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