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