Saturday, December 17, 2011

Brandy White Chocolate Cranberry Cookies

Makes 2 dozen

1 c. dried cranberries
2 T. Brandy
Place cranberies in a bowl pour brandy over cranberries to soak.

1/2 c. butter, softened
1/2 c. brown sugar
1/2 c. white sugar
1 egg
1 3/4 c. all purpose flour
1/2 t. baking soda
3/4 c. white chocolate chips

Preheat oven to 375 degrees. In a large bowl cream together butter, brown sugar & white sugar until smooth and fluffy. Beat in  egg. Combine the flour and baking soda sift into the sugar mixture. Mix until well blended. Mix in brandied cranberries and white chocolate chips. Drop by teaspoonful onto cookie sheet. Bake for 8-10 minutes. For best results take out while still doughy. Allow to cool 1 minute on cookie sheet before tansferring to wire rack to cool completely.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, November 29, 2011

Pumpkin Cranberry Muffins

Makes 12 muffins

2 c. all-purpose flour
3/4 c. brown sugar
2 t. baking powder
1/4 t. soda
1/2 t. salt
2 t. pumpkin pie spice
1 c. canned unsweetened pumpkin puree or baked pureed butternut squash
1/2 c. butter melted
2 eggs, lightly beaten
1/4 c. buttermilk (substitute is add 1t. vinegar to 1/4 milk)
2 t. pure vanilla extract
1 c. dried sweetend cranberries

Make your own Pumpkin Pie spice
4 parts ground cinnamon
2 parts ground ginger
1 part  ground cloves
1 part  ground nutmeg

Preheat oven to 375 degrees. Spray muffins tin .
In a medium size mixing bowl  beat butter and brown sugar, add eggs beat until fluffy. Add buttermilk, pumpkin and vanilla. . Gradually sift in the flour mixture mixing until well blended. Stir in the dried cranberries . Spoon batter into muffin tins about 3/4 full.

Bake in preheated oven until a toothpick inserted comes out clean, 20 -25 minutes. Cool slightly before removing from pans.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, November 22, 2011

Pie Crust

I have always preferred to make my own pie crust. I have over the years used many recipes from the "never fail" pie crust recipe that contains vinegar and water to recipes with butter and shortening combinations. I find I like this simple recipe the best. I found this recipe from Randy's grandmothers old cookbook "Woman's Home Companion" published in 1942.

2 cups flour
1 t. salt
2/3 cup shortening
6 tablespoon ice water

Sift flour; measure; add salt and sift again. Using a pastry blender cut in shortening until particles of the fat are about the size of peas. Sprinkle ice water 1 tablespoon at a time over small portion of the flour mixture; with a fork press the flour particles together as they absorb the water; do not stir. Toss aside pieces of dough as formed and sprinkle remaining water over dry portion; use only enough water to hold the pastry together. It should not be slippery and wet. Press all together lightly with the fingers or  wrap dough in wax paper and press together gently. Bear in mind the less the dough is handled the more tender and flaky the pastry will be. Chill dough. Makes two 9-inch pastry shells.

Note: If a flakier pastry is preferred cut all the fat into the flour coarsely until the particles of fat ae about the size of small peas. Use of ice water and thorough chilling of the pastry before baking also help to give an extra flaky crust. If more tender mealy pastry is preferred cut all the shortening with the flour until the mixture resembles coarse corn meal. Use water at room temperature and do not chill the pastry.

Nut Pastry: Add 2/3 c. ground pecans, walnuts or black walnuts. Good for butterscotch or chocolate cream pies and for custard pies.

Cheese Pastry: Decrease shortening to 1/2 c. Add 1/2c. grated cheese.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Monday, November 14, 2011

Cinnamon Sugar Butter Cookies

This recipe is like a Snickerdoodle but more butter and the warm flavor of brown sugar!

3 T. white sugar
1 T. ground cinnamon
1 c. butter, room temperature
1 c. brown sugar
1/2 c. white sugar
2 eggs
2 t. pure vanilla
2 1/2 c. all-purpose flour
3/4 t. baking soda
1/4 t. salt

Preheat oven to 300 degrees. Combine 3 T. sugar and 1 T. cinnamon in a small bowl and set aside.
Blend dark brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs and banilla, mixing until light and fluffy.
Sift flour, baking soda and salt into sugar mixture, mixing at low speed just long enough to combine . Overmixing with make a tough cookie.
Chill dough 30 minutes.  Roll dough into 1 inch balls, then roll each ball into cinnamon-sugar to coat. Place cookies on ungreased cookie sheet and bake at 300 for 18 - 20 minutes. Cool on rack. Makes 5 dozen.

Enjoy!   Gwenn David, Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, November 1, 2011

Good Old Fashioned Pancakes

1 1/2 c. flour
3 1/2 t. baking powder
1t. salt
1 T. sugar
1 1/4 c. milk
1 egg
3 T. melted butter
Yeilds 8

In a large bowl, sift together flour, baking powder, salt, and sugar. Make a well in the center and pour in milk, egg and melted cool butter; mix until smooth. Let rest 10 -15 minutes while the griddle or frying pan heats to medium -high.  Pour batter onto hot griddle, using approximately 1/4 c. for each pancake. Brown on both sides. Serve hot .

 I love pancakes!!! Too much. I order them time and time again  in restaurants only to be disappointed by box mixes, even at my age! Pancakes and waffles are the first things I actually started cooking as a young girl, on Saturday mornings, for our large family back in Michigan. To this day, as I read this recipe and the instructions state, make a well, it takes me back to my mothers kitchen, learning what a well is in the flour mixture.
This is my favorite pancake recipe, rich and buttery. I do like a 50/50 whole wheat to white flour. I will add raisins,nuts and cinnamon.  Mash bananas and blend them in. Stack them high with fresh sliced strawberries toppling over them. I will leave them plain and stuff them with scambled eggs and topp them with maple syrup with a side of bacon. I love pancakes!
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Sunday, October 16, 2011

Zucchini Bread

Makes 2 loafs

3 c. flour
1 t. each salt, cinnamon, baking soda, and baking powder
2 c. sugar
3 eggs
1 c. vegetable oil
2 t. vanilla
1 c. chopped walnuts
3 c. grated zucchini

Beat eggs and sugars together; add oil and vanilla. Sift flour mixture into sugar, eggs and oil. Mix until well blended. Fold in zucchini and nuts until  incorporated. Pour into loaf pans that are greased & floured. Bake at 350^ for 1 hour 10 min. or until toothpick comes out clean. 
Bon appetite! Gwenn David Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, October 5, 2011

Spinach Balls with Mustard Sauce

Makes about 70 balls

2 10-oz packages frozen chopped spinach, thawed and squeezed dry
2 c. herb stuffing mix,crushed
2 c. firm packed freshly grated Parmesan cheese (5 oz wedge)
1/2 c. butter, melted (1 stick)
4 small green onion, finely chopped
3 eggs
1/4 t. of nutmeg

Combine all ingredients except sauce in large bowl and mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. (unthaw before baking).

Preheat oven to 350^. Set balls on ungreased baking sheet and bake until golden brown on the bottom, about 10 - 15 minuted. Serve with mustard sauce.


Mustard Sauce

1/2 c. dry mustard
1/2 c. white vinegar

1/4 c. sugar
1 egg yolk

Combine mustad and vinegar in small bowl.  Cover and let stand at room temp 4 hours.

Mix sugar and egg yolk in small saucepan. Add mustard-vinegar mixture and cook over low heat, stirring until slightly thickened. Cover and chill. Serve at room temperature with spinach balls.

The spinach balls receipt was the most asked for receipt at our recent Open House . The mustard sauce has real zip to it so dip gingerly! I will also include it in my cookbook that I will put together this winter.             Bon appetite! Gwenn, Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, September 28, 2011

Morning Glory Muffins

from Earthbound Farm
serves 16

1 1/4 c. sugar
2 1/4 c. flour
1 T. cinnamon
2 t. baking soda
1/2 t. salt
1/2 c. shredded, sweetened coconut
3/4 c. raisins
1 large organic apple, peeled and grated
1 c. crushed pineapple, drained
2 c. grated carrots
1/2 c. coarsely chopped pecans or walnuts
3 large eggs
1 c. vegetable oil
1 t. pure vanilla extract

Preheat oven to 350^

 In large bowl combine the coconut, raisins, apple, pineapple, carrots, and nuts; stir to combine and set to the side. In separate large bowl beat eggs and sugars together, add oil and vanilla, beat until blended. Sift together flour, cinnamon, baking soda, and salt into a large bowl. Mix dry ingredients to egg mixture, just until blended, then fold in apple, carrot, nut mixture.

Spoon batter into muffin tins sprayed with Pam.  Bake 35 minutes or until toothpick inserted comes out clean. Cool slightly before removing from pan to finish cooling on rack.

This is a favorite muffin at the B&B.  Just wanted to share the recipe for all to enjoy!

 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, September 15, 2011

Pumpkin Apple Streusel Muffins

serves 18

2 1/2 c. flour
2 c. sugar
1 T. pumpkin pie spice
1 t. baking soda
2 eggs, lightly beaten
2 c. pumpkin or butternut squash puree
1/2 c. vegetable oil
2 c. peeled cored and diced apples Granny Smith or Jonathans

2 T. flour
1/4 c. brown sugar
1/2 t. cinnamon
2 T. butter
Preheat oven to 350 ^. Lightly grease 18 muffins cups or use paper liners.

In a large bowl beat eggs add sugar until light and fluffy. Add oil and pumpkin. Sift in flour, pumpkin pie spice, baking soda,and salt. Mix until moisten. Fold in apples. Spoon bater into muffin tins.

In a small bowl combine 2 T. flour, brown sugar, cinnamon and butter. Mix to resemble coarse crumbs. Sprinkle topping over muffin batter.

Bake for 30 minutes or until toothpick inserted into muffin comes out clean.

I always bake a butternut squash and puree it rather than use pumpkin.Butternut squash has so much more flavor and bettert texture.The squash can replace pumpkin in all recipes Bake a whole butternut squash in the oven on a baking sheet until a fork inserted feels soft and cooked. Let the squash stand until cool, cut open, seed  and scoop out the meat then  puree in a food processor.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, September 3, 2011

Chiles Rellenos Casserole from Cook's Country

1T - vegetable oil
1 onion - chopped fine
2 pounds - 90% lean ground beef
4 - poblano (or 6 Anaheim) chiles, stemmed, seeded, and chopped
2 - garlic cloves - minced
2t - ground cumin
1 1/4t - salt
1t - dried oregano
3/4t - pepper
1/4t - cayenne pepper
1 (10oz) can - Ro-Tel tomatoes, drained
10oz - Monterey Jack cheese, shredded (21/2 cups)
1/2 cup - all-purpose flour
3/4 cup - skim milk
2 - large egg whites

1.)  Heat oven to 450 degrees.  Heat oil in 12-inch nonstick skillet over medium heat until shimmering.  Add onion and cook until softened, about 5 minutes.  Stir in beef, breaking up meat into small pieces, and cook until no longer pink, 8-10 minutes.  Using slotted spoon, transfer beef mixture to paper towel lined plate.  Pour off all but 2T fat from skillet.
2.)  Add poblanos and cook over medium-high heat until browned, 8-10 minutes.  Stir in beef mixture, carlic cumin, 3/4t salt, oregano, 1/2t pepper and cayenne and cook until fragrant, about 30 seconds.  Add tomatoes and cook until beef mixture is dry, about 1 minute.  Off heat, stir in 2 cups Monterey Jack.  Scrape mixture into 13 x 9 baking dish, pressing into even layer.
3.)  Combine flour, remaining 1/2t salt, and remaining 1/4t pepper in a bowl.  Slowly whisk milk into flour mixture until smooth: set aside.  Using stand mixer fitted with whisk, whip ell whites on medium-low speed until foamy, about 1 minute.  Increase speed to medium-high and whip until stiff peaks form, about 3 minutes.  Whisk one-third whipped egg whites into batter then gently fold in remaining whites, 1 scoop at a time, until combined.
4.)  Pour batter oer beef mixture.  Bake until topping is light golden and puffed, about 15 minutes.  Sprinkle with remaining 1/2 cup cheese and bake until golden brown, about 10 minutes.  Let cool on wire rack for 10 minutes then serve.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, August 27, 2011

Peach Coffee Cake

1 c. sugar
1/2 c. butter, soften
1 c. sour cream
1 t. vanilla
2 eggs, lightly beaten
2 c. flour ( high altitude +1/4 c.)
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
4  fresh pitted peeled & thin sliced peaches

1/2 c. flour
1/2 brown sugar
1/2 walnuts chopped
4 T butter.
Work topping ingredients together to form coarse crumbs.

Preheat oven to 325^. Grease and flour 9 X 13 baking pan.  In a large bowl, cream together sugar and buttr. Beat in sour cream, vanitlla and eggs. Mix in flour, baking powder, baking soda, and salt. Spread batter into pan layer peaches over batter  Sprinkle topping evenly over the peaches. Bake 45 minutes or until done.

So often this time of year as I bake I have to think of all the time I spent in the kitchen with my mother and my grandmother. Growing up with a fruit orchard I had to learn to cook with fruit.  Pick, peel and can. Peel fruit without wasting.  Help can a bushel before we could play. Now, I  go to the local farmers market happy to support any local grower knowing the love and  hard work they put into their fruit. I enjoy having and using all the wonderful fresh fruits this time of year.  I know good  fresh fruit, well tended fruit. That is what I use in my kitchen all year long. I freeze peaches, cherries and apples to use all winter. I like to provide my guests with the best quality I can find!        Enjoy ! Gwenn   Innkeeper  Avenue Hotel Bed and Breakfast

Wednesday, August 17, 2011

Cinnamon Sugar Donut Muffins

Adapted from Baking Bites

¾ c sugar
1 large egg
1 ½ c all purpose flour
2 tsp baking powder
¼ tsp salt
¼ tsp ground nutmeg
¼ c vegetable oil
¾ c milk
1 tsp vanilla
3 Tbs sugar
1 tsp cinnamon

Preheat oven to 350˚F. Lightly coat a muffin tin with non-stick spray. In a large bowl, beat together the sugar and egg until light in color. In a small bowl, stir together the flour, baking powder, salt, and nutmeg. Pour dry mixture into the egg mixture and stir to combine. Add vegetable oil, milk, and vanilla, stirring until just combined.

Divide batter evenly into muffin tin, filling each cup about 2/3 full. Bake until a toothpick inserted into the center of a muffin comes clean, about 15-18 minutes. Let cool for 10 minutes, then remove muffins from tin. In a small bowl, combine sugar and cinnamon. While the muffins are still warm, roll each one in the mixture, coating all sides with the cinnamon sugar.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, August 2, 2011

Blueberry lemon Streusel Cake

adapted from a Ree Drummond's Blueberry Crumb Cake
yeild: 1-9x13 cake or 2-9 inch round cakes


5 T. butter
3/4 c. sugar
1/2 t. cinnamon
1 large egg
1 t. vanilla
2 c. flour
2 1/4 t. baking powder
1/2 t. salt
3/4 c.whole milk
zest and juice of 1 lemon
2 c. fresh blueberries

In a seperate bowl combine the following ingredients and work together to make a crumb topping.

1/4 c. butter
1/2 c. brown sugar
1/2 c. flour
1/2 c. oats
1/2 c. ground walnuts
zest of 1/2 lemon
dash of cinnamon


Preheat oven to 350^. Combine  flour, baking powder, cinnamon,and salt. Sift and set aside.

Cream butter with sugar. Add egg and beat until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat.

Grease a 9x13 baking pan. Pour batter into pan and smooth out evenly. Sprinkle 2 c. of blueberries over the top of the cake batter .Sprinkle crumb topping over the berries.
Bake the cake for 30 - 35 minutes or until tooth pick comes out clean after inserted.
Cut into 16 slices & serve.
The lemon flavor of this is wonderful surprise!

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, July 13, 2011

Cherry Toasted Almond Oatmeal Cookies

1  3/4 c. all purpose flour
1 t.   baking soda
1/2 t. salt
1 c.    butter
1 1/4 c. firmly packed brown sugar
1/2 c.  white sugar
2   large eggs
2 T.   milk
2 t.   vanilla
3 1/2 c. old fashion rolled oats
1 c.   semi-sweet chocolate chips
1 c.    coarsely chopped toasted almonds
1/2 c. coarsely chopped dried cherries

Pre-heat oven to 375^.  Toast  1 c. whole almonds, cool and chop. In a medium bowl, combine flour, baking soda, and salt; sift together. Set aside
In a large bowl combine butter, brown sugar and white sugar; cream together until mixture is light and fluffy. Add eggs, beat until mixed. Add milk and vanilla, mix thoroughly. Add flour mixture, stir until well blended. Add oats, chocolate chips, nuts, and cherries; stir until mixed.
Bake  8-10 minutes; makes 6 dozen cookies.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, June 22, 2011

Cinnamon Blueberry Baked French Toast

10 eggs
2 c. 1/2 & 1/2
1 c. milk
1 c. maple syrup
2 t. gtound cinnamon plus 1 Tablespoon
1/4 t. sea salt
1 lemon zest
1 loaf sour dough bread, cubed
2 cups fresh blueberries rinsed and drained
4 T. sugar

Preheat oven to 350^. Spray a 13 x 9 inch baking dish. Set aside.
In a large bowl, beat eggs until frothy. Add milk, 1/2 & 1/2, maple syrup, cinnamon, salt and lemon zest. Add bread cubes and mix until coated. Stir in blueberries. Pour mixture into the prepared baking dish.

In a small bowl, mix together remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the bread mixture in an even layer. Bake 40 - 45 minutes. Tio will be golden brown and fillng is set.

Puddle warm blueberry syrup on serving plate. Cut french toast into 12 pieces and place individual pieces on the syrup to with whipped cream serve with sausage.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Sunday, June 12, 2011

Cherry Nut Bread

 2 c. all purpose flour
1 1/2 t. baking power
1 t. salt
1 t. soda
2 T. soft butter
1 c. sugar
1 egg
juice and zest of one orange
warm water
1 c. raw tart cherries halved
1 c. chopped nuts

In a medium bowl blend butter, sugar and egg. Add enough warm water to the orange juice to make 3/4 cup.. Add to sugar, butter and egg. Sift flour, baking powder, salt, and soda into sugar mixture. Mix well. Add cherries and nuts. Pour into a greased bread pan and bake at 325^ for 1 hour.  

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Sunday, May 15, 2011

Light Crab Spread

 1 (8oz) pkg fat-free or reduced fat cream cheese, softened
1 T. butter
1/4 t. garlic salt
2 T. skim milk
1 T. lemon juice
3 small green onions, chopped
1 ( 8oz ) pkg crabmeat, flaked

in a medium bowl, beat cream cheese with fork. Add butter; beat until blended. Add all remaining ingredients; mix well. Cover and refrigerate for 1 hour. Bring to room temperature and spread on cracker or serve in phyllo cups.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, May 11, 2011

Luscious Lemon Bars

For crust:
1 c. all-purpose flour
1/8 t. salt
1/2 c. confectioner's sugar
1 stick butter melted

2 large eggs
3/4 c. sugar
11/2 T. all-purpose flour
6 T. fresh lemon juice
2 t. finely grated lemon zest

Preheat oven to 325^. Spray a 8x8 inch baking pan . Mix flour ,salt, confectioner's sugar, in a medium bowl; stir in butter to form a dough. Press dough into pan bottom. Bake until pale golden, about 20 min. While pastry bakes, whisk eggs, sugar, flour, lemon juice, and zest in a medium bowl.
Remove pan from oven. Add lemon mixture and continue to bake until just set, about 20 minutes longer; let cool to room temperature. Cut into squares and serve.  Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, May 4, 2011

Kentucky Derby Thoroughbred Pie

Pie Crust

2 c. all-purpose flour
1 t. salt
2/3 c.chilled shortening
6 T ice water a moist but not sticky dough is more flaky 


1/2 c. butter, unsalted, melted
2 eggs
1 c. sugar
1/2 . all- purpose flour
1 c. semi-sweet chocolate chips
1 1/2 c. chopped walnuts
3 T. Kentucky Bourbon

Pie crust:
With a pastry blender cut the flour, salt and shortening together to resemble coarse pea size meal.
Slowly add ice water until mixture just hold together and a ball is formed.
Roll out crust place in pie pan and flute the edges. Place in the refrigerator and chill while preparing the filling.

Beat eggs with cooled butter. Add flour and sugar. Beat until mixed well. Gently fold in walnuts, chocolate chips and bourbon. Add mixture to pie shell. Bake at 350^ for about 30 minutes or until set. Serve with fresh whipped cream.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, April 23, 2011

Maple Nut Cinnamon Twists

2 cups flour
1 tablespoon sugar
3 teaspoon baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup unsalted butter
3/4 cup milk

1/2 cup chopped walnuts
2 tablespoons maple syrup
2 tablespoons soften butter
1 teaspoon cinnamon
I double the filling!

Maple glaze
1 c. powder sugar
1 t. milk
1/2 t. maple flavoring

Heat oven to 450^. Spray cookie sheet with cooking spray. In large bowl, stir flour, sugar, baking powder, cream of tartar and salt with fork. Cut in 1/2 c. butter, using pastry blender until mixture looks like coarse crumbs. Add 3/4 c. milk and stir with fork just until moistened.

On a lightly floured surface, kneed dough 10-12 times or until smooth. Pat or roll dough into a 15 x 9 in rectangle. In a small bowl, stir all filling ingredients until well mixed.  Fold dough lengthwise in half to make a 15 x4 inch rectangle. Cut rectangle crosswise into 15- 1 inch wide strips. Holding a strip at each end twist in opposite directions twice. Place twisted strip 1 inch apart on the cookie sheet pressing both ends down.
Bake 10 - 12 minutes or until golden brown. Immediately gentle remove from cookie sheet and cool on rack.

In a small bowl, stir together the glaze ingredients, adding milk slowly a little at a time. only add enough milk to so glaze is thin enough to drizzle. Drizzle glaze over the top of the warm biscuits. Serve warm or cooled.

Page 65 of my Breakfast and Beyond Cookbook

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Sunday, March 27, 2011

Blueberry Muffins

2 c flour
2 t. baking powder
1/2 t. salt
1/2 c. butter room temperature
3/4 c. sugar
2 large eggs
1/2 c. milk
1 t. vanilla extract
2 c. fresh blueberries, rinsed and dried.
To top muffins:
1 1/2 T. sugar
1/4 t. cinnamon
Mix together in a small bowl. Set aside.

Preheat oven to 375^. In  a medium bowl, combine four, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with milk and vanilla and mix until batter is smooth. Gently fold in blueberries with a spatula.
Spoon batter into sprayed muffin tins, filling about three-fourths full. Sprinkle the top with cinnamon and sugar mixture.
Bake until toothpick inserted in the center comes out clean, 25 - 30 minutes. Remove from pan and cool on a rack. Serve warm.

Fresh berries add a spring time touch to muffins this time of year.  This blueberry muffin is one that I found many years ago and have received many compliments  on its rich buttery  flavor. I love to serve fruit everyday in every way. I am sure that is due to growing up with a fruit orchard.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Sunday, March 20, 2011

Gluten-free Banana Muffin Recipe

Gluten-free breakfasts are being requested more and more by our bed and breakfast guests. At the Avenue Hotel B&B we make ever effort to accommodate the eating needs of our guest.

Use 12 medium muffin cups (grease if not using paper cups).
Pre-heat oven to 400 degrees F.

Dry Ingredients
Sift together:
  • 2 cups gluten-free flour (preferably whole-grain gluten-free flour)
  • 1 tsp xanthan gum or guar gum (unless you are using a pre-packaged mix and it is included)
  • 1 tbsp flaxseed meal
  • 3 and 1/2 tsp gluten-free baking powder
  • 1/2 tsp salt (regular or sea salt)
  • 1/4 cup brown sugar (increase to 1/2 cup for a sweeter dessert muffin)
Wet Ingredients
Beat together (If you are feeling strong it can be done by hand.):
  • 1 egg
  • 1 and 1/4 cup milk (or rice milk)
  • 1/4 cup olive oil (or a preferred lighter tasting oil)
Add the liquid ingredients to the dry ingredients. Stir only until combined. Batter will be lumpy.
Fold in 1 cup of mashed banana. (The bananas will work best if they are very ripe.)

Options For Banana Muffins

  • Adding 1/2 cup of raisins is an option that makes this recipe even more nutritious.
  • Fold in 1/2 cup of chopped walnuts or pecans for added taste. (Beware of allergies.)
Fill muffin cups two thirds full. Slightly more for paper cups. Bake for 20 minutes.
You may need to adjust the temperature and time for your own oven

Bon appetite! Gwenn David, Innkeeper  at the  Avenue Hotel Bed and Breakfast

Thursday, March 17, 2011

Irish Coffee

• 1 (1.5 fluid ounce) jigger Irish cream liqueur
• 1 (1.5 fluid ounce) jigger Irish whiskey
• 1 cup hot brewed coffee
• 1 tablespoon whipped cream
• 1 dash ground nutmeg

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, March 12, 2011

Oatmeal, Carrot, and Apple Breakfast Squares

Makes 12 squares
Butter, for greasing the baking dish
1 3/4 cups old-fashioned rolled oats
1 1/2 cups (5 ounces) whole wheat pastry flour
1/4 cup ground flaxseeds
1 tablespoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/4 cups (11 1/4 ounces) packed light brown sugar
2/3 cup canola oil
2 large eggs
1 1/2 cups low-fat buttermilk
1 1/2 cups grated peeled carrots (about 4 medium carrots)
1 cup grated peeled apples (2 medium apples)
2 cups walnut pieces
1/2 cup (2 ounces) unsweetened shredded coconut
1/4 cup (scant 2 ounces) packed light brown sugar
1 teaspoon ground cinnamon
1. Position a rack in the center of the oven and preheat the oven to 350°F. Generously butter the bottom and sides of a 13 x 9-inch baking dish.
2. Place the oats, flour, flaxseeds, baking soda, baking powder, cinnamon, and salt in a medium-size mixing bowl and stir to combine.
3. In a large bowl, whisk together the brown sugar and the oil. Add the eggs, one at a time, beating well after each addition. Stir in the buttermilk.
4. Add the oat mixture to the buttermilk mixture, and stir to combine. Add the carrots and apples, and stir just until blended. Transfer the batter to the prepared baking dish.
5. Place the walnuts, coconut, brown sugar, and cinnamon in a small bowl. Stir to blend, and sprinkle the topping mixture evenly over the batter.
6. Bake the squares until the batter has set and a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Let cool on a wire rack for 1 hour. Then cut into 12 pieces. (The squares can be stored in an airtight container at room temperature for up to 4 days.)
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Sunday, February 20, 2011


1 3/4 c. flour
4 t. baking powder
1/4 c. white sugar
1/8 t. salt
5 T. butter
1/2 c. currants or raisins
1/2 c. milk
1/4 c. sour cream

1 egg
1 T. milk

Preheat oven to 400^ (200^C)
Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender into pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in measuring cup.Pour all at once into the dry ingredients and stir gently until well blended. Overworking the dough results in terrible scones. With floured hands, pat scone dough into balls 2-3 inches across, judge and make your own desired size. Place onto a greased baking sheet, and flatten lightly. Let scones barely touch each other. Whisk together the egg and 1 T. of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
Bake for 10 - 15 minutes in the preheated oven, until the tops are golden brown. Remove from pan , serve with butter or clotted cream and a selection of jams.

Scones are a favorite at the B&B. Scones can be made with so different flavorful ingredients,Cranberry, Chocolate Chip, Blueberry,or dried Cherry. This recipe gives you a great basic recipe to add any embellishment and enjoy these flaky warm delights at
breakfast, morning brunch or afternoon tea.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast