Monday, October 20, 2014

Butternut Squash Apple Coffee Cake

I love Butternut Squash! Butternut Squash is far superior to pumpkin in flavor and texture when baking. I love Butternut Squash as a side dish it is a sweeter squash compared to other squash of the season. It really is easy to cook, toss the whole squash in the oven on a pan for an hour or so until tender. Remove from the oven let the squash cool, seed and puree.

Sift into a medium bowl:
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

In a large bowl beat together:
1/4 cup butter, room temperature
1/3 cup brown sugar
1 cup low-fat Greek yogurt
2 large eggs
1 1/2 cups pureed squash

Stir in dry ingredients until combined.  Fold in 1 cup of peeled  and diced Granny Smith apples.  Pour into a 13 x 9 pan sprayed with non-stick cooking spray. Pre-heat oven to 350 degrees.

Crumble topping:
1/3 cup brown sugar
1/2 cup walnuts, toasted and chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
Combine until crumbly. Sprinkle over batter.  Bake 40 -50 minutes or  until toothpick inserted comes out clean, about  minutes.  Cool, dust with confectioners' sugar.

  Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, October 15, 2014

Banana Foster's Coffee Cake

This rich moist banana cake with a crunchy nutty baked on topping served warm is fantastic for any breakfast or brunch. Come to think of it, as a cake it could be served anytime, it is so delicious!  Made in a 13 x 9 pan this coffee cake will easily serve 16 but can be cut for 20. This is a simple recipe but does a few steps so plan a few extra minutes for prep.

The Crumb topping:
5 tablespoons butter, room temperature
1/4 cup sugar
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup walnuts, chopped

The Bananas:
2 tablespoons butter
1/2 cup brown sugar
3 large bananas, sliced in rounds
2 tablespoons dark rum

The Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/3 cup sugar
1/3 cup brown sugar
6 tablespoons butter, room temperature
2 eggs
1 teaspoon pure vanilla
1/2 cup buttermilk

Preheat oven to 350 degrees.
For Bananas:
Combine butter and sugar in a skillet. Place the pan over medium low heat and cook, stirring until sugar is dissolved.  Place the bananas in the pan cooking until the bananas start to soften. Slowly add the rum. Continue to cook until bananas are brown and sugar and rum have thickened.  Pour bananas into a small bowl and set aside until needed.

For Crumb topping:
Put all the ingredients, except the nuts, into a food processor and pulse just until the mixture form clumps and holds together when pressed. Turn topping into a bowl, stir in the nuts.  Cover and refrigerate until needed.

For the Cake:
In a large bowl beat butter and sugar at medium speed  a couple minutes until light and fluffy. Add the eggs one at a time, beat for one minute after the eggs are added. Add vanilla. Add flour and buttermilk alternately ending with the flour. The batter will be thick and creamy.  Add the banana foster's mixture and mix on medium speed, integrate the bananas so there are no visible clumps. Spray a 13 x 9  pan with non-stick cooking spray and pour batter into the pan. Remove crumb topping from the refrigerator and break into small pieces. Scatter crumbs over the batter.
Bake for 45 -55 minutes or until toothpick inserted into center of the cake comes out clean.  Transfer to cooling rack. Serve warm.  Serves 16

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Monday, October 6, 2014

Cowboy Fritatta

1 pound ground sausage
1/2 cup onion, chopped
8 eggs
1-8 ounce pkg cream cheese, at room temperature
1/4 cup half and half
2 cups sourdough bread, cut into 1/2-inch pieces
2 cups shredded Swiss cheese
2 zucchini cut into 1/4 inch slices
1/4 cup green bell pepper, chopped and seeded
1/4 cup celery, chopped
1/4 cup black olives, sliced
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic, crushed

Preheat oven to 350 degrees F. In a large skillet, crumble sausage and cook until sausage is browned, add onion, saute; drain thoroughly. In a medium bowl beat together cream cheese and half and half until smooth. I find it easiest to add the eggs one after the other and mix the cream cheese with the milk. Stir in bread pieces, Swiss cheese, zucchini, green bell pepper, celery, black olives, salt, pepper, and garlic. Transfer to the sausage mixture and toss until mixed together. Pour into greased 9-inch square cake pan or 9-inch deep pie pans or ramekins. Bake for 30 to 45 minutes or until the center is firm. Serves 6.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Sunday, October 5, 2014

Apple Compote

Living on an apple orchard, growing up in Michigan, gave me my love for a good apple. So, starting with beautiful, fresh, crisp apples makes for the best apple compote.

 I like a tart apple.  I will always use at least 2 different types of apples for flavor. Size is of no matter if the are red and juicy. 

2 cups water
1/3 cup sugar
1 teaspoon pure vanilla
1 tablespoon brandy
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
pinch of salt
8 large apples, peeled, cored and cubed

In a large saucepan, combine the water, sugar, vanilla, brandy, cinnamon, cloves and nutmeg with salt bringing to a boil. Boil gently until the sugar is dissolved and the mixture thickens slightly, about 5 minutes. Add the apples and return to a boil.
Lower the heat and simmer, stirring occasionally, until the apples are cooking tender but still crisp, about 20 minutes.

Remove from heat and let cool to room temperature and serve.  Top with granola if you like.
Page 13 of  Breakfast and Beyond cookbook

 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast