Tuesday, July 7, 2015

Bourbon Pumpkin Pie with Pecan Streusel Topping







2 eggs
1 - 8 ounce package of cream cheese
2 cups butternut squash or pumpkin, cooked and pureed
1 cup brown sugar
1/4 teaspoon salt
3/4 cup 1/2 and 1/2
1/4 cup melted butter
4 teaspoons bourbon
2 teaspoons pumpkin pie spice


Topping:

1/3 cup butter
1/4 cup brown sugar
1/2 cup flour
1/4 teaspoon sea salt
1/2 cup pecan,chopped
In a small pot melt butter, cooking butter until it bubbles and turns golden brown.  Pour into a medium bowl.  Add brown sugar and stir until no lumps. Add flour, salt, and mixing until well combined.  Stir in nuts.



Preheat oven to 425 degrees.  Place one 9 inch home made pie dough into a 9 inch pie pan and press down along the bottom and all sides. Pinch and crimp the edges, cover and place in the freezer.

In a large bowl beat eggs. Mix in all ingredients and mix until smooth and completely combined. Pour into crust. Fit aluminum foil over the crust edges to keep from over browning.
Bake 15 minutes at 425, the reduce heat to 350 degrees and bake for another 30 minutes. Remove from the oven, sprinkle with topping, return to the oven and bake for another 10 minutes or until the knife comes out clean.  Cool.






Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, May 16, 2015

Salty Oatmeal Chocolate Chip Bars





Ingredients

1/2 c. butter, melted

1 1/2 c. light brown sugar

2 eggs

2 T. milk

1 T.  pure vanilla extract

1 t. coarse sea salt

1 t. baking soda

2 c. all-purposeflour

2 3/4 c. of old-fashioned oats

1 1/2 c. chocolate chips

3/4 c. flaked sweetened coconut


Preheat oven to 350°.

Spray a 9x13 pan lightly with non-stick cooking spray, set aside.

In a medium bowl combine butter, brown sugar, eggs, milk and vanilla. Mix until smooth. Mix in salt, baking soda and flour. Add in oats and mix until evenly combined. Stir in chocolate chips and coconut. Spread evenly into pan. 

Bake for 20 minutes until just set.
Allow to cool before cutting into bars.Cut into 24 bars.













Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Sunday, May 3, 2015

French Vanilla Muffin






5 T. butter, room temperature
1/2 c. white sugar
1 egg
3/4 c. sour cream
1/4 c. French Vanilla coffee creamer
1 3/4 c. all-purpose flour
1 1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt

BUTTER CRUMB FILLING/TOPPING

1/4 c. butter
1/4 c. brown sugar
1/4 t. cinnamon
1/2 c. flour


First make the crumb topping. In a medium bowl, combine, sugar, brown sugar, cinnamon and flour. Cut in butter until a crumb forms.  Set aside.  Preheat oven to 350 degrees.  In a large bowl, cream butter and sugar together; beat in egg. Add in sour cream and French Vanilla creamer. Sift in flour, baking powder, soda, and salt. Mix dry ingredients into wet ingredients until just combined.  Batter is thick. Spray 12 muffin tins with non- stick cooking spray. Drop just enough batter into the bottom of the muffin tins to coat the bottom of the pan. Sprinkle some of the crumb mixture onto the batter top with more batter and top with the remaining crumb mixture. Bake for 18-20 minutes or until toothpick inserted comes out clean.  Makes 12 muffins.



 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, March 31, 2015

Easter Pie





3/4 cup powder sugar, plus for garnish
3 eggs
2 teaspoon pure vanilla
1 tablespoon orange zest
1 - 15 ounce ricotta cheese
1/2 cup cooked rice
1/3 cup toaste pine nuts
6 sheets phyllo sheets, thawed
3/4 stick butter, melted


Blend powdered sugar, eggs, vanilla, orange zest, and ricotta in a  food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside
Preheat oven to 375

Lightly butter a 9-inch glass pie pan.  Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides.  Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, layering t in the opposite direction as the first sheet. Continue layering the remaining sheets,alternating and buttering each sheet.  Spoon the ricotta mixture into the dish. fold the overlapping dough over the top of the filling to enclose it completely. Brush completely with melted butter. Serves 8 - 10

Courtesy of Giada De Laurentiis

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

60 minute Cinnamon Rolls



1 cup warm water
3/4 c room temperature buttermilk
1/2 cup sugar
1/4 cup melted utter
3 tablespoons yeast
1/2 tablespoon salt
2 eggs
5-6 cups all-purpose flour

Filling:
3 tablespoons butter, melted
1 cup  brown sugar
2 tablespoons cinnamon






Frosting:
1/4 cup butter, melted
3 cups powdered sugar
2 teaspoons maple syrup
enough milk to make a spreading consistency
















Mix together water, buttermilk, sugar, melted butter and yeast in a medium bowl. Set aside for 15 minutes. Add salt,eggs, and flour and mix for 10 minutes. Cover and set aside for 10 minutes.  While mixture is resting prepare the filling. Mix together 3 tablespoons melted butter, brown sugar and cinnamon. Roll dough out to 18 x 16 rectangle,  sprinkle with the filling and roll up, pinch the open edge closed.  Cut into 18 pieces and place on a cookie sheet. Bake @ 400 for 12 - 15 minutes. Mix together the frosting and drizzle on the rolls while warm but not hot.




Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, February 24, 2015

Black Bean Hummus, Spicy






I love this hummus! Just the right kick!  This Black Bean Hummus is fast, easy, and healthy. It make a delicious  afternoon snack or great for parties.


1-15 ounce can black beans, rinsed and drained
1 garlic clove, peeled and coarsely chopped
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/4 teaspoon salt
1 small jalapeno pepper, chopped
dash of crushed red pepper
2 teaspoons extra-virgin olive oil

In a food processor add all the ingredients. Process until smooth. Spoon into a medium bowl.  Drizzle extra olive oil over the top of the hummus and sprinkle with extra crushed red pepper, if desired. Serve with pita chips, corn chips or veggies.


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, December 27, 2014

Butter Pecan Cake


I love nuts! This cake is rich, buttery and nutty! Served with vanilla ice cream or better yet Butter Pecan ice cream, to die for! The last few years this has become my Christmas cake. After all the pies at Thanksgiving and so much fruity stuff  I thought this cake was a great change.


3 cups pecans, chopped
1/4 cup butter
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup butter, room temperature
2 cups sugar
4 eggs
1 cup milk
2 teaspoons pure vanilla

Place pecans and 1/4 cup of butter in a baking pan, bake at 350 degrees for 20 - 25 minutes. Stirring often until golden brown and aroma is rick and nutty. Sift into a medium bowl flour, salt, and baking powder.   In  large bowl, cream butter and sugar for 2 minutes until light and fluffy. Beat in eggs, one at a time. Starting with milk and ending with flour, alternate incorporating the milk and flour mixture into the sugar and butter. Stir in the vanilla and 1 1/2 cups of butter pecans.  Pour batter into 3 greased and floured 9" cake pans. Bake at 350 degrees 25 - 30 minutes; remove from pans and cool.




Frosting
1 cup butter
8 cups confections' sugar
1 -5 ounce can evaporated milk
2 teaspoons pure vanilla
 1 1/2 cups pecans
Cream butter and sugar, add milk and vanilla; beat until smooth. Stir in remaining pecans.  Spread frosting between layers, top and sides of the cake.






 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast