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

Monday, October 20, 2014

Butternut Squash Apple Coffee Cake

I love Butternut Squash! Butternut Squash is far superior to pumpkin in flavor and texture when baking. I love Butternut Squash as a side dish it is a sweeter squash compared to other squash of the season. It really is easy to cook, toss the whole squash in the oven on a pan for an hour or so until tender. Remove from the oven let the squash cool, seed and puree.

 
Sift into a medium bowl:
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

In a large bowl beat together:
1/4 cup butter, room temperature
1/3 cup brown sugar
1 cup low-fat Greek yogurt
2 large eggs
1 1/2 cups pureed squash


Stir in dry ingredients until combined.  Fold in 1 cup of peeled  and diced Granny Smith apples.  Pour into a 13 x 9 pan sprayed with non-stick cooking spray. Pre-heat oven to 350 degrees.

Crumble topping:
1/3 cup brown sugar
1/2 cup walnuts, toasted and chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
Combine until crumbly. Sprinkle over batter.  Bake until toothpick inserted comes out clean, about  minutes.  Cool, dust with confectioners' sugar.






  Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, October 15, 2014

Banana Foster's Coffee Cake





This rich moist banana cake with a crunchy nutty baked on topping served warm is fantastic for any breakfast or brunch. Come to think of it, as a cake it could be served anytime, it is so delicious!  Made in a 13 x 9 pan this coffee cake will easily serve 16 but can be cut for 20. This is a simple recipe but does a few steps so plan a few extra minutes for prep.

The Crumb topping:
5 tablespoons butter, room temperature
1/4 cup sugar
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup walnuts, chopped

The Bananas:
2 tablespoons butter
1/2 cup brown sugar
3 large bananas, sliced in rounds
2 tablespoons dark rum

The Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/3 cup sugar
1/3 cup brown sugar
6 tablespoons butter, room temperature
2 eggs
1 teaspoon pure vanilla
1/2 cup buttermilk

Preheat oven to 350 degrees.
For Bananas:
Combine butter and sugar in a skillet. Place the pan over medium low heat and cook, stirring until sugar is dissolved.  Place the bananas in the pan cooking until the bananas start to soften. Slowly add the rum. Continue to cook until bananas are brown and sugar and rum have thickened.  Pour bananas into a small bowl and set aside until needed.

For Crumb topping:
Put all the ingredients, except the nuts, into a food processor and pulse just until the mixture form clumps and holds together when pressed. Turn topping into a bowl, stir in the nuts.  Cover and refrigerate until needed.

For the Cake:
In a large bowl beat butter and sugar at medium speed  a couple minutes until light and fluffy. Add the eggs one at a time, beat for one minute after the eggs are added. Add vanilla. Add flour and buttermilk alternately ending with the flour. The batter will be thick and creamy.  Add the banana foster's mixture and mix on medium speed, integrate the bananas so there are no visible clumps. Spray a 13 x 9  pan with non-stick cooking spray and pour batter into the pan. Remove crumb topping from the refrigerator and break into small pieces. Scatter crumbs over the batter.
Bake for 45 -55 minutes or until toothpick inserted into center of the cake comes out clean.  Transfer to cooling rack. Serve warm.  Serves 16






Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Monday, October 6, 2014

Cowboy Fritatta







1 pound ground sausage
1/2 cup onion, chopped
8 eggs
1-8 ounce pkg cream cheese, at room temperature
1/4 cup half and half
2 cups sourdough bread, cut into 1/2-inch pieces
2 cups shredded Swiss cheese
2 zucchini cut into 1/4 inch slices
1/4 cup green bell pepper, chopped and seeded
1/4 cup celery, chopped
1/4 cup black olives, sliced
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic, crushed

Preheat oven to 350 degrees F. In a large skillet, crumble sausage and cook until sausage is browned, add onion, saute; drain thoroughly. In a medium bowl beat together cream cheese and half and half until smooth. I find it easiest to add the eggs one after the other and mix the cream cheese with the milk. Stir in bread pieces, Swiss cheese, zucchini, green bell pepper, celery, black olives, salt, pepper, and garlic. Transfer to the sausage mixture and toss until mixed together. Pour into greased 9-inch square cake pan or 9-inch deep pie pans or ramekins. Bake for 30 to 45 minutes or until the center is firm. Serves 6.



Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Sunday, October 5, 2014

Apple Compote








Living on an apple orchard, growing up in Michigan, gave me my love for a good apple. So, starting with beautiful, fresh, crisp apples makes for the best apple compote.


 I like a tart apple.  I will always use at least 2 different types of apples for flavor. Size is of no matter if the are red and juicy. 


2 cups water
1/3 cup sugar
1 teaspoon pure vanilla
1 tablespoon brandy
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
pinch of salt
8 large apples, peeled, cored and cubed



In a large saucepan, combine the water, sugar, vanilla, brandy, cinnamon, cloves and nutmeg with salt bringing to a boil. Boil gently until the sugar is dissolved and the mixture thickens slightly, about 5 minutes. Add the apples and return to a boil.
Lower the heat and simmer, stirring occasionally, until the apples are cooking tender but still crisp, about 20 minutes.


Remove from heat and let cool to room temperature and serve.  Top with granola if you like.
Page 13 of  Breakfast and Beyond cookbook








 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, September 9, 2014

Savory Croissant baked French Toast with a Dijon Mustard Poppy Seed Glaze



1 dozen Croissants
1 ham steak (approx 1 lb.), diced, sauteed in maple syrup
1/2 onion, diced, sauteed to caramelized
1 lb 4 cheese blend
1 dozen eggs
1 cup half and half cream
1/2 cup milk
2 tablespoons Dijon mustard
1/2 teaspoon salt

Glaze
1/2 cup butter
1/3 cup brown sugar
2 tablespoons Worcestershire Sauce
2 tablespoons Dijon mustard
1 tablespoon poppy seeds



Dice ham steak and pan fry in maple syrup to glaze the ham. When all the moisture has cooked off remove from heat; set aside.  Dice onion and saute for about 7 minute to caramelize; remove from heat and set aside. Spray a 13 x 9 baking dish wit non-cook spray. Preheat oven to 350 degrees. Cut croissants in half. In a large bowl whisk eggs and half and half, milk, 1 tablespoon of mustard and salt. Submerge and soak the bottom of each croissant in the egg mixture until soft, place in baking dish. Continue until all croissants are in the baking dish. Spread the remaining mustard on the bottoms of the croissants, layer with ham, onion and cheese. Submerge and soak the tops of the croissants in the egg mixture until soft and place a top on each bottom. Bake for 20 - 30 minutes.


In a saucepan, mix butter, brown sugar, Worcestershire sauce, Dijon mustard and poppy seeds. Bring to a boil and simmer for 2 - 3 minutes.  Drizzle over croissants when serving.







Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Sunday, August 24, 2014

Tropical Sunshine Muffins






3 1/2 c. all purpose flour
1 T.  plus 1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/3 c. sugar
10 tsps. butter, melted and cooled
1 c. buttermilk
1 c. sour cream
2 eggs plus 1 egg yolk
1 can crushed pineapple, drained (reserve the juice)
1 c. toasted pecans, chopped
1 1/2 c. shredded coconut  (set aside 1/2 cup to toast and sprinkle on top the glaze)
zest of one medium orange

Glaze:
1 c. confectioners' sugar
1 T. pineapple juice
1 T. orange juice

Heat oven to 350 degrees. Spray muffin tin with non-stick cooking spray.  Toast pecans in oven for about 7 minutes, you should start to smell them, watch them closely, and remove them before they over brown. Set aside to cool. Repeat this step for the 1/2 cup of coconut. Again watch the coconut closely so it does not over brown. It will brown fast!

In a large bowl, mix the flour, baking powder, baking soda, and salt. Set aside. In a medium bowl, melt the butter and allow to cool, add and mix in sugar, beat in the eggs.  Add in the buttermilk and sour cream, mix until incorporated. Pour the wet ingredients into the dry, mix together just until moistened.  Fold in the pineapple, pecans, untoasted coconut and orange zest.  Spoon into muffin tins and bake at 350 for 18 minutes or until golden brown.  Insert a tooth pick and when it comes clean the muffins are done. Makes about 26 muffins.

Make the glaze.  Put the confectioners sugar in a bowl and add the pineapple and orange juices.  Whisk to mix well and remove any lumps. Place the muffins on the cooling racks over a paper towel and spoon some of the glaze over each of the muffins. Right after glazing the muffins, sprinkle the toasted coconut over each one. the toasted coconut helps "set" the glaze so they are not as sticky later.


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast