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

Wednesday, July 2, 2014

Mini Doughnut Muffins

Ingredients:

  • 6 ounces butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 3/4 cup milk
  • 3 tablespoons buttermilk

Directions:
Preheat oven to 350 degrees. Sift flour, baking powder, salt, baking soda, and nutmeg together. Combine milk and buttermilk; set aside. In a large bowl cream butter and sugar with an electric mixer. Add eggs one at a time. Add flour mixture alternately with milk mixture to combine remaining ingredients. End with dry ingredients; do not over mix. Prepare muffin pans with non-stick cooking spray. Divide the batter into the muffin cups and bake for 20-25 minutes or until tester comes out clean. Remove muffins from pan and cool on a wire rack. Dip in butter and cinnamon and sugar. Serves 18.

Cinnamon coating:
4 ounces melted butter
1 cup sugar
1 tablespoon cinnamon

Combine cinnamon and sugar in a small bowl; mix well. Dip cooled muffins into melted butter and then roll them in the cinnamon and sugar.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

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