1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup pumpkin
1/4 cup evaporated milk
1/3 cup shortening
1 cup firmly packed light brown sugar
1 cup blueberries
1 tablespoon flour
Combine first six ingredients. Combine pumpkin and evaporated milk until blended. Cream shortening and sugar in large mixing bowl. Add egg: beat until mixture is fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour. Gently stir into batter. Fill 18 muffin tins 3/4 full or 6 muffins in extra large tins. Sprinkle streusel over top of muffins. Bake in electric oven 350 degrees for 40 minutes or in convection oven 325 degrees for 30 minutes until toothpick inserted in center comes out clean.
Streusel: combine 2 tablespoons flour, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Cut in 1 tablespoon butter until mixture is crumbly.
|This is a fantastic recipe borrowed from the Joshua Grindle Inn of Mendocino, California -- one of the Green Cape Cod innkeeper's favorite getaway spots. We also sell the Joshua Grindle Inn's cookbook: "Mendocino Mornings: A Collection of Breakfast Delights" in our giftshop here at the Green Cape Cod.|
12 slices sourdough bread
1 11oz. cans mandarin oranges (diced)
1 cup sliced almonds
1 Tbsp. orange peel
2 tsp nutmeg
4 oz. cream cheese (cubed)
Remove crusts from bread and cut into cubes. Place half of cubes in a greased 9x13 pans. Sprinkle with orange peel and nutmeg. Layer with almonds, cream cheese, and oranges. Place the rest of bread cubes on top. Pour egg mixture over bread and cover with plastic wrap. Press down firmly so that bread soaks up egg mixture. Refrigerate overnight.
In the morning bake in a preheated oven at 350 degrees for 40 - 50 minutes or until golden brown. Cut into 10 squares, serve with maple syrup, a dab of sour cream and half of an orange slice on top.
|"I just wanted to let you know how much the family has enjoyed eating Dutch Babies... I've made them for visitors too -- including some that actually knew what they were! They made a fine Christmas breakfast! Thanks for giving me the recipe... Best wishes for the New Year!" -- kcby|
Using a pie plate, melt 1/2 cube of butter in the oven while preheating. In blender, mix together in this order:
3/4 cup milk
1/2 tsp vanilla
3/4 cup flour
Pinch of salt
Pour in pie plate and bake 18-20 minutes at 425 degrees. Serve with maple syrup. Also is good with powdered sugar, or lemon juice and powdered sugar. Serve with bacon, sausage or ham. Treat it like a pancake. Enjoy!
P.S. You can make huge Dutch Babies or individual babies, whichever you choose, the following quantities apply per person:
|"My husband and I stayed at your lovely B&B some time ago and loved every minute. You made for us your incredible cranberry orange scones and gave me the recipe, which I have made often.... Every time I make your wonderful recipe, people rave about it. Thank you!" -- Andrea Lourey|
3/4 cup chopped craisins or 1/2 cup chopped fresh cranberries
1/4 cup plus 2 tablespoons granulated sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, chilled
2 large eggs
4 tablespoons orange juice if using craisins or 2 tablespoons orange juice if using fresh cranberries
1 teaspoon vanilla extract
1/4 cup grated orange peel
Lightly butter a 10 inch diameter circle in the center of a baking sheet. Preheat oven to 325 degrees.
In a small bowl, stir together the cranberries and 2 tablespoons of the sugar. Let stand about 5 minutes. Meanwhile, in a large bowl, stir together the flour, remaining 1/4 cup sugar, baking powder and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the eggs, juice, vanilla, and orange peel. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in the cranberry mixture until evenly distributed. With lightly floured hands, pat the dough into a 9 inch circle in the center of the prepared baking sheet.
With a serrated knife, cut into 8 wedges. Bake for 20 minutes on second rack from the top.
Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Re-cut into wedges, if necessary. Serve warm, or cool completely and enjoy!
Makes 8 scones.
9" pie crust
1 T. butter, spread in crust
2 cups whipping cream or half & half
3/4 t. salt
1/4 # grated dill Havarti cheese
2 T. butter
2 T. minced green onions
6 sliced mushrooms
6 1/2 oz. Fresh baked salmon
1 T. fresh dill
1/8 t. pepper
Preheat oven to 425 degrees. Spread 1 T. butter in pie crust. Mix cream, eggs and salt until well blended. Stir in Havarti cheese and set aside.
Saute 2 T. melted butter with the minced green onions and mushrooms about 5 minutes until tender. Add to cream mixture.
Bake the salmon at 350 degrees for 20 minutes with melted butter, dill, juice of 1/2 lemon and a squirt of Worcestershire sauce. Flake the salmon into the cream mixture. Add dill and pepper. Pour into pie crust.
Bake the quiche at 425 degrees for 15 minutes, then at 325 degrees for 35 minutes. Quiche is ready when knife inserted in center comes out clean.
Guest Rooms Information Things To Do Directions Recipes Guest Comments Reservations Services Home
Hosting and Promotion by Acorn Internet Services, INC