Tuesday, March 31, 2015

Easter Pie





3/4 cup powder sugar, plus for garnish
3 eggs
2 teaspoon pure vanilla
1 tablespoon orange zest
1 - 15 ounce ricotta cheese
1/2 cup cooked rice
1/3 cup toaste pine nuts
6 sheets phyllo sheets, thawed
3/4 stick butter, melted


Blend powdered sugar, eggs, vanilla, orange zest, and ricotta in a  food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside
Preheat oven to 375

Lightly butter a 9-inch glass pie pan.  Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides.  Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, layering t in the opposite direction as the first sheet. Continue layering the remaining sheets,alternating and buttering each sheet.  Spoon the ricotta mixture into the dish. fold the overlapping dough over the top of the filling to enclose it completely. Brush completely with melted butter. Serves 8 - 10

Courtesy of Giada De Laurentiis

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

60 minute Cinnamon Rolls



1 cup warm water
3/4 c room temperature buttermilk
1/2 cup sugar
1/4 cup melted utter
3 tablespoons yeast
1/2 tablespoon salt
2 eggs
5-6 cups all-purpose flour

Filling:
3 tablespoons butter, melted
1 cup  brown sugar
2 tablespoons cinnamon






Frosting:
1/4 cup butter, melted
3 cups powdered sugar
2 teaspoons maple syrup
enough milk to make a spreading consistency
















Mix together water, buttermilk, sugar, melted butter and yeast in a medium bowl. Set aside for 15 minutes. Add salt,eggs, and flour and mix for 10 minutes. Cover and set aside for 10 minutes.  While mixture is resting prepare the filling. Mix together 3 tablespoons melted butter, brown sugar and cinnamon. Roll dough out to 18 x 16 rectangle,  sprinkle with the filling and roll up, pinch the open edge closed.  Cut into 18 pieces and place on a cookie sheet. Bake @ 400 for 12 - 15 minutes. Mix together the frosting and drizzle on the rolls while warm but not hot.




Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, February 24, 2015

Black Bean Hummus, Spicy






I love this hummus! Just the right kick!  This Black Bean Hummus is fast, easy, and healthy. It make a delicious  afternoon snack or great for parties.


1-15 ounce can black beans, rinsed and drained
1 garlic clove, peeled and coarsely chopped
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/4 teaspoon salt
1 small jalapeno pepper, chopped
dash of crushed red pepper
2 teaspoons extra-virgin olive oil

In a food processor add all the ingredients. Process until smooth. Spoon into a medium bowl.  Drizzle extra olive oil over the top of the hummus and sprinkle with extra crushed red pepper, if desired. Serve with pita chips, corn chips or veggies.


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, December 27, 2014

Butter Pecan Cake


I love nuts! This cake is rich, buttery and nutty! Served with vanilla ice cream or better yet Butter Pecan ice cream, to die for! The last few years this has become my Christmas cake. After all the pies at Thanksgiving and so much fruity stuff  I thought this cake was a great change.


3 cups pecans, chopped
1/4 cup butter
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup butter, room temperature
2 cups sugar
4 eggs
1 cup milk
2 teaspoons pure vanilla

Place pecans and 1/4 cup of butter in a baking pan, bake at 350 degrees for 20 - 25 minutes. Stirring often until golden brown and aroma is rick and nutty. Sift into a medium bowl flour, salt, and baking powder.   In  large bowl, cream butter and sugar for 2 minutes until light and fluffy. Beat in eggs, one at a time. Starting with milk and ending with flour, alternate incorporating the milk and flour mixture into the sugar and butter. Stir in the vanilla and 1 1/2 cups of butter pecans.  Pour batter into 3 greased and floured 9" cake pans. Bake at 350 degrees 25 - 30 minutes; remove from pans and cool.




Frosting
1 cup butter
8 cups confections' sugar
1 -5 ounce can evaporated milk
2 teaspoons pure vanilla
 1 1/2 cups pecans
Cream butter and sugar, add milk and vanilla; beat until smooth. Stir in remaining pecans.  Spread frosting between layers, top and sides of the cake.






 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, December 20, 2014

Easy Chocolate Caramel Stuffed Cookies



I generally NEVER use a box mix for anything but I was feeling lazy and just happen to have a cake mix in the cupboard.  I dusted off the box and changed up the recipe a bit. The cookies cooled and everyone loves them.  Soooo... for an easy quick cookie fix here is a good one.




1 package devil's food cake mix
1/4 cup water
3 tablespoons vegetable oil
1 large egg
36 caramels
3/4 cup chopped toasted almonds

Preheat oven to 350 degrees. In a large bowl, combine cake mix, eggs and oil. Mix well (dough will be thick and sticky).  Roll tablespoonful's of dough into balls. Press caramels into each and reshape. Press tops of cookie balls into chopped toasted almonds and place an inch apart on a cookie sheet. Bake 8-10 minutes.  Cool for 2 minutes before moving to wire rack.  Yummy!


 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Sunday, December 14, 2014

Cheesy Sausage Puffs


A yummy fast easy appetizer! Finger food, cheesy, and spicy if you like. This recipe can be varied to your taste. Take out the red pepper and add olives, make this one your own!




1/2 pound  breakfast sausage, crumbled and cooked
1 1/2 cups biscuit mix  (make your own recipe below)
1/4 cup diced fresh red pepper
pinch of red pepper flakes, ground (optional)
2 cups shredded cheddar cheese
7 tablespoons buttermilk

In a skillet, cook and crumble sausage until no longer pink; drain and cool. In a bowl, combine biscuit mix and cheese; stir in sausage, red pepper flakes, and red pepper. Add buttermilk and toss with fork until just moistened. Preheat oven to 400 degrees. Scoop balls of 1 tablespoon of mixture onto a cookie sheet, one inch apart. bake for 12 - 15 minutes or until golden brown. Cool on wire rack. Baked puffs can be frozen; reheated at 400 degrees for about 7 minutes. Serve alone or with ranch dressing.





Biscuit mix:

6 cups flour
6 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening

Sift flour, baking powder,salt  into a large bowl 3 times. Cut in vegetable shortening until it resembles crumbs. Store in air tight container for up to 4 months. Use whenever recipe calls for "Bisquick" or you need a biscuit mix.



Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Monday, November 10, 2014

Pumpkin Pie Baked French Toast with Cream Filling and Crumble Topping




Dang....that is a mouth full and oh so yummy! This easy to make baked french toast is wonderful for the fall with all the pumpkins and squash that need to be consumed. This is like having pumpkin pie for breakfast!


12 eggs, beat
2 cups 1/2 & 1/2
1 cup of milk
2 cups of pumpkin or squash puree
3 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
1 1/2 loaves of sourdough bread, cubed

Crumb topping:
1/4 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup butter, cut into cubes
1/4 cup pecan nuts, chopped
Combine all ingredients to form crumb topping. Set aside in the refrigerator until needed.

Cream Cheese filling:
2- 8 ounce packages of cream cheese
1/4 cup confectioner's sugar
1 egg
Beat ingredients together.

In a large bowl beat eggs; add 1/2 & 1/2, milk, pumpkin, pumpkin pie spice, and vanilla. Mix well. Stir in cubed sourdough bread, allowing bread to soak up milk and egg mixture while you prepare crumb topping and cream cheese filling. Preheat oven to 350 degrees.  Spray a 13 x 9 baking pan with non-stick cooking spray. Scoop out half of the soaking bread into the baking pan. Spread cream cheese filling over the bread. Scoop remaining soaking bread over the top of the cream cheese. Sprinkle the top with the crumb topping.  Bake 45 minutes or until golden brown. Let rest 5 minutes before cutting. Serve with whipped cream on top and a side of maple syrup
.


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast