Friday, March 9, 2018


2 cups warm water
1 tablespoon sugar
1 tablespoon yeast
1 1/2 teaspoons salt
1 tablespoon vegetable oil
 5 - 5½ cups bread flour

Preheat oven to 375°. Dissolve yeast and sugar  in warm water (110°) in large bowl; allow yeast to proof or foam (about 10 minutes). Add
 oil and 3 cups flour; beat for 2 minutes. Stir in 2 cups flour and salt to make a stiff dough. Place in oiled bowl, turn dough to coat all sides,
cover and let rise until doubled. Punch down and divide in half. Shape
dough into two long slender loaves. Grease a large cookie sheet. Place loaves  on the pan and cut diagonal gashes on top of each loaf (I use scissors). Cover and let rise until doubled. Bake for about 30 minutes. Note: You can sprinkle
or spray water on the loaves during baking if you want a really
crunchy crust

.Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, December 16, 2017

Honey Garlic Glazed Carrots, Roasted

Oh so simple and oh so delicious. I wasn't sure of the flavor combination garlic and honey they are some of best glazed carrots....enjoy!


    2 pounds large carrots, cut into 2 inch pieces (baby carrots will also work)
    ½ cup butter
    3 Tablespoons honey
    2 garlic cloves, chopped
    salt and pepper
    parsley, chopped for garnish


    Preheat oven to 425 degrees. In a medium saucepan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.
    In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.
    Bake for 15-20 minutes or until carrots are tender. (see note) Transfer to a serving dish and garnish with parsley. Serve immediately.

From the Recipe Critic

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, June 9, 2017

Avocado-Mango Salsa

"This salsa is quick and easy to make, plus it's delicious! Once you taste it, you won't be able to stop eating it!"

2 mango - peeled, seeded and diced
1 red bell pepper, seeded and diced
3/4 cup chopped red onion
2 tablespoon white sugar

2 tablespoon olive oil
4 tablespoons white wine vinegar
2 avocado - peeled, pitted, and diced
1/2 teaspoon salt

Toss together mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season with salt. Serves 6-8

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, March 1, 2017

Chocolate Chip Cake

1½ cups boiling water
 1 cup oatmeal
1½ cups flour
1 teaspoon soda
½ teaspoon salt
4 tablespoon cocoa powder
 ½ cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 cup chocolate chips
½ cup chopped walnuts

Preheat oven to 350°. Pour boiling water over oatmeal in a small bowl. Stir & let stand 10minutes.Cream sugars &shortening in a separate bowl. Add eggs and beat until smooth. Add oatmeal. Stir well. Add  flour, soda, salt, and cocoa  Beat1minute. Stir ½c. of the chocolate chips. Pour batter into a greased 9x13pan. Sprinkle remaining chocolate chips and chopped nuts on top.

Bake for 35 - 40 minutes.   Cool.  Drizzle with melted chocolate chips. Serves 12-16

Page 207 in my Breakfast and Beyond Cookbook Too

Gwenn David I

recipe from Kitchen Keepsakes

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, December 22, 2016

Avocado Feta Salsa

2 ripe tomatoes, chopped
1½ tablespoons fresh oregano or 1/2 teaspoon dry
2 ripe avocados - peeled, pitted and chopped
1 tablespoon olive oil
¼ cup finely chopped red onion
1 tablespoon red or white wine
1 clove garlic, finely minced vinegar
1 tablespoon snipped fresh parsley
4 ounces crumbled feta cheese

In a bowl, add together tomatoes, avocados, onion, and garlic.
Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then
stir in feta. Cover, and chill for 2 to 6 hours.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Monday, March 28, 2016

Apple Raisin Baked French Toast

Apple Raisin Baked French Toast

½ c. butter
1 c. brown sugar
1 T. water
3 Granny Smith apples peeled and sliced
½ cup raisins
1 T. vanilla
8 eggs
3 cups milk or half and half
1 loaf sourdough bread

Melt butter, add brown sugar and water.  Add apples, simmer just until tender.  Pour mixture in a 13 x 9 pan to cool or into ramekins for individual servings . Cut bread into 1 inch cubes, set aside.  Beat eggs add milk and vanilla.  Sprinkle raisins over apples.  Add bread to egg mixture, toss to coat bread with the egg mixture. Scoop the bread and egg mixture on top of the apples. Pour any remaining milk from mixture over bread. Cover and refrigerate overnight.  Bake 350 for 40 minutes and is puffy and brown on top.     Serves 9 - 12.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, December 8, 2015


1 cup butter
1 cup sugar
1/2 cup dark molasses
2 teaspoons ginger
1 teaspoon each cinnamon, cloves, and baking soda
3 cups all-purpose flour

Combine butter, sugar , molasses, spices and baking soda into a large bowl; then with an electric mixer beat until well blended.  Stir/knead in the flour until dough is of "rollable" consistency. Chill dough 30 minutes. Roll out and cut on lightly floured surface. Bake on cookie sheet @ 325 about 12 minutes.  Makes 24 cookies.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast