Category Archives: 4. Fast and Easy Breakfast Recipes For Inn-Keepers

Favorite & Tested Recipes

Apr20

Eggs Picante

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Eggs Picante

Eggs Picante

Eggs Picante

Here’s a recipe that is has four things going for it:

  1. It’s super easy to make.
  2. It’s healthy and can easily be not full of calories with the right ingredients.
  3. It looks pretty, decadent and like a soufflé. You and your guests will be impressed.
  4. It can be easily varied to your heart’s desire.

I love recipes like that—don’t you?

Ingredients needed for the basic recipe:

6 large eggs

6 heaping tablespoons plain yogurt (can be any style and even non-fat)

½ Cup Picante or Salsa Sauce

½ Cup grated Cheddar, Jack or a Mexican style Cheese

Preheat oven to 375 degrees

In a blender, whip eggs and yogurt until frothy.

Spray a pretty 9 “pie dish with non-sticking spray and pour the eggs and yogurt into it.

Bake until firm/set and the top is golden (about 20 minutes)

Spread picante sauce over the eggs and sprinkle top with the cheese.

Bake for about 5-10 minutes longer or until cheese has melted.

Some Variations on the Basic

If you wish, you can make individual ones in non-sticking sprayed ramekins.  I use one egg and one heaping tablespoon yogurt per ramekin.   Place the ramekin(s) on a cookie sheet and bake at 400 degrees (because they are on a cookie sheet) for 15 to 20 minutes (or until eggs are firm and it’s started turning golden); top with sauce and cheese for five minutes more.

If you have left-overs, they can be refrigerated and reheated in a micro for a little bit.

This goes very nicely with corn bread, Indian Nan, tortillas or yogurt biscuits.

I have also used a nice Hollandaise instead of the picante for a different variety sauce. For the cheese, it can be a shredded Muenster. A little slice of Canadian bacon, some asparagus, and an English muffin for the side for Eggs Hollandaise is perfect.

This is a recipe that you can throw your imagination into and can be easily varied.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

Apr20

Chocolate-Peanut Frozen Cookies

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Mom’s this is for the Dads and Kids-No Peeking!! But cut out and give to Dads

 Chocolate-Peanut Frozen Cookies

(Dad’s, this is easy enough for you and the kids to make for Mom. All you need extra to buy or make is a pretty gift bag and card and of course make sure that you have all of the necessary ingredients. Be sure to tell Mom and leave a note for her on the freezer door that the freezer is “off base” for several hours when they are “ cooking” there.)

Mother’s Day is coming up this Sunday so here is an easy special little something to make for her.  It’s so effortless to make and can be very low in calories as well, so I know that she’ll love it. Most of my life I was well within my weight limit and had no problem at all.  Gradually though, as I grew more mature (I hate the word “older”), I and my friends couldn’t believe what had happened to my figure.  Finally I hit a clothing size that shocked me so much, I knew I had to do something fast!  For me, it was Weight Watchers on-line.  It was easy and healthy, it worked, and within a year I was where I wanted to be. I lost 38 lbs. and that was 10 years ago. I still loosely abide by their point and food system.  Additionally, I love their recipes and here is one which I adjusted for those who don’t mind calories, but can also be easy on the belly at only 1 point each.  They are very, very good—at least I think so—and once again, so easy to make. Below in parenthesis is the Weight Watcher’s version.  By the way, Mother’s Day celebrations can supposedly be traced back to very ancient festivals like in Greece the cult to Cybele, in Rome the festival of Hilaria, or to the Christian Mothering Sunday celebration. So, here’s a cheer to continuing that tradition.

Chocolate-Peanut Frozen Cookies

Ingredients

¼ Cup Whole Milk (or fat-free skim milk)

2 Tbsp. cocoa powder–I use the best (or unsweetened cocoa powder)

2 Tbsp. sugar (no adjustment on the WW recipe)

¼ Cup Chunky Peanut Butter (WW called for the regular kind)

1 Cup Uncooked Old Fashioned Oats

2 Tsp. Butter (or 2 Tsp Canola Oil)

Instructions

You can do all of the mixing in the saucepan

  1. Mix milk, cocoa powder, sugar and butter or oil in a medium saucepan over low heat.
  2. Bring to a slow boil; then remove from heat.  Add peanut butter and stir into mix until melted.
  3. Stir in oatmeal and mix well. (I use a wooden spoon to do all of this.)
  4. Drop 16 or more spoonfuls onto a baking sheet lined with wax or parchment paper. (I use my measuring tablespoon and a knife to do this. Then I actually pat them together with my CLEAN hands.)
  5.  Freeze for at least four hours; they are better the day after you make them. Then you can put them in a sealed baggie and keep in the frig.
  6. DON’t snitch until Mom gets them.

(You can also make this recipe with granola instead of oats. I buy different varieties of granola from local market bins.)

Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ margot6@mindspring.com for comments or ideas

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Apr20

Cherry Granola Breakfast Bake

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cherry granola & freezer cookies 003Cherry Granola Breakfast Bake In Honor of President Washington

 In 1880, it was legislated by Congress that February 22, President Washington’s birthday, would be the day to celebrate democracy and freedom in the USA. Today is February 22 so that brings to my mind the story about George and the cherry tree. As we all have heard, when he was a wee lad of 6 he loved to play with hatchets (can you imagine that?) and supposedly hacked and destroyed a cherry tree that was very precious to his father.  When his father asked little Georgie about that, of course honest George could not tell a lie. Some debate whether this is a true tale or not, however it still makes me thing about cherries. I guess that’s the way my mind works. Anyway, if you have a liking for granola or oatmeal kinds of breakfasts or treats, here’s a quick and easy dish with cherries that will give you lots of energy for our wonderful outdoor activities

Cherry Granola Breakfast Bake

1 Egg

¼ Cup Sugar

1 ½ Cups Milk

4 Tbs. Melted Butter

1 Cup Cherries (I used part of a can of cherry pie filling/topping.)

3 Cups Granola (I used almond & vanilla granola from a bin)

Preheat oven to 350.

Spray a 9 inch round or square baking pan or I used my 9 ½ X 7 ½ oval pyrex dish with non-stick spray and if you want to invert this dish like a cake, put a little flour on the bottom and invert when cool.

Beat together the egg, sugar, milk, and melted butter.

Stir cherries and granola in your baking dish along with the batter.

Bake for 45 to 60 minutes, or until set. (when a knife or toothpick comes out clean)

You can dust the top with powder sugar and add more fruit for additional color

You can serve it immediately with maple or fruit syrup.

You can heat it later in the day and serve it with ice cream.

You can also substitute the cherries for other fruits.

Have it the next morn, sliced and cold, with a good cup of coffee or tea. That’s actually my favorite way.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

 

 

Apr19

Chocolate Dipped Strawberries

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XXXchocolate strawberriesValentines always seems to be a bit of a romantic event and there’s nothing like a chocolate-dipped strawberry to satisfy the romance in a person.  Elaine Sherman wrote “Chocolate is heavenly, mellow, sensual, deep, dark, sumptuous, gratifying, potent, dense, creamy, seductive, suggestive, rich, excessive, silky, smooth, luxurious, celestial. Chocolate is downfall, happiness, pleasure, love, ecstasy, fantasy … chocolate makes us wicked, guilty, sinful, healthy, chic, happy.”  Even the scientific name for the tree from which chocolate is derived, Theobroma cacao, translated from Greek, means “food of the gods”.  Well, I couldn’t have said it better—and so I won’t.

Additionally, have you noticed that the strawberries in our markets are plentiful and beautifully sweet? You could swear that each has been injected with a bit of sugar. So, for your sheer sinfulness, here is an easy and fun recipe to make, enjoy, and share.
 Chocolate-Dipped Strawberries

2 pounds strawberries with leaves (rinsed and left to dry on a paper towel)

16 ounces chocolate chips (I use the semi-sweet chips)

2 tablespoons shortening or vegetable oil (which will cause chocolate to soften more at room temp)

1 package toothpicks

Insert toothpicks into the top of the strawberries.

In a double boiler, melt the chocolate and shortening, stirring until smooth.  Dip the strawberries into the mixture and then let them cool on a cookie sheet lined with parchment or wax paper. Refrigerate until ready to serve (will take about 30 minutes to harden).

Note: if you want to get a bit fancy, melt ¼ cup of white chocolate chips and drizzle in circular patterns around the cooled dark chocolate berries.

(P.S. I love Ina Garten. For her chocolate dipped strawberries she uses ½ C. semisweet choc. chips and 3 Tbls. heavy cream melted in a double boiler, and then dips the strawberries, etc. This is a nice variation on the more traditional chocolate-dipped strawberry.)

Bon Appetit

Margot Van Horn

Apr19

Mayflower Pumpkin Cookies & Raisin or Currant Sauce

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Pumpkin Cookies straight from the Mayflower

Makes about 5 dozen cookies

 This recipe supposedly came over with the Pilgrims on the Mayflower.  Supposedly, they lasted so well because of the rum in them.

 ½ C. unsalted butter at room temp or slightly softened in micro

1 C. brown sugar

2 eggs (not necessary to pre-beat)

1 ¼ C. pumpkin puree

2 C. flour

1 TBLSP (yes that much) baking powder

1 tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. salt

2/3 C. currants or raisins

1 teaspoon vanilla and ½ teaspoon brandy and ½ teaspoon rum or any combination of the three to add up to 2 teaspoons full.

  1. Cream butter and sugar with electric beater.
  2. Add eggs, pumpkin, vanilla, brandy, rum, cinnamon, nutmeg, and salt. Beat more with beater.
  3. Sift the flour and baking powder into mixture and beat till well combined and smooth.
  4. Stir in the raisins or currants till evenly distributed.

Drop by spoonfuls on greased or parchment papered cookie sheet. (I love the parchment paper.)

Bake at 350 for 10-12 minutes (I baked at 375 for 10-12 minutes in our altitude). The bottoms should be SLIGHTLY brown. Even if they feel and look soft, take them out and let them rest on the cookie sheet for about 1 or 2 minutes.  Remove them to a rack or to laid out paper towels and let them cool.  You can freeze them. They taste great at any time, how ever, I find that they are even more flavorful the next day.

These are wonderful at anytime of the year because amazingly enough, the pumpkin is not overwhelming.  However, they definitely have a spicy taste.

 

Raisin or Currant Sauce

For a lovely desert, these cookies can be served with a very good vanilla ice cream with a bit of the following sauce to be placed on top of the ice cream.  The sauce recipe comes from my barely surviving 1953 edition of my beloved Rombauer’s Joy of Cooking cookbook. Oh my gosh, that book is almost 60 years old.  I received it as a wedding present.

Raisin or Currant Sauce

About 1 2/3 Cupfuls

Boil for 15 minutes:

1 ½ C. water

1/3 C. raisins or currants

¼ C. sugar

1/8 tsp. salt

Melt:

2 Tablespoons butter

Stir into that until blended:

1 tsp. flour

Add the hot sauce slowly.  Stir and cook until it boils.

Add:

A ¼ tsp. or more of rum and a touch of ground or grated nutmeg or some grated lemon rind.

 

Apr19

No-Trick Popovers

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popovers 016 

 

No-Trick Popovers

Makes 4 popovers

Easy to make and yummy to eat—just right for any person’s busy day!!!

Prepare the batter the night before, keep in the frig. overnight and bake the next morning starting off in a COLD oven. WOW—that’s different!!!

 Serve in beautiful baskets lined with a pretty napkin and let the guests oooooh and aahhhh  over one of your easiest fixed recipes—to go with anything and everything. 

This is what I made this morning, day after the election.  It was so good and I had it with a bit of the crunchy peanut butter and plum jam–both of which I had made very recently.  When baking the popovers, I would strongly suggest using a Teflon muffin pan or to stick free spray your ramekins very thoroughly to get the popovers out with ease.

Ingredients:

2 eggs

1/2 tsp. salt

1 C milk

1 Tblsp. melted butter and stick free spray

1 C. flour

4 to 6 ramekins (I use ramekins 3 ½” in diameter)

Directions:

Put ingredients in electric blender, in order listed, cover, and blend on high for about 1 minute—stopping to stir down if necessary. 

Butter and/or Pam spray the 6 ramekins or use Teflon

Pour batter into prepared ramekins set wide apart on a baking sheet, filling cups 3/4 full.

Set ramekins on a baking dish and place in COLD oven on middle rack. Turn on oven to 450 degrees and when it reaches that temp. (you have to watch that part), bake 30 minutes more. 

Towards end of baking time, but NOT BEFORE because they may fall, check popovers and if they are becoming too brown, reduce temperature to 400 degrees.  Bake until popovers are well browned and crisp.  Hopefully you have a glass inset in your oven door so you can peek without opening the door.

You should serve them immediately, but I’ve noticed that they keep just fine for a bit in a 170 degree oven. 

 When you take them out, you can brush over the tops some melted butter mixed with honey and a bit of orange zest and/or just with cinnamon. They are delicious as is and are good with scrambled eggs.  They are great smeared with orange marmalade or lemon curd for breakfast or tea.  And if you would like the popover itself to be sweeter, try adding a tad bit of sugar. You can even add currants or fennel to the recipe. Currants I add to the batter when in the ramekin and the fennel I add to the batter when I am blending it. For a more savory taste, put some herbs (such as dill, etc.) when making the batter. Then serve them with a stew or meat shank recipe.   Once again, imagination is the name of the game.  Bon Appetit.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Apr19

Mascarpone-Stuffed French Toast With Orange Compote

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MASCARPONE-STUFFED FRENCH TOAST WITH ORANGE COMPOTE

Total time: 1 hour, 20 minutes

Servings: 6 to 9

Note: Adapted from the Arizona Biltmore in Phoenix. This recipe requires a 2 1/2-inch round cookie cutter.

Orange compote

3 (10.5 ounce) cans mandarin oranges packed in juice

2 3/4 cups orange juice, divided, more as needed

1 tablespoon grated fresh ginger

1/2 cup sugar

2 tablespoons cornstarch

1. Drain the canned mandarin oranges, reserving the juice; you should have 1 1/2 cups reserved juice (if you are short, make up the difference with additional orange juice).

2. In a large, heavy-bottom saucepan, combine the canned oranges, reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar over high heat.

3. Bring the mixture to a strong simmer and cook, stirring frequently, until the compote is reduced to sauce consistency, about 40 minutes. As the compote reduces, the color will deepen to a rich apricot shade.

4. When the compote is almost reduced, in a small bowl combine the remaining one-fourth cup orange juice with the cornstarch, whisking to thoroughly combine and form a slurry.

5. Add the slurry into the reduced compote, stirring until the compote thickens, about 1 minute. Remove from heat. This makes about 11/2 cups compote. You might not use all of the compote for the remainder of the recipe; to store, cool the compote then cover and refrigerate until needed. The compote will keep for about a week, refrigerated. Gently warm in a saucepan before serving.

FRENCH TOAST AND ASSEMBLY

About 2 loaves white sandwich bread (you will need 36 slices, enough for 18 sandwiches)

1 cup plus 2 tablespoons (about 10 ounces) mascarpone cheese

6 eggs, beaten

1/4 cup plus 2 tablespoons milk

1/2 teaspoon cinnamon

1/2 cup plus 1 tablespoon sugar

Canola oil for frying

Orange compote, warmed

1. Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through the center of each slice to form a round. Spread 1 tablespoon mascarpone over each of half of the rounds, then cover with a remaining round of bread. Repeat, forming 18 sandwiches.

2. In a large bowl, whisk together the eggs, milk, cinnamon and sugar to form a batter.

3. Heat a large flat skillet over medium heat. Add 1 to 2 tablespoons canola oil to the pan (enough to form a thin film), heating until the oil is hot.

4. Dunk a sandwich quickly into the batter, coating on all sides. Place the sandwich in the skillet and fry until golden and crisp on both sides, about 1 minute per side.

5. Repeat with the remaining sandwiches until all are fried, holding the fried sandwiches in a warm place.

6. To serve, place 3 warm sandwiches on each plate, topping with a spoonful of compote. Serve immediately.

Each of 9 servings: 538 calories; 13 grams protein; 54 grams carbohydrates; 2 grams fiber; 31 grams fat; 15 grams saturated fat; 212 mg. cholesterol; 29 grams sugar; 425 mg. sodium.

 

MASCARPONE-STUFFED FRENCH TOAST WITH ORANGE COMPOTE

Total time: 1 hour, 20 minutes

Servings: 6 to 9

Note: Adapted from the Arizona Biltmore in Phoenix. This recipe requires a 2 1/2-inch round cookie cutter.

Orange compote

3 (10.5 ounce) cans mandarin oranges packed in juice

2 3/4 cups orange juice, divided, more as needed

1 tablespoon grated fresh ginger

1/2 cup sugar

2 tablespoons cornstarch

1. Drain the canned mandarin oranges, reserving the juice; you should have 1 1/2 cups reserved juice (if you are short, make up the difference with additional orange juice).

2. In a large, heavy-bottom saucepan, combine the canned oranges, reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar over high heat.

3. Bring the mixture to a strong simmer and cook, stirring frequently, until the compote is reduced to sauce consistency, about 40 minutes. As the compote reduces, the color will deepen to a rich apricot shade.

4. When the compote is almost reduced, in a small bowl combine the remaining one-fourth cup orange juice with the cornstarch, whisking to thoroughly combine and form a slurry.

5. Add the slurry into the reduced compote, stirring until the compote thickens, about 1 minute. Remove from heat. This makes about 11/2 cups compote. You might not use all of the compote for the remainder of the recipe; to store, cool the compote then cover and refrigerate until needed. The compote will keep for about a week, refrigerated. Gently warm in a saucepan before serving.

FRENCH TOAST AND ASSEMBLY

About 2 loaves white sandwich bread (you will need 36 slices, enough for 18 sandwiches)

1 cup plus 2 tablespoons (about 10 ounces) mascarpone cheese

6 eggs, beaten

1/4 cup plus 2 tablespoons milk

1/2 teaspoon cinnamon

1/2 cup plus 1 tablespoon sugar

Canola oil for frying

Orange compote, warmed

1. Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through the center of each slice to form a round. Spread 1 tablespoon mascarpone over each of half of the rounds, then cover with a remaining round of bread. Repeat, forming 18 sandwiches.

2. In a large bowl, whisk together the eggs, milk, cinnamon and sugar to form a batter.

3. Heat a large flat skillet over medium heat. Add 1 to 2 tablespoons canola oil to the pan (enough to form a thin film), heating until the oil is hot.

4. Dunk a sandwich quickly into the batter, coating on all sides. Place the sandwich in the skillet and fry until golden and crisp on both sides, about 1 minute per side.

5. Repeat with the remaining sandwiches until all are fried, holding the fried sandwiches in a warm place.

6. To serve, place 3 warm sandwiches on each plate, topping with a spoonful of compote. Serve immediately.

Each of 9 servings: 538 calories; 13 grams protein; 54 grams carbohydrates; 2 grams fiber; 31 grams fat; 15 grams saturated fat; 212 mg. cholesterol; 29 grams sugar; 425 mg. sodium.

 

Apr19

Fast, Easy & Economical “How To Make Fresh Peanut Butter”

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33 15th & PB pics 026How to Make Fresh Peanut (or other nut) Butter in One Minute

(and save $ at the same time)

 

  1. Be sure blender container is completely dry.
  2. Empty 1 C. shelled roasted peanuts (6-8 oz. can/jar or other kind of nuts including mixed nuts), into container. Cover, and blend on HIGH speed for 5 seconds. 
  3. Add 1 to 2 Tblsp. Olive Oil, Sunflower Oil, or your very favorite natural oil so that your nut butter will have the smooth consistency that you desire. Cover and blend on HIGH SPEED.
  4. LISTEN TO YOUR BLENDER TALK TO YOU! After about 10 seconds, the motor will begin to reach a high pitch.  This means it has done all the work at the moment that it will do on High Speed.  Turn motor to LOW and let the blades churn the ground nuts into peanut (whatever else) butter.  This will take about 60 seconds.  If necessary, stop the motor occasionally and stir the mixture down with a thin rubber spatula.
  5. Use the rubber spatula to remove the peanut (whatever) butter from the container.
  6. 1 Cup peanuts = ¾ C. (6 oz.) fresh peanut butter.  That amount can vary with the kind of nuts you use.
  7. Homemade nut butter is SO SUPERIOR to bought brands. This is so easy to make and so easy to serve to your guest for an extra compliment to the toasted breads that you serve along with your fresh homemade jams or farmers market fresh fruits.  As an additional plus, it’ll save you a bunch of $. 
  8. I’ve made this with pecans, sunflower seeds, mixed nuts, and of course, peanuts.  I’ve used nuts from all kinds of store sources including Trader Joes and the Dollar Store.  Just some hints I am throwing out for being a bit thrifty in hard economical times and making your guest happy in spite of it all.   
  9. By the way, very often I turn my jar of peanut(whatever) butter upside down in the frig.  That keeps the oil from sinking down to the bottom of the jar and therefore keeping the butter in a good consistency.
  10. Also, if you want something to put on top of the peanut butter, I often use sliced  fruit instead of jam.  That helps keep the calories down and it’s delicious as well.   

 

 

 


Apr19

Gingerbread Pudding Cake

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A Recipe……………from my table to yours

And I had but one penny in the world, thou should’st have it to buy gingerbread.

— William Shakespeare, “Love’s Labor’s Lost”

 

Having good yummy smells coming from the kitchen is always a delight at any time of the year, however, during holiday times, because everyone’s senses seem keener with the anticipation of good things to arrive, this is just a perfect recipe to make. I have found that the easiest thing to do with this type of recipe is to put all of your spices out on one side of your mixing bowl and as soon as you have added it, to place the spice on the other side.  That way there won’t be any confusion.  I also use the ¼ sized measuring teaspoon for all of the spices and for the salt and soda.  So, for instance, for the 1 teaspoon of ginger, I used 4 of the ¼ teaspoons.  For me that is the simplest way, but do whatever is best for you.

 

As a side note, an early form of gingerbread can be traced to the ancient Greeks and Egyptians who used it for ceremonial purposes.  It appeared in Europe with the 11th-century crusaders who brought the spice back from the Middle East for the well to do to experiment with.  Gingerbread became so popular in Europe that there were even gingerbread fairs.

 

Gingerbread Pudding Cake (a breakfast delight!)

8 servings

Step One

1 ¼ C. flour

1 tsp. ground ginger

¾ tsp. baking soda

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground allspice

¼  tsp. ground cloves

¼ tsp. salt

Step Two

¼ C. (1/2 stick) unsalted butter, room temp.

¼ C. sugar

 

2 Tblsp. beaten egg (from 1 egg)

 

½ C. light molasses

½ C. water

 

¾  C. brown sugar

 

 

Step Three

1 ½ C. hot water

5 Tblsp. unsalted butter, melted

 

SERVE WITH

Whipped Cream or Yogurt

Pre-directions

*Preheat oven to 350.

*Butter 8 X 8 X 2 inch inch glass baking dish

Step 1

*Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and soda in medium bowl.

Step 2

*Using electric mixer, beat the ¼ C. room temp. butter and the ¼ C. sugar in a large bowl until blended.

* Beat in the 2 Tblsp. egg.

*Stir the ½ C. molasses and the ½ C. water in 1-cup glass measuring cup.

*Add flour mixture to butter mixture in 3 additions alternately with molasses mixture, beating to blend between additions.

*Transfer to prepared dish.

*Sprinkle the ¾ C. brown sugar over all.

Step 3

*Stir the 1 ½ C. hot water and 5 tblsp. melted butter in a 2-cup glass measuring cup.

*Carefully pour over top of batter (there will be lots of liquid on top of cake).

Baking directions

*Bake until gingerbread is cracked on top and toothpick inserted into center comes out clean, about 45 minutes.

Serving hints

*Scoop warm pudding cake into shallow bowls.

*Serve with whipped cream or yogurt.

 

(It may be a bit tedious to make, but it’s worth it as you will see.) 

 

Bon Appetit

Margot Van Horn

http://www.inn-ovation.info

inn-ovation@earthlink.net

 

Apr19

Ginger Biscotti

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Ginger Biscotti

 

(Thanks to Mark Bittman’s “How To Cook Everything” cookbook)

There is NO COMPARISON between HOME MADE BISCOTTI & STORE BOUGHT BISCOTTI. Believe me if you haven’t already experienced this, try this recipe just once to experience the difference.

My good friend and past VSI guest, Ruth, recommended Mark’s book to me.  She said that is the only cook book that she takes with her when she sojourns for several months to Provence, France, with her husband, and wondrous Standard Poodle every year.  So, of course, I had to buy it.  I’ve well used mine however my other favorite cookbooks are: the older version of the Joy Of Cooking by Rambauer, Becker (I received mine for my wedding in 1958), The New York Times Cookbook by Craig Claiborne (1961 is my version), Ann Seranne’s Good Food With a Blender (1974) book, and Soups & Stews (Better Homes and Gardens(1993).  The latter has a great recipe for “Mexican Chicken-Tortilla Soup” among other good ones. Cookbooks are so special and tell a history of your family.  I know my Mother used the Ritz Hotel and Good Settlement cookbooks a lot.  I still have them and what a hoot.

I do like these biscotti a lot, plus they are so simple to make.  I have altered Mark’s recipe a bit to make it easier. They really don’t take any time to make, except for the baking part. Who cares when they are so yummy and when your guests will throw compliments galore your way?

Ginger Biscotti

Makes about 30

Time: about 1 ¼ hour

 

4 Tblsp. (1/2 stick) salted butter, softened

¾ C. sugar

2 eggs

½ tsp vanilla or almond extract

2 ¼ C. all-purpose flour

2 Tsp. baking powder

¼ C. minced crystallized ginger

 

  1. Preheat oven to 375.
  2. On 2 baking sheets, place parchment paper.
  3. Use an electric mixer to cream together the butter and sugar until light and fluffy; beat in the eggs, one at a time, then add the vanilla or almond extracts.
  4. Sift the flour and baking powder in a bowl and add the ¼ C. minced crystallized ginger to the dry ingredients.
  5. Add the dry ingredients to the batter a little at a time. I continued to use my beaters for this.    
  6. Divide the dough in half and shape each half into a 2 inch-wide-log. Place each log onto one of the parchment lined baking sheets.
  7. Bake in 375 oven until the loaves are golden and beginning to crack on the top(about 30 minutes); remove the logs from the oven
  8. Lower oven temp. to 250 degrees
  9. When the loaves feel firm enough and cool enough to handle, (in about 5 minutes) remove them to a paper towel placed on a flat surface.
  10. Cut each on the diagonal into ½ inch thick slices, using a SERATED knife.
  11. Place the slices back on the baking sheets still lined with your parchment paper.
  12. Return the slices to the oven in the 250 degree oven to dry out.  Bake them on one side for 10 minutes, turn them over, and bake them another 10 minutes.
  13. Cool on wire racks
  14. These will keep in an airtight container for several days. 

 

Other ideas the Mark suggests to use are:

  1. 1 tsp. ground fennel or anise seeds; or one tsp. ground cinnamon to the dry ingredients.
  2. Stir one C. slivered blanched almonds; roasted and chopped hazelnuts; whole pine nuts; or other chopped nuts in prepared dough before baking.
  3. Mix 1 Tsp. minced lemon zest or orange zest in dry ingredients
  4. Melt 8 oz. semisweet chocolate with 3 Tblsp. unsalted butter.  Spread this mixture onto one side of the biscotti when done.  Cool on rack until chocolate coating is firm.
  5. Mix about ½ C. dried fruit into dough before baking
  6. Mix about ¾ C. chocolate chips into dough before baking.   

 

As usual, Bon Appetit.