Dessert Recipe: Rebecca's Chocolate Torte

Ingredients:
½ lb. bittersweet chocolate, chopped fine
4 oz. (8 tablespoons) butter, cut into small pieces
4 large eggs, separated
¾ cup plus 2 tablespoons granulated sugar

Garnish:
Confectioners’ sugar
Ice cream
Fresh berries
Mint sprig

Place a bowl over a saucepan of slightly simmering water (double boiler works best), melt chocolate and butter, stirring occasionally until smooth (approximately 5 minutes). Allow to cool slightly.

In another bowl, lightly beat egg yolks and gently add the cooled chocolate. Mix thoroughly.

In a separate bowl, whisk egg whites until soft peeks are formed. Gradually add the granulated sugar until the whites are firm and glossy. Gently fold chocolate mixture into the whites, cover and refrigerate for 4 hours. This can keep in refrigerator for 3-4 days.

When ready to cook, preheat oven to 375 degrees. Butter and flour a baking sheet or better yet, spray with cooking spray and place a sheet of parchment paper on pan. Butter the insides of 6 metal rings that measure 3” wide and 2” deep (we used 8 oz. pineapple cans with the tops and bottoms removed). Dip rings into flour and place on baking sheet. Spoon mixture into prepared rings and bake for approximately 18-20 minutes, until the tops are firm.

Using spatula, remove ring to a plate and cut around edges with a thin knife. Gently remove ring, sprinkle with powdered sugar, scoop ice cream, add berries and sprig of mint. Serve immediately.

Makes 6 servings

Cranberry Apricot Scones

3 cups flour
½ cup sugar
½ teaspoon baking soda
2 ½ teaspoon baking powder
6 oz. Chopped butter
2 tsp. Vanilla
1 cup buttermilk
1/2 cup dried cranberries (or other dried fruit)

1/2 cup dried apricots (or other dried fruit)

Mix flour, sugar, baking soda, and baking powder. Cut in butter until it resembles cornmeal. Add add-ins, mix in the milk and vanilla. Mix until it forms soft ball. Roll out and bake at 400 degrees for 12 minutes. Freeze. Remove from freezer. Defrost. Brush tops with buttermilk and top with sugar. Reheat in hot oven for 5-7 min until golden brown.
Note: If doing a double batch, divide dough into 4 sections. Roll into circle, and cut into 8 pie shapes.

Blueberry Pecan Baked French Toast

4 inch baguette
6 large eggs
3 cups milk
½ teaspoon nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans (about 3 ounces)
1/4 cup butter (2 ounces)
1/4 teaspoon salt
2 cups blueberries

Syrup:
1 cup blueberries
½ cup maple syrup
1 tablespoon lemon juice

Spray 7"x11" glass baking dish. Cut baguette into 1 inch slices and arrange in one layer in baking dish. In large bowl which together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered overnight.

Pecans: Preheat oven to 350 degrees. In shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt. Cool and store overnight in container.

Syrup: In small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Stir in lemon juice. Store in refrigerator until morning.

Next Day: Preheat oven to 400 degrees. Sprinkle pecans and 2 cups blueberries evenly over french toast. Combine 1/4 cup butter and 1/4 cup brown sugar in sauce pan. Heat until butter in melted. Drizzle mixture over bread and bake 20 minutes, or until any liquid from blueberries is bubbling. Meanwhile, heat syrup.

Garnish: Whip cream and put dollop on top and top with either a toasted pecan or strawberry quarter, or raspberry.

Serves 10

Raspberry Cake

2/3 cup butter
2 cup sugar
2 egg
2 cup milk
2 teaspoon vanilla
4 cups unbleached flour
6 teaspoons baking powder
1 teaspoon salt
1 pint frozen raspberries

Cream the butter and sugar in a large bowl. Add the egg and beat. Combine the milk and vanilla in a small bowl. Add flour, baking powder and salt and add alternately with the combined milk and vanilla to the creamed mixture. Mix until smooth. Pour the batter into greased and floured baking pan. Sprinkle the raspberries evenly over the batter and bake in a 375 degree oven for about 30 minutes.

Oatmeal Tea Bread

2 cup plus 4 tablespoons flour
1 ½ cup sugar
2 teaspoon salt
2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
2 cup quick-cooking rolled oats
4 eggs, beaten lightly
2 1/2 cups applesauce
1 cup raisins
2/3 cup vegetable oil
1/2 cup milk
1/2 cup firmly packed light brown sugar

Combine flour, sugar, salt, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, and oats. In a bowl stir together eggs, applesauce, raisins, oil, and milk. Stir the applesauce mixture into the flour mixture and pour batter into a greased 9x5" loaf pan. In a small bowl stir together the remaining 1 teaspoon cinnamon, brown sugar and sprinkle on top of the batter. Bake in 350 degree oven for 55 minutes. Makes 4 loafs

Pumpkin Bread

3 cups sugar
1 cup salad oil
4 eggs, well beaten
1 16 oz. Can pumpkin
3 cups flour
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon salt
1 cup floured raisins
Mix together sugar, oil, eggs, and pumpkin. Sift together dry ingredients and add. Mix just until blended. Fold in the raisins. Pour into 4 greased and floured 9x 5 inch loaf pans and bake at 350 degrees for 45-50 minutes.

Refrigerator Bran Muffins

15 oz. Box of Raisin Bran
5 cups flour
3 cups sugar
2 teaspoons salt
4 eggs, beaten
1 cup crisco, melted
1 quart buttermilk or soured milk
5 teaspoons baking soda
1 teaspoon cinnamon.

In large bowl, place the raisin bran, flour, sugar, salt and stir. Add beaten eggs, melted Crisco, buttermilk, baking soda and cinnamon. Mix well and store in the refrigerator. Keeps for 6 weeks, do not stir. Fill muffin tins 2/3 full. Bake in 350 degree oven for 18 to 20 minutes

Corn Waffles

1 ½ cups flour
½ cup cornmeal
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons sugar
2 eggs, room temperature
1 ½ cups milk
1/3 cup vegetable shortening, melted
1/3 cup (2/3 stick) butter, melted

Put flour, salt, baking powder, and sugar in a mixing bowl and stir the mixture with a fork until blended. In another bowl, beat the eggs well and stir in the milk. Combine with the flour mixture until mixed. Add the melted shortening and butter and beat until blended. Pour 6 oz. Ladle into a very hot waffle iron. Cook about 4 minutes. Garnish with powdered sugar, whipped cream, and fresh strawberries.

Hollandise Sauce in Food Processor

Food Processor Method (makes 3/4 cup hollandaise sauce)

4 egg yolks
2 tablespoons lemon juice
½ teaspoon salt
Dash of Tabasco
1/4 lb. Unsalted butter, melted and hot

With the metal blade in place, add egg yolks, lemon juice, salt, and Tabasco to the beaker. Process for 3 seconds and, still processing, pour in bubbling melted butter. It is essential that the butter be bubbling hot or the sauce will not thicken.

Baked Pineapple

1 fresh medium pineapple
½ cup brown sugar
coconut to sprinkle


Remove the rind and eyes from the pineapple. Cut the fruit into quarters lengthwise and remove the core from each wedge. Proceed to slice each quarter into 4 or 5 slices. Cut each slice in half lengthwise. Sprinkle +/- 1 tablespoon brown sugar over each slice. Sprinkle coconut on top. Bake for 15 minutes in a preheated 325 degree oven. Serve 2 slices per person.

Apple Cranberry Crisp

5 lbs. Apples (red and green mix)
2 cup cranberries
3/4 cup sugar
6 tbls. Flour
1 ½ tsp cinnamon

Topping:
1 cup flour
1 cup old-fashioned oats
2/3 cup brown sugar (packed)
½ cup butter, cut in pieces

Peel, core, and cut apples. Place apples in large bowl. Add cranberries, sugar, flour, and cinnamon. Stir together. Place in buttered 13"x9" glass baking dish. Combine topping ingredients. Place on top of fruit. Bake in 350 degree oven until apples are tender, about 1 hour.

Baked Bananas

1/3 cup butter
3 tablespoons lemon juice (juice of ½ lemon)
6 ripe bananas, peeled, sliced lengthwise and then sliced in ½
1/3 cup brown sugar
1 teaspoon cinnamon
grated coconut

Preheat oven to 375 degrees. Place butter in 7"x11" glass baking dish and put into oven to melt. When melted, remove from oven and add lemon juice, brown sugar, and cinnamon to pan and mix together with fork. Place bananas in pan cut side up. When all bananas have been placed in pan, turn each section over to coat bananas. Sprinkle coconut on top. Bake bananas for +/- 15 minutes. Keep warm until serving. Serve 2 slices per customer.

Blueberry Muffins

1 cup flour
½ tsp salt
1 tsp baking powder
½ tsp. Baking soda
2 eggs
1 cup sour cream
5 tablespoons butter (melted)
1 cup firmly packed brown sugar
1 cup rolled oats
1 cup frozen blueberries.

In small bowl combine flour, salt, baking powder, and baking soda. Set aside 2 tablespoons to coat the blueberries. In a large bowl, beat the eggs, add the sour cream, and blend well. Add the melted butter and brown sugar and stir into the egg mixture. Stir in the oats. Fold in the flour mixture, stirring only enough to dampen the flour; the mixture will not be smooth. Toss the blueberries in the reserved flour and stir into the batter. Spoon the mixture in to the muffin tin, filling the cups 2/3 full. Bake at 375 degrees for 25-30 minutes. Makes 1 dozen.

Poached Pears

1/3 cup sugar
1/4 cut orange juice
1 cinnamon stick
1 teaspoon vanilla
3/4 cup water
4 medium pears, peeled, halved, cored, and pitted

In a large skillet bring sugar, orange juice, cinnamon, vanilla, and water to a boil. Add pears, reduce heat, and simmer, covered for 10 to 15 minutes. Remove cinnamon, place pear and spoon full of juice in each bowl and serve.

Cheese Strata

4 eggs
2 cups of milk
½ cup shredded sharp cheese
10 leaves of spinach
pinch of garlic per individual strata
dash of Tabasco
6 pieces of old white bread
1 plum tomato

These are made in individual ramekins. Cut bread in half. Place one half in bottom of each ramekin. Places 2 leaves of spinach in each, with stems removed. Place pinch of fresh garlic in each ramekin. Sprinkle shredded cheese over each ramekin. Cover with remaining piece of bread. Mix together eggs, milk, and Tabasco. Fill each ramekin with milk mixture, making more milk mixture if necessary. Place remaining cheese on top. Top with tomato slice. Store on cookie sheet lined with aluminum foil and covered with saran wrap. Place in refrigerator overnight. In morning, bake in 350 degree oven approximately 30-35 minutes, until brown and puffed.

Gingersnaps

3/4 cup crisco
1 cup brown sugar
1/4 cup molasses
1 egg
2 1/4 cups flour
2 tsp soda
½ tsp salt
1 tsp ginger
1 tsp cinnamon
½ tsp ground cloves
Cream shortening, brown sugar, molasses, and egg until fluffy. Add flour, soda, salt, ginger, cinnamon, and cloves. Stir. Form in small balls. Roll in sugar. Bake at 375 degrees for 8 minutes.

Apple Cinnamon Cake

1 ½ cups sugar
8 oz. Cream cheese
½ cup butter
1 tsp vanilla
2 eggs
1 ½ cups flour
1 ½ tsp baking powder
1/4 tsp salt

Cinnamon Mixture:
1/4 cup sugar
2 tsp cinnamon

4 green apples (peeled)

Combine sugar, cream cheese, butter and vanilla in bowl. Add eggs and mix. Add flour, baking powder and salt. Beat. Combine 1/4 cup sugar and cinnamon in bowl. Combine 2 tablespoons of cinnamon mixture with apples, tossing to mix. Stir apple mixture into batter. Grease and flour bundt pan. Pour batter into pan, top with remaining cinnamon mixture. Cook in 350 degree oven for about 50-55 minutes.

Cranberry Sour Cream Coffee Cake

1 cup butter
1/4 cup sugar
2 eggs
1 tsp vanilla
1 cup sour cream
2 cups flour
1 ½ tsp baking powder
½ tsp baking soda

Filling:
1 16 oz. Whole cranberry sauce
1 tsp cinnamon

Cream butter and sugar. Add eggs, vanilla and sour cream. Mix well. Add flour, baking powder, and baking soda. Grease and flour bundt pan. Spoon ½ mixture into pan. Place filling in pan. Cover with remaining mixture. Bake in 350 degree oven for 55 minutes.

Melon Sauce

½ cantaloupe
3 tablespoons honey
dash of Grand Marnier
Mash cantaloupe with mixer. Add honey and Grand Marnier. Mix well.

This is wonderful with strawberries!

Blueberry Sour Cream Coffee Cake

1/4 cup butter (2 oz)
1 cup sugar
2 eggs
1 1/4 cup sour cream
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups frozen blueberries (tossed with flour)

Topping
1/3 cup sugar
1 tbl. Cinnamon

Cream together butter and sugar. Add eggs, sour cream and vanilla. All flour, baking powder, baking soda, and salt. Mix. Add blueberries. Make topping. Grease and flour bundt pan. Spoon ½ of batter into pan. Top with ½ topping. Add remaining batter and top with topping. Bake in 350 degree oven 50 minutes.

Sour Cream Banana Bread

1/3 cup butter
2 cup sugar
3 eggs
1 1/2 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
4 mashed bananas
1 ½ cup sour cream

Cream together butter and sugar. Beat in eggs. Add vanilla. Add flour, baking powder, baking soda, and salt. Alternate this with the sour cream. Add bananas and mix until blended. Bake in small loaf pans in 350 degree oven 40 minutes

Chocolate Chip Sour Cream Coffee Cake

Cake Batter
1/4 cup butter
1 cup sugar
2 eggs
1 1/4 cup sour cream
1 tsp. Vanilla
2 cups four
2 tsp baking powder
1 tsp baking soda
½ tsp salt

Topping
3/4 cups packed brown sugar
1/4 cup sugar
2 tablespoon flour
1 tablespoon cinnamon
1 tablespoon butter
1 cup chocolate chips

Cream together 1/4 cup butter and 1 cup sugar. Add eggs, sour cream and vanilla. Stir. Add 2 cups flour, baking powder, baking soda, and salt. Combine ingredients for topping. Grease and flour bundt pan. Spoon ½ batter into pan and top with ½ of the topping. Place remaining batter on top and finish with remaining topping. Bake in 350 degree oven for 50-55 minutes.

Yogurt Poppy Seed Coffee Cake

3 tablespoons poppy seeds
1 cup vanilla yogurt
1 cup butter
1 1/2 cups sugar
4 eggs separated
2 cups plus 2 tablespoons flour
2 teaspoons vanilla extract
2 teaspoons baking soda
Conf. Sugar for garnish

Grease bundt pan and dust with flour. Soak poppy seeds in yogurt. Cream the butter and add sugar. Blend into the yogurt mixture. Beat the egg yolks and add to the mixture. Add vanilla, flour and baking soda. Beat the egg whites until stiff and fold in. Pour the batter into the pan and bake at 375 degrees for 45 minutes. Serves 16-18.

Raspberry & Peach Stuffed French Toast

Cinnamon Raisin Bread
6 oz. Cream cheese
4 1/2 oz. Raspberry jam
4 eggs
3/4 cup cream
nutmeg - dash
4 tablespoons butter
6 peach halves (canned or fresh)
1/2 cup sugar
Peach Schnapps or Cassis

Filling
Place cream cheese in microwave-safe dish. Microwave until softened. Stir in the jam.

Peach Topping
Heat 4 tablespoons of butter. Add 6 chopped peach halves and ½ cup sugar. Cook 2-3 minutes. Add 2 tablespoons of Peach Schnappes or Cassis. Cook to reduce brandy

Batter
Combine 4 eggs, 3/4 cup cream, and dash of nutmeg

Assembly
Spread filling on 6 slices of bread, leaving 1/2" from edges. Top with another slice of bread. Dip french toast in batter, allowing it to soak for 1 minute or so. Add butter to saute pan or griddle. Cook each side of French toast until browned. Heat 2 tablespoons of peach preserves and brush over French toast. The toast can now be held at this point until ready to cook.

Ready to Cook
Set oven to 375 degrees. Lightly grease sheet pan. Place French toast on pan and cook approximately 10-12 minutes until glaze shines. Remove from oven. Cut in half. Garnish with 2 slices of peaches, fresh raspberries, and sprig of mint. Sprinkle with confectioner’s sugar.

Cranberry Sauce

2 cups sugar
2 cups water
4 cups cranberries

Combine sugar and water in large saucepan. Stir to dissolve sugar. Heat to boiling; boil 5 minutes. Add cranberries. Cook about 5 minutes, till skins pop. Remove from heat. Chill and strain.

This is lovely served under sliced oranges

Blueberry Raspberry Finnish Pancake

1 ½ cups blueberries
1 cup raspberries
3 eggs
½ cup flour
½ cup milk
1 tablespoon melted butter

1/4 cup butter
½ cup brown sugar
3 tablespoons sugar

Fruit Sauce
1 cup honey
1 cup blueberries
1 orange rind grated
½ cup raspberries
splash liquor

Heat oven to 400 degrees. Place blueberries and raspberries in 8x13" pan and bring to room temperature (if frozen, place in oven to thaw). Heat 1/4 cup buter, ½ cup brown sugar, and 3 tablespoons of cinnamon until boils. Pour over fruit. Combine 3 eggs, ½ cup flour, ½ cup milk and 1 tablespoon melted butter. Whisk until smooth. Pour over fruit. Bake for 15-20 minutes.

Garnish with Fruit Sauce, whipped cream, and a couple of blueberries or raspberries.

Strawberry Rhubarb Crisp

3 cups rhubarb cut into 1" pieces
2 cups strawberries cut into halves
1 egg, beaten
1 tablespoon lemon juice
1 1/4 cup sugar
3 tablespoons flour

Topping
2/3 cup flour
2/3 cup old-fashion oats
1/3 cup brown sugar
1/4 cup butter, cut into pieces

Combine rhubarb and strawberries and pour into a shallow 9"x9" baking dish. In small bowl, beat the egg and lemon juice, stir in the sugar, and blend in the flour. Pour over the rhubarb-strawberry mixture. Combine topping ingredients until resembles corn meal. Sprinkle on top of rhubarb mixture. Bake at 350 until rhubarb is tender (45-50 minutes). Serve with spash of cream or ice cream.

Poached Eggs with Florentine Sauce

2 cups milk
4 tablespoons scallions or sautéed onions
dash of Tabasco
dash of nutmeg
salt & white pepper to taste
4 tablespoons butter
3-4 tablespoons flour
2 cups spinach
2 tablespoons finely chopped parsley
1/4 cut grated Romano
Puff Pastry

Sauce
Combine milk, scallions, Tabasco, nutmeg and salt & white pepper. Heat gently almost to a boil. Do not boil! In another pan melt butter. Add flour. Cook 4-5 minutes, but do not let brown. Add heated milk to butter and flour mixture. Whisk together. Cook until thickened. Add spinach, parsley, and Romano. Thin with milk if necessary.

Puff Pastry Nest
Remove pastry dough from freezer. Thaw slightly. Use Large 10 oz. ramekin or cutter to cut two circles per person. Place one circle on cookie sheet. Cut out center of 2nd circle and place on the top of 1st circle. Brush with egg white, yolks, or milk and cook according to package instructions. When finished hollow out center to accommodate 2 poached eggs.

To Serve
Poach two eggs. Place eggs in puff pastry nest and top with Florentine sauce. Sprinkle with Romano cheese.

Cinnamon French Toast with Apricot-Cheese Filling

Ingredients

½ cup, plus 2 tablespoons apricot preserves
brandy
3/4 cup ricotta cheese
1/4 cup cream cheese
½ cup Monterrey Jack cheese, grated
4 eggs
3/4 cup cream
dash of nutmeg
4 tablespoons butter
6 apricot halves
½ cup sugar
12 pieces of cinnamon raisin toast

Filling
Combine ½ cup apricot preserves and 3 tablespoons brandy. Heat to a boil, careful not to burn. Cool to room temperature. Combine 3/4 cup ricotta, 1/4 cup cream cheese, and ½ cup Monterry Jack cheese. Add cooled apricot and brandy mixture.

Apricot Topping
Heat 4 tablespoons butter. Add 6 apricot halves and ½ cup sugar. Cook 2-3 minutes. Add 2 tablespoons of brandy and flame (or cook longer to reduce brandy).

Batter
Combine 4 eggs, 3/4 cup cream, and dash of nutmeg.

Assembly
Spread filling on 6 slices of bread, leaving 1/2" from edges. Top with another slice of bread. Dip french toast in batter, allowing it to soak for 1 minute or so. Add butter to saute pan or griddle. Cook each side of French toast until browned. Heat 2 tablespoons of apricot preserves and brush over French toast. The toast can now be held at this point until ready to cook.

Ready to cook!!
Set over to 375 degrees. Lightly grease sheet pan. Place French toast on pan and cook approximately 10-12 minutes until puffy and glaze shines. Remove from oven. Cut in half. Garnish with ½ sliced apricot and teaspoon of apricot juice. Sprinkle with confectioner’s sugar. Serves 6 people

Roulade with Roasted Red Peppers & Tomatoes

Roulade
1 cup milk
6 eggs
½ cup flour
1/4 cup melted butter
2 tablespoons chopped parsley
dash of Tabasco

Filling
1 cup shredded cheddar cheese
1 ½ cup roasted red peppers, chopped (2 roasted red peppers)
1 ½ cup tomatoes, chopped (2 plum tomatoes)

Tomato Coulees
2/3 cup chopped onions
1 can tomatoes - crushed
1 tbl. chopped basil
1 tbl. Garlic
1 tsp. Oregano
salt to taste

Saute onion in olive oil until opaque (do not brown). Add tomatoes and cook 10 minutes. Add remained of ingredients. Cook another 10 minutes. Puree.

Set oven at 400 degrees. Combine all until ingredients until frothy. Spray a 10x15 jelly roll plan with vegetable shorting in a can. Line with parchment paper (have paper come over sides of pan). Spray paper again. Pour batter in plan. Bake 18-20 minutes until set and slightly firm. Lower oven to 325 degrees. Let roulade cool slightly. Spread filling on roulade and roll-up like a jelly roll. Cover with foil and put back in oven for approximately 10-15 minutes to melt cheese and warm vegetables. Can cover with aluminum foil so it will not dry out.

To serve - spread tomato coulees on place. Slice roulade about 1" thick. Place on top of coulees. Garnish with Romano cheese and parsley.

Yogurt Sauce

3 -4 tablespoons honey
1/4 cup orange juice
1 cup yogurt

Combine all ingredients. Place 2 tablespoons on center of each plate. Top with melon slices and garnish appropriately.

Blueberry Peach Cobbler

Blueberry peach filling:
1/4 cup sugar
1/4 cup flour
½ teaspoon salt
1 3/4 cup. Fresh blueberries
1 ½ cups (1 lb.) Fresh peaches, peeled, pitted and sliced
2 tablespoons lemon juice
2 tablespoons butter

1 cup flour
2 teaspoons baking powder
1/4 cup plus 2 tablespoons sugar
½ teaspoon salt
1/4 cup butter, cut into bits
1/3 cup milk
1 egg, slightly beaten
2 teaspoons cinnamon

Preheat oven to 400 degrees. Mix sugar, flour, and slat in medium bowl. Add blueberries, peaches, and lemon juice and toss the mixture to coat fruit. Place fruit mixture in greased 7"x11" baking dish. Bake for 15 minutes or until hot and bubbling.

While fruit is baking, mix topping. Combine flour, baking powder, 2 tablespoons sugar, and salt. Cut in the butter with a pastry blender until mixture resembles coarse meal. Add milk and egg. Stir with fork until just blended. Remove fruit from over and drop topping mixture onto top of hot fruit. Return to oven and bake until lightly browned, 15 to 20 minutes.

Whisk together remaining 1/4 cup sugar and cinnamon, sprinkle over cobblers.

Note: Frozen unsweetened blueberries and peaches may be substituted if fresh fruit is unavailable. Can also be made with blackberries and peaches.

Honey Poppy Seed Glaze

1/4 cup honey
2 teaspoons poppy seeds
2 teaspoons lemon juice
2 teaspoons lemon zest

Combine all of the above to make glaze.

Esp. good with Sliced Apple with raisins and walnuts

Core and slice apples into 1/4 inch pieces. Toss with 2 teaspoons lemon juice to prevent browning. Coat apple slices with glaze. Arrange slices in fan shape on individual dishes. Sprinkle with walnuts and raisins, spoon additional glaze on top.

Strawberry Mint Coulees

1 cup strawberries, hulled and quartered
10 fresh mint leaves
2 tablespoons lemon juice
2 tablespoons sugar

In a small bowl, toss the strawberries and mint leaves. Refrigerate for 1 hour or more. Remove and discard the mint leaves. In a blender or food processor, combine strawberries, lemon juice and sugar and process until smooth. Refrigerate until ready to use.

Esp. Good with bananas and strawberries - (four servings)

Blueberry Banana Sauce

1 cup blueberries
1 ripe banana, peeled and quartered
2 tablespoons orange juice
1 teaspoon lemon juice
2 tablespoons sugar

Raspberries

In blender or food processor, combine blueberries, banana, orange juice, lemon juice and sugar. Process until smooth. Raspberries make nice garnish.

Esp. Good with honeydew

Orange Honey Glaze

1/4 cup fresh orange juice
2 tablespoons honey

Combine above, and use pastry brush to glaze fruit.

Esp. Good with orange, kiwi and banana slices

Blackberry Peach Puree

1 cup blackberries
2 medium-ripe peaches, peeled, pitted & quartered
2 tablespoons lemon juice
2 tablespoons sugar

blackberries
blueberries

In blender or food processor, combine blackberries, peaches, lemon juice, and sugar. Process until smooth. Garnish with blackberries and blueberries.

To be used with cantaloupe or honeydew

Granola

9 cups old-fashioned rolled oats
4 cups shredded coconut
1 ½ cups whole hazelnuts
1 ½ cups slivered or sliced almonds
3/4 cup honey
1 ½ cups vegetable oil
1 cup golden raisins
1 cup dark raisins
1 cup cranberries
½ cup chopped apricots
½ cup chopped dates

1. Preheat over to 375.
2. Toss the oats, coconut, hazelnuts, and almonds together in a large 17 x 11 pan (or larger).
3. Whisk the honey and oil together in a small bowl. Pour over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated.
4. Bake, stirring occasionally with wooden spoon, until the mixture turns a nice even golden brown, 35 to 45 minutes.
5. Remove the granola from the oven and stir constantly to aerate the mixture and keep it from sticking together, until the granola is cool. Stir in the dry fruits. Store in an airtight container.
Makes about 18 cups.

Savory Oven Baked Omelet

3 tablespoons olive oil
1/2 cup onion, thinly sliced
2 cloves garlic, minced
1/2 red bell pepper diced
1/2 yellow bell pepper diced
1/2 orange bell pepper diced
8 ounces fresh mushrooms, sliced
1 cup fresh uncooked spinach
10 large eggs
1 cup cream or milk
2 teaspoons salt
2 cups stale bread cubes (1/2 inch pieces)
4 ounces +/-cream cheese, crumbled into small bits
4 ounces grated Swiss cheese


1. Oil the bottom and sides of a 10-inch springform pan. Line pan with parchment paper covering the bottom and sides with one sheet. Spray with oil.

2. Heat the oil in pan over medium-high heat. Saute onion, garlic, peppers, and mushrooms until crisp-tender.

3. Place bread cubes in bottom of pan. When vegetables are cooked, place on top of bread.

4. Remove stems from spinach and place on top of vegetables. Cover with shredded cheese and top with cream cheese, placed on top like pepperoni on a pizza. This can be prepared the previous day to serving.

5. Whisk the eggs and cream together in large bowl. Season with salt and pepper. Refrigerate until needed. This can be prepared the previous day to serving.

6. Cover baking sheet with foil. Place springform pan on top of baking sheet and cover with saran wrap. Refrigerate until needed.

7. When ready to bake, preheat oven to 375. Pour egg mixture over items in springform pan. Cook 50-60 minutes until middle is set and not firm. Cut into wedges and sprinkle with parmesan cheese. Can be cooked and held at least 1 hour before serving.

Our New Website

We would like to thank everyone for their dedication with the development of our new Inns-for-Sale website! It was a job well done by all and we are looking forward to a successful website for both buyers and sellers.

We encourage all users to please let us know if there are any features that they would like to see added or modifed as they are using the website. Leave us a post and we will respond accordingly.
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Thanks again to everyone!