Bed and Breakfast Network Blog

Stuffed Mushrooms – Quick and Easy

• Whole mushrooms washed and capped
• Sausage
• Cream Cheese

Fill mushroom caps with cream cheese. Top with a pat of sausage-covering the entire mushroom cap. Bake at 400 degrees 20 minutes until sausage is cooked. Drain and serve with party picks or toothpicks . I serve these as appetizers at breakfast

From: Harborlight Guest House
www.harborlightguesthousenc.com

Lois Waldrip’s Famous Blueberry Salad

The Main Salad:

• 2 3-ounce boxes of instant grape gelatin
• 1 1/2 Cups boiling water
• 1 16-ounce can blueberry pie filling
• 1 16 to 20-ounce can crushed pineapple, undrained

The Topping:

• 1 8-ounce package of room temperature cream cheese
• 1/2 Cup sugar
• 1 Cup of sour cream
• 1 Teaspoon vanilla (prefer Mexican vanilla for flavor)
• 1/2 Cup coarsely chopped nuts (pecan or walnuts)

The Main Blueberry Salad:

In a large bowl combine gelatin and boiling water; stir to melt gelatin. Add the pie filling and crushed pineapple. Stir well and pour mixture into a 9′ X 11′ dish. Place in the refrigerator for about 2 hours or until firm.

The Topping:

Mix cream cheese, sugar, sour cream and vanilla using a wire whisk or a mixer. Spread mixture over gelatin and sprinkle the nuts evenly over the top. Re-refrigerate about 6 hours before serving. Serves 10-12 people.

Turkey Sausage Stuffing

• 4 tbsp. margarine, melted
• 2 tbsp. minced onion
• 1 tsp. poultry seasoning
• 2 8-oz. pkgs. herb-seasoned stuffing mix
• 3 1/2  cups hot chicken broth
• 1/2 lb sausage, cooked and cases removed
• 1 8-oz. can mushroom stems & pieces

1. Combine margarine, onions, poultry seasoning and stuffing mix in a large bowl. Add broth and stir add sausage and mushrooms into stuffing mixture.
2. Put stuffing mixture into a 2-quart casserole non stick dish   Bake in 350-degree oven    35 minutes or  until stuffing is heated throughout and lightly browned on top.

Butternut Squash Bisque

• 2 Pounds Peeled and seeded butternut squash
• 5 Cups chicken stock
• 1/2 Cup brown sugar
• to taste: nutmeg
• to taste: cinnamon

Simmer the squash with the chicken stock until squash is very soft. Remove from heat and place into blender and on high speed whip in the 1/2 cup of brown sugar and the cinnamon and nutmeg. An optional third step would be to add heavy whipping cream and roast seeds at the end for garnish

From: Three Chimneys Inn at Yale
www.threechimneysinn.com

Pumpkin Walnut Cake

Ingredients

• dry bread crumbs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg, freshly grated
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 pound unsalted butter, melted and cooled
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup unsulphured molasses
• 5 large eggs
• 1 1/2 cups cooked pumpkin, cooked and pureed
• 1 cup walnuts, toasted and finely chopped
• confectioners’ sugar for dusting

Preheat oven to 350 degrees. Butter well a 9-inch bundt pan. Add bread crumbs and shake pan to evenly coat the sides and central tube. Tap out excess bread crumbs. Sift together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt in a bowl and set aside.

Using an electric mixer, beat the butter, granulated and brown sugars, molasses, eggs, and pureed pumpkin together until blended. At low speed, gradually add the dry ingredients. When all the dry ingredients are incorporated, fold in the walnuts. Pour the batter into the prepared pan.

Bake for 75 minutes, or until the cake top is springy to the touch. Let the cake cool in the pan on a wire rack for 10 minutes. Invert and let cool to room temperature. Dust lightly with confectioners’ sugar before serving.

From: The Inn at Ormsby Hill
www.ormsbyhill.com

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