Bed and Breakfast Foodies

Salted Chocolate Pretzel Toffee

noreply@blogger.com (E. Broads) — Thu, 15 Dec 2016 18:30:00 +0000

Oh boy, oh boy, oh boy.....we're in trouble here. This is evidently a pretty popular recipe but I have never made it before. Just saw it online and knew it had to be made THIS AFTERNOON. It is now in the fridge, and I'm pacing the kitchen waiting for it to harden.
(This was adapted from Legume Loyalist, Flower Patch Farmgirl and Ezra Pound Cake)

INGREDIENTS

1 cup (2 sticks) unsalted butter
1 cup light brown sugar
2 cups chocolate chips (one 12-ounce bag)
8 ounces thin pretzel sticks, broken into smaller pieces
Sea salt

DIRECTIONS

Preheat oven to 375.
Line an 11X17 jelly roll pan with parchment paper (or aluminum
foil). Set aside.
Cover the pan in a layer of broken pretzels.
In a small saucepan over medium heat, combine the butter and brown sugar.
When the mixture starts to gently simmer and bubble, let it cook that way for 3 minutes (don't stir).
Pour the butter and sugar mixture over the pretzels.
Remove from the oven and place on a cooling rack and immediately sprinkle chocolate chips evenly over the top. Wait about 2 minutes until the chocolate melts.
Grab a spatula and spread the chocolate over the toffee. (At this point, I had turned off the oven but put the rack in for 45 seconds to help melt the chocolate chips).
Sprinkle with sea salt.
Let the toffee cool completely. It's okay to place in fridge or freezer to help speed up the process!

The William Henry Miller Inn
http://www.millerinn.com
Lynnette Scofield
Proud to be the Ithaca Broad

Sweet Potato Casserole

noreply@blogger.com (E. Broads) — Thu, 08 Dec 2016 18:30:00 +0000

In the South, a holiday table always includes Sweet Potato Casserole. Although I am not a native southerner, this treat has really grown on me! Of course, anything topped with brown sugar, butter and pecans must taste good. Some people prefer Sweet Potato Casserole that is topped with marshmallows, but I prefer the praline topping. Enjoy.

INGREDIENTS

5 cups sweet potatoes "flesh" (about 4-5 potatoes)
1/2 cut butter, melted
1/4 cup milk
1/2 cup brown sugar
1/2 teaspoon vanilla
2 eggs, whisked

Topping:

1 cup dark brown sugar
1/4 cup flour
1/3 cup butter
1 cup pecans, chopped

DIRECTIONS

Preheat oven to 350 degrees. Place sweet potatoes on a parchment lined baking sheet and cook until the potatoes are done. (When gently squeezing the potato, it will give and feel soft). Let the potatoes cool until you are able to handle them. Cut potatoes in half, and scoop out the flesh into a large bowl. Mash the potatoes. Discard skins.

Spray a 9 x 9 baking dish with non-stick spray.
Add 1/2 cup butter, milk, eggs and vanilla to the potatoes. Stir until well mixed. Spread into prepared baking dish.

To make the topping: In a small bowl, whisk the 1 cup brown sugar and flour. Using a fork, cut in the butter until mixture is crumbly. Stir in the pecans. Spread this mixture over the sweet potatoes.

Bake for 30 minutes until bubbly and golden brown.

Lookout Point Lakeside Inn
http://www.lookoutpointinn.com
Kristie Rosset
Proud to be the Arkansas Broad

Cherry Bars

noreply@blogger.com (E. Broads) — Wed, 30 Nov 2016 19:30:00 +0000

Okay, I'll admit it. As you know, we do a dessert spread every night and there are nights I just can't think of something ...shall we say "exciting" to bake. I did just have one of those nights and pulled out the old Magnolia Bakery Cookbook. (We had been in NYC to watch the Cornell University Men's Hockey team play in a Thanksgiving game and just happened....yes, just HAPPENED....to be in a hotel across the street from The Magnolia Bakery).
These bars (known as Shelly's Cherry Squares) were very easy and I have to say that they are becoming a staple. The dough is just wonderful. The story is that the recipe comes from Shelly Sinko who was a baker at the heavenly place (Magnolia) and is based on a cookie that her mother made while whe was growing up. They sure are good.
And with the dough, my mind started to think of all the other possibilities. Hope that you enjoy these!

INGREDIENTS

1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar
4 large eggs at room temperature
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 cup canned cherry pie filling
Confectioners' sugar for sprinkling

DIRECTIONS

Preheat oven to 350.
Grease and lightly flour a 9 x 13-inch baking pan.
In a large bowl, (and I used the Kitchen Aid mixer), cream the butter with the sugar until smooth, about 2 minutes.
Add the eggs, one at a time beating well after each addition. Add the vanilla. Add the flour and mix thoroughly.
Spread the dough evenly in the prepared pan. With a small, sharp knife, score into 24, 2-inch squares.
Place a teaspoon of cherry pie filling---each containing one cherry---(here I did get a little heavy handed since I really like cherries) on each scored square. Bake for 30-35 minutes or until a cake tester in the center comes out clean.
Allow to cool to room temperature and then sprinkle generously with confectioners' sugar before cutting and serving.

The William Henry Miller Inn
http://www.millerinn.com
Lynnette Scofield
Proud to be the Ithaca Broad

Southern Biscuits

noreply@blogger.com (E. Broads) — Tue, 22 Nov 2016 18:30:00 +0000

In 1997 , when an Inn was literally a thought, my former husband and I traveled to Brewster Cape Cod to take a class to determine if we had what it took to be an innkeeper.
That class was taught by Carol and Tom Edmondson, who at the time owned The Captain Freeman Inn. It was literally a life changing weekend since we came out of those two very intensive days believing that it WAS something we could do.
Today, the Inn is a reality. And I refer to Carol as my "heroine" and I"m so happy to say that we are friends.
Carol has written two cookbooks and this morning we served Southern Biscuits out of her "Cooking at the Inn" cookbook. These were served along with Baked Parmesan Eggs, Brown Sugar and Peppered Bacon and Roasted Tiny Potatoes.
Is there ANYTHING better than a hot biscuit? Don't think so!
I'm so happy to share this with you!

INGREDIENTS

Makes 12-15 biscuits

2 cups all purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon salt
2 tablespoons unsalted butter
1 cup buttermilk

DIRECTIONS

In a large bowl, stir together flour, baking powder, sugar and salt.
Cut butter into dry ingredients until the mixture looks like coarse cornmeal.
Stir in the buttermilk--just enough to make a soft dough.
Knead the dough five or six times with the heel of your hand on a lightly floured board.
Pat dough out to 1/2 inch thickness. Cut with a 2 inch cutter (I used a square one just because I liked the way it looked) and handle the dough as little as possible.

Bake at 450 on an ungreased cookie sheet (I used parchment paper) for 10-12 minutes.

The William Henry Miller Inn
http://www.millerinn.com
Lynnette Scofield
Proud to be the Ithaca Broad

Warm Apple Cake

noreply@blogger.com (E. Broads) — Thu, 17 Nov 2016 19:00:00 +0000

I confess to being an apple addict. I LOVE apples in any form. Nothing beats a homemade chunky applesauce, except perhaps the new crop of apples straight off the tree in the fall. But, when it comes to cooking with apples, I am not necessarily the most patient person in the world. It seems to take forever to peel, core and slice enough apples for a decent size pie.

So when I was searching one day for a quick recipe using apples, I was delighted to find this recipe that does not require peeling the apples. I was also delighted to discover how tasty it is! While this cake is definitely best served slightly warm, preferably with a generous amount of fresh whipped cream or vanilla ice cream, it is still pretty darned tasty served at room temperature. And, there's always the microwave to reheat leftovers.

INGREDIENTS

For a 9 x 13 pan - 12-16 servings

2 sticks butter (1 cup) softened
1/2 cup brown sugar
8 firm cooking apples - Gala are a good variety for this recipe
1 cup white sugar
2 teaspoons vanilla extract
2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 cup milk
2 medium eggs

DIRECTIONS

Preheat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray. Place one stick of butter in the pan and put in the oven until the butter melts. Remove from heat and sprinkle brown sugar over top. Mix butter and brown sugar together.

Cut 6 of the apples into quarters and cut out core. Cut each quarter in half again to give 8 wedges from each apple. Arrange the apple pieces in rows on top of the brown sugar mixture in the baking pan. Place in the oven for about 10 minutes to let apples begin to cook.

Meanwhile, in a separate bowl combine flour, baking powder, salt and cinnamon. Grate remaining two apples. (Leave skin on) Place remaining stick of butter in a mixing bowl. Beat in the cup of white sugar and the two eggs. Beat in the vanilla. Add 1/2 cup of milk, then 1/2 of the flour mixture. Repeat with the other 1/2 cup of milk and the rest of the flour. Mix in grated apple. Drop this batter by tablespoons over the apples until evenly distributed in pan. Some of the sauce may ooze up around the batter. Bake for about 35 to 40 minutes at 350 degrees or until top is golden brown and cake tester comes out clean.

Scoop out into bowls or plates so apples and sauce are on top. Add ice cream or whipped cream. Enjoy!

The White Oak Inn
http://www.whiteoakinn.com
Yvonne Martin
Proud to be the Ohio broad

Praline Roasted Plums

noreply@blogger.com (E. Broads) — Tue, 15 Nov 2016 20:00:00 +0000

Although fresh plums often taste a bit tart when eaten fresh, this recipe for baked plums definitely solves that problem! This plum dish was created at Lookout Point as a breakfast appetizer, however, it certainly works well as a tasty dessert to finish a nice dinner. This recipe can be adapted for any number of persons: use one plum per person and adapt the rest of the recipe.

INGREDIENTS ---

Serves 8 people

8 ripe plums
1/2 cup packed brown sugar
1/4 cup coarsely chopped pecans

Creme Fraiche (recipe also located in the 8 Broads Cookbook)

1 cup sour cream
1/4 cup heavy cream
1/4 cup brown sugar
1/2 teaspoon vanilla

DIRECTIONS ---

Spray the bottom of an 8 x 8 inch baking dish with non-stick spray. Preheat oven to 350 degrees.

Slice and remove seed from each plum. Do not peel. Place sliced plums in the baking dish. Sprinkle the brown sugar over the plums, then top with nuts.

Bake for 20-25 minutes until the plums soften, without becoming "mushy".

To serve, spoon into individual small dishes. Top with a dollop of creme fraiche. To make the creme fraiche, stir all ingredients together.

Lookout Point Lakeside Inn
http://www.lookoutpointinn.com
Kristie Rosset
Proud to be the Arkansas Broad

Fresh Apple Cake

noreply@blogger.com (E. Broads) — Tue, 08 Nov 2016 18:30:00 +0000

This cake is a favorite. I mean really a favorite. Every single time we make this for the sideboard, guests ask for the recipe. It is full of sweet or tart apples and covered in this incredible caramel glaze. Folks go nuts. Serve this for Thanksgiving dinner or just for a nice fall snack. The batter will be really thick but don't let that concern you. The apples release their juices during baking and add the needed liquid. Enjoy!

INGREDIENTS

1 cup cooking oil
2 cups granulated sugar
2 eggs
2 teaspoons vanilla
3 cups all purpose flour
1/2 teaspoon salt
1 teaspoon soda
1 cup walnuts, chopped
3 cups apples, peeled and chopped

Glaze

1 cup light brown sugar
1/2 cup butter
1 teaspoon vanilla
1/4 cup whipping cream

DIRECTIONS

Preheat over to 300 degrees
Grease and flour a 9 x 13 pan
Combine oil, sugar, eggs, vanilla
Add dry ingredients to first mixture
Stir in apples and nuts
Spread in the prepared 9 x 13 pan evenly
Bake 1 hour to 1 hour 10 minutes

Glaze

Melt butter and brown sugar then add the cream and bring to a full boil
Cool and add the vanilla
Spread glaze on warm/hot cake

Swiss Woods Bed and Breakfast
http://www.swisswoods.com
Debbie Mosimann
Proud to be the Lancaster County Broad

Curried Zucchini Soup

noreply@blogger.com (E. Broads) — Wed, 02 Nov 2016 18:00:00 +0000

If it seems as if I'm on a theme this fall, that's because I am! Soup, soup and more soup. Much as I love cooking, it's more of a chore than a joy on hot summer days. And the last thing I want to do is make something that requires long slow simmering and heats up the kitchen even more. But once the cooler nights of fall come around it's time to dig out all my favorite soup recipes and fill the Inn with cozy smells. Not to mention having something in the fridge that can be quickly and easily heated for lunches or nights when we just don't feel like cooking.

With good quality zucchini available in the supermarket year round and just six simple ingredients, this soup is fast and easy to make. You can adjust the amount of curry to suit your personal taste. The photograph shows the soup garnished with sour cream thinned with a little milk and drizzled from a squeeze bottle. We also find it really tasty with garlic croutons.

INGREDIENTS

2 tablespoons butter
2 small onions - cut into 8 pieces each
3 to 5 large zucchini - halved lengthwise and cut into 1/2-inch slices
3 to 4 cups chicken broth or vegetable stock
2 teaspoons curry powder or to taste
1 pint heavy cream or whipping cream
Salt and pepper to taste

DIRECTIONS

In a large pot, melt the butter.
Add the onion pieces and cook over low heat until onion is translucent.
Add the zucchini pieces and enough broth or stock to barely cover.
Add the curry powder.
Stir and bring to a boil.
Reduce to a simmer and cook until the zucchini is very soft. (about 15 to 20 minutes)
Remove from heat and add the heavy cream.
Using a hand blender, puree until fairly smooth. (If you don't own a hand blender - why not? They are very handy little tools? But since you probably aren't going to rush right out to buy one now, you can puree in small batches in a food processor.)
Taste and add salt and pepper if needed.
If soup seems too thick you can add more stock.
Reheat before serving. Do not boil

The White Oak Inn
http://www.whiteoakinn.com
Yvonne Martin
Proud to be the Ohio Broad

Pumpkin Bread

noreply@blogger.com (E. Broads) — Thu, 27 Oct 2016 19:00:00 +0000

It's fall, it is pumpkin time and holiday time, and this is the go to bread that does it all. Great for your breakfast (try topping with a little cream cheese or butter), great to take to a potluck as a dessert, and it freezes very well. I made this for Christmas presents back before I could even really cook. It works well in mini loaf pans for hostess gifts, does anyone do that anymore...

I made pumpkin bread the first week we had our Inn, and I made it the last week we had our Inn. I lost count of all the loaves my staff and I made over the years. This was originally my mother's recipe, and while she always left out the nuts, I always add them, loving the walnut flavor with the pumpkin. This recipe was originally published in the Visiting Nurse Service Auxiliary Cookbook sometime in the 1960s with credit given to Mrs. William Schulte. Today I give Carolyn all the credit she deserves for passing this recipe on to me. Enjoy! It's fall!

INGREDIENTS

3 cups flour
3 1/2 cups sugar
1 1/2 teaspoon cinnamon
1 1/2 teaspoon nutmeg
1 1/2 teaspoon salt
2 teaspoons baking soda
1 cup corn oil
2/3 cup water
4 eggs
1 can pumpkin (single pie size)
1 1/2 cups chopped walnuts

DIRECTIONS ---

Preheat oven to 350 degrees.
Mix together flour, sugar, cinnamon, nutmeg, salt and baking soda.
Add corn oil, water, eggs and pumpkin.
Mix with hand mixer.
Stir in chopped nuts.
Pour into 3 large loaf pans which have been well greased and floured.
Bake at 350 degrees for 1 hour. Insert a toothpick; it should come out clean.
Let cool for 1 hour. These loaves freeze well.
Makes 3 loaves.

Recipe from the files of:
Chambered Nautilus Bed and Breakfast Inn
Joyce Shulte
Proud to be the Seattle Broad

Chocolate Cream Cheese Bars with Chocolate Chips

noreply@blogger.com (E. Broads) — Tue, 25 Oct 2016 18:30:00 +0000

As you all probably know by now, my inn, The William Henry Miller Inn in Ithaca New York, serves a homemade dessert buffet every night. We are always looking for new recipes but we have our old standbys too! This recipe is one of our favorites and is from the cookbook "Coffee Cakes and Quick Breads" by Renny Darling.
I'm posting a frosting recipe but they are just great with a dusting of powdered sugar instead of frosting.

--- INGREDIENTS ---

1/2 cup butter, softened
4 ounces cream cheese (at room temperature)
1 cup sugar
3 eggs
2 teaspoons vanilla

1 cup flour
6 Tablespoons cocoa
1/2 teaspoon baking soda
1 cup chocolate chips

For Frosting
1/2 cup chocolate chips
1/3 cup sour cream

--- DIRECTIONS ---
Preheat oven to 350.
Beat together butter and cream cheese until well blended. Beat in sugar, eggs and vanilla until blended.
Combine and add the remaining ingredients and beat until well mixed.

Spread batter in a greased 9X13 pan and bake at 350 about 25 minutes. Don't over bake and allow to cool in the baking pan.

For Frosting:
Melt the chips over simmering hot water. Stir in the sour cream (divide it into three portions, stirring well after each one).
Frost cooled bars.

The William Henry Miller Inn
http://www.millerinn.com
Lynnette Scofield
Proud to be the Ithaca Broad

Eggplant Rosa

noreply@blogger.com (E. Broads) — Thu, 20 Oct 2016 18:30:00 +0000

With the arrival of autumn, I love the many different vegetables that are available. In my youth, I would never have touched an eggplant, and I probably didn't know what it even was. Now, I appreciate the sheer beauty of the many varieties of eggplants, and truly enjoy the flavor. My dear friend, Larie Engles, has shared this tasty dish with my family on many occasions. The recipe, that she has adapted originated from a childhood friend. Thank you, Larie!

INGREDIENTS

1 medium eggplant, peeled and cubed
1 medium onion, chopped
1 medium green pepper, chopped
4-5 medium tomatoes, peeled and diced or substitute 1 can Rotel tomatoes, 1 can petite diced tomatoes and one small can tomato sauce
1 heaping tablespoon sweet basil leaves
1 teaspoon oregano
1 to 2 cloves of garlic, crushed
2 ounces or more of Parmesan Cheese

DIRECTIONS

In large non-stick pan, saute chopped onion and green pepper
Add eggplant and tomatoes and stir
Cover and cook over low heat, stirring occasionally 25-30 minutes
Add sweet basil leaves, oregano and garlic and stir
Sprinkle with cheese over the top for the last couple of minutes just to melt

Lookout Point Lakeside Inn
http://www.lookoutpointinn.com
Kristie Rosset
Proud to be the Arkansas Broad

Spiced Yogurt Pound Cake

noreply@blogger.com (E. Broads) — Tue, 18 Oct 2016 21:30:00 +0000

Fall is in the air! And this is the perfect cake.
Junior League cookbooks have always provided excellent recipes and this is no exception.
This recipe is from For Goodness Taste from The Rochester New York Junior League and we have made it many times for our dessert buffet.
One of the best parts of this cake? The smell in the house while it is baking....heavenly!
Please note that this makes a really good sized cake and takes almost an hour to bake but certainly worth the wait.
14-16 servings

--- INGREDIENTS ---
2 cups sugar
1 cup butter softened
2 1/4 cups flour
1 cup plain yogurt
3 eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 teaspoon baking soda
1/4 teaspoon ground cloves

--- DIRECTIONS ---
Grease and flour a bundt pan.
Preheat oven to 325.
In a large bowl cream the sugar and butter until light and fluffy.
Using the lowest speed, add remaining ingredients.
Beat at high speed about four (4) minutes or until well mixed.
Bake 45-55 minutes a 325 oven.
Let cook 20 minutes before removing from the pan.

Feel free to top with powdered sugar or a light vanilla glaze or just some sweetened whipped cream.
Or all three.........

The William Henry Miller Inn
http://www.millerinn.com
Lynnette Scofield
Proud to be the Ithaca Broad

Vegetable Soup with Spinach and Lentils

noreply@blogger.com (E. Broads) — Tue, 11 Oct 2016 18:30:00 +0000

One of the things we love about fall is that we start making hearty soups again. We don't want to heat up the kitchen in the summer, but once those cooler evenings kick in we pull out the stock pots and fill the house with delicious smells. Soups are one of my favorite things to make. Maybe it's the versatility of soup recipes. You don't have to measure precisely. If you have a little more of one thing and a little less of another it will still turn out just fine. You can change the flavor and texture by adding meat, beans or rice, or a splash of wine. You can use vegetable stock, chicken stock or beef stock almost interchangeably. Each change makes a subtle difference in the end product, but it's almost impossible to ruin a soup recipe. And having homemade soup in the refrigerator or freezer means you've always got the start of a quick and healthy lunch or dinner.

INGREDIENTS

2 cups chopped onion
2 tablespoons olive oil
2-3 cloves garlic, crushed
3 cups diced celery
4 cups diced carrot
1 tablespoon paprika (Hungarian preferred)
1 tablespoon whole cumin seeds
2 cups dried lentils (brown, red or green)
2 quarts chicken stock
1 teaspoon black pepper
Fresh Spinach - 1 bag baby spinach or 1 bunch fresh spinach - chopped
2 cups diced tomato or halved grape or cherry tomatoes (fresh is best but if you don't have it you can substitute a 14 oz. can of diced tomatoes)
Salt to taste

Optional:
1/2 cup sour cream to garnish
Cooked shredded or diced beef or chicken

DIRECTIONS

Heat the olive oil over medium heat in a large pot.
Add the onion and garlic and saute for 5 minutes.
Add the paprika and cumin seeds and mix well.
Add the carrots, celery, lentils, chicken stock and black pepper.
Increase heat and bring to a boil
Reduce heat to just keep soup at a simmer and cook for about 30 minutes, or until vegetables and lentils are tender, adding water if it becomes too thick.
Taste and adjust salt if necessary.
If you want to add cooked chicken or beef, do so now and return soup to a simmer.
Immediately before serving add the chopped spinach and diced tomatoes.
Cook just long enough to wilt spinach and warm tomatoes - 3 or 4 minutes.

Optional: Garnish each serving with a dollop of sour cream.

The White Oak Inn
http://www.whiteoakinn.com
Yvonne Martin
Proud to be the Ohio Broad

Fruited Oatmeal Pancakes

noreply@blogger.com (E. Broads) — Wed, 28 Sep 2016 18:00:00 +0000

This is our favorite "go to" pancake batter recipe. It makes perfect, delicious fluffy pancakes every
time. You can top the batter with whatever fruit is in season. In the winter we use frozen berries. Guest favorites are blueberries or raspberries, but we have used other fruits and nuts including bananas, walnuts, pecans, peaches, plums and apples. This batter has to rest for at least 30 minutes before using to allow the oatmeal to absorb the liquid. We often make it the night before and refrigerate overnight. If the batter is too thick, add a little more milk before using.

INGREDIENTS

Pancake Batter - enough for 16 pancakes

2 cups flour
1 cup quick oats
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups milk
1/4 cup melted butter or vegetable oil
Fruit and/or nuts for topping

DIRECTIONS

Mix dry ingredients together.
Beat eggs and milk together.
Make a well in the dry ingredients and pour in egg batter.
Pour in melted butter or oil.
Gently mix together until all the lumps are gone.
Let rest for 30 minutes before using.
Preheat a griddle to 350 degrees. Brush lightly with butter or oil.
Pour on 1/3 to 1/3 cup batter for each pancake.
Gently place your toppings on the batter.
Wait until bubbles form and start to burst before flipping pancakes.
Serve immediately

The White Oak Inn
http://www.whiteoakinn.com
Yvonne Martin
Proud to be the Ohio Broad

Girlfriend Fun, Weekends and Farm Markets

noreply@blogger.com (E. Broads) — Mon, 26 Sep 2016 18:00:00 +0000

Today the sun was shining and the sky was a glorious blue with high wispy clouds. And it wasn't hot. Yesterday four great friends and I volunteered at the Gettysburg Wine & Music Festival. The crowds were amazing, but parking cars, selling tickets and handing out wine glasses under the glare of mid-90's weather was a test of endurance. We did it!

Afterwards we settled in the cool of Garryowen Irish Pub with spouses and friends joining us. Bangers and Mash, Shepherd's Pie, and Wee-bit of Fish and Chips were all spot on. Even this celiac thoroughly enjoyed veggies and chicken with a scrumptious Whiskey sauce. Great service. Great place to unwind on Saturday night. It's in Gettysburg, so make a reservation the next time you're in town.

So getting back to this morning, what better time than Sunday for a little road trip to Peters Orchard. It's up Route 94 north from Hanover toward Carlisle and has been in the same family since 1870. The orchards stretch for miles on either side of the road, and in addition to peaches, plums and pears, there are over 70 varieties of apples from which to choose. Ah, Adams County fruit!

We couldn't help but wander around just a bit. Signs of fall were everywhere, despite the unusually warm outing we had had the day before.

Finally we stepped inside the market to make our selections. Lots of tomatoes. Lots of peaches. Lots of nectarines. And the early-to-ripe apples are out. It was hard to choose, but I elected to go with Golden Supreme this time around. They are crisp, firm and sweet, good for eating, sauces, baking, and pies. What could be better? There will be apples in most everything I prepare this week!

The real problem with Sunday is that it marks the end of the weekend. But what a memorable one it was. Sometimes it is hard to be a transplant. Most of my life has been spent in St. Louis; for many, many reason I miss being there. Miss my family and "old friends," naturally, and being off to the opera, symphony, Forest Park and all its museums, CWE, and living in my long-time community, U. City. On the other hand, south central Pennsylvania with its rolling hills and not much traffic is truly beautiful, especially on days like today. And I am truly fortunate to have a great group of friends who love to get out and enjoy the surroundings, to be active, and to share lots and lots of laughs.

Sometimes it is just best to look around, enjoy a bit of contentment, and take it all in. I surely did that this weekend.

Kathryn White
http://www.eightbroads.com
All About Opera Broad

Cool Cucumbers & Onions

noreply@blogger.com (E. Broads) — Fri, 23 Sep 2016 18:30:00 +0000

INGREDIENTS

1 cup water
1 cup white vinegar
1 cup sugar
2-3 medium cucumbers
1 large sweet onion
Salt to taste

DIRECTIONS

In a small saucepan, bring the water, vinegar and sugar to boil. Stir to ensure the sugar is dissolved. Set aside to cool.

In a large bowl, put water and 2 teaspoons of salt. Peel and slice the cucumbers and onions. If you prefer to leave the cucumber peel on, or partially peel for additional color, that works, too. Place the sliced cucumbers and onions in the water bowl, ensuring all the slices are covered.

After the vinegar/sugar/water combination has cooled to room temperature, drain the salt water off of the cucumbers and onions. Pour the cooled vinegar water over the vegetables. Cover tightly and refrigerate. Allow to soak at least a couple of hours before enjoying.

Lookout Point Lakeside Inn
http://www.lookoutpointinn.com
Kristie Rosset
Proud to be the Arkansas Broad

Peaches and Cream Pie

noreply@blogger.com (E. Broads) — Tue, 20 Sep 2016 18:30:00 +0000

Have you ever heard someone say, "If you put that on an old shoe, I'd eat it?" Well, that's the way I feel about peaches. My first memory of peaches was the year that my mother (who was an excellent cook) made a peach jam. But it didn't gel and turned into peach sauce. I can still taste that and we always said it was the best mistake she ever made.

Then came Peach Shortcake and rather than use whipped cream (and we always had the real thing), we would get a container of frozen custard (now referred to as soft ice cream). Delish!

This recipe may well come in third. It is a very easy pie that really can be made anytime of year since frozen peaches are always available. But, of course, the real thing is the best!

INGREDIENTS

1 unbaked 9-inch pie crust
4 to 6 peaches that you have peeled and sliced
1/2 cup sour cream
1 cup sugar
2 tablespoons flour
1 egg, beaten
Nutmeg (and there is nothing like fresh nutmeg that you grate yourself)

DIRECTIONS

Place peaches in pastry.
Combine sour cream, sugar, flour and eggs. Pour over peaches.
Grate just a tiny bit of nutmeg over the top and bake 45 minutes (I always place on a jelly roll pan since juices may flow.!)
Bake at 400 degrees for 45 minutes

This recipe was originally in the cookbook "For Goodness Taste" by the Rochester Junior League.

The William Henry Miller Inn
http://www.millerinn.com
Lynnette Scofield
Proud to be the Ithaca Broad

Nicoise Salad

noreply@blogger.com (E. Broads) — Tue, 13 Sep 2016 19:00:00 +0000

The classic Nicoise is a salad composed of tomatoes, tuna, hard boiled eggs, Nicoise olives and anchovies dressed with a vinaigrette.

But who says that when you are tired after working all day, the temperature is rising and you want to eat pretty quickly, you can't invent your own.

Do you have a rotisserie chicken? Tomatoes this year are in abundance? Hard boiled eggs are something we most always keep in the fridge (Dave and I love the old fashioned egg and olive sandwich). Green beans are so plentiful this time of year and in a pinch, canned tuna is usually in the pantry along with roasted red peppers.

Stir up a flavorful vinaigrette to pour over your arrangement and you have a dinner ready!

INGREDIENTS

Vinaigrette

In a shaker combine
1 cup olive oil
1/4 cup vinegar (I love red wine vinegar but that's a personal preference)
2 tablespoons Dijon mustard
Salt and pepper to taste

DIRECTIONS

Shake well and serve.

Place Your Inn Name Here

The William Henry Miller Inn
http://www.millerinn.com
Lynnette Scofield
Proud to be the Ithaca Broad

Cinnamon Chip Muffins

noreply@blogger.com (E. Broads) — Wed, 07 Sep 2016 17:17:00 +0000

When we had only been open two or three years, a lovely couple stayed with us and she commented that she had a really good muffin recipe she'd like to share. I can't tell you how many times we have made this and our guests have loved them.

The recipe calls for cinnamon chips which, at certain times of the year, are a bit difficult to find. But, they are worth the wait!

INGREDIENTS

2 cups Bisquick
1/3 cup sugar
2 tablespoons vegetable oil
1 egg slightly beaten
1 cup cinnamon chips
2/3 cup milk

DIRECTIONS

Heat oven to 400 degrees.
Grease or paper line muffin tins (can be regular or mini size).
Combine all ingredients until just moistened.
For full size muffins, bake 15 to 18 minutes.
For mini muffins, bake 10 minutes or until tops are browned.

The William Henry Miller Inn
http://www.millerinn.com
Lynnette Scofield
Proud to be the Ithaca Broad

My Favorite Fruit

noreply@blogger.com (E. Broads) — Tue, 30 Aug 2016 18:30:00 +0000

Champagne grapes

Have you ever been asked, "What three things would a stranger find in your refrigerator?" Well, one of the three for me is grapes. I LOVE grapes - purple grapes, red grapes, green grapes.
And I use them in soooooo many things.
I put them in Waldorf Salad, add them to fruit salad. cut them up in Chicken Salad and I pop washed grapes into a storage bag and freeze them for an always ready, delicious snack.
Today at my favorite super market (Wegman's), not only did I find red and green grapes but also Cotton Candy Grapes They are sprayed with sugar water while growing and taste a lot like cotton

candy.

Teardrop grapes

I also enjoy Teardrop grapes that look more like little purple peppers and I also really like Champagne grapes.
We just love to garnish plates with grapes and especially love the Champagne grapes since they are so tiny and tasty.
But a note of warning. If you have a dog, do NOT let a dog eat even one grape. They are harmful to dogs.

The William Henry Miller Inn
http://www.millerinn.com
Lynnette Scofield
Proud to be the Ithaca Broad

Strawberry Shortcake Bars

noreply@blogger.com (E. Broads) — Mon, 29 Aug 2016 17:30:00 +0000

This recipe was originally from the cookbook "Baking" but was for Blueberry Cookies. We have adapted it for strawberries and have found them to be so much better when baked into bars.

This is one of my very favorite desserts that we serve on our dessert bar in the evenings. I've even been known to top then with a spoonful of soft vanilla custard ice cream and a few extra berries to make my own version of strawberry shortcake!

INGREDIENTS

1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
4 tablespoons chilled butter cut into small pieces (1/2 stick)
1/4 cup granulated sugar
Finely grated zest of one lemon
1/2 cup sour cream
1 cup strawberries (washed, hulled and cut into small pieces)

DIRECTIONS ---

Preheat oven to 375.
Grease and flour an 8 x 8 inch baking dish.
Sift the flour and baking powder into a mixing bowl.
Lightly combine the butter until the mixture resembles fine bread crumbs.
Stir in the sugar and the lemon zest and then add the sour cream and the strawberries.
Stir until combined and pour mixture into baking pan.
Bake at 375 and check doneness after 25 minutes.

Glaze with a simple glaze of sifted powder sugar and half and half.

The William Henry Miller Inn
http://www.millerinn.com
Lynnette Scofield
Proud to be the Ithaca Broad

Stuffed French Toast with Orange Syrup

noreply@blogger.com (E. Broads) — Wed, 17 Aug 2016 15:00:00 +0000

INGREDIENTS

6 1-inch slices of french bread
4 ounces of cream cheese, softened
1/4 cup orange marmalade
3 eggs
3/4 cup milk
1/4 teaspoon vanilla
1/8 teaspoon cinnamon
Dash of ground nutmeg
2 tablespoons butter or margarine

DIRECTIONS

Stuffed French Toast
Cut across the top-crust side of the bread and cut a pocket in each slice.
In a small mixing bowl stir together the softened cream cheese and the orange marmalade. Mixture should not be soupy.
Spoon about 1 tablespoon of the cheese mixture into each pocket or just fill the pocket.
In a mixing bowl beat eggs, milk, vanilla, cinnamon and nutmeg until combined.
Dip stuffed bread slices into egg mixture.
Heat butter or margarine on a griddle and add stuffed bread slices.
Fry over medium heat until golden brown, turning once.
Serve with warm orange syrup and garnish with orange slice and powdered sugar.
Makes 8 slices.

Orange Syrup
In a small saucepan combine:
1 cup sugar
1 cup butter
1 6-ounce can frozen orange juice concentrate.

Place over low heat until butter is melted. Do not boil.
Remove from heat and cool for 5-10 minutes.
Beat until slightly thickened and serve warm.

Orange Syrup can be made ahead and will keep in the refrigerator for several weeks.
Makes 1 1/2 cups.

Recipe from the files of:
Chambered Nautilus Bed and Breakfast Inn
Joyce Schulte
Proud to be the Seattle Broad

Spinach Pesto Salad Dressing

noreply@blogger.com (E. Broads) — Thu, 11 Aug 2016 18:30:00 +0000

Who remembers that song from the first Muppets Movie, "It's not Easy Being Green?" For some reason that song always pops into my head when I make Pesto. And, who can resist that beautiful emerald green color and that fresh fresh smell of basil that simply defines summer for me.

This recipe is a spin on the traditional Pesto recipe, using spinach and basil as the base for a tasty and vitamin-packed salad dressing. Drizzle it over fresh tomatoes for a simple easy side dish or combine with other ingredients to make a heartier salad that can be a full meal. For our photograph we tossed some of the dressing with garbanzo beans, black olives, halved cherry tomatoes and feta cheese, spooned this mixture over a bed of lettuce and drizzled more dressing over the top.

INGREDIENTS

2 cups fresh spinach
6 - 8 fresh basil leaves
Juice from a lemon
3 tablespoons balsamic vinegar
1/4 cup olive oil
1 large clove of garlic
Optional - handful of walnuts or roasted almonds
2 tablespoons grated Parmesan cheese

DIRECTIONS

Combine all of the above ingredients in a blender jar and blend until combined well.
Use immediately or refrigerate for up to 4 days.

The White Oak Inn
http://wwwwhiteoakinn.com
Yvonne Martin
Proud to be the Ohio Broad

Summer Italian Bread Salad

noreply@blogger.com (E. Broads) — Thu, 04 Aug 2016 19:00:00 +0000

Oh my, this is such a delicious and easy recipe that makes a great dinner out of summer's fresh
bounty. This recipe could be easily converted to a vegetarian salad. I've not had any success growing tomatoes in Arkansas this year, but the garden herbs are bursting forth. It's wonderful on hot summer nights to not turn on an oven!

INGREDIENTS

3 slices artisan bread (I used an herb provence bread. Ciabatta would also work well.)
1 can chickpeas drained and rinsed
4 slices genoa salami
1 large tomato
1 large cucumber
2 tablespoons fresh parmesan, grated
1/4 cup flat Italian parshley, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh lemon basil

Dressing
1/4 cup virgin cold-pressed olive oil (I used lemon infused)
Juice of 1 lemon
1/2 teaspoon lemon zest
1 clove garlic, grated
1/2 teaspoon sea salt (or to taste)

DIRECTIONS

Toast bread slices until lightly browned. Allow to cool, then dice into size of large croutons.
Mix dressing ingredients and allow to meld while preparing the other ingredients.
Prepare the vegetagles by slicing and dicing the tomato (1/2 inch cubes)
Peel (if desired) and dice the cucumber.
Slice the salami into 1/2 inch by 1 inch strips.
In a large bowl, place the croutons, vegetables, chickpeas, parmesan and fresh herbs.
Pour the dressing over the salad, stir. If necessary, add a small amount of additional olive oil and lemon juice.
Allow to sit for 30 minutes, then serve and enjoy. An entire meal in one dish!

Serves 2

Lookout Point Lakeside Inn
http://www.lookoutpoint inn.com
Kristie Rosset
Proud to be the Arkansas Broad

Mexican Summer Bean Salad

noreply@blogger.com (E. Broads) — Thu, 28 Jul 2016 18:30:00 +0000

This is the perfect salad to bring to a potluck or to serve along with barbecued meats. It is easy, nutritious and very tasty.

INGREDIENTS

1 1/2 cup olive oil (EVOO)
1/4 cup fresh lime juice
1 clove garlic, minced
2 teaspoons ground cumin
1-19-oz. can black beans, drained and rinsed
1-19 oz. can red kidney beans, drained and rinsed
1-19oz. can cannellini beans, drained and rinsed
1-15 oz. can corn kernels or better yet the kernels of 2 fresh ears of corn
1 large tomato, seeded and chopped into 1/4-inch pieces
1 green pepper, chopped into 1/4-inch pieces
1 jalapeno pepper, finely chopped
1/2 red onion, finely chopped
1 clove garlic, minced
1 large bunch cilantro, 1-2 cup finely chopped
Salt and coarsely ground black pepper to taste
Hot sauce such as Tilapia to taste

DIRECTIONS

In a two-cup measuring cup whisk together first 4 ingredients. Set aside.
In a large bowl mix together beans, corn, tomato, all the peppers, onion, garlic and cilantro.
Pour dressing over beans.
Add salt, black pepper and hot sauce to taste. Mix well.
Refrigerate for al least 30 minutes before serving.
Enjoy!

Brampton Bed and Breakfast Inn
http://www.bramptoninn.com
Danielle Hanscom
Proud to be the Cheseapeake Bay Broad