Friday, December 14, 2012

Gluten Free Peanut Butter Cookies






1 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon baking powder
1 teaspoon pure vanilla extract


Preheat oven to 350 degrees. In a mixing bowl combine all ingredients, beat for one minute.  Scoop batter into a 1 inch ball and roll in white sugar; place on cookie sheet.  With a fork press the classic cross-hatch pattern into cookies.  Bake for 10 - 12 minutes. Makes 24 cookies


Enjoy! Gwenn David Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, December 11, 2012

Oatmeal Muffins




The historic Avenue Hotel Bed and Breakfast in downtown Manitou Springs offers great lodging accommodations  near Colorado Springs for romantic getaways, vacation travel or for a restful retreat which includes a fantastic full breakfasts. This recipe is for one of the muffins we serve in the mornings.






 


Ingredients:

1 cup oatmeal
1 cup sour milk
1 egg
1 teaspoon vanilla
1/3 cup oil
1/2 cup brown sugar
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/2 cup raisins
1/2 cup walnuts
1/4 cup sugar
1 teaspoon cinnamon

Crumble topping:
2 tablespoons butter
1/4 cup brown sugar
1/3 cup all-purpose flour
 1/4 teaspoon cinnamon
Blend together to form crumble topping.

Directions:

 Sour milk. Mix 1 cup milk with 1 teaspoon lemon juice.  Add oatmeal to soak in bowl with sour milk.  Add beaten egg and vanilla.  In a separate bowl combine flour, brown sugar, salt, soda, cinnamon, and baking powder. Whisk together.  Pour oatmeal mixture into flour mixture combine just until mixed. Add in raisins and nuts.  Prepare muffin tins. Fill the tins 2/3 full. Sprinkle with cumble topping . Bake at 375°F for 20 minutes.



Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, December 7, 2012

Lemon Snowball Cookies




1 cup butter
1/4 teaspoon salt
1/2 cup powdered sugar
2 teaspoons grated lemon rind (zest)
2 cups all-purpose flour




Preheat oven to 350 degrees. In a medium bowl, beat together the butter and salt until soft and fluffy. Mix in the powdered sugar and the lemon zest. Add the flour, mixing until well combined. form into 1" balls; a teaspoon cookie scoop can be used if desired. Place balls on baking sheet. Bake the cookies for 12- 15 minutes.They should be very light brown on the bottom and feel set on the top.  remove cookies from the oven, let cool on baking sheet 3 minutes.  When still slightly warm roll cookies in powdered sugar. Let cookies cool completely and sprinkle with edible glitter, if desired.
Makes 50 - 60 cookies. 

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, November 24, 2012

Buttermilk Cinnamon Rolls

For the Dough:
2 3/4 cup plain flour, plus extra for dusting the counter
2 tablespoons suger
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cup buttermilk
6 tablespoons melted butter

For the filling:
2 tablespoons melted butter
2 tablespoons sugar
1 tablespoon cinnamon

For the glaze:
2 tablespoons water
3/4 to 1 cup powdered sugar

Directions:
Preheat oven to 425 degrees F.
In a bowl, mix together the dry ingredients for the dough (flour, sugar, baking powder, baking soda, and salt).
Stir in the butter and buttermilk.
At this point, the dough will be sticky, so just spoon it on top of a heavily floured surface, and add a bit more flour to the top.
With floured hands, gently knead the flour into the dough (adding more flour if necessary) until the dough is manageable and is fairly smooth.
With a rolling pin, roll the dough out into a rectangle/square of approximately 1/2 inch thick.
Spread the surface of the dough with 2 tablespoons melted butter, then sprinkle on the cinnamon and sugar.
Roll the dough from the longer side, and cut the dough to about 2 inches thick.
Place the rolls in a lightly greased pan, and bake at 425 degrees for about 20 minutes, or until the edges have turned golden brown.
To prepare the glaze, mix the water and powdered sugar, and pour onto the rolls while they are still hot.


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, November 16, 2012

Thanksgiving Refrigerator Rolls




Thanksgiving evokes memories in us all, many from childhood. Preparing breakfast for guests at the Avenue Hotel Bed and Breakfast   is possible because of the hours I spent in the kitchen with my mother.   My mother loved to cook and she loved to eat good food.  She also taught me how to read a recipe and know how that dish would taste. The many requests for recipes brought on the cookbook.  With the completion of " Breakfast and Beyond" many of my memories have been stirred up. These are the rolls my mother always made for big holiday dinners; she had to  tripled the recipe.This is from her now vintage Good Housekeeping Cookbook that has been passed down to me.

1 cup hot water
1 teaspoon salt
6 tablespoons, butter
1/4 cup granulated sugar
1 package dry or compressed yeast
2 tablespoon, lukewarm water
1 egg
3 1/2 - 4 cups sifted all-purpose flour

1) Combine first 4 ingredients in large bowl. Stir until shortening is melted, salt, and sugar dissolved. Cool to lukewarm or until a little of mixture dropped on inside of wrist feels almost cool.
2) Meanwhile, sprinkle yeast in lukewarm water; let stand 5-10 minutes until thoroughly dissolved. Stir up; stir into shortening mixture.
3) Break egg into small bowl; beat well. Add to shortening mixture.
4) Next add 2 cups of flour; beat well with spoon; slowly stir in rest of flour-or enough to make a dough easy to handle-not sticky.
5) Grease top of dough with salad oil; cover tightly with waxed paper or bowl cover, and damp towel; store in refrigerator. Use dough at once, or keep 2-3 days in refrigerator. Dampen towel as it dries; punch down dough if it rises too close to top of bowl.
6) In using dough, cut off only as much as is needed, returning rest to refrigerator, covered. Shape as in ....
7) Brush rolls with melted butter or margarine; cover with towel; let rise in warm place (80-85 degrees F.) until double in bulk. (When double in bulk, rolls will be so light, you can hardly feel their weight when they are touched gently with your fingertip.)
8) Bake rolls in hot oven of 425 degrees for 12-15 minutes, or until done.
9) When done, remove rolls from oven, brush with salad oil, butter, or margarine; turn out on wire cake rack to cool. Makes about 18.



You can pre-order "Breakfast and Beyond" on-line from our website www.avenuehotelband.com . On the homepage, scroll to the  bottom to the red box, inside  you will see a PayPal "Add to Cart" button . Go ahead and click on the "Add to Cart" button. This will take you to a PayPal menu.

You can sign into PayPal (or make a new account) or
 just fill out your credit card information.

It is a secure website.

Or  call us at 719-685-1277 and order the cookbook over the phone.

If you are local you have the ability to also just stop by and pick one up and miss all of the shipping and handling fees.  BOOKS AVAILABLE MID-DECEMBER


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, November 7, 2012

Broccoli and Bacon Quiche

Here is a little sneak peak of what the guests at the Avenue Hotel Bed and Breakfast get for their breakfast in the morning!

Ingredients:
1 pie shell (frozen deep dish)
20 ounces broccoli, frozen, chopped, cooked, and drained
1 yellow onion, chopped
6 slices bacon, cooked and crumbled
1/2 cup Monterrey jack cheese, shredded
1/2 cup cheddar cheese, shredded
2 large eggs, lightly beaten
2/3 cup sour cream
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce

Directions:
Bake pie crust at 400 degrees for 10 minutes, cool. In a large bowl, combine broccoli, onion, bacon, and cheeses. Season with salt and pepper. Place into cooked crust. In a medium bowl, combine eggs, sour cream, thyme, and Worcestershire. Pour over broccoli mixture in crust. Bake at 400 degrees for 40 minutes, or until knife inserted in center comes out clean.

 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, October 17, 2012

Spice Nut Coffee Cake


1/2 c. butter, room temperature
3/4 c. sugar
1 c. packed brown sugar, divided
2 large eggs
2 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
3 t. cinnamon divided
1/2 t. ground nutmeg
1 c. buttermilk
1 c. chopped wlanuts


In a large mixing bowl, using an electric mixer, beat room temperature butter, sugar, 1/2 c. brown sugar together until light and fluffy. Add egg and beat. Add sifted flour, baking powder, soda, 2 t. cinnamon, nutmeg, alternate with buttermilk.  Fold in nuts. Pourinto a lightly sprayed 13 x 9 in baking pan. In a small bowl, mix remaining 1/2 c. brown sugar and 1 t. cinnamon and sprinkle over the top. Preheat oven to 350^. Bake 30 to 35 minutes or until toothpick comes out clean. 

This coffee cake can be made several hours ahead or made the night before covered and refrigerated overnight. Bring to room temperture before baking.




.Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, October 9, 2012

Apple Cinnamon Cake




With all the wonderful apple harvests this is a great morning or evening cake to enjoy .  Fresh out of the oven in the morning filling the air with warm aromas of cinnamon.  Or in the evening piping hot with a scoop of ice cream. Yum!

 2c. flour
1 t. soda
1/2 t. salt
1 t. cinnamon
1 3/4 c.sugar
3 eggs
1 c. vegetable oil
3 medium to large apples peeled and sliced thin
1 c. chopped walnuts

Preheat oven to 350^.  Sift together flour, soda and salt. In a large mixing bowl beat eggs and sugar together.  Add the oil and mix until well blended. Add dry ingrdients to the sugar and egg mixture. Fold in the apples and nuts. Pour into a 13 x 9 baking pan. Bake for 40 to 45 minutes.




Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Monday, July 23, 2012

Roasted Red Pepper, Bacon, and Onion Omelet Roll

The omelet roll was served this morning at the Avenue Hotel Bed and Breakfast with a side of sausage. After zucchini muffins and apple crisp both  prepared with fresh picked produce, zuc's from our garden and apples picked yesterday from our daughters trees in Canon City.


8 eggs
1 cup of 1/2 & 1/2
1/2 cup all purpose flour
1/2 t. salt
1/2 t. baking powder
5 strips of bacon cooked and crumbled
1 onion chopped and sauteed in butter
1 cup shredded sharp cheddar cheese

Roast a red pepper, peel and dice. I roast a pepper over the flame on the burner on my stove top. Turning until it is black and roasted all over. Place it in a bowl with plastic wrap over the top and let it cool, then peel, seed and dice.

Preheat oven to 450^.  Beat eggs and 1/2 & 1/2 until fluffy. Add flour, salt and baking powder and beat until smooth. Pour into a 13 x 9 baking pan sprayed with non-stick cooking spray. Bake until eggs are just set about 6 -7 minutes. Sprinkle bacon, onion, red pepper and cheese evenly on top. Bake about 5 minutes until cheese is melted. Starting from the long side, roll up the omlet while still in the pan. Place the seam down. Cut into slices.

RBon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, July 17, 2012

HEALTHY CHEESECAKE

Here is a delightful recipe that is sure to bring a smile to everyone's face that gets a piece of the yummy-ness!
It's healthy because it's low fat!

Ingredients:
-2 8-ounce nonfat cream cheese, softened
-3/4 cup sugar
-1 tablespoon flour
-2 teaspoons vanilla extract
-1/2 teaspoon lemon peel (I use 1-2 tablespoon lemon juice)
-1/2 cup nonfat sour cream
-3 egg whites
-1/2 cup graham cracker crumbs
-2 cups berries or cherries
Directions:
1) Blend cream cheese, sugar, flour, vanilla extract, and lemon peel with electric mixer until smooth.
2) Blend in sour cream and egg whites. Spray the pie pan with nonfat cooking spray; sprinkle with graham cracker crumbs. Pour in cheese mixture and bake at 325° for 40 minutes.
3) Let cool, then refrigerate for 3 hours. Top with berries.




Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, June 19, 2012

Fancy Fruit

1/3c. honey
1 T. sugar
1/2 c. orange juice
1 T. Brandy or to taste
3 T.  fresh lemon juice
2 T. fresh chopped mint
4 c. cantalope melon
2 c. honeydew melon
4 c. watermelon

In a small microwave-safe bowl, combine honey with sugar. Microwave on high power for 30 seconds; remove and stir. Microwave 30 seconds longer until sugar is dissolves.

Add orange juice, lemon juice and mint; stir and let stand for 10 minutes.  Place melon in large serving bowl and pour honey mixture over. Toss gently to coat. Chill. Serves 12.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, June 8, 2012

Elegant Eggs


Ingredients:

Per Person:
-2 eggs
-2 tablespoons half-and-half
-1 teaspoon shredded cheese of your choice
(I like parmesan)
-1 teaspoon chopped parsley
(or herbs of your choice)
-1 teaspoon butter
-1/2 strip of bacon
-1 1/2 mushrooms
-onion to taste (1 onion for 10 people)
-ramekin dish

Directions:
1) Preheat oven to 375°.
2) Lightly coat the inside of the ramekin with butter or non-stick spray.
3) Cook bacon and saute the mushrooms and onion.
4) In a flat ramekin, spread crumbled 1/2 strip bacon, mushrooms, onions, 1 teaspoon parsley, and 2 tablespoons half-and-half. Sprinkle with 1 tablespoon cheese.
5) Place in oven. Bake for 10 minutes or until bubbly.
6) Crack in 2 whole eggs top with 1 tablespoon half-and-half, and sprinkle with parmesan cheese.
7) Bake 10-14 minutes until set to desired consistency. Add a pinch of salt and pepper and enjoy!




Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, May 22, 2012

MINI CHEESECAKES


Ingredients:
-2 (8 ounce) packages of cream cheese
-3/4 cup white sugar
-2 eggs
-1 1/2 tsp vanilla extract
-1 1/2 cups finely ground graham cracker crumbs
-1/3 cup white sugar
-6 tablespoons butter, melted

Directions:
1) Preheat oven to 350°F. Lightly grease tins.
2) Mix the graham cracker crumbs, 1/3 cup sugar, and melted butter until well blended. Evenly distribute into tins.
3) In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until light and fluffy. Fill each tin with the mixture, almost to the top.
4) Bake for 15 minutes. Let cool and top with a teaspoon of your favorite garnish. I garnish it with either my homemade cherry or raspberry jam!

The mini cheesecakes are made in a "Nonstick 12 mini cheesecake pan" with removable bottoms for easy release of cakes.




Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, May 3, 2012

Zucchini Muffins

I have made this Zucchini muffin recipe many years and it is a favorite at the Avenue Hotel Bed and Breakfast with the summer season of fresh vegetables coming on.  I shop the local framer's market in Colorado Springs and use our local produce as much as I can this time of year.

Randy and I picked apples from our daughter, Amy's, house in Canon City yesterday. I made apple crisp this morning for guests for breakfast with zucchini muffins. Randy picked the zuc's from our tiny little garden patch last night after finishing unloading 5 buckets of apples from the truck.
Ingredients:
2/3 cup vegetable oil
2 large eggs
2/3 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
pinch of cloves
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
1/2 cup chopped walnuts

Directions:

1) Grease and flour 12 muffin cups. Heat oven to 375°F. 2) In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract. 3)Combine the flour, soda, baking powder, salt and cinnamon; add wet ingredients; stirring until blended. Fold in shredded zucchini and carrots. 4) Fill in muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar if desired. Bake for 20 minutes. Makes 12.




Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, April 18, 2012

Southern Biscuits

Here at the Avenue Hotel Bed and Breakfast we used them for a B and B meeting and breakfast for biscuits and gravy! These are the perfect biscuit to accompany any meal! The picture is from the meeting. It is pictured with mini-cheesecakes (recipe coming soon).
 
Ingredients:
-2 cups flour

-4 teaspoons baking powder
-1/4 teaspoon baking soda
-3/4 teaspoon salt
-2 tablespoons butter
-2 tablespoons shortening
-1 cup buttermilk, chilled

Directions:
1) Preheat oven to 450°F.

2) In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

3) Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will nit be quite as light as those from the first, but hey, that's life.)

4) Bake until biscuits are tall and light gold top, 15 to 20 minutes.


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, March 30, 2012

Blueberry Cheese Cake French Toast


 French Toast


1 loaf sourdough bread
1 t. cinnamon
2 pg of 8 oz - cream cheese, room temperature
1 cup blueberries, fresh or frozen
12 large eggs
 2 - 2 1/2  cups milk, add a little at a time until milk is absorbed by bread
1/3 cup maple syrup or honey

1) Spray 9 x 13 inch dish with cooking spray. Cut or tear bread into cubes and arrange in the bottom of dish. 2) Cut up cream cheese into 1 inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup of blueberries over the top. 3) In a mixing bowl, beat 12 eggs. Add 2 cups of milk, cinnamon, and 1/3 cup maple syrup. Pour this mixture, a little at a time, over the bread until the bread soaks up the milk .Cover with foil and refrigerate overnight. 4) The next morning preheat oven to 350°F. Take bread out of the refrigerator 30 minutes before baking . Place covered in oven and bake for 30 minutes. Then uncover and bake for another 25-30 minutes or until top is golden brown and the center is set.



Blueberry Sauce

1 cup sugar
2 tbsp cornstarch
1 cup water
1 cup blueberries, fresh or frozen
1 tsp butter

You can make this ahead of time and refrigerate, then warm up before serving. 1) Stir together 1 cup sugar and 2 tbsp cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened. 2) Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole. 3) Turn heat often blueberry sauce and stir in 1 tbsp butter. Store in plastic or glass container and refrigerate until ready to use. 4) When toast is baking the next morning, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over toast.


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, March 20, 2012

Coconut Pecan Oatmeal Cookies

1 c. brown sugar
3/4  c. white sugar
1 1/4 c. butter, room temperature
2 eggs
1 1/2 tsp. pure vanilla extract
2 1/2 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp. alspice
2 c. oatmeal
1 c. coconut
1 c. toasted, chopped pecans.


Preheat oven to 350 degrees. Cream butter, sugars, and eggs. Add vanilla and mix. Sift in the flour,baking soda, baking powder, and spices.  Mix until well blended. Stir in  oats, coconut and  chopped pecans. Bake 10 -12 minutes. Cool on rack. 6 dozen

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Sunday, March 4, 2012

Blueberry Lemon Coffee Cake Muffins



Ingredients:
12 tablespoons (1 1/2sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
1 lemon, zested and juiced
2 1/2 all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

For the topping:
1/2 cup sugar
1/8 teaspoon cinnamon
1/2 lemon, zested

Directions:
Preheat the oven to 350 degrees F. Place paper liners in muffin pans.
In the bowl of an elecric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 mintues. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. Stir in lemon zest and lemon juice. In a seperate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup 3/4 way full. Sprinkle the topping over the batter and bake for 25 to 30 mintues, until the muffins are lightly browned on top and a cake tester comes out clean.

adapted slightly from Ina Garten's Blueberry Coffee Cake Muffins yield: 18 muffins (I got about 24)




Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, January 26, 2012

OATMEAL RAISIN COOKIES


1/2c. butter
1 1/2c. brown sugar
2 eggs
1 t. vanilla
1 c. all-purpose flour
1 c. whole wheat flour
1/3 c. milk
1/2 t.soda
1/2 t. salt
1 t. baking powder
1 t. ground cinnamon
1 t. ground nutmeg
1 t. ground ginger
1/4 t. ground cloves
2 c. oatmeal
1c. chopped walnuts
3/4  c. raisins

Preheat oven to 350 degrees. Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, vanilla and milk. Sift together flour, white and wheat, soda, salt, baking powder, cinnamon, nutmeg, ginger, and cloves. Mix together until well blended. Fold in oatmeal, walnuts and raisins. Drop by teaspoonful onto a cookie sheet and bake 12-15 minutes. Makes 4-5 dozen. Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Monday, January 23, 2012

Apple Pie




• 1 recipe pastry for a 9 inch double crust pie


• 1/2 cup unsalted butter

• 3 tablespoons all-purpose flour

• 1 ½ teaspoon cinnamon

• 1 teaspoon vanilla

• Dash of cloves

• 1/4 cup water

• 1/2 cup white sugar

• 1/2 cup packed brown sugar

• 4 Granny Smith apples - peeled, cored and sliced

• 2 Red Delicious or McIntosh apples (use a favorite different apple) this helps to make the pie more flavorful and less tart

• Egg white, beaten

Directions

1. Preheat oven to 350 degrees F (220 degrees C). Prepare pie crust. Place the bottom crust in glass deep dish pie pan. Brush the bottom of the crust with beaten egg white (this will keep the bottom from getting soggy). Prepare lattice or full top crust depending on your preference. Cover and chill until ready to use. Peel and slice apples.

2. Melt the butter in a saucepan. Stir in flour to form a paste. Flour and butter should cook about 2 minutes. Add water, cinnamon, cloves, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Pour apples and vanilla into butter mixture; coating apples well.

3. Fill with the pie crust with apples, mounded slightly. Cover with a lattice work crust. Brush butter liquid from the bottom of the pan, over the crust.

4. Place the pie in the oven on the bottom shelf; bake in the preheated oven for 55 minutes, until apples are soft.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, January 18, 2012

Toasted Almond Baked Oatmeal

3 c. whole rolled oats
3/4 c. brown sugar
2 t. ground cinnamon
2 t. baking powder
1/2 t.salt
1 1/2 c.  low fat milk 
2 eggs
1/2 c. melted butter
1 t.  pure vanilla extract
3/4  c. chopped toasted almonds
1/2 c. raisins
1/2 c. dried cherries


Preheat oven to 350 degrees. Toast 3/4 c. whole almonds.  In a large bowl mix together oats,brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried fruit and chopped toasted almonds.  Spray ramekins and fill .  Bake in preheated oven for  35- 40 minutes. Makes 8-10. Serve with warm milk.














This recipe can be altered to fit your needs!! Oatmeal is a great warm healthy meal on these cold mornings. Cut back on or omit the brown sugar and add more dried fruit or honey. Use egg whites ( 2 egg whites = 1 whole egg) not whole eggs. Use skim milk or soy milk. Reduce butter, replace it with small amount of olive oil or omit it all together; just add a bit more milk and another egg white.

Divide ingredients it will make 2 servings easily, just use 1 egg regardless, the egg hold it together.

Bon appetite!  Gwenn David Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, January 10, 2012

Coconut Fruitcake Cookies

Original Recipe Yield 48 servings


Ingredients

• 3 cups chopped pecans

• 2 1/2 cups flaked coconut

• 1 cups chopped candied cherries

• 1 1/4 cups chopped candied pineapple

• 1 cup chopped dates

• 2 cups sweetened condensed milk

Directions

1. In a bowl, combine the first five ingredients. Stir in milk. Fill paper-lined miniature muffin cups two-thirds full. Bake at 300 degrees F for 20-25 minutes or until brown. Cool for 10 minutes before removing from pans to waxed paper to cool completely. Let stand for 24 hours in an airtight container at room temperature before serving.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast