Monday, December 27, 2010

SPINACH SAUSAGE PIE

½ lb bulk sausage cooked and drained
¼ c. chopped shallots
1 clove garlic minced
6 oz. frozen chopped spinach, thawed & drained
1 c. herb stuffing mix 1 ½ c. shredded cheddar cheese
6 eggs
1½ c. half and half
2 T. grated Parmesan cheese


Preheat oven to 375. Spray 6 ramekins with non-stick cooking spray. In a skillet cook the sausage, shallots and garlic; drain and cool. In a bowl beat eggs and half and half, add cheese and sausage mixture, add the spinach and stuffing mix. Fold all ingredients together. Spoon into ramekins, fill ¾ full. Place ramekins in the oven and bake for 30 -40 minutes. Remove from oven and serve.

I served this lovely pie this morning with hash browns. My guests thought it was scrumptious and I had several requests for the recipe.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, December 21, 2010

FRUIT CAKE




Ingredients
________________________________________
• 1/2 lb.. Whole brazil nuts
• 11/2 lb. Whole walnuts
• 3 cups Whole pitted dates
• 1/2 lb. Red candied cherries
• 1/2 lb. Green candied cherries
• 1/2 lb. candied pineapple Chunks
• Leave all fruit and nuts whole and mix in largest bowl you have.
• Sift together: shopping list
• 1 1/2 Cups sugar
• 1 1/2 Cups flour
• 1 1/2 Teaspoons of baking powder
• 1 Teaspoon of salt
• Sprinkle over fruit and nut mix
• Beat together:
• 6 beaten eggs
• 1 1/2 Teaspoon pure vanilla
How to make it

• Stir all together. There will be very little flour and egg batter. Just make sure the fruit and nuts are well coated.
• Grease two loaf pans and line with parchment paper if desired, greasing paper as well.
• Bake in preheated 275° oven for 1 1/2 to 2 hours.
• Test with toothpick after 1 hour.
• Place pan of water under the loaf pans while baking.





Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, December 18, 2010

EGGS BAKED IN RAMEKINS

Per Person:
2 eggs
2-3 TB heavy cream
1 tsp shredded cheese of your choice
1 tsp chopped parsley or herbs of your choice
1 tsp butter

Preheat oven to 375.

Lightly coat the inside of the ramekin with butter.

Place ramekins in a paper towel lined baking pan and pour boiling water 1/2 way up the sides of the ramekins. Pour 1-2 TB heavy cream in the bottom of the ramekins, add 1/2 the herbs and the cheese. Carefully place the eggs in the ramekins. Pour the final 1 TB of heavy cream, the remaining herbs and butter on top of the eggs.

Bake in the oven for 15-20 minutes until set to desired consistency. Add a pinch of salt and fresh cracked pepper t
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, December 14, 2010

PEANUT CLUSTERS

1 – 14 oz. package of white candy melts
2 c. chocolate chips
5 c. Virginia Peanuts salted


In a double boiler melt white candy melts and chocolate chips together. Once candy is melted, then add 5 cups of peanuts. Stir to coat the peanuts evenly. Line a cookie sheet or jelly roll pan with wax paper. Drop peanut clusters onto wax paper. Make clusters as large or small as you wish. Cool in the refrigerator until set. Store in a covered container in the refrigerator for up to 6 weeks. Makes about 70 pieces depending on size.


I have been making the Peanut Clusters for years. I acquired this recipe while working at one of my wallpapering jobs. My family loves them. They are easy to make, fast, rich and a chocolaty favorite!



Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, December 3, 2010

The Best Rolled Sugar Cookies

Ingredients
• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
Directions
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
Yield 5 dozen

I make a frosting of powdered sugar and milk,then paint it on with a pastry brush or and artist bush. Color can be added for fun designs.

Many fond memories of my family can be evoked around the decorating of Christmas cookies and the making gingerbread houses. Enjoy the spirit of the holiday season and be joyous!

Bon appetite! Gwenn, Innkeeper Avenue Hotel Bed and Breakfast

Sunday, November 21, 2010

Turkey Glaze for Thanksgiving

The best recipe for Thanksgiving turkey is a Cranberry-pure maple syrup glaze. There a numerous recipes on how to roast turkey but the difference that completes the bird is the glaze. The Cranberry-maple glaze adds just enough tart and sweet to be mouth watering. Prepare the glaze the day before or at least 2 hours before basting with this delicious turkey glaze.


Cranberry-Maple Glaze

1 package(12oz) fresh Cranberries, chopped in a food processor
1 cup pure maple syrup
1 cup apple juice
1/4 cup brown sugar

Place ingredients in a sauce pan,simmer over medium heat for 20 minutes to reduce and thicken. After the turkey is done roasting baste on the Cranberry-maple turkey glaze and return to oven for 10-15 minutes. Remove from oven and allow turkey to rest 15 minutes before carving.


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Monday, November 8, 2010

ALMOND POPPY SEED MUFFINS


3 eggs
2 ½ c. white sugar (-2T)
1 c. vegetable oil
3 ½ c. flour
1 ½ c. milk
1 ½ t. vanilla extract
2 t. almond extract
1 ½ t. salt
1 ¼ t. baking powder
2 T. poppy seeds


Beat together the eggs, white sugar and oil. Add milk, almond extract, vanilla extract. Sift in flour, salt and baking powder. Fold in poppy seeds.

Spray muffin tins with non-stick cooking spray. Fill muffin cups 2/3 full. Bake the muffins at 375^ for 20
minutes. Makes 24.




Glaze


¾ c. white sugar
¼ c. orange juice
½ t. vanilla extract


½ t. almond extract
2 t. butter


In a saucepan over low heat, combine sugar, butter, o.j., vanilla & almond extract; warm in pan until sugar is dissolved. Dunk the tops of the muffins into the glaze.
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, September 21, 2010

CARAMELIZED ONION, MUSHROOM,AND BACON QUICKE

Ingredients
• 1 recipe Pat-In-Pan pie dough, recipe follows
• 6 ounces bacon, chopped
• 3 cups thinly sliced onion
• 8 ounces thinly sliced button mushrooms
• 2 teaspoons fresh thyme
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup heavy cream
• 5 large eggs
• 4 ounces grated Gruyere I use Asiago because I always have it.
Directions
Preheat the oven to 375 degrees F.
Prepare the pie dough as directed and press the dough into a 9-inch pie tin, forming a fluted edge. Set aside in the refrigerator as you prepare the quiche.
Set a 12-inch saute pan over medium heat, and add the bacon. Cook the bacon, stirring often, until most of the fat has rendered and the meat is crispy, about 5 to 7 minutes. Remove the bacon from the pan and drain on a paper-lined plate. Add the onions to the pan and cook, stirring occasionally, until the onions are wilted, and lightly caramelized, about 8 minutes. Add the mushrooms, thyme, and garlic to the pan and season with the salt and pepper. Cook the onions and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, 8 to 10 minutes. Remove the pan from the heat and allow the onions and mushrooms to cool for 10 minutes before placing in the reserved pie tin with the rendered bacon.
In a medium bowl, combine the heavy cream and eggs and whisk until frothy. Pour the cream mixture over the onion mixture, and sprinkle the cheese over top. Place the pie tin on a sheet pan and place in the oven. Bake until golden brown, and the custard has set, 35 to 40 minutes. Be sure to rotate the sheet pan after 15 to 20 minutes to ensure even browning.

This is a recipe I found on the Emeril website and has become a guest favorite.


Pat in a Pan Pie Crust:
Recipe courtesy Joe Ray
• 1 1/2 cups all-purpose flour
• 1/2 cup oil
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 tablespoons milk
Preheat oven to 400 degrees F.
In a 9-inch pie pan, combine all ingredients and mix with a fork. After mixing well, use your hand to form a ball in the pan and then press into pan. Bring it up on the sides and pinch the top. Bake for 10 to 11 minutes or until golden brown.
Yield: 1 pie crust


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, September 9, 2010

Manitou Hard Lemonade

• 2 cups water
• 1 cup sugar
• 8 cups ice
• 4 ounces vanilla-infused vodka, recipe follows*
• 1 cup fresh lemon juice
• 1 lemon, sliced into rings
• 1 lime, sliced into rings
Directions
In a small saucepan, bring water and sugar to a simmer. Cook until sugar dissolves. Remove from heat and let cool.
In a large pitcher, fill with ice. Stir in simple syrup, vodka, juice, lemon and lime slices.
*for kid-friendly version, omit alcohol.
Vanilla-infused Vodka:
• 1 liter vodka
• 2 vanilla beans
Split beans lengthwise and add to vodka bottle. Let infuse overnight in a cool dark place. Strain into another sterilized bottle.



Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, August 24, 2010

Colorado Peach Cobbler

8 fresh Colorado peaches - peeled, pitted and sliced into thin wedges
1/4 c. white sugar
1/4 c. brown sugar
1/4 t. ground cinnamon
1/4 t. ground nutmeg
1 t. fresh lemon juice
2 t. cornstarch


1 c. flour
1/4 c. white sugar
1/4 c. brown sugar
1 t. baking powder
1/2 t. salt
6 T butter, chilled and cut into small pieces
1/4 c. boiling water

Mix together
3 T. white sugar
1 t. ground cinnamon

Preheat oven to 425^. In a large bowl, combine peach,1/4 c.white sugar, 1/4 c. brown sugar, 1/4 t.cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat and pour into a 2 qt. baking dish. Bake in preheated oven 10 minutes.

In a large bowl, combine flour, 1/4 c. white sugar, 1/4 c. brown sugar, baking powder and salt. Blend in butter with your fingers or pastry blender, until it resembles coarse meal. Stir in boiling water just to combined.

remove peaches from oven, and drop spoonfuls of topping over then. Sprinkle entire cobbler with cinnamon and sugar mixture. Bake until topping is golden brown about 30 minutes.


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, July 22, 2010

Green Chili Breakfast Casserole

1/2 c. flour
1 t.baking powder
10 eggs
12 oz. chopped green chili
2 c. cottage cheese
1 c. chedar cheese or MonterEY Jack

Preheat oven to 350^. In large mixing bowl beat eggs, add flour, baking powder, and cottage cheese. Mix well. The mixture will look lumpy but will bake out. Fold in cheese. Pour into a greased 9 in glass baking dish. Bake for 45 min. Serves 6.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, July 13, 2010

Cranberry Chocolate Nut Pie

1 single 9 inch pie pastry

3/4 c. dried cranberries
1/2 c. brandy
1/3 c. buttered, melted and cooled
1 1/2 c. sugar
3 eggs
3/4 c. flour
1/8 t. salt
1 c. chopped walnuts
3 oz. white chocolate baking bar, chopped

In a small bowl combine cranberries and brandy. Cover and chill at least 1 hour. Drain and reserve 1 T. of brandy. Preheat oven to 325^ F. For filling, in medium bowl combine butter, sugar, eggs, and salt. Stir in walnuts, flour, and white baking bars. Stir in cranberries and reserved 1 T. brandy.Spoon filling into pastry-lined pie plate. Bake 65 minutes, loosely covering pie with foil last 30 minutes of baking. Cool on wire rack. Top with whipped cream. Serves 10

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, June 24, 2010

Curried Turkey Salad

Ingredients
• 2 cups chopped cooked turkey or chicken meat
• 1 apple, peeled, cored, chopped*
• 1 teaspoon of lemon juice*
• 1/4 cup of raisins and/or dried cranberries
• 2 Tbsp chopped green onion or chives
• 2 Tbsp chopped fresh cilantro (can substitute parsley)
• 1 rib celery chopped
• 1/2 Tbsp yellow curry powder
• 1/4 cup yogurt
• 1/4 cup mayonnaise
• 1 Tbsp honey
• 1/4 teaspoon ground ginger
• Salt and pepper
*Once you've chopped the apples, sprinkle with lemon juice to keep them from discoloring.

In a large bowl, mix the curry powder, yogurt, mayonnaise, honey, and ground ginger. Add salt and pepper to taste.
Gently fold in the chopped, cooked turkey, apple, raisins/dried cranberries, green onions, cilantro, and celery. Taste and add more salt and pepper if needed.
Serve on a bed of lettuce greens or in a sandwich.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, June 16, 2010

1. . The World's Best Chocolate Chip Cookies

Ingredients
• ¾ cup packed light brown sugar
• ¾ cup granulated sugar
• 1 cup (2 sticks) butter, softened
• 1 tsp vanilla
• 1 egg
• 2¾ cup all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 12 oz. bag semisweet chocolate chips

Recipe
2. Preheat oven to 375°
3. Mix the sugars, butter, vanilla, and egg until well blended and creamy.
4. Combine flour, baking soda, and salt together. (You can do it right on top of the wet ingredients, mixing the soda and salt into the flour a little with a dry spoon before mixing the flour into the wet ingredients.)
5. Stir wet and dry ingredients together until well blended. The dough is very dry and stiff, and it may seem as though it is too dry to combine, but it will come together.
6. Stir in chocolate chips.
7. Put rounded spoonfuls of dough on a cool cookie sheet a few inches apart.
8. Bake for 8 to 10 minutes until edges are just beginning to brown. For best results, use one cookie sheet at a time in the center of the oven.
Cool 2 to 3 minutes on the cookie sheet and then transfer cookies to a cooling rack
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, June 10, 2010

Delicious Raspberry Oatmeal Cookie Bars

Ingredients
• 1/2 cup packed light brown sugar
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup rolled oats
• 1/2 cup butter, softened
• 3/4 cup seedless raspberry jam
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars. Yield 1 - 8x8 inch pan

Bon appetite! Innkeeper Gwenn David Avenue Hotel Bed and Breakfast

Wednesday, June 9, 2010

Cheesy Sausage and Spinach Dip

4 ounces bulk sausage
¼ c. chopped onion
¼ c. chopped red sweet pepper
1 clove garlic, minced
1 8-oz package reduced-fat cream cheese
¾ c. shredded Parmesan cheese
2 T milk
2 T mayo
2 T light sour cream
1 c. chopped fresh spinach
In a large skillet cook sausage, onion, sweet pepper, and garlic until brown, stirring often. Drain off fat. Set sausage aside to cool.
In a bowl stir together cream cheese, Parmesan cheese, milk, mayo, and sour cream. Add Sausage mixture and spinach. Gently combine. Spread in baking dish or on individual cracker and bake at 350 for 30 minutes if in a baking dish. Bake 10 minutes if on crackers.
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Monday, May 24, 2010

Quick & Easy Sour Cream Coffee Cake





1 pkg yellow cake mix
¾ c. salad oil
½ c. sugar
4 eggs
1 c. sour cream
1 tsp. Vanilla
¼ c. brown sugar
1 c. chopped pecans
2 tsp. cinnamon

Grease and flour a 10 inch tube bundt pan.

Combine cake mix, salad oil, sugar, vanilla, eggs and sour cream: beat 2 minutes at medium speed. Stir in 1/2 cup of pecans. Pour half of the batter into prepared pan. Sprinkle brown sugar mixture over batter. Pour remaining batter into pan. Bake at 325^ for 50-60 minutes. Allow to cool in pan 30 minutes before turning out.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, May 19, 2010

BAKED EGGS BENEDICT

Eggs Benedict different from the most well known version but these are soooo good!

INGREDIENTS

6 slices of bread cut thickly (we use our homemade Country White)
6 slices of a ripe tomato
1/2 cup grated Gruyere cheese
1 and 1/2 cup grated Cheddar cheese
3/4 cup Half and Half
3/4 cup milk (we use skim)
4 eggs
Salt and pepper to taste

DIRECTIONS

This dish is so versatile, you can prepare most of it the day before serving or the morning that you will set this magnificent dish before your family and guests.
"Shingle" the bread in a greased 9 by 13 baking dish.
Mix liquids together and pour half of those over the bread and sprinkle with half of the grated cheeses.
Top with the remainder of the egg mix.

Bake uncovered 15 minutes and then remove from the oven. Top with the tomato and the remaining cheese.
Bake 12-13 minutes longer.

Top with a poached egg and Hollandaise if desired.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, May 11, 2010

Peanut Butter Chocolate Chip Cookies

Ingredients:
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup peanut butter
1 cup flour
1 teaspoon baking powder
a pinch of salt
1 cup chocolate chips
Preparation:
First of all? I recommend doubling the recipe.
You won’t regret it
Preheat oven to 375ºF (175ºC).
Line a cookie sheet or two with parchment.
Cream butter and sugars until creamy, then add egg and vanilla and beat until smooth.
Add Peanut butter and continue to beat until combined.
Add flour, baking powder and salt and stir to combine.
Add chips and stir again.
Drop small spoonfuls of dough onto parchment (you should get a dozen per sheet).
Bake 12 minutes or until just golden.
Remove from oven and allow to rest on the sheet 1 minute before removing with a spatula.
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, April 30, 2010

Sugar and Spice Muffins


• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/3 cup vegetable oil
• 3/4 cup white sugar
• 1 egg
• 3/4 cup milk

• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, melted
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2. In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
3. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
4. While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Monday, April 12, 2010

Avenue Hotel Bed and Breakfast : 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. 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

Monday, April 5, 2010

Manitou Springs Bed & Breakfast Recipe: Blueberry Crumb Coffee Cake

1 ¼ c. flour                                                                                                        
1 ½ t. baking powder                                                                                    
¼ t salt                                                                                                                 
½ c. butter room temperature                                                                   
¾ c. sugar                                                                                                           
1 large egg                                                                                                         
1 t vanilla
1/3c milk

Topping:
¼ c flour
¼ packed brown sugar
½ t nutmeg
2 T cold butter
1/3  c chopped walnuts

1 c fresh or frozen thawed and dried blueberries

Preheat oven 350 degrees.  In medium bowl, combine flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until creamy, 1 to 2 minutes.  Add egg and vanilla and beat until smooth.  On low speed, beat in dry ingredients alternately with milk, starting and ending with dry ingredients, until blended.
To make topping, in small bowl, combine flour, brown sugar, cinnamon and nutmeg. Add butter and cut in with a pastry blender until mixture resembles coarse crumbs.  Stir in nuts.
Spread batter into a lightly sprayed or oiled 8-by-8 inch baking dish. Sprinkle blueberries evenly over batter. Sprinkle topping over blueberries. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

Bon appetite!
Innkeeper
Avenue Hotel Bed and Breakfast