Sunday, March 31, 2013

Eggs Benedict Strata



6 English Muffins
3 tablespoons sweet mustard
6 slices ham (10 oz.)
6 slices of Swiss cheese
8 eggs
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 green onion, finely chopped
1/4 teaspoon pepper
1/4 cup butter, melted
2 teaspoons fresh lemon juice
3 tablespoons  water
1 tomato, sliced into 6 pieces



Spray a 13 x 9  inch glass baking dish with non-stick cooking spray. Slice English muffins in half horizontally. Separate 3 eggs, reserving yolks in a small bowl; cover and refrigerate for sauce. In a large bowl whisk egg whites with remaining eggs, milk, salt and pepper. Submerse one half of the English muffin in egg mixture allowing it to absorb some of the mixture. Place in the 13x9 pan continue until 6 bottoms are complete. Spread muffins lightly with mustard, top with ham. Slice each piece of cheese in half diagonally; place 1 triangle over each piece of ham. Reserve the remaining cheese  for the tops of the muffins during baking. The 6 tops of the English muffins are soaked in the egg mixture and placed on the top of the muffins in the pan. Pour any remaining egg mixture over the muffins; cover and refrigerate for at least 4 hours and for up to 12 hours. In the morning take muffins from the refrigerator a half hour before baking. Turn the muffins over before baking letting the bottom side that sat in egg mixture now be on the top. Preheat the oven to 375^.  Bake for 35 - 45- minutes or until golden brown. About 10 minutes before muffins are done baking place slice of tomato and a slice of remaining cheese on the top of each English muffin.  Meanwhile, melt butter, then in a small heavy metal saucepan whisk egg yolks,  pepper, lemon juice and water.  Over medium heat, cook a the egg mixture to a thick paste.  Remove from heat and SLOWLY add the melted butter, whisking briskly to emulsify. Serve warm over Eggs Benedict Strata sprinkle with chopped green onion.  Serves 6. 




Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, March 26, 2013

World's Best Chocolate Chip Cookie

1 cup butter
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon pure vanilla
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 toasted almonds
12 ounce bag semisweet chocolate chips

Preheat oven to 375. In a shallow pan toast almonds; cool and chop. Mix butter, sugars and vanilla until light and fluffy. Add eggs and beat well. Combine flour, baking soda, and salt. Stir wet and dry ingredients together until well blended. The dough is stiff and and may seem as though it is too dry to combine but it will come together. Stir in chocolate chips and almonds. Put round spoonfuls of dough on a cookie sheet a few inches apart. Bake 8 - 10 minutes until edges are just beginning to turn brown. Remove from cookie sheet and cool on rack. This is a great high altitude recipe!! 
Almonds can be omitted.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, March 15, 2013

The Best Lemon Bars

The Best Lemon Bars

Ingredients:
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
4 tablespoons all-purpose flour
2 lemons, juiced

Directions:
Preheat oven to 350 degrees. In a medium bowl, blend together softened butter, 2 cups flour, and 1/2 cup sugar. Press into the bottom of an ungreased 9 x 13 inch pan. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining  1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut unto uniform 2 inch squares and arrange in a checker board fashion. 

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast