yes, she’s pretty proud of her little country girl that finally learned how to cook!

 

MacIntosh Apple Muffins

 

Submitted by Sue Westenhaver

The Inn at Harbour Ridge

 

Ingredients:

1 1/4 cup applesauce

2 cups sugar

3 cups flour  ( I use 2 cups regular all purpose and 1 cup                         whole wheat flour)

3 eggs

2 tsp. vanilla

1 tsp baking soda

1 tsp cinnamon

1 tsp salt

2 cups chopped apples (McIntosh or Granny Smith)

1 cup chopped walnuts

1 cup coconut

fresh chopped mint, optional

 

Topping:

Brown sugar and cinnamon

or

Cinnamon and sugar mixture

 

Mix all ingredients together until blended.  Fill greased muffin tins about 2/3 full.  Sprinkle tops with one of the sugary topping mixtures.  Bake in 350 degree oven for about 25 minutes or until golden brown.  These muffins don’t “crown” very much and are very dense.  I leave the peelings on when I use the McIntoshes so there’s a bit of color in the muffin, as well as the nutrient value in the peeling.  The applesauce, in lieu of the oil usually found in muffin recipes, makes them healthier and moist, too!  I like to make dozens of little mini muffins for my guests and use the little metallic candy wrappers like cupcake liners – especially pretty for the holidays.  Mini muffins bake 18 to 20 minutes.

 

Visit The Inn at Harbour Ridge at 6334 Red Barn Road in Osage Beach, MO. or on-line at www.harbourridgeinn.com.

 

 

 

From The White Rose Bed & Breakfast Inn

Wisconsin Dells, WI
Where The Young at Heart…
Meet in the Spirit of Celebration.
www.thewhiterose.com

Shrimp Egg Foo Yum

Ingredients:
3 eggs
1 tsp minced garlic
small handful bean sprouts
6 cooked shrimp
crispy noodles (optional)

Instructions:
Begin scrambling eggs in a nonstick pan. While the eggs are still soft, add garlic, sprouts and shrimp. Fold these ingredients into the eggs very
gently. Serve while eggs are still soft with noodles on top.

Tasty served with soy sauce.

 

 

Fruit Stuffed Brie Wheel

6” version (for larger version just add more fruit)
1 wheel of Brie cheese
3 strawberries
3 green grapes
1 kiwi fruit

Instructions:
You can change the fruit based on the season. Dried cranberries, cherries and raisins make a great fall dish. Soak them in cranberry/raspberry juice with a splash of Rum (optional) overnight. Drain well, then assemble on the bottom half of the wheel. Cut the wheel of Brie in half horizontally to make two slices. Cut the strawberries, kiwi and grapes in a similar thickness. Arrange the grapes and strawberries nicely on one side of brie. Place the other half on top of the fruit to re-assemble the wheel.

Place the wheel in fridge for at least half an hour. Before serving cut the wheel into triangle wedges. Now you can serve at room temperature with the crudités.

You can use either the 10”-12” wheel for a large group of people or the small 6” ones for a smaller crowd. This is great as a snack as guests arrive, as an appetizer or hors d’oeuvre. Serve with water crackers or toasted French bread rounds.

Tazmanian Toffee Crunch (Chocolate Almond Brittle)

1 cup (2 sticks) butter
1 cup sugar
2/3 cup semisweet chocolate chips
1 package (8 ounces) sliced toasted almonds, coarsely chopped

Line an 8×8-inch pan with aluminum foil. Melt butter in a heavy-bottomed 1-quart saucepan over medium heat. Add sugar and cook for about 10 minutes, stirring constantly until color turns a creamy light tan. (Be careful not to burn the mixture.) Test by dropping a small amount into a cup of cold water. It should curl and harden when ready. Stir in 1/3 cup of nuts. Pour into the foil-lined pan, distribute evenly and cool.
Melt half of the chocolate in the top of a small double boiler. Spread melted chocolate over cooled toffee mixture and sprinkle with the remaining nuts. Allow chocolate to set at roomtemperature for several hours until completely hardened.

Invert candy onto another 8×8-inch pan and repeat the chocolate procedure for the reverse side. To serve, break candy into uneven, jagged shapes. This is very yummy!

A crunchy candy creation bestowed upon us by an Australian staff member, this down under delight is too easy to make and too good to be true. For variation, pour the toffee mixture over whole toasted nuts and eliminate the chocolate. This recipe makes a fine gift nestled in a decorative tin.

 

From Tena with LyonsEscape.com

Pudding Cake old-time favorite

This is one old-time dessert that has never gone out of style. You make one batter and  like magic it separates during baking into cake and pudding layers.

3 eggs, separated                                     1 tablespoon grated lemon zest

1 cup sugar                                              2 tablespoons butter, melted

1/3 cup all-purpose flour                          1 cup whole or low-fat milk

1/4 teaspoon salt

1/4 cup lemon juice

 

Heat oven to 350 degrees. Butter a 1 1/2 quart casserole dish or 6 souffle’ cups.

In medium bowl, beat egg whites with a electric mixer until stiff but not dry. Set aside

In a second bowl, beat egg yolks until thick and pale. Set aside.

 

In a third bowl, stir together the sugar, flour and salt. Stir in the lemon juice and zest and the butter.

Beat the egg yolks into the lemon mixture. Beat in the milk.

Fold in the egg whites. Transfer mixture to prepared dish or cups.

Set in a 9 by 13-inch baking pan and add hot water to come 1/2 inch up the sides of the souffle’ containers.

Bake 45 minutes for casserole, 30 minutes for souffle’ cups, pr until top is set and golden and  a toothpick inserted in the center comes out slightly moist. Serve warm or chilled.

Variations:

For chocolate pudding cake, omit lemon juice and zest, add 3 tablespoons unsweetened cocoa powder to the flour mixture and increase milk to 1 1/4  cups. Add 1 teaspoon vanilla extract before folding in egg whites.

Makes 6 servings

 

 

 

Blushing Pears

Mix 2 pkg. (4-serving size each_ Jell-o Brand Raspberry flavor Gelatin and 4 cups water in a large saucepan. Bring to a boil on medium-high heat, stirring frequently until gelatin is completely dissolved

Add 4 firm ripe peeled pears, such as Bosc, Bartlett or D’Anjou; partially cover saucepan with lid. Reduce heat to medium-low; simmer 20 min. or just until pears are tender; stirring gently every 10 min. Remove pears from liquid; discard liquid.

Serve pears warm or cover and refrigerate at least 1hr. to overnight. Top each pear with 2 Tbsp. thawed Cool Whip

Makes 4 servings (1 pear each).

 

Savory Bruschetta


1/4 cup olive oil

1 clove garlic, minced

1 loaf (1 lb.) French bread, cut in half lengthwise

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3 Tbsp. KRAFT 100% Grated Parmesan Cheese

2 Tbsp. chopped pitted ripe olives

1 cup chopped plum tomatoes

MIX oil and garlic; spread onto cut surfaces of bread. Bake at 400°F for 8 to 10 minutes or until lightly browned. Cool.

MIX cream cheese and Parmesan cheese with electric mixer on medium speed until blended. Stir in olives.

SPREAD toasted bread halves with cream cheese mixture; top with tomatoes. Cut into slices to serve. Garnish with fresh basil leaves.

 

 

Cranberry Pecan Coffee Cake

 

You will love this for your Christmas get togethers

 

1 cup  Pecan Halves, divided

1-1/2 cups granulated sugar

3/4 cup (1-1/2 sticks) margarine or butter, softened

2 eggs

1 cup BREAKSTONE’S or KNUDSEN Sour Cream

1 tsp. vanilla

2-1/4 cups flour

2 tsp. CALUMET Baking Powder

1/3 tsp. baking soda

1/3 tsp. salt

1 cup dried cranberries, divided

RESERVE 1/3 cup pecan halves for garnish; coarsely chop remaining pecans.

 

BEAT granulated sugar and margarine with electric mixer on medium speed until creamy. Beat in eggs, sour cream and vanilla until well blended. Stir in flour, baking powder, baking soda and salt; stir in chopped pecans and 1/2 cup dried cranberries. Pour batter into lightly greased 9-inch tube pan.

 

BAKE at 350°F for 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.

 

DRIZZLE with Simple Powdered Sugar Icing. Garnish with reserved 1/3 cup pecan halves and cranberries.

Simple Icing

1 cup powder sugar and 3-6 Tablespoons of milk or until desired consistence.

 

Fruit Butter

Spice Pear Butter

2(approximately 15-ounce) cans pears in light syrup

1\4 cup dry white wine, such as chardonnary

1 tablespoon fresh lemon juice

3\4 cup sugar

1 teaspoon pure vanilla extract

1\2 teaspoon ground cinnamon

1\4 teaspoon ground cloves

Drain the pears and place them in the work bowl of a food processor. Pulse several times to finely chop them. Be careful not to liquefy the pears, but chop them very finely.

Place the pears, wine, lemon juice, sugar, vanilla extract, cinnamon and cloves in a 2-quart or larger heavy saucepan. Place over medium heat, and bring to a slow boil, stirring frequently. Continue to stir frequently and boil until the pears are thick and will mound slightly on a spoon, about 15 minutes.

remove from the heat, and spoon into small, very clean jars or containers. Allow to cool, uncovered in the container for about 30 minutes. Cover and refrigerate until ready to use. Will keep for up to 2 weeks.

Note: the pear butter will keep in the refrigerator for up to weeks. and you must use very clean and dry jars or containers to store you pear butter.

 

Poires Belle Helene

A shapely poached pear and chocolate sauce are the key ingredients in the famous French dessert known as Poire Belle Helene.

2 cups sugar

3cups water

4 Bosc or other large ripe, firm pears, peeled, halved and cored

1 tablespoon vanilla extract

1 quart French vanilla ice cream

OLD FASHIONED CHOCOLATE SAUCE:

8 ounces bittersweet chocolate

1\2 cup light corn syrup

1\2 cup whipping cream

2 teaspoons vanilla extract

In a medium saucepan, bring sugar and water to a boil. add pears; cover and simmer at very low heat until pears are just tender (about 12 to 18 minutes, depending on size and density of pears). The liquid should barely cover the pears during poaching. Remove from heat; let pears cool in liquid. Stir vanilla into the cooled liquid; cover and chill pears in the liquid.

To serve, place a small scoop of ice cream on a dessert plate; use a slotted spoon to remove pear from poaching liquid. Rest pear atop ice cream. Drizzle some Old-Fashioned Chocolate Sauce over each serving.

 

For old Fashioned Chocolate Sauce: In a heavy-bottomed 1 quart saucepan, carefully melt chocolate over very low heat. When melted, add corn syrup; stir until smooth. Stir in cream and vanilla, mixing well. Serve warm or at room temperature.

Pumpkin Pie Cake

2(15-ounce)cans solid-pack pumpkin (not pumpkin-pie mix)

1(12 ounce) can evaporated milk

3 eggs, lightly beaten

1 cup sugar

11/2 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves 1(18.25-ounce)box yellow cake mix

1 cup chopped nuts (any kind)

3 sticks(11/4pound)buatter or margarine

Whipped cream or cool whip, for serving

 

350 degree–In a large mixing bowl, thoroughly mix together the pumpkin, milk, eggs, sugar, cinnamon, salt, nutmeg, ginger and cloves. Pour into an ungreased 9-by-13 inch baking pan. Sprinkle the dry yellow cake mix evenly on top of pumpkin mixture (do not mix in), then sprinkle nuts over cake mix. Melt butter and pour it over nuts and cake mix, again without mixing in. Bake until the top is browned and bubbly, and a toothpick inserted in the center comes out clean(45 to 55 minutes); watch closely toward the end of the cooking time so the nuts don’t burn. Remove from the oven, and let the cake cool at least one hour before slicing into squares and serving, topped with whipped cream. Refrigerate leftovers. Makes 12 servings

 

 

Streusel-Topped Pumpkin Pie

 

2(15-ounce)cans or 1(29-ounce can solid-pack pumpkin (not pumpkin pie mix)

1cup liquid egg substitute

1 cup sugar

11/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger, salt, cloves

1(12-ounce) can evaporated skim milk

Topping

3/4 cup unbleached all-purpose flour

1 cup oatmeal

6 tablespoons butter

1/2 cup brown sugar

1/3 cup chopped nuts( any kind)

 

Preheat 350 degrees–Spray a 9-by-13-inch baking pan with nonstick cooking spray. Set aside.

In a large mixing bowl, combine the pumpkin, egg substitute, sugar, cinnamon, nut5meg, ginger, cloves, salt, and evaporated milk. Mix well and pour into the prepared pan. In a Medium-size bowl, combine the flour, oatmeal, butter and brown sugar. Blend with a wire pastry cutter or your fingers until you get a crumbly mixture wit5hout obvious lumps of butter. Add the nuts and mix them in . Sprinkle evenly over the top of the pumpkin mixture. Bake for 45 to 50 minutes, or until lightly brown around the edges and a sharp knife inserted in the center comes out clean. Refrigerate leftovers. For serving: Accompany with fat-free Whipped topping.

Makes 15 Servings.

 

WestBrook Inn

Westbrook Inn Cranberry Orange Scones

2 c. flour

10 tsp. sugar  – divided

1 tbsp. grated orange peel

2 tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

1/3 c. cold butter

1 c. cranberries

¼ c. orange juice

¼ c. ½ & ½ cream

1 egg

1tbsp. Milk

 

Glaze: (optional)

 

 ½ c. confectioners’ sugar

1 tbsp orange juice

 

Orange Butter:

 

½ c. butter, softened

2-3 tbsp. Orange marmalade

 

In bowl combine flour, 7 tsp. flour, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl combine cranberries, orange juice , cream and egg. Add to flour mixture and stir until a soft dough forms. On a floured surface gently knead 6-8 times. Pat dough into an 8 inch circle. Cut into 10 wedges. Separate wedges and place on an ungreased cookie sheet. Brush with milk then sprinkle with remaining sugar. Bake 400 degrees 12-15 minutes until lightly browned. Combine glaze ingredients if desired and drizzle over scones. Combine orange butter ingredients, serve with warm scones. Makes 10 scones.  

 

 

From Marty and Shionagh Stuehler, The White Rose Inn, 910 River Rd, Wisconsin Dells, WI.

 

Shrimp Egg Foo Yum

 

Ingredients:

3 eggs

1 tsp minced garlic

small handful bean sprouts

6 cooked shrimp

crispy noodles (optional)

 

Begin scrambling eggs in a nonstick frying pan. While the eggs are still soft, add garlic, sprouts and shrimp. Fold these ingredients into the eggs very gently. Serve while the eggs are still soft and hot with crispy noodles on top for garnish. This dish is also tasty served with soy sauce and chopped cilantro.

 

CHRISTOPHER’S 

BED & BREAKFAST

604 Poplar Street

Bellevue, KY  41073

Breakfast Egg & Bacon Puff

 

  Preheat oven to 350°.  Grease a two-quart casserole dish.

 

Ingredients:

1 package fully cooked bacon

6 eggs

2 cups milk

1 cup Bisquick

1 8-oz package shredded colby or cheddar cheese

 

In bowl, combine 6 eggs, 2 cups of milk and 1 cup of Bisquick.

 

Dice bacon slices into small pieces and stir into egg mixture.  Pour into greased casserole dish.

 

Bake at 350° for approximately 1 hour.  Check consistency after 50-55 minutes.

 

Maytown Manor’s Broccoli and Bacon Quiche

Jeff and Julie Clouser, Innkeepers
Maytown Manor Bed and Breakfast

Ingredients:

  • 1 unbaked piecrust
  • Cooked broccoli
  • ½ c. light mayo
  • 2 T. flour
  • 2 eggs
  • ½ c. milk or cream
  • 2 c. “Kraft” 3 cheeses (Romano, parmesan, & asaggio)
  • 1/3 c. chopped spring onions
  • 4 slices of bacon cooked and crumbled

Layer broccoli on bottom of piecrust. Combine all ingredients, except bacon and pour into crust. Top with crumbled bacon. Bake @ 350 degrees for 45 minutes to 1 hour.

** Note: You can vary the ingredients as desired. Other great combinations include adding fresh or canned crab, chunks of ham, or excluding all meat for vegetarians.

 

 

Maytown Manor’s Peachy Fruit Salad

 

1 can Peach Pie Filling

1 large can pineapple chunks

1 15 oz can mandarin oranges

1 cup grapes – red or green

2 sliced bananas

1 cup marshmallows

 

Combine above ingredients. (If making ahead, omit bananas and marshmallows until ready to serve.)   Makes 8 servings.

From the Sherwood Forest Files:


This dish is called Filoscio,a smoked cheese
frittata that can be served as a nice change for breakfast. We discovered this
during our trip to Italy in a region known as Campania in Southern Italy. It is
a traditional Neapolitan frittata.

6 eggs
1/3 Cup milk
leaves from 1 bunch fresh flat-leaf parsley, chopped
salt
and freshly ground pepper
½ lb mozzarella cheese, diced
½ lb smoked provolone
cheese, diced
2 tablespoons extra-virgin olive oil

Lightly whisk together the eggs, milk, and parsley until blended. Season to
taste with salt and pepper and divide into six equal portions.
In another bowl, mix together the 2 cheeses and then divide into six equal
portions

In a deep nonstick frying pan over medium heat, warm 1 tablespoon of the oil and
pour in the first portion of the egg mixture. When it begins to set, add 1
portion of the cheeses and stir gently till set. Pour another portion of the egg
over the top to form a second layer. When it sets, add another portion of the
cheese. Continue in this way with the remaining egg and cheese portions, taking
care to shake the pan occasionally so that the eggs don’t stick.
When the
frittata is set, invert it browned side up onto a flat plate. Add the remaining
1 Tb. oil to the pan, and when hot, slide in the frittata browned side up Cook
over low heat until the second side is golden, just a few minutes, and it’s
ready to serve.
Serves 6

Lucky Farm Bed and Breakfast

Captain Cook, Hawaii

Lucky Farm Hawaiian Eggs (for non-wheat eaters)

 

Cook 2 cups balsamic rice in rice cooker

1 large onion, 4 cloves garlic, 1/2 red and/or green pepper

Hawaiian red salt (can substitute coarse salt), 1 tsp curry powder, 1 tsp paprika

1 cup fresh or frozen baby green peas, 12 cup chopped ham, 1 fresh tomato, fresh herbs if available

 

Saute onions, garlic, and  peppers in olive oil until soft.  Add spices and stir well, add cooked rice gradually, stirring well as you go (can be done the night before).  Add peas, ham, tomato, herbs.

 

In morning, brown rice lightly on hot flame.  Add peas, ham, tomato and saute for 1 minute, until peas are barely cooked.  As guests arrive, poach egg in 1/2 tsp butter in rice to taste.  Sprinkle fresh herbs on top.  Serves 6 to 8.

 

 

CASA TIERRA ADOBE BED AND BREAKFAST INN, TUCSON, ARIZONA

CASA TIERRA “LIGHT-AS-A–FEATHER” BISCOTTI

Makes about three dozen.

¾ cup sugar

5 ounces butter

½ teaspoon vanilla

1 cup egg white product (or 4 eggs)

2 ½ cups all-purpose baking mix (e.g. Bisquick)

1 ¼ cups bread flour

1 cup diced dried apricots

1 cup pistachio nut meats

Pre-heat oven to 350 degrees. Mix all ingredients by hand or in an electric mixer. Shape dough into a smooth ball. Using a sharp knife, cut into 2 or 3 pieces. Sprinkle your working surface with sugar and roll pieces of dough into 12 inch logs, adding enough sugar to coat the surface of the dough logs. Space logs on a non-stick cookie sheet with enough space between to allow spreading. Bake for 15 – 25 minutes until golden brown. Let cool. Cut biscotti on an angle.

Barb & Dave Malmquist

 

The Inn at Schoolhouse Creek

SCHOOLHOUSE CREEK

ARTICHOKE & MARINATED RED PEPPER BAKED OMELET

Prepare the night before.  Serves 10.

½ loaf sliced sourdough bread

4 oz. cream cheese, cubed

1 cup grated Cheddar cheese

1 cup grated jack cheese

1 cup chopped green onions

¼ cup diced marinated red peppers (drain well)

1 6.5oz jar marinated artichoke hearts (drain well)

5 eggs, well beaten

1 cup milk

¼ teaspoon dry mustard

¼ teaspoon dried thyme

1/8 teaspoon ground black pepper

¼ teaspoon cayenne pepper

 

Slice crusts off of bread and cut onto 1” cubes.  Oil a 9×13” pan and place bread cubes in bottom.  Dot with cream cheese.  Layer Cheddar, jack and green onion over bread and top with red peppers and artichokes.  Mix together eggs, milk and seasonings and pour over bread.  Cover with foil and press down to help bread soak up egg mixture. Refrigerate overnight.

 

The next day, preheat oven to 375º.  Bake omelet, covered, on top shelf for 20 minutes, then remove foil and bake for 20 more minutes until nicely browned and bubbly on top.  Let stand 10 minutes before cutting.

You may also substitute marinated roasted red peppers for the capers.

 

Iron Mountain Inn B&B  

and
Creekside Chalet

Iron Mountain Inn Surprise

 

Because this recipe can be used in so many different ways, it is always a surprise!

 

For Breakfast, it is a slushy or smoothie, for luncheon it is a cold soup, for dinner it is a sherbet refresher – it all depends on how hard you freeze it!

 

2 cups of sliced strawberries (fresh is best)

2 cups of ice cubes

1/2 cup granulated sugar

1/2 cup red or white wine (slightly different taste depending on which you use).  You may also substitute ginger ale or club soda, but even it you don’t like wine, you really don’t taste it in this recipe.

 

Put liquid ingredients into blender.  Then add strawberries. Then sugar.  Then ice cubes.

 

Process until smooth.  Transfer to plastic freezer bag and freeze.  Take out what you need for which variation of the recipe you are using.

 

Just try not to eat/drink it all as you are making it!

We have another recipe from Iron Mountain for you

French Scrambled Eggs

 

This recipe was given to me by a college friend after I began innkeeping.  She had gotten it early in her marriage and it is so easy that even a non-cook will get praise when it is served.

 

2 eggs per person plus two for the pot

3 tbls milk per person (or more if you don’t have the following ingredient)

2 tbls  white wine or champagne (whatever you have left over) per person

2 ream cheese squares cut into 1/4″ squares per person

Various herbs such as minced parsley, minced chives, minced basil, minced mint.  Always better with fresh, but dried will do in the winter.

 

Whisk eggs, milk and wine together.

Roll cream cheese squares in mixture of herbs until they are coated with the herbs

Spray non-stick fry pan with Pam

Pour egg mixture into pan

Stir and scrape until no longer runny but not cooked

Add herbed cream cheese and stir until dissolved and mixed with eggs

Cook to dryness you prefer

 

Serve with Italian Potato Cubes, bacon or sausage

 

Vikki Woods
Innkeeper
I

CASA TIERRA SCRAMBLED EGG ENCHILADAS

Makes 12 servings.

1 dozen burro-sized flour tortillas

1 dozen eggs or equivalent egg substitute

8 oz package Kraft “Mexican Style Four Cheese”

2 tablespoons butter

1 teaspoon nutmeg

½ teaspoon Adobo spice*

2 cups light cream sauce (can also use 1 pkg. country gravy mix prepared per instructions

on package)

1 package frozen chopped spinach, cooked per directions and drained well

½ cup diced sweet red pepper

cilantro leaves

* If Adobo not available, can make using equal parts of salt, pepper, oregano and garlic.

  1. Scramble eggs with butter until set.
  2. Spread some cheese on entire surface of a tortilla. Put 2 heaping tablespoons of scrambled egg mixture on tortilla, sprinkle lightly with Adobo, and roll up tightly. Place seam-side down in a buttered pan.
  3. Continue until all egg mixture is used.
  4. Make cream sauce and fold in spinach and nutmeg. Spoon over enchiladas and top with remaining cheese.
  5. Bake covered at 350o for approximately ½ hour until bubbly.
  6. Uncover and put under a low broiler for a few minutes to melt cheese.
  7. Garnish with chopped sweet red pepper and cilantro.

 

Dreams of Yesteryear B&B

Stevens Point, Wisconsin

Apple French Toast Supreme
(Bonnie’s Version)

5 large apples (any kind)
½ cup chopped pecans
2 Tbs. butter or margarine
1 Tbs. granulated sugar

5 eggs
1 ½ cups milk (I used skim)
1 tsp. vanilla
1 stick (1/2 cup) butter or margarine
1 cup dark brown sugar
1 Tbs. water
12 slices French bread (I cut them on the diagonal so they layer better in the pan.)

Sauté apples (sliced) in 2-tbs. butter and 1 tbs. sugar.  Set aside.

Mix together the eggs, milk, and vanilla in a bowl.  Set aside.

In a saucepan mix the butter, brown sugar and water.  Heat until mixture bubbles; stir (mixture looks foamy).  Pour into 9 x 13 pan.  Place sautéed apple slices on top of brown sugar mixture.  Sprinkle pecans over apples.  Cover fruit with slices of bread.  Pour milk mixture over.  Cover and refrigerate overnight.

Next day, uncover, and bake at 350 degrees for 40 minutes.
Remove from oven, loosen sides and flip onto a serving platter.

Murphin Ridge Inn

Cincinnati’s Best Creamed Onion Bisque

 

10 whole sweet onions sliced thin

2 T sugar

3/4 C butter

Chicken stock to cover onions and then some

2 C parmesean or asiago cheese shredded

2 C heavy cream

salt to taste

 

Sautee onions in butter.  Add sugar and stir occasionally till onions are transparent.  Add chicken stock to cover onions and 1-2 more  cups. Cook till onions are tender.  Add cream, cheese, and season.  Blend with a submersible blender till not quite smooth. Serve with home made croutons.

 

Prospect Hill B&B Inn-Mountain City, TN 

CHOCOLATE ALMOND MUFFINS –  

It’s sweeter than the original, by adding more sugar plus Ghiradelli chocolate chips. And more spirited because of a small amount of almond extract. “It’s the only chocolate recipe I share. We think it’s that good,” says Judy. ” But you have to be sure you don’t overcook them or they”ll look like hockey pucks!.” -Judy Hotchkiss, innkeeper

Number of servings:7-9 Serving Size:

2 muffins Pan Size:

Medium cupcake pans Oven temp: 425

Preparation time: 15 min.

Cooking Time: 10-15 min.

Ingredients in Order of Use: 1/3 cup sugar 4 tbsp. (2 oz.) unsalted margarine or butter 2 eggs 1 tsp. Vanilla extract 1 tsp. Almond extract 1 ½ cups all-purpose flour ½ cup powdered cocoa 1/4 tsp. Salt 3 tsp. Baking powder 3/4 cup milk ½-3/4 cups chocolate, semi-sweet or mini chips

In the medium-size ceramic mixing bowl you intend to mix this recipe in, place sugar and margarine/butter. Heat in the microwave about 30 sec. Or until butter is melted. Add egg and mix together thoroughly. Add extracts. Measure dry ingredients into a sifter. Sift into wet mixture, add milk and stir until mixed. Do not over mix. Stir in chocolate chips. Grease muffin pans with a non-stick flavorless spray. Spoon just under 1/4 cup mix into each cup, more if using large size tins. Bake 10-15 minutes in oven. When done, a pick comes out clean and top is puffed and nearly pointed. Do not overcook. Allow to cool slightly before removing form pan. May be cooked in molds also. Serve with butter. Makes 14-18 muffins.

HISTORIC  PROSPECT  HILL B&B Inn 

CINNAMON MUFFINS

You never know where you’ll find a really good recipe.  About the time we opened our first inn these recipes were passed on to me. Cinnamon Muffins sounded as good to me now as when I was in third grade. The only trouble is, this muffin recipe is NOT totally foolproof, or child-easy. NEVER FILL THE CUPS MORE THAN ½ TO 2/3 FULL. These muffins rise a great deal, and can overflow.

 Serve at breakfast or with ice cream as dessert. 

Cinnamon Muffins ½ cup soft butter or margarine 1 cup sugar 1 ½ cups sifted, all-purpose flour 2 teaspoons baking powder Pinch of salt 1 tablespoon cinnamon ½ teaspoon allspice 2 eggs ½ cup milk

Preheat oven to 350 degrees. Soften butter and sugar together in the microwave. Beat in eggs. Sift together flour, baking powder, salt and cinnamon, allspice and stir gently into wet mix, alternating with the milk. Pour into greased muffin pans. NEVER FILL THE CUPS MORE THAN ½ TO 2/3 FULL. Bake for 15-20 minutes or until a toothpick inserted in center comes out dry. Allow time for muffin to cool before removing from pan (or they will fall apart). Full recipe: 15-16 muffins Half recipe: 8 muffins

1794 Watchtide….by the Sea

Using a shallow gratin pan – coarsely cut approximately 6 cups of fruit – preferably pears and plums ( I use all colors of plums) or apples and pears and fresh or frozen cranberries;

Add 2 Tbs granulated sugar and 1/4 cup Gran Gala (or Gran Marnier) toss to cover

In blender – place 2 slices stale bread (with crusts) with approx. 1 Tsp butter cut in small pieces – and 2 tsp Sugar Twin (or brown granulated sugar) Pulse until chopped into fine crumbs –

spread crumbs over the fruit – and bake – approximately 1/2 hour at 400 F.

Remove from oven – let sit approximately 5 minutes – and serve in individual saucers.

Can be topped with a dollop of French Vanilla yogurt (or if using for a dessert – top with French Vanilla ice cream or freshly made whipped cream)

 

Maria’s Bed and Breakfast

Maria’s B&B, Lake Geneva, Wi.

Pouched Apples L’Orange

serves 8

 

8 medium apples cored and sliced (Gala are my Favorite)

1 cup of orange juice

1 cup of water

handful of dried cranberries

honey

 

Put sliced apples, orange juice, water and cranberries in a large sauté pan. Sprinkle with honey.

Cooked on medium till apples are soft but still firm. Remove from pan leaving juice in pan.

Cook down remaining juice till sticky, pour over apples.

Great as fruit serving, or over ice cream as treat as well as over pancakes.

 

CASA TIERRA ADOBE BED AND BREAKFAST INN, TUCSON, ARIZONA

. CASA TIERRA GREEN CHILE POLENTA Makes 8 servings.

1 clove garlic, minced or pressed

¾ teaspoon pepper

1 teaspoon hot sauce

1 cup quick-cooking grits

2 tablespoons butter

2 large eggs

½ teaspoon adobo spice

2 cups shredded sharp cheddar cheese

1 cup diced green chilies

¼ cup red bell pepper

¼ cup green bell pepper

1/3 cup fresh cilantro leaves

  1. In a 2- to 3-quart pan, blend grits with 4 cups water. Bring to a boil over high heat, stirring often. Add butter. Cover pan and reduce heat to low. Stir often until grits are tender – 5 to 6 minutes.
  2. In a large bowl, beat eggs to blend. Stirring, add cheese, chilies, garlic, adobo, pepper and hot sauce to taste. Add grits and pour mixture into a buttered shallow 9 by 13 inch baking dish or 2 ½ to 3 quart casserole.
  3. Bake uncovered in a 350o oven until lightly browned – 40 to 45 minutes. Let stand about 5 minutes. Garnish with red and green bell pepper and cilantro. Cut into pieces and serve with a wide spatula.

 

1794 Watchtide…by the Sea

Watchtide’s CHOCOLATE CHIP ZUCCHINI BREAD

Grease your pans – then dust with dark cocoa (not flour)

1 large loaf or 4 small loaves – preheat oven to 350F

3 eggs, 1-1/2 cup Canola oil   1-1/2 cup sugar – 1 tsp. vanilla
Cream the  above together.

Add 2 cups unpeeled raw zucchini -coarse shred – I use my shredding disc for thIs – blend well

Mix 2 cups flour with 2 tsps baking soda, 1 tsp. baking powder, 1 tsp. salt, 3 tsp. cinnamon; 1 tsp. ground cloves; 1/2 tsp. nutmeg; 1 tsp. allspice. 1 Tablespoon dark cocoa

Add to the zucchini mixture – blend well

Add 1 cup chocolate chips and 1 cup nut pieces

Pour into greased pan(s) and bake for 1 hour & 10 minutes, or until done.  Cool slightly before removing from pans.

(Some of the chocolate chips will stick to the bottom of the pan – replace them in the bottom of the bread) Note:  If you break up  IMPORTED dark bitter-sweet chocolate and use in lieu of the chocolate chips – it will not stick to the bottom of the pan

ENJOY!

NOTE – THIS WILL KEEP INDEFINITELY  IN THE FREEZER – AND HOLDS VERY WELL IN THE REFRIGERATOR

Morgan House-A tranquil Bed & Breakfast 

Pancakes with Sautéed Brandied Apples
From Morgan House Bed & Breakfast

Spice Mixture  (Mix all ingredients and store in airtight container. Doubles well)
1/4 cup brown sugar
1 teas. orange zest
1 teas. cinnamon
2 tbsp. chopped walnuts
2 tbsp. dried cranberries or raisins

Peel and core one apple for each serving.  Melt 2 Tbs. butter in sauté pan.  Chop apples in one inch chunks and add to heated butter.  Sauté for about one minute then sprinkle 2 tbs. of spice mixture over apples. Cook for another minute or two. (Do not let apples get mushy).

Just before you take apples off heat, add 2 tbs. Applejack brandy.
Toss and put aside until pancakes are ready.

Use your regular pancake recipe.  Serve apples on the side with a dash of whipped cream or plain yogurt and a sprinkle of nutmeg if you wish.   Yum!

 

Inverness Place Bed & Breakfast

811 Zephyr St .   Inverness , FL   34450

(352)637-3104      (352)637-3170 (fax)

Cranberry Oat Bread

¾ cup honey

1/3 cup vegetable oil

2 eggs

½ cup milk

2 ½ cups all-purpose flour

1 cup quick-cooking oats

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

½ tsp. ground cinnamon

2 cups fresh or frozen cranberries

1 cup chopped nuts

Preheat oven to 350°. Grease and floured loaf two 8 ½ X 4 ½ X 2 ½ loaf pans.

Combine honey, oil, eggs and milk in a large bowl; mix well. Combine flour, oats, baking soda, baking powder, salt and cinnamon in a medium bowl; mix well.  Stir into honey mixture. Fold in cranberries and nuts.  Spoon into prepared loaf pans.

Bake in preheated oven for 40 to 45 minutes, or until wooden toothpick inserted near center comes out clean.  Cool in pans on wire rack for 15 minutes.  Remove from pans and cool completely on racks.

 

LYONS’ VICTORIAN MANSION BED & BREAKFAST AND SPA 742 South National Fort Scott, Kansas 66701 1-800-78-GUEST

PUMPKIN DUMPLINS A favorite fall dish served at breakfast with eggs scrambled with cream cheese, Jimmy Dean sausage patties, and crusty rolls at breakfast. 1 can pumpkin 1 scant can of flour 1 scant can of sugar 2 eggs 1 teaspoon Cinnamon 1 teaspoon Allspice 1/4 teaspoon clove to taste Mix together well. Drop by rounded tablespoon on a medium hot, lightly greased griddle. Cook just like a pancake, browning on both sides. Watch carefully, you may need to lower the temperature of the griddle a bit to keep from scorching. Serve with chunky cinnamon applesauce & butter or with maple syrup. LYONS’ VICTORIAN MANSION BED & BREAKFAST AND SPA 742 South National Fort Scott, Kansas 66701 1-800-78-GUEST PUMPKIN DUMPLINS A favorite fall dish served at breakfast with eggs scrambled with cream cheese, Jimmy Dean sausage patties, and crusty rolls at breakfast.

1 can pumpkin

1 scant can of flour

1 scant can of sugar

2 eggs

1 teaspoon Cinnamon

1 teaspoon Allspice

1/4 teaspoon clove to taste

Mix together well.

Drop by rounded tablespoon on a medium hot, lightly greased griddle. Cook just like a pancake, browning on both sides. Watch carefully, you may need to lower the temperature of the griddle a bit to keep from scorching. Serve with chunky cinnamon applesauce & butter or with maple syrup.

LYONS ESCAPE

Starlight  Mint Surprise Cookies

1 cup sugar

1/2 cup firmly packed brown sugar

1/4 cup butter

2 eggs

2 tablespoon

1 teaspoon vanilla

3 cups flour

1 teaspoon soda

1/2 teaspoon salt

2 (6-oz) pkg. solid chocolate mint candy wafers, unwrapped

60 walnut halves

In large bowl, combine sugar, brown sugar, butter, eggs, water, and vanilla; mix well. Stir in flour, soda and salt; mix well. Chill dough at least 2 hours.

Heat oven to 375*F. Enclose each wafer completely in about 1 tablespoonful of  dough; place 2 inches apart on ungreased cookie sheets. Top each with walnut half. Bake at 375*F. for 7-9 minutes or until light golden brown. 5 dozen

 

Banana Bread
Highpoint Manor, Wimberley, Tx.

Preheat oven 350 degrees.

3 eggs
1 teaspoon baking soda
1/2 cup salad oil
1 teaspoon baking powder
1 1/2 cups brown sugar, packed
1 teaspoon salt
2 teaspoons vanilla
1 tablespoon cinnamon
2 1/2 cups flour
1/2 cup raisin bran
5 or 6 ripe bananas
1 cup chopped pecans

Prepare well-greased loaf pan. In bowl beat eggs and oil until fluffy. Stir in bananas, sugar and vanilla. Add flour, soda, baking powder, salt and cinnamon. Add raisin bran and nuts last. Bake for approx. 1 hour or until middle springs back if touched.

Apple Crisp Pancake
Brackenridge Bed and Breakfast, San Antonio, Tx.

1 egg beaten
1 cup milk
1 cup chunky applesauce
1-teaspoon vanilla extract
2 cups pancake mix
1-cup quick oats
1 cup brown sugar
1 cup pancake mix
4 tablespoons butter

Spray a jelly roll pan with cooling spray. In a large bowl combine the egg, milk, applesauce, vanilla, and pancake mix. Spread the mixture in the prepared pan. In a medium bowl combine the oats, brown sugar, pancake mix, and butter. Sprinkle the topping over the pancake batter. Bake in a 375-degree oven for 14 to 16 minutes

Makes 8 servings

Brandied sautéed apples are nice on top

Sautéed Apples
4 Granny Smith apples (About one per person and one or two extra depending on size)
1 cup brown sugar
1 cup butter
Peel, slice and core apples-If you do this the night before pour a little orange juice with a couple of tablespoons of fruit fresh over them and drain before you toss with brown sugar and sauté.
Toss with brown sugar
Sauté until tender
Add 1 cup brandy (or rum or whatever you like)
Throw in a few raisins and some pecans if you have them
Simmer a couple of minutes
Cool Slightly; serve with warm maple syrup or Apple Cinnamon Syrup
1 cup sugar
2 tablespoons cornstarch
2 cups apple cider or juice
1 cup butter

In a saucepan combine the sugar cornstarch, cinnamon, cider and lemon juice. Bring the mixture to a boil. Remove the pan from the heat and add the butter.

 

From the kitchen of
Arroyo Village Inn bed and breakfast
Arroyo Grande, California

Buttermilk Scones

Yields 12-14 large scones

3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sugar
1/2 teaspoon baking soda
3/4 cup butter

Mix above in food processor until mixture is crumbly. Add 1 cup buttermilk (batter will be sticky). Drop by large tablespoonfuls on cookie sheet. Brush with milk and sprinkle with cinnamon/sugar mixture. Bake at 400 for 12-14 minutes until barely starting to brown.

Italian Biscotti

4 cups flour
2 cups sugar, dissolved in a little water
4 eggs, beaten
2 cups walnuts
1 tablespoon vegetable oil
2 teaspoons baking powder
1 teaspoon vanilla
1 grated orange peel
1 grated lemon peel

Mix all ingredients in large bowl. Mix well. Roll part of batter into a long roll about 1 1/2 inches in diameter. Bake rolls at 350 for 15 minutes. Remove from oven and slice crosswise 3/4 inches thick. Lay cut side down and bake for additional 15 minutes.

 

ZUCCHINI QUICHE

 

3 cups thinly sliced zucchini

1 small chopped onion

1 cup Bisquick

4 lg. Eggs

½ cup oil

¼ cup Parmesan cheese

1 teaspoon parsley

salt and pepper to taste

 

Mix all and bake in a large greased glass dish at 350 for 30 minutes until browned.  SERVES 12

 

 

SCRAMBLED EGGS, FETA CHEESE, TOMATOES AND AVOCADO

 

Scramble 2 eggs per person.  Cube Feta cheese and thinly slice a tomato and avocado.  Cook the eggs and place in a decorative dish.  Top with the cut up ingredients and serve.

 

 

BANANA LEMON LOAF       ( Makes 2 )

 

½ cup butter

¾ cups sugar

2 eggs, beaten

1-1/2 cups mashed bananas

6 tablespoons lemon juice

2 cups flour

1 teaspoon baking soda

2-3 tablespoons grated lemon peel

 

Preheat oven to 350.  Grease pans and flour.  Cream butter and sugar.  Blend in eggs, banana and lemon juice.  Stir in sifted dry ingredients.  Add grated lemon peel and  mix well.  Pour into pans and bake 1 hour.

 

STRAWBERRY SMOOTHIE

 

8-12 frozen or fresh strawberries

2 ripe bananas

8 oz. strawberry or vanilla yogurt

 

Place above in blender.  Add enough milk until blender is ¾ full.  Add one tsp. vanilla and 3-4 Tbsp. Sugar.  Blend and taste for sweetness.   Serves 6-8

 

 

MARVELOUS ORANGE JUICE

 

6 oz. Frozen orange juice

6 oz. Milk

½ can orange juice (3 oz.) ice water

8-12 ice cubes

1 tsp. Vanilla

 

Place all in blender and blend until well mixed.  Serves 6-8

 

 

Gina’s  Italian Cake

1-1/2 cups sugar

4 eggs

¾ cup oil

2-1/4 cups flour

3 tsp. Baking pwd.

1 tsp. Vanilla

1 cup milk

 

Combine eggs, sugar, oil, vanilla and milk and beat well.  Add flour and baking powder a little at a time and beat until smooth.  The consistency should be liquid falling from a spoon. Grease pan with oil and flour all around.  (Use a 12 inch round pan or two 6 inches round pans.)  Bake at 350 for 30-45 minutes.  Place on a wire rack and let cool.  If you used the 12 inch pan, use a large knife to separate into two halves.

 

CUSTARD FILLING

12 egg yolks

10 Tbsp. Sugar

10 Tbsp. Flour

3 cups milk

 

Beat reds of eggs and sugar.  Add milk and flour; mix well.  Run through strainer and put in pan at low heat.  Cook until thick.  Add one grated lemon rind and spread on one half of the cake.  Top with other half of cake.  If you wish, you can spread ½ custard on one half of the cake and the rest use as a frosting .

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