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