Bed & Breakfast Recipes from B&B Innkeepers
Lazy Cloud Granola
42 ounces old-fashioned oats
Preheat oven to 350 degrees. In a large mixing bowl, stir all ingredients until oats are moistened by the oil and honey. Spread granola onto the bottom of a large baking dish. Bake for 45 minutes or until light golden brown, stirring often so that granola cooks evenly. Remove from oven and cool. Store in an airtight container. Yield: about 4 pounds
Chocolate Chip Pumpkin Muffins
In a large bowl, beat eggs, sugar, pumpkin, and oil together until smooth. Combine the remaining ingredients except the chocolate chips in a separate bowl, then add to the pumpkin mixture and mix slightly. Fold in the chocolate chips.
Fill sprayed muffin liners or muffin tins 3/4 full with batter. Bake at 400 degrees for 16 to 20 minutes or until done. Let muffins cool for 10 minutes before removing from muffin tin.
BUTTERMILK SCONE FOR TWO
1 C. all purpose flour
Preheat oven to 375. In a bowl, combine flour, 1 ½ T sugar, baking powder, and baking soda. Add butter; rub with your fingers to form fine crumbs. Stir in currants and orange rind. Make a well in the center and pour in the buttermilk. Stir with a fork until dough holds together. Pat dough into a ball; knead lightly on a lightly floured board for 5-6 turns. Shape dough into a smooth ball and place in a greased 8 or 9 cake or pie pan. Sprinkle with cinnamon sugar mixture. Bake for 10 minutes then, with a sharp knife, quickly cut a cross ½ deep across the top of scone. Bake approximately 20 minutes more until golden brown. Serve warm with butter and jam.
Corn Muffin Casserole
Mix in a large bowl:
Pour into 8x8 baking dish sprayed w/pam.
Bake at 350 degrees for 45 minutes.
Cottage Cheese Oatmeal Pudding
2 C cottage cheese
Preheat oven 325 Butter a 1 ½ Art baking or soufflé dish
Mix cottage cheese, oatmeal, eggs, milk, sugar, nutmeg vigorously until smooth.
12 Wheat Bread Slices, trimmed
Preperation Melt butter in microwave in 9"x13" casserole. Dip 1 side of 6 bread slices in butter to cover lightly; set aside. Place remaining 6 slices in remaining butter in casserole. Top bread with mixture of 3/4 C cheese, mild and jalapeno chilies, garlic, and artichokes. Place 6 buttered bread slices over cheese mix, butter side up.
Mix eggs and milk and pour over bread stacks. Top each bread slice with 1 t pimiento (I arrange it in a heart shape) and 1 T parmesan cheese. Cover and refrigerate 1 hour or overnight. Bake, uncovered in preheated 350 oven for 45 minutes or till knife inserted in center comes out clean.
Peaches N Cream Bread Pudding
Pour 2/3 of egg mixture over 3 cups of bread cubes; cook covered in Microwave for 3-4 minutes; spoon peaches n cream mixture over partly cooked egg/bread mix; arrange reserved bread cubes on top, then 8 peach slices in pinwheel fashion, and dribble rest of egg mixture over all. Cover and refrigerate for one hour or overnight. Cook at 350 for 40 minutes covered, and at 400 for 10 minutes uncovered. Cut into four portions and serve warm. Final product may be a bit mushy in middle, but NO ONE will complain!
Preheat oven to 350o and coat a 9 springform pan with nonstick cooking spray.
For the crust:
For the filling:
For the topping:
Cool completely, remove side of pan and cover and refrigerate overnight before serving.
Spinach & Cheese Croissant Strata
Cover pan loosely with foil sprayed with non-stick cooking spray and bake for 20 minutes. Remove foil and rotate pan for more even baking. Bake for 20-30 minutes more (check occasionally and cover with foil if top is browning too quickly), until a knife inserted in center comes out clean. Remove from oven and let stand for 5 minutes. Slice into 8 pieces and serve.
Total Prep Time: 20 minutes
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