MINI CHEESECAKES

Ingredients:
-2 (8 ounce) packages of cream cheese

-3/4 cup white sugar

-2 eggs

-1 1/2 tsp vanilla extract

-1 1/2 cups finely ground graham cracker crumbs

-1/3 cup white sugar

-6 tablespoons butter, melted

Directions:

1) Preheat oven to 350°F. Lightly grease tins.

2) Mix the graham cracker crumbs, 1/3 cup sugar, and melted butter until well blended. Evenly distribute into tins.

3) In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until light and fluffy. Fill each tin with the mixture, almost to the top.

4) Bake for 15 minutes. Let cool and top with a teaspoon of your favorite garnish. I garnish it with either my homemade cherry or raspberry jam!

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Southern Biscuits

Here at the Avenue Hotel Bed and Breakfast we used them for a B and B meeting and breakfast for biscuits and gravy! These are the perfect biscuit to accompany any meal! The picture is from the meeting. It is pictured with mini-cheesecakes (recipe coming soon).

 

Ingredients:

-2 cups flour

-4 teaspoons baking powder

-1/4 teaspoon baking soda

-3/4 teaspoon salt

-2 tablespoons butter

-2 tablespoons shortening

-1 cup buttermilk, chilled

Directions:
1) Preheat oven to 450°F.

2) In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

3) Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will nit be quite as light as those from the first, but hey, that's life.)

4) Bake until biscuits are tall and light gold top, 15 to 20 minutes.


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Blueberry Cheese Cake French Toast

 French Toast


1 loaf sourdough bread
1 t. cinnamon
2 pg of 8 oz - cream cheese, room temperature
1 cup blueberries, fresh or frozen
12 large eggs
 2 - 2 1/2  cups milk, add a little at a time until milk is absorbed by bread

1/3 cup maple syrup or honey

1) Spray 9 x 13 inch dish with cooking spray. Cut or tear bread into cubes and arrange in the bottom of dish. 2) Cut up cream cheese into 1 inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup of blueberries over the top. 3) In a mixing bowl, beat 12 eggs. Add 2 cups of milk, cinnamon, and 1/3 cup maple syrup. Pour this mixture, a little at a time, over the bread until the bread soaks up the milk .Cover with foil and refrigerate overnight. 4) The next morning preheat oven to 350°F. Take bread out of the refrigerator 30 minutes before baking . Place covered in oven and bake for 30 minutes. Then uncover and bake for another 25-30 minutes or until top is golden brown and the center is set.



Blueberry Sauce

1 cup sugar
2 tbsp cornstarch

1 cup water

1 cup blueberries, fresh or frozen

1 tsp butter

You can make this ahead of time and refrigerate, then warm up before serving. 1) Stir together 1 cup sugar and 2 tbsp cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened. 2) Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole. 3) Turn heat often blueberry sauce and stir in 1 tbsp butter. Store in plastic or glass container and refrigerate until ready to use. 4) When toast is baking the next morning, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over toast.


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Coconut Pecan Oatmeal Cookies

1 c. brown sugar
3/4  c. white sugar
1 1/4 c. butter, room temperature
2 eggs
1 1/2 tsp. pure vanilla extract
2 1/2 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp. alspice
2 c. oatmeal
1 c. coconut
1 c. toasted, chopped pecans.


Preheat oven to 350 degrees. Cream butter, sugars, and eggs. Add vanilla and mix. Sift in the flour,baking soda, baking powder, and spices.  Mix until well blended. Stir in  oats, coconut and  chopped pecans. Bake 10 -12 minutes. Cool on rack. 6 dozen

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Blueberry Lemon Coffee Cake Muffins

Ingredients:

12 tablespoons (1 1/2sticks) unsalted butter, at room temperature

1 1/2 cups sugar

3 extra-large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

8 ounces (about 1 cup) sour cream

1/4 cup milk

1 lemon, zested and juiced

2 1/2 all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 half-pints fresh blueberries, picked through for stems

For the topping:

1/2 cup sugar

1/8 teaspoon cinnamon

1/2 lemon, zested

Directions:

Preheat the oven to 350 degrees F. Place paper liners in muffin pans.

In the bowl of an elecric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 mintues. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. Stir in lemon zest and lemon juice. In a seperate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup 3/4 way full. Sprinkle the topping over the batter and bake for 25 to 30 mintues, until the muffins are lightly browned on top and a cake tester comes out clean.

adapted slightly from Ina Garten's Blueberry Coffee Cake Muffins yield: 18 muffins (I got about 24)

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

OATMEAL RAISIN COOKIES

1/2c. butter

1 1/2c. brown sugar

2 eggs

1 t. vanilla

1 c. all-purpose flour

1 c. whole wheat flour

1/3 c. milk

1/2 t.soda

1/2 t. salt

1 t. baking powder

1 t. ground cinnamon

1 t. ground nutmeg

1 t. ground ginger

1/4 t. ground cloves

2 c. oatmeal

1c. chopped walnuts

3/4  c. raisins

Preheat oven to 350 degrees. Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, vanilla and milk. Sift together flour, white and wheat, soda, salt, baking powder, cinnamon, nutmeg, ginger, and cloves. Mix together until well blended. Fold in oatmeal, walnuts and raisins. Drop by teaspoonful onto a cookie sheet and bake 12-15 minutes. Makes 4-5 dozen. Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Apple Pie

National Pie Day

• 1 recipe pastry for a 9 inch double crust pie


• 1/2 cup unsalted butter

• 3 tablespoons all-purpose flour

• 1 ½ tsp cinnamon

• 1 tsp vanilla

• Dash of cloves

• 1/4 cup water

• 1/2 cup white sugar

• 1/2 cup packed brown sugar

• 4 Granny Smith apples - peeled, cored and sliced

• 2 Red Delicious or McIntosh apples (use a favorite different apple) this helps to make the pie more flavorful and less tart

• Egg white, beaten

Directions

1. Preheat oven to 350 degrees F (220 degrees C). Prepare pie crust .Place the bottom crust in glass deep dish pie pan. Brush the bottom of the crust with beaten egg white (this will keep the bottom from getting soggy). Prepare lattice or full top crust depending on your preference. Cover and chill until ready to use. Peel and slice apples.

2. Melt the butter in a saucepan. Stir in flour to form a paste. Flour and butter should cook about 2 minutes. Add water, cinnamon, cloves, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Pour apples and vanilla into butter mixture; coating apples well.

3. Fill with the pie crust with apples, mounded slightly. Cover with a lattice work crust. Brush butter liquid from the bottom of the pan, over the crust.

4. Place the pie in the oven on the bottom shelf; bake in the preheated oven for 55 minutes, until apples are soft.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast