| Beinets
A specialty of Friar's Tuckaway Bed & Breakfast in Manitowish Waters, Wisconsin. |
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| 2 cups flour 1/4 tsp salt 3 tsp baking powder 1/2 cup milk |
Mix dry ingredients. Add milk all at once. Knead gently and roll out on floured surface until 1/4 inch thick, cut into small squares or triangles. Fry in hot oil, turning to cook both sides.
This is an old family recipe. Beinets are finger food to be dipped in a creamed butter and karo syrup or maple butter syrup. |
| Buttermilk Puffs
Something special from Suzanne's Inn in Lansing, Iowa. |
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| 2 cups flour 1/4 cup sugar 1 tsp. salt 1/2 tsp. baking soda 1 tsp. nutmeg 1 tbsp. baking powder 3/4 cup buttermilk 1/4 cup oil 1 egg |
Sift together dry ingredients. Mix together buttermilk, oil and egg. Stir in dry ingredients with for and beat until smooth.
Drop by teaspoon into hot oil (375°F) and fry until golden brown, about 3 minutes (the turn themselves). Drain on paper towels. Roll in graulated or powdered sugar or frost with chocolate glaze, sprinkle with coconut, walnuts or sprinkles. Buttermilk Puffs make a great gift idea! |
| Cheddar Cheese and Chive Scones From thek kitchen of Gasconade Getaway Bed & Breakfast Inn in Vienna, Missouri. |
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| Measure and mix together the following dry ingredients: 2 cups all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 tablespoon chives, and 1/2 to 1 cup of shredded cheddar cheese
Add 1/4 cup of butter or margarine, cut up. Using a pastry blender or two knives, cut in the butter until the mixture resembles course crumbs. Lightly beat one large egg with 2/3 cup of buttermilk. If you don't have buttermilk on hand, add 1 1/2 teaspoons of lemon juice to a measuring cup and then fill with milk to the 2/3 mark. Let it set while you are preparing the other ingredients. The lemon juice will turn the milk into a buttermilk substitute that is just as good as the real thing. Pour in the egg/buttermilk mixture and stir with a fork until the mixture comes together. Turn out onto a floured board and with floured hands knead the dough 5 or 6 times. Place the rounded dough onto a greased baking sheet and, using a floured hand, press the dough out into a circle about 8 inches in diameter. Using a large floured knife, cut the circle into 8 pie-shaped segments. Bake at 425 degrees for about 15 minutes or until golden brown. Serve warm with fresh butter and enjoy! |
| Chocolate Sheet Cake
Something sweet from Morning's Glory in Rapid City, South Dakota. |
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| Cake 2 cups flour 2 cups sugar 1 stick of butter or margerine 1/2 cup vegetable oil 1 cup water 4 Tbs. cocoa |
2 eggs 1 tsp. vanilla 1 tsp. soda 1 tsp. salt 1/2 c. buttermilk 1 tsp. cinnamon |
Mix together flour and sugar. Bring to boil butter or margerine, vegetable oil, water and cocoa and pour over flour mixture and blend well. Stir in eggs, vanilla, soda, salt, buttermilk and cinnamon. Pour batter into large cooky sheet with rim. Bake at 350 for about 20 minutes. |
| Icing 1 stick of butter or margerine 6 Tbs. milk or cream 4 Tbs. cocoa |
1 tsp vanilla 2 cups powder sugar 1/2 cup chopped nuts |
Boil together butter or margarine, milk or cream and cocoa. Add vanilla, powder sugar and chopped nuts. Spread on cake while hot. |
| Cream Cheese Muffins
From Thorpe House Country Inn, Metamora, Indiana. |
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| Filling Ingredients: 4 ounces cream cheese, softened 1/4 cup sugar 1/2 teaspoon grated lemon peel 1/8 teaspoon vanilla 1 egg |
Batter Ingredients: 1 egg 3/4 cup milk 1/2 cup vegetable oil 2 cups flour 1/3 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt Powdered sugar |
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| Mix filling ingredients with mixer. Set aside. Preheat oven to 350 degrees. Oil bottoms only of medium muffin tins. Beat eggs; stir in milk and oil; set aside. Mix together flour, sugar, baking powder, and salt until well blended. Pour liquids, all at once, into flour mixture; stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full. Bake 30-35 minutes. Don't brown; should be light in color. Roll hot muffins in powdered sugar. Yields about 8. | ||
| English Muffin Bread
Fresh from the kitchen of Zanoni Mill B&B, Zanoni, Missouri. |
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| 51/2 to 6 cups flour (2 cups of whole wheat flour or oats may be substituted) 2 pkg yeast 1 Tbsp sugar 2 tsp salt 1/4 tsp baking soda 2 cups milk 1/2 cup water |
Combine 3 cups flour, yeast, salt, sugar and soda. Heat liquids until warm. Add to dry ingredients and beat well. Stir in more flour to make a stiff dough but use no more than 6 cups of flour. Put directly into two 81/2 x 41/2 inch greased loaf pans. Cover and let rise for 45 minutes. Bake at 400°F for 25 minutes. Remove from pans immediately.
Toast and enjoy! |
| Judy's Cheese Coffeecake
From Charleston Guest House, St. Charles, Illinois |
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| 8 oz. cream cheese - softened 1/2 cup sugar 1 tbsp. flour 1 egg 1 tsp. vanilla 2 tbsp. sour cream 1 pkg. refrigerated biscuits 2 tbsp. jam 2 tsp. cinnamon sugar |
Preheat oven to 350 degrees. Blend first 6 ingredients with mixer until smooth. Place biscuit dough into 10" pie pan--press over bottom & up sides of pan. Spread jam over dough. Pour cheese mixture over jam & dough. Sprinkle with cinnamon sugar. Bake at 350 degrees for 26-27 minutes until filling is set & crust brown. Refrigerate leftovers - if any. |
| Lemon Yogurt Bread
From the kitchen of Sherwood Forest Bed & Breakfast in Saugatuck, Michigan. |
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| 3 cups flour 1 tsp. baking soda 1/2 tsp. baking powder 1 tsp. salt 3 eggs 3/4 cup vegetable oil 11/2 cups sugar 2 cups lemon yogurt 2 tbsp. lemon juice (real juice) |
Sift the dry ingredients in a separate bowl. Lightly beat the eggs in a large bowl. Add oil and sugar; mix well. Add yogurt and lemon juice and add dry ingredients - mix well. Pour into two well-greased loaf pans. Bake at 325°F for one hour. |
| Morning Glory Muffins
From the Plumb House Bed & Breakfast in Emporia, Kansas. |
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| 1 1/2 C. sugar 1 T. cinnamon 1/2 t. salt 1/2 C. raisins 8 oz. crushed pineapple 1/2 C. pecan pieces 1 t. vanilla |
2 1/4 C. flour 2 t. soda 1/2 C. shredded coconut 1 apple shredded 2 C. carrots grated 1 C. veg oil 3 eggs |
| Sift dry ingredients together. Add fruits and nuts, stir. In separate bowl whisk eggs, oil, and vanilla together. Pour into the dry mixture and stir well. Fill greased muffin cups (or use liners) 3/4 full. Bake at 350 degrees for 25-35 minutes for medium size muffins. Cool for 10 minutes. Best if allowed to ripen for 24 hours. Freezes well. Served often at the Plumb House Bed & Breakfast by Barbara! | |
| Spiced Rhubarb Bread
From the kitchen of The Seymour House in South Haven, Michigan |
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| 1-1/2 cups packed brown sugar 2/3 cup vegetable oil 1 egg 1 cup buttermilk 1 tsp. vanilla extract 1 tsp. each baking soda & baking powder 2-1/2 cups all purpose flour 1 tsp. each salt and ground cinnamon 1-1/2 cups diced fresh or frozen rhubarb 1/2 cups chopped nuts. |
topping: 1/2 cup sugar 1 T. butter or margarine melted 1 tsp. ground cinnamon |
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| In a mixing bowl, beat brown sugar, oil and egg. Add buttermilk, vanilla, baking soda, mix well. Combine flour, salt and cinnamon, stir into mix mixture. Fold in rhubarb and nuts. Pour into 2 greased 8-1/2 in. x 4-1/2 in. loaf pans. Combine topping ingredients and sprinkle over loaves. Bake at 350 degrees. for 1 hour or until bread tests done. Yield: 2 loaves. | |||
| Strawberry-Orange Muffins
From the kitchen of Forget-Me-Not Bed & Breakfast, Galena/Elizabeth, Illinois |
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| 21/4 cups all purpose flour 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt (optional) 1/2 cup sugar 1/2 cup milk, skim okay 1/2 cup sour cream, fat-free okay 1/3 cup vegetable oil 1 egg 1 Tbsp finely grated orange zest 1 cup thinly sliced strawberries about 1/3 cup strawberry jam |
Preheat oven to 400°F (200°C). Butter standard muffin forms. In a large bowl, stir together flour, baking powder, baking soda, and salt. In a medium bowl, whisk together sugar, milk, sour cream, oil, egg, and orange zest until mixed. Stir in strawberries. Add to the dry ingredients and stir until blended.
Place a spoonful of batter in each prepared muffin cup. Top each with a scant teaspoon of strawberry jam. Spoon the remaining batter over the jam, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of a muffin comes out clean, 15-18 minutes. Cool in tins for 5 minutes. Makes 12 standard sized muffins. |
Breads, Cakes & Pasteries -- French Toast -- Pancakes, Waffles & Rolls
Egg-cetera -- Fruit & Breakfast Starters -- Beverages -- Meat
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