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

Monday, November 23, 2015

Sopapilla Cheesecake Pie Bars

2 (8 ounce) packages cream cheese, softened
1 cups white sugar
1 1/2 teaspoons  pure vanilla extract
2 (8 ounce) cans crescent roll dough
1/2 cup melted butter
¾ cup sugar
1 teaspoon ground cinnamon
1/4 cup honey
1/4 cup sliced almonds

Preheat an oven to 350 degrees F 

Beat the cream cheese with 1 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and roll each piece into the shape of a  9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, and then cover with the remaining piece of crescent dough. Stir together butter, 3/4 cup of sugar,  and cinnamon. Sprinkle the mixture over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Drizzle honey over the top along with the almonds. Cool completely in the pan before cutting into 12 - 16 squares.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, November 17, 2015

Toasted Coconut Butter Pound Cake

3/4 cup unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour 
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup plus 1 tablespoons buttermilk, divided
1 1/4 cups sweetened shredded coconut, toasted, divided
1/2 cup confectioners' sugar


Preheat oven to 350 degrees. Grease and flour a loaf pan or spray with non-stick cooking spray. Sift together flour, baking powder, and salt. In a large mixing bowl, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 cup coconut.

Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 - 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack.

Whisk together confectioners' sugar and remaining 1 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, November 11, 2015

Pumpkin Pie Crunch Cake

1-15 ounce can solid pack pumpkin
3 eggs
1-12 ounce can evaporated milk 
1¾ cup white sugar 
1½ teaspoon ground cinnamon 
1 box yellow cake mix 
1 cup chopped pecan
1 cup butter, melted

1- 8 ounce package cream cheese,
1 cup heavy whipping cream
½ cup powdered sugar
½ teaspoon ground cinnamon

Preheat oven to 350°. Grease bottom of a 9 X 13 in. pan. Combine pumpkin, evaporated milk, eggs, sugar and cinnamon. Pour into pan.
Sprinkle dry cake mix evenly over pumpkin layer. Top with chopped pecans. Drizzle butter over pecans. Bake for 50 - 55 minutes or until golden brown. Cool and serve with Whipped topping.
Topping: In a large mixing bowl whip cream cheese until light. Add cream and continue to whip until starting to thicken slightly. Add powder sugar and cinnamon and continue to whip until smooth and light.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, September 24, 2015

Fresh Raspberry Muffins

1 1/2 cup unbleached all-purpose flour
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg, lightly beaten
1/2 cup butter, melted
1/2 cup milk
1 1/4 cup fresh raspberries
1 teaspoon lemon zest

Preheat oven o 350 degrees. Line 12 muffin cups with paper liners, Sift the flour, sugars, baking powder, salt and cinnamon together into a medium size bowl and make a well in the center. Place egg, melted butter and milk in the well. Mix until ingredients are just combined. Fold in raspberries and lemon zest.  Fill each muffin cup 3/4 full with th batter.

Streusel Topping

1/2 cup chopped pecans
1/2 packed brown sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon lemon zest
2 tablespoons butter, melted

Combine the pecans, brown sugar, flour, cinnamon,and lemon zest in a small bowl. Pour in melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin. Bake until brown about 20 -25 minutes.

Page 52 of my Breakfast and Beyond cookbook.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast