Tuesday, April 8, 2014

Lemon Crumb Muffin





This cake-like muffin has a delicate lemon flavor with a sweet crumb topping. The batter freezes well. Just freeze in the muffin tin, pop out when frozen and store in an airtight container. Select the number of frozen muffins you would like to bake; place frozen muffins into greased muffin tin. Bake frozen muffins at 350 degrees for just a couple minutes longer than the unfrozen batter.

3 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 cup sour cream
1 cup butter, melted
2 tablespoons grated lemon peel
1 tablespoon lemon juice

Crumb topping:
1/3 cup sugar
1/3 cup all-purpose flour
2 tablespoons butter

In a  bowl whisk together flour, soda, and salt. In a large bowl  melt butter in microwave, add sugar and mix using an electric mixer, add eggs beat until fluffy. Add sour cream, lemon peel and lemon juice.  Stir in dry ingredients just until moist.  Fill greased muffin tins 3/4 full.

In a small bowl, combine sugar, flour, and butter.  Cut in butter until mixture resembles crumbs.  Sprinkle over muffin batter.

Bake at 350 degrees for 18 - 20 minutes or until toothpick inserted comes out clean. Makes 18 -20




   Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, March 28, 2014

Raspberry Coffee Cake with Cream Cheese Frosting



Spring time is here and  berries are starting to appear in the stores. With so any different ways to enjoy these beautiful little fruits, you just cannot resist them.  One of my favorite ways to enjoy berries is baking something up at the Avenue Hotel Bed and Breakfast for guest to linger over. This cake is a rich dense fruity morning delight!

1 large egg
1 cup granulated sugar
1 cup all- purpose flour
1/2 cup of sour cream
1/4 cup buttermilk
1/4 cup vegetable oil
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups fresh raspberries. (other fruit can be substituted blueberries, blackberries, strawberries, peaches, nectarines, or frozen fruits)

For the Vanilla Cream Cheese Frosting:
3 ounces cream cheese, softened
1 cup confectioners' sugar ( granulated sugar prevents glaze from getting as crunchy when exposed to air,but doesn't incorporate as smoothly as confectioners sugar)
1 teaspoon pure vanilla extract
1 teaspoon lemon juice

DIRECTIONS:
Preheat oven to 400 F. Spray a 9 -inch spring-form pan with cooking spray, or grease and flour the pan; set aside (an 8-inch or 9-inch square pan will also work)
In a large mixing bowl using a hand mixer, combine the first 10 ingredients and mix on medium high speed until smooth and combined, about 2 minutes.
Stop, scrape down the sides of the bowl and mix on medium high speed until smooth about 1 minute.
Transfer batter to prepared pan. Arrange raspberries uniformly over the top of the batter ( looks like a lot but they will sink down and while baking.
Sprinkle with 2-3 tablespoons sugar evenly over the berries.
Bake at 400 F for 30 minutes. Lower the temperature to 375 F and bake for another 20 - 25 minutes, or until cake is golden brown and set in the center. and toothpick inserted comes out clean.  Moist crumbs dangling ok but no batter.  If you're using fresh berries your cooking  will be considerably less.  Watch your cake not the clock.
Place on cooling rack. While cake cools make frosting.

For frosting:
 Combine all ingredients in a small bowl and beat until smooth.  This does make more frosting than some may like so be the judge of how much to put on your coffee cake.




Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, March 5, 2014

Chocolate Chocolate Chip Muffins



This chocolate muffin will satisfy your chocolate needs! A great addition to brunch or any coffee break. The secret is the chocolate chips which add the creamy rich semi-sweet bits. They bake up beautiful and are an easy recipe to make and have ready.


2 cups all-purpose flour
3/4 cup cocoa powder
3/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon instant coffee
2 eggs, beaten
1/4 cups milk
2 tablespoons butter, melted
1/3 cup vegetable oil
1 teaspoon pure vanilla
1 cup semi-sweet chocolate chips



Preheat oven to 350 degrees. Combine flour, cocoa powder, sugar, baking powder, salt, and instant coffee in a large bowl and whisk.  In a separate smaller bowl beat eggs; add milk, butter, oil and vanilla.  Pour wet ingredients  into dry ingredients and mix just until incorporated. Do not over mix. Fold  chocolate chips into the batter. Spray muffin tins with non-stick cooking spray. Spoon batter into muffin tins about 2/3 full.  Bake 18 - 20 minutes or until toothpick inserted comes out clean.  Remove muffins from pans and cool.  Dust with powder sugar when cool. Makes 18.





Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, January 31, 2014

Chicken Salad Puffs



Cream Puffs:
1 cup water
1/2 cup butter
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs

In a saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Drop by rounded teaspoons 2 inches apart onto greased baking sheet. Bake at 400 degrees for 15 minutes or until golden brown. Remove to wire rack. Immediately poke with a toothpick to allow steam to escape; cool.   The cream puffs can be made ahead and frozen, they freeze well for several months.

Filling:
2 cups cooked chicken,  finely chopped
1 - 8 ounce can crushed pineapple, drained
1/2 cup miracle whip or mayo
1/4 cup green onion, thinly sliced
1/2 cup pecans, toasted and chopped
2 tablespoons sweet pickle relish
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/4 teaspoon paprika
salt and pepper to taste

Split puffs and set aside. In a bowl, combine the filling ingredients; mix well.  Remove tops, fill puffs and replace tops.  Refrigerate until serving. Refrigerate leftovers.  Serves 18 - 24 depending on the size of the puffs made.

Found on page 80 of my Breakfast and Beyond Cookbook.


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, January 29, 2014

Coconut Chicken Fingers



A coconutty baked chicken tender with a tangy sauce with a bit of a kick. A big favorite at any occasion. They are a filling appetizer and the chicken can be cut into smaller pieces for more serving pieces. I copied this recipe many years ago, made a few changes,here it is for you to try. The picture is from the old magazine from which the recipe was found. 


1 cup pecans,  finely chopped
1 cup corn flakes, crushed
1 cup sweetened flaked coconut
2 eggs, beaten
1 tablespoon milk
3/4 cup all purpose flour
1/4 teaspoon salt
4 boneless, skinless chicken breasts, cut into 1/2 inch strips

Sauce:
1/2 cup orange marmalade
3 tablespoons chili sauce
1 tablespoon cider vinegar
1/2 teaspoon dry mustard.



Pre-heat oven to 400 degrees.  Combine all sauce ingredients. Mix well. Cover and refrigerate.  Process pecans in a food processor until finely chopped; add corn flake crumbs and coconut. Pulse to blend. Place in a shallow dish. Combine egg and milk in a separate shallow dish. Place flour and salt in another separate shallow dish; mix well.  
Dip chicken strips into flour mixture until well coated. Dip flour coated chicken into egg mixture, then into pecan misture. Press coating onto chicken. Spray 15 x 10 baking sheet with non-stick cooking spray. Place well coated chicken strips on the pan. Bake 10 -15 minutes or until no longer pink inside.   Serve chicken with sauce.  Makes 8 appetizer servings.


Page 79 in my Breakfast and Beyond Cookbook. 



Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, January 10, 2014

Brown Rice with Cranberries and Nuts





















4 cups of water or chicken broth
2 cups of brown rice or Basmati rice
1 1/3 cups of green onion, thinly sliced
1 1/2 cups celery, thinly sliced
3/4 cup fresh parsley, minced
3/4 cup pecans, toasted and chopped
1/2 walnuts, toasted and chopped
1 cup dried cranberries

Combine the water (or broth) and rice in a large saucepan. Bring to a boil, cover and reduce heat, simmer until tender, about 35 minutes or until tender. Or if you prefer to use a rice steamer, cook rice accordingly. Drain if necessary.  Transfer rice to a large bowl. Fluff with a fork and let cool. Mix in the rest of the ingredients, except the dressing.  Serves 8 -10 as a side dish and 6 as a main course.

Dressing:

5 tablespoons olive oil
5 tablespoons lemon juice
3 tablespoons soy sauce
1 teaspoon gram masala

Whisk the dressing ingredients in a small bowl to blend. Pour over the rice salad and toss to coat. Season to taste with salt and pepper. Chill before serving. Overnight is best.

This recipe is on page 152 of my "Breakfast and Beyond" Cookbook.












Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast


Saturday, January 4, 2014

Cinnamon Roll Coffee Cake





Cake:
3 cups all-purpose flour
1/4 teaspoon salt
4 teaspoons baking powder
1 cup sugar
2 eggs
1 1/2 cups milk
2 teaspoons pure vanilla
1/2 cup butter, melted

Topping:
1 cup butter, room temperature
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon cinnamon

Glaze:
2 cups powder sugar
5 tablespoons milk
1 teaspoon vanilla

For Cake: Preheat oven to 350 degrees. Spray a 13 x 9 pan with non-stick cooking spray.  In a medium mixing bowl sift together flour, salt, and baking powder. Add milk, eggs and vanilla and combine until well mixed; slowly pour in the melted butter.

For Topping:  In a medium mixing bowl mix 1 cup of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the bater by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 35 to 40 minutes or when a toothpick inserted near the center comes out clean.

For Glaze: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.


 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast