Tuesday, May 28, 2013


12 cups old fashion oats
2 cups almonds, coarsely chopped
1/2 cup vegetable oil
3/4 cup honey
1 tablespoon pure vanilla
1/2 teaspoon pure almond extract
1/2 teaspoon salt
1 cup shredded coconut
2 teaspoon cinnamon

Position racks in the upper and lower 2/3 of the oven and heat the oven to 325 degrees. Spray two rimmed baking sheet pan with non-stick cooking spray. In a large bowl, mix the oats, almonds, vegetable oil, honey, vanilla, almond extract, salt, coconut, and cinnamon. Mix together to spread honey and oil evenly over oats. Use your hands if necessary.  Divide the mixture between the two pans and spread in and even layer. Bake 20 minutes, stir, and switch the position of the pans. Bake until the oats are golden and brown and the nuts are just toasted. Let cool completely on the pan. The oats crisp up as they cool. When completely cool store in plastic container. Add raisins if desired.

This recipe can be found on page 12 of the "Breakfast and Beyond Cookbook"

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, May 23, 2013

The Best Oatmeal Cookies (Gwenn's recipe)

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 tablespoon pure vanilla
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon soda
2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon cloves
3 cups of oats
3/4 cup walnuts
1 cup raisins

Preheat oven to 350 degrees. Cream shortening and sugars together, add eggs and vanilla and beat well. Sift together flour, salt, baking soda, and spices. Add to shortening mixture and mix well. Add oats, walnuts and raisins; fold in to incorporate. Spoon out on to cookie sheet.
Bake for 10 -12 minutes; remove to wire rack. Cool.  Makes 2 dozen.

This recipe can be found in the Breakfast and Beyond Cookbook on page 187.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, May 14, 2013

Carmelized Bacon

1 pound thick sliced bacon
1/2 cup brown sugar
1/2  teaspoon cayenne pepper
1 tablespoon Dijon mustard
1 tablespoon water

Preheat oven to 375^. Combine  sugar, pepper, mustard and water and make a paste. Take a large baking sheet and spray with non-stick cooking spray. Place sliced bacon on the cooking sheet and baste each slice with sugar mixture. Bake for 30 - 40 minutes to your preferred crispness.  

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Monday, May 13, 2013

Ricotta Stuffed French Toast with Caramelized Bananas

2- loaves of Sourdough bread, cut into 1 1/2inch thick slices
1 - 16 ounce container of Ricotta Cheese
1/4 cup of white sugar
Whipped Cream
12 eggs
2 cups 1/2 & 1/2
1 cup of milk
2 Tablespoons maple syrup
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
fresh bananas
1/2 butter

Preheat oven to 350^.  Slice the fresh sourdough bread into 1 1/2inch slices and then slice in half without splitting it all the way in order to make a pocket for the ricotta stuffing. 14 pieces.  In a bowl mix together ricotta cheese, sugar and some whipped cream, to thin the mixture then set aside. 

In another bowl combine egg, half and half, cinnamon, maple syrup, and vanilla. Beat well and pour into a shallow bowl for dipping the bread.  Gently open  the split slice of bread and spoon about 2 tablespoons of ricotta cheese mixture into pocket and spread evenly. Place stuffed bread into batter mixture and allow to sit for a couple minutes to soak and then turn over on the other side and soak. 
Spray 2 - 13 x 9 pans with non- stick cooking spray place soaked break into the pans. Bake 40 minutes; slices with rise and brown.

About 10 minutes before the french toast is finished baking slice bananas and toss in cinnamon and sugar.  Figure about 6 slices of banana per slice of bread. Caramelize the bananas in 2 pans or 2 different batches. Just before serving melt 1/4 cup of butter; when butter is melted and hot pour in bananas that are coated with cinnamon and sugar. Toss as they cook and caramelize. Butter will brown and thicken; pour over plated french toast. Garnish with whipped cream.      

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, May 10, 2013

Avenue Hotel Bed and Breakfast Orange Juice

 1 - 16 ounce can frozen orange juice concentrate
1 banana
3/4 cup mango

 Make orange juice to package direction in a blender. Pour half of the juice into a pitcher, leaving half of the juice in the blender. Add mango and banana.  Blend a minute or so to completely blend in banana. Pour into the pitcher with the remaining juice, stir, chill and serve.

 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast