Chocolate or Fruit Crepes

Ingredients:

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

After adding all the ingredients whisk until smooth. Pour Into a small nonstick pan and add batter (small amount) making sure the batter is evenly distributed. With a spatula Flip the crepe over until lightly golden. Add strawberry’s, blueberry’s, or your favorite fruit.

Apple Cinnamon Muffins

Ingredients:

Part 1

• 1 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon natron
• 1/4 teaspoon cinnamon
• 1 dash nutmeg

Part 2

• 1/4 cup of  smooth butter
• 1/ 2cup sugar
• 2 egg
• 1 cup buttermilk

Part 3

• 1 cup Cheddar cheese, chunky
• 2/3 cup of walnuts, chopped (optional)
• 1 apple, peeled, pitted and cutted in little pieces

Directions:

1. Preheat your oven to 375°
2. Weigh the ingredients Part 1.
3. Stir the butter and sugar creamy. (With a mixer).
4. Add the eggs and go on with stiring.
5. If it’s creamy add the buttermilk and mix it as well.
6. Mix  Part 1 and Part 2.
7. Fold  the ingredients in Part 3
8. Give the dough evenly distributed to the baking tin or the paper cup forms.
9. Bake for  18-23 min.

Black Tea Hard Boiled Eggs

Ingredients

• 6 hard-boiled eggs
• 3 tbsp soy sauce
• 1 tsp salt
• 1 black tea
• 4 pcs star anise
• 1 cinnamon stick

Directions:

1. Please all ingredients except hard boiled eggs into pot of boiled water.
2. After Hard boiling eggs gently crack them in two or three spots with knife or spoon (take care to not break completely)
3. Place eggs into pot and let simmer for 1 hour.

Oatmeal

Fallow instructions on box add cinnamon, brown sugar, and favorite fruit for flavor.

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A Special Avocado – Papaya Salad and so easy

• 1 papaya, diced
• 1. avocado, diced
• 3/4 cup diced jicama
• 2 tbs chopped walnuts toasted

Prepare the above fruits and toss with raspberry vinaigrette to taste

Pretty in Pink Dressing

This is for a large luncheon

In a blender put

Ingredients:

• 1 c sugar
• 1/2 c red wine vinegar
• 1 tsp. dry mustard
• 1 tsp salt
• about a 1/2 cup chopped red onion

Directions:

Turn on blender take off top and in the opening slowly add about a 1 cup canola oil while blender is still on and the onions are all chopped into the rest of the dressing

Either serve in a salad dressing server or pour over 1 bag of romaine lettuce, a bag of spinach, two bags of Mediterranean salad

Add a cup and a half of Parmesan, slivered almonds, and 2 cups of mozzarella. Cut small apples with skin tastes delicious too.

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Thanksgiving day Tofurkey

Ingredients:

• 1 1/2 lbs tofu
• 2 tbsp arrowroot
• 3 tbsp Vogue Vegy Base
• 3/4 tsp sea salt
• 1/4 tsp white pepper
• 1 1/2 tsp agar flakes
• 2 tbsp barley malt syrup
• 2 tbsp water

Dressing:

• 1/2 cup Finely diced onions
• 1/2 cup Finely diced celery
• 1/2 cup Finely diced carrots
• 2 garlic cloves, minced
• 2 tbsp Unrefined corn oil
• 1/2 tsp Ground sage
• 1/4 tsp Dried basil
• 3 tbsp Vogue Vegy Base
• 1 tsp sea salt
• 1/8 tsp black pepper
• 1 cup water
• 2 cup Cubed dry whole Wheat bread

Directions:

1. Put the tofu, arrowroot, soup base, salt, pepper, and agar flakes in a food processor and blend to a smooth paste.
2. oil and flour the loaf pan (or line it with baking liner paper after oiling).
3. Spread a layer of tofu paste inside the pan, lining the bottom and all four sides. Use all but about 1 cup of the paste.
4. Firmly but gently press the dressing into the pan, on top of the tofu paste “liner”.
5. Try to avoid displacing the tofu.
6. Cover the dressing with the remaining tofu, carefully sealing the edges.
7. Cover the pan with foil, making certain the foil doesn”t come in contact with the tofu.
8. Bake in a preheated oven at 350°F for 30 to 40 minutes.
9. Then remove the foil cover, glaze the top of the loaf with the dissolved barley malt syrup, turn the oven up to 450°F, and continue baking for 10 minutes.
10. Remove from oven and allow the loaf to cool for about 10 minutes.
11. Unmold, slice, and serve hot with a sauce of your choice.
12. sage dressing: saute onions, celery, carrots, and garlic in oil for 5 minutes.
13. Add the sage, basil, soup base, salt and pepper, and continue cooking 5 minutes longer.
14. Add the water and bring to a simmer.
15. Stir in the bread crumbs and cook for a few minutes.
16. Then remove from heat.

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Apple Crisp

What would the Holidays be with out including apples and Apple Crisp is a dessert made for enjoyment.
Baked apples (almost any kind)  with nice crispy crumb topping. you may add vanilla, coffee or chocolate ice cream or whipped cream.
Baking time is approximately 45 minutes

Ingredients

All you will need is 6 cups sliced  baking apples (personally I love Macintosh apples

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 3/4 tsp cinnamon
• 1/3 cup butter
• 3/4 cup  brown sugar

Directions

1. In a mixing bowl stir together flour,brown sugar,and oatmeal. please note Red Delicious apples are not the best to use as the turn to mushy.
2. Put the  apples into a 9-inch square baking dish
3. Add the butter to the topping (oatmeal flower & spices.
4. Sprinkle  onto the apples.
5. Put in oven and bake  about 30 minutes at 375°F oven. Make sure the top is a toasty brown before removing.
6. Cool to a warm and spoon into a bowl top with ice cream or cream and enjoy

Angelo’s Raspberry Cheesecake

Ingredients

For the crust

• 2 cups graham cracker crumbs
• 1 cup slivered blanched almonds
• 1/4 cup clarified butter in its liquid (unchilled) form

For the filling

• 8 ounces fine-quality white chocolate (preferably Callebaut) four 8-ounce packages cream cheese, softened
• 1/2 cup plus 2 tablespoons sugar
• 4 large whole eggs
• 2 large egg yolks
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 2 pints raspberries

Directions

1. Make the crust: In food processor blend together the graham cracker crumbs and the almonds until the almonds are ground fine, add the butter, and combine the mixture well. Press the mixture onto the bottom and two thirds of the way up the side of a 10-inch spring form pan.
2. Make the filling: In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring until it is smooth, and remove the bowl from the heat. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy, add the sugar, and beat the whole eggs and the egg yolks, one at a time, beating well after each addition. Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating until the filling is combined well.
3. Scatter the raspberries over the bottom of the crust, pour the filling over them, and bake the cheesecake in the middle of a preheated 250 degrees F. oven for 1 hour, or until the top is firm to the touch. Let the cheesecake cool in the pan on a rack, chill it, covered loosely, overnight, and remove the side of the pan

Recipes from: www.nobhillhotel.com

Baked Strawberries & Cream

Ingredients

• 2 cups fresh sliced strawberries
• 2 tsp. strawberry-flavored liqueur
• 1/2 cup heavy whipping cream
• 1 egg yolk
• 1/4 cup powdered sugar
• 1/2 tsp. vanilla extract

Directions

Preheat oven to 400 degrees. Divide strawberries evenly into 4 small greased ramekins. Sprinkle with liqueur. Place ramekins on baking sheet. Whip cream to soft mounds; add egg yolk, powdered sugar and vanilla and continue beating 1 minute. Spoon mixture over strawberries. Bake 3 minutes. Place under broiler for about 1 minute or until tops are lightly browned (watch carefully). Serve immediately.

Recipes From: www.bridgefordhouse.com

Chocolate Bourbon Pecan Pie

Ingredients

• 6 eggs
• ½ cup half-and-half
• 1 cup loosely packed brown sugar
• 1 cup dark corn syrup
• ½ cup good bourbon
• 1⅓ cups chocolate chips
• 2½ cups pecan pieces
• pastry dough for 9-inch pie

Directions

1. Preheat oven to 350°F (175°C).
2. Beat eggs until yellow and creamy, in a large bowl.
3. Whisk in half-and-half, sugar, and syrup, until smooth.
4. Stir in bourbon, chocolate chips, and pecans.
5. Oil a springform pan lightly.
6. Roll out the pastry dough and press it into a pan, pressing out any air bubbles.
7. Pour mixture into oiled springform pan.
8. Put pie on a baking sheet with a raised edge or border.
9. Bake until only the center is sightly jiggly, about 2 hours. Do not unmold pie until it is absolutely cooled — at least an hour later.

Pumpkin Cheesecake

Ingredients

• 3 packages (8 ounces each) cream cheese
• 1 can (15 ounces) pumpkin puree (see note)
• 2/3 cup granular sugar substitute
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 3 eggs, at room temperature

Garnish

• mint sprigs, for garnish (optional)
• 3 tablespoons lightly toasted and coarsely chopped pecans, for garnish (optional)

Directions

1. Heat oven to 325°F. Spray an 8”x 3”-deep cake pan with vegetable cooking spray.
2. Line bottom with a round of parchment or wax paper; spray paper; set aside.
3. In a large bowl, with an electric mixer on medium, beat cream cheese until smooth.
4. Add pumpkin purée, Sugar substitute, vanilla, cinnamon and ginger; beat until smooth.
5. Beat in eggs one at a time, just until combined.
6. Pour batter into prepared pan. Place cake pan in a deep roasting pan and carefully pour in enough boiling water in roasting pan to reach halfway up sides of cake pan.
7. Bake 42 to 45 minutes, until cake is just set in center.
8. Turn off oven, open door and let stand in oven 15 minutes.
9. Remove cake pan from water bath and transfer to a wire rack; cool completely.
10. Run a knife around edge of cake, cover and refrigerate until chilled (4 hours or overnight).
11. To remove cake from pan, dip bottom of pan into hot water for just a few seconds to loosen.
12. Place serving platter over top and invert. Remove pan and peel off paper.
13. Garnish with mint and pecans, if desired.

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Ingredients:

• 1 package individually wrapped caramels
• 5 apples
• 3 tablespoons milk
• *Crushed peanuts optional

Directions:

1. After removing stems Popsicle Sticks in top of apple
2. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly but not harden
3. Roll each apple quickly in caramel sauce and peanuts

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Ingredients:

• 1 pumpkin
• 1 ½ teaspoons of cinnamon
• 1 teaspoon of ground ginger
• ¼ teaspoon of nutmeg
• ¾ cup of superfine sugar
• 3 large eggs
• 1 cup of sour cream
• 9 inch pie crust

Step 1.
Cut the pumpkin into medium sized cubes. Leave the skin on, but remove all the seeds.

Step 2.
Place the cubes in a casserole dish and cover with tin foil.

Step 3.
Roast the pumpkin cubes in a preheated oven at 350 degrees for approximately 45 – 60 minutes.

Step 4.
Use a sharp knife to remove the skin from the roasted pumpkin cubes and place the cubes in a large mixing bowl.

Step 5.
Mash the pumpkin cubes into a thick pulp.

Step 6.
Add the cinnamon, ginger and nutmeg to the pulp and stir together with a wooden spoon or rubber spatula.

Step 7.
In a separate mixing bowl, whisk together the eggs and sugar. Once the eggs and sugar are mixed evenly, add the sour cream and continue to whisk until you get a nice custard texture.

Step 8.
Now mix all of your ingredients together in one bowl and whisk together thoroughly.

Step 9.
Pour the pumpkin pie filling into your pie crust.

Step 10.
Place the pie on the bottom rack of the oven and bake at 400 degrees until the top of the pie is golden brown (approximately 50 – 60 minutes).

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Tofu Turkey Dinner

Ingredients

6 lb / 2.7 kg firm tofu

Cornbread Stuffing

• 1 cup / 175 g diced onion
• 1 cup / 175 g diced celery
• 1 T sesame oil
• 1/2 t sage
• 1/2 t thyme
• 1 t parsley
• Salt and pepper to taste
• 3 cups / 350 g cubed whole wheat bread
• 2 cups / 225 g cubed corn bread
• 1/2 cup / 100 ml vegetable broth
• 1/2 cup / 75 g walnuts or pecans (optional)

Basting Liquid

• 1/2 cup / 100 ml sesame oil
• 1/4 cup / 4 T soy sauce

Gravy

• 1 onion, diced
• 2 T oil
• 1 cup / 100 g sliced mushrooms
• 5 T flour
• 2 cups / 400 ml vegetable broth
• 1/2 cup / 100 ml soy sauce
• 1/2 cup / 100 ml water

Pre Cooking Instructions

An hour prior to cooking, take tofu and mash it and place the tofu into a colander with a “cheesecloth” then place the colander over a bowl to catch the any excess liquid form the tofu, If needed you somthing heavy.

Adding The Stuffing

Saute the onion and celery in the sesame oil. Mix the seasonings into the cubed bread. Combine everything, adding enough vegetable broth to moisten. Add nuts if desired.

Preheat the oven to 400F/200C/gas mark 6. Press the tofu with your hands to form a hollow center, fill with the stuffing mixture and press down. Flip the tofu onto an oiled baking sheet. Remove the towel or cheesecloth. Baste the tofu with 3/4 of the sesame oil and soy sauce mixture, cover with foil and bake for 1 hour. Remove the foil, baste again with the remaining basting mixture, return to the hot oven, and bake uncovered for 20 minutes or until golden. Transfer to a serving platter and serve with gravy.

Gravy

Saute the onion in the oil until soft. Add the mushrooms and saute for 1 minute more. Shake the flour, broth and water together in a jar and add this to the onions and mushrooms. Mix in the soy sauce and stir over medium heat until thick.

Patti’s Pumpkin Bars

(Pre-heat oven to 350 degrees)

• 2 cups all purpose flour
• 2 tsp. of baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 tsp. ground cinnamon
• 1/2 tsp. all spice
• 1/2 tsp. cloves
• 4 eggs
• 1-15 oz. can pumpkin
• 1 2/3 cup sugar
• 1 cup oil
• 3/4 cup chopped pecans (optional)
• 1 Tablespoon Vanilla

Stir together thoroughly all dry ingredients. Set aside. In another large mixing bowl, beat together eggs, oil, and pumpkin. Make a well in the middle of the dry ingredients and add the liquid ingredients; beat only until well combined with mixer (about 2 minutes, no more). If adding the pecans, stir these in now.

Lightly Pam a 15″X10″X1″ pan and spread batter evenly.

Bake at 350 degrees for 25-30 min. I always check baked goodies several minutes before the earliest baking time as ovens vary. You can always bake a little longer but once something is overdone and dry…oops! Insert wooden toothpick and it should come out clean when done. Cool on wire rack.

Cream Cheese Frosting:

Beat together 3 oz of cream cheese (take this out early so it will be soft) with 1/4 cup of butter softened and add one tsp. vanilla. Beat until nice and fluffy.

Gradually add two cups of confectioner‘s sugar (sift this so that frosting will not have lumps).
Sweetness levels are individual. If you would like to cut this (a little fresh lemon juice or salt will do nicely).

Frost when bars are totally cool when feeling the underside of the pan. After you cut into bars you can decorate the top of each little bar with crisscrossed pecans.

From: www.cumberlandfalls.com

Snow Grapes Recipe

Ingredients:

• 2 lbs black seedless grapes
• 1/2 cup sour cream
• 2 tbs cinnamon
• 1/4 cup brown sugar

Instructions:

Mix. Wash and stem grapes and place in bowl. Mix them with sourcream, cinnamon and sugar. Place in smaller cups and garnish with orange slices and mint.

from Galen Moses House Bath Maine
www.galenmoses.com

Jody’s Delicious  Baked Apples

Ingredients:

• 6 apples (or at least 1 per person)
• Orange Marmalade

Instructions:

cut out the core of each apple and fill with a teaspoon or two of orange marmalade.
Bake in 350 degree oven about 35 to 45 minutes
Serve warm with sharp cheddar cheese or ice cream over the top and a sprig of mint

Ginger Olive Oil Bread

• 1 2/3 cup flour
• 1 cup sugar
• 1 teaspoon powdered ginger
• 1 teaspoon baking powder
• ½ tsp salt
• 1/3 fruity extra-virgin olive oil
• 1 cup buttermilk
• 2 eggs
• zest from 1 lemon

Preheat oven to 350 degrees. Butter an 8 inch square cake pan and line the bottom with parchment. Butter the top of the parchment and dust the pan lightly with flour.

Sift flour, sugar, ginger, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment. Slowly add the oil and mix on medium speed until blended but still crumbly. Scrape down bowl. Add eggs, one at a time, scraping down sides of bowl and mixing well after each addition. With mixer on low, add the buttermilk slowly. When all incorporated, turn the mixer to high and beat for about 15 to 20 seconds. Add the lemon zest and pour batter into the cake pan.

Bake for approximately 30 minutes until the top springs back when touched and the cake is just starting to turn golden. Remove the pan from the oven to a cooling rack and let sit for 15 minutes. Remove from the pan, cut into squares and serve..

From: 1801 First
www.1801first.com

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Asparagus Quiche

• 1 Pound fresh asparagus
• 1 Teaspoon salt
• 1 Unbaked pastry shell (10″)
• 1 Egg white, lightly beaten
• 2 Cups shredded Swiss cheese
• 10 Bacon strips, cooked and crumbled
• 4 Eggs
• 1 1/2 Cups light cream
• 1/4 Teaspoon ground nutmeg
• 1/4 Teaspoon salt
• Pinch Pepper
• Cherry tomatoes, halved

Cut 8 asparagus spears 4″ long for garnish. Cut remaining pieces into 1/2 inch lengths using only the tender parts of the stalks. Boil 1 quart of water in a large saucepan, add salt and all the asparagus. Brush bottom of pastry shell with egg white. In a bowl combine the asparagus, Swiss cheese and bacon, mix gently. Place in the pastry shell. Bake, uncovered, at 400 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Arrange the asparagus spears spoke fashion on top of the quiche. Place the cherry tomato halves in between the spokes. Serves 6-8.

From: The Journey Junction Bed & Breakfast
www.bbvolcano.com

Holiday Cranberry Cake

• 3/4 cup butter (or margarine)
• 1 1/2 cups sugar
• 3 eggs
• 1 1/2 tsp. almond extract
• 3 cups flour
• 3/4 tsp. salt
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 1/2 cups sour cream
• 1/2 cup chopped walnuts
• 1-16 oz. can whole cranberries

Cream butter and sugar. Add eggs, 1 at a time. Beat in almond extract. Sift together dry ingredients. Add to creamed mixture alternating with sour cream. Beat well after each addition. Spoon 1/3 batter into greased and floured bundt pan. Spread 1/2 the cranberry sauce and 1/2 the nuts over batter. Repeat, ending with batter. Bake at 350 degrees for approximately 1 hour. Serves: 12

Drizzle on top of cooled cake mixture of:

• 3/4 cup powdered sugar
• 1 Tbls. orange juice (or warm water)
• 1/2 tsp. almond extract

From: Teton View Bed and Breakfast
www.tetonview.com

Miss Helen’s Crab Cakes

• 1 lb. backfin crabmeat, picked
• 2 tbs chopped fresh parsley
• 2 tbsp grated onion
• 1 tbsp fresh lemon juice
• 2 drops of Tabasco
• 1 cup thick cream sauce
• 1 egg
• 1 tbs Worcestershire
• 1/8 tsp sugar

Mix with hands, the crab meat and all the other ingredients listed above. Shape into croquettes. Roll each in beaten eggs, and then in the following mixture. 1 cup crushed bread crumbs, 1 tsp paprika. Let sit for about an hour before frying, Fry in deep fat at 375 degrees until brown, about 4 or five minutes. Serves 6.

From: The Chalfonte
www.chalfonte.com

Cranberry Jello Mold

• 1 pkg. lemon Jell-O
• 1 cup boiling water
• 1 16-oz. can whole cranberry sauce
• 2 small cans mandarin oranges, drained
• 1 8-oz. can crushed pineapple, drained
• 1 cup chopped pecans

1. In a pan, combine the Jello and water, and heat until dissolved. Add cranberry sauce, oranges, pineapple and nuts, and stir. Remove from heat, pour into a mold, and chill until firm. Makes 6 to 8 servings.

Bill Biscuits

Yogurt Biscuits – Sourdough Biscuits – Buttermilk Biscuits

Servings

• 1x = 8 biscuits: (NOTE: for 12 guests I do 3 x the recipe) | 2x = 14 | 3x =21

Ingredients

• 1/2 cup shortening
• 2 cups all-purpose flour (for whole wheat use 1 part whole wheat to 5 parts unbleached all purpose flour)
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoons salt

MILK:

• 3/4 cup milk/yogurt combination (1/2 yogurt and 1/2 milk). If yogurt is real watery, use all yogurt. (If you wish you can use 3/4 cup buttermilk in place of the milk/yogurt mixture)

OR

• 3/4 cup milk/sourdough starter combination (1/2 sourdough starter and 1/2 milk) *

OR

• 3/4 cup buttermilk

* Night-before sourdough starter – 1 packet of yeast – 1 Tbls suger – 1 cup hot (110o ) water – mix and let yeast proof – add 1 cup flour – cover and leave out on counter over night and use the next day.

Instructions:

1. Heat oven to 450 degrees.
2. In a large bowl, combine flour, sugar, baking powder and salt.
3. Using a pastry blender cut shortening into flour.
4. Using a fork, stir in the milk blend until dough leaves side of bowl (dough will be soft and sticky). Sprinkle flour on dough and, using your hands, gather together forming a ball. NOTE: IT IS IMPORTANT TO NOT OVERWORK THE DOUGH.
5. Turn dough onto lightly floured surface and roll or pat 1/2 inch thick. Cut with floured 2 1/2 – inch round cutter.
6. Place on un-greased baking sheet about 1 inch apart for crusty sides, touching for soft sides.
7. Bake until golden brown, 10 to 12 minutes ­ immediately remove from baking sheet

From: From: Arden Forest Inn Ashland Oregon
www.afinn.com

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