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Archive for the ‘Recipes’ Category

Fall must be right around the corner!

Sunday, September 2nd, 2012

Halloween spirit...!!!Or at least that is what I keep telling myself.  I realize there are those of you out there who may be frowning at someone who is hoping for a bit of cooler weather, after all this is Wisconsin and it’ll be here sooner then any of us wants it.  However, I must confess that Fall is one of my favorite seasons, the crispness in the air and of course those foods that we enjoy as the days and nights turn cooler.  I mean I just can’t say that I can’t wait to dig into a bracing hot bowl of soup….when it’s 90+ degrees outside.  My dear friend and neighbor (when we lived in our last home), we would joke that it wasn’t officially Fall until Miss Lisa made her pumpkin bars, which if I may say are completely scrumptious.  So I realize Lisa may not have made her pumpkin bars, but I decided to throw caution to the wind on this beautiful labor day weekend morning and try a new recipe that I found on Pinterest.  It turns out that these pumpkin poppers are absolutely fabulous and quite easy and to answer your next question…our guests enjoyed them.  One woman even asked to take the 2 she couldn’t eat with her and enjoy them tomorrow.  Personally for me I am sure if I had those in the car with me, they wouldn’t make it all the way home (;  So here is the Pumpkin Popper recipe that I first discovered on a blog called Just the Little things, and it turns out who we have to ultimately thank for this delicious recipe is a blog called Domestically Speaking, either way these are a winner and give them a try……your family and friends will thank you.

 

Pumpkin Poppers recipe from Domestically Speaking and Just the Little Things

  • 1 3/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. allspice
  • 1/8 tsp. ground cloves
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup pumpkin
  • 1/2 cup milk

For Coating

  • 1 stick unsalted butter, melted  (I used salted butter, I don’t usually have unsalted butter on hand)
  • 2/3 cup sugar
  • 2 tbsp. cinnamon (I used Penzey’s Spices Cinnamon)

Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.
Combine flour, baking soda,salt, and spices in a bowl and whisk until combine.
In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk.  Pour in flour mixture and mix until just combined.  Fill mini muffin tins until almost full and bake 10-12 minutes.
Melt butter in small bowl.  Mix sugar and cinnamon in a separate small bowl.  After popper cool for a few minutes, dip them in the butter and roll them in the sugar mixture.

Pumpkin Cream Cheese Muffins

Saturday, March 3rd, 2012

 Today I am sharing this recipe that I received from my sister Sandy, who is an accomplished cook, wife, mother, O.B. nurse and all around swell gal.  She shares recipes often and this one is really wonderful.  Our guests enjoyed these this morning, I made some modifications, as our guests have nut allergies, so I just adjusted accordingly.  I must admit versatility is one of the things I really appreciate in a recipe, so this is a keeper for me.  I am especially excited that we actually remembered to take a photo prior to serving our guests this morning.  I hope you enjoy making these, and moreover enjoy eating them with your friends and family.

Pumpkin Cream Cheese Muffins

1 can (14 1/2 ounce) pumpkin or sliced carrots, drained

1 3/4 cups flour ( Sandy used whole wheat pastry flour, I have used all purpose flour and a combination of wheat and white flours)

1 cup sugar ( Sandy used 1/2 cup organic cane sugar)

1 1/4 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1/8 tsp. each ground allspice, cloves and nutmeg ( I have also used ground mace, in place of the nutmeg)

1/2 to 1 tsp. chopped crystallized ginger

1/2 cup chopped pecans

1 egg

1/3 cup vegetable oil ( I have also used walnut oil or almond oil with good results)

FILLING

8 ounces cream cheese, softened ( Sandy used light cream cheese)

1 egg

1/4 cup sugar

Combine pumpkin or pureed carrots with egg and oil.  In a separate bowl combine flour, sugar, baking soda, salt, spices and nuts.  Combine wet and dry ingredients until moistened.  Fill 12 greased muffin cups one third full.  In a small mixing bowl, beat the filling ingredients until smooth.  Drop by Tablespoon full into the center of each muffin.  Top with remaining batter.  Bake at 350 for 20 to 25 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Serve warm.

p.s. I normally make these in Texas muffin pans, which are larger muffins so they make 6 instead of 12 standard muffins.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Raspberry Cheesecake Stuffed French Toast

Monday, June 6th, 2011

basketful of berries

I was thinking that I should come up with a new twist (or at least new to me) on french toast.  As I surveyed the ingredients I had in my fridge, I decided to make the french toast mentioned above.

1 cup ricotta cheese

1/2 cup raspberry jam

12 slices french bread *

8 eggs

1/4   cup half and half

1 teaspoon vanilla

1/2 cup fresh or frozen raspberries

Preheat oven to 350. Spray 8 X 8 baking dish with non-stick cooking spray.  Mix ricotta cheese and raspberry jam together and spread on 6 pieces of french bread, lay in baking dish.  Spread additional cheese/jam mixture on rest of bread and lay on top of first pieces.  Mix eggs, half and half and vanilla together and pour over bread, be sure to press bread down as you pour on eggs, you want the egg mixture to soak into the bread.  At this point, you can add fresh or frozen raspberries to the top.  Pop in the oven and bake for 20 to 30 minutes.  Serve with butter and lemon sauce.

*may also substitute challah bread or whole grain bread, basically any bread that is your favorite, or that you have on hand. I wouldn’t use savory breads such as dill or garlic for this recipe.

Lemon sauce

1 cup sugar

2 to 3 Tablespoons corn starch

2 cups water

4 Tablespoons butter

1/4 cup lemon juice

In a small pan mix cornstarch and sugar, add water and bring to a boil. Remove from heat and add butter and lemon juice. Stir until butter melts, serve over french toast or on the side.

“A balanced diet is a cookie in each hand”

Friday, June 4th, 2010

So I thought today I would bake some cookies that I had baked last year that had another one of my favorite ingredients…candied ginger.  Of course, and maybe some of you can relate to this, I couldn’t and still can’t find that particular recipe.  You would think I would learn to put them into some sort of binder, my favorite recipes that is, but alas no.  However I digress.  So I googled Oatmeal Ginger cookies and after some perusing, came up with a recipe that I thought would suffice, and I got to work.  This recipe is just my version of several that I saw on the web, however I added a few things I thought would really take these cookies to a higher plain. (more…)

Weekend Recipe Successes

Monday, April 5th, 2010

Well as many of you may know I am somewhat of a foodie and love to try new recipes, or twists on recipes I hadn’t thought to do.  So I tried some new things over the weekend on some guests and they seemed to enjoy them so I thought I would share them with you.  The first was a Strawberry Ricotta Pancake recipe which is a recipe originally presented by Magnolia House Bed & Breakfast, Fredricksburg TX.  However as I sometimes, who am I kidding, most of the time do, I reworked the recipe a little, based on several factors such as ingredients on hand and to be really honest, what I really feel like doing on any given morning.  This is the recipe that I came up with for my version of Strawberry Ricotta Pancakes with Orange Sauce. 

1 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

2 Tbsp. sugar

1/4 tsp. salt

3 Tbsp. melted butter

1/2 cup ricotta cheese

3/4 cup buttermilk

2 egg, separated

grated zest of 1 orange

3/4 cup thinly sliced fresh strawberries

In a large mixing bowl whisk together the dry ingredients. In a separate bowl combine the melted butter, ricotta cheese, buttermilk, egg yolks and orange zest. Mix well. Add the milk mixture to the dry ingredients, stir to combine, though be careful not to over mix, as this will create a tougher texture for your pancakes. In a mixing bowl, beat the egg whites until soft peaks form. Gently fold the egg white into the batter. Heat griddle over medium heat, and butter lightly. Drop batter by 1/4 cupfuls onto griddle, place several slices of strawberries on each pancake. Cook pancakes until bubble form on top and bottoms are golden brown, turn pancakes over and cook until bottoms are golden brown, approximately 2 to 3 more minutes.

Orange Sauce

In a small pan, mix 2/3 cup sugar with 2 to 3 Tbsp. of corn starch. Add 2 cups of water and bring to a boil over high heat. Remove from heat and add 4 Tbsp. of butter, and 2 to 3 Tbsp. of orange zest and 1/4 cup freshly squeezed or store bought orange juice. Stir until the butter melts, serve and enjoy! May be stored in a container in the fridge for a week or so.

Holiday Recipe: Ginger Orange Marmalade Scones

Wednesday, December 2nd, 2009

In my quest to try new recipes I stumbled upon Ginger Orange Marmalade Scones. A tasty recipe to be sure, however in the spirit of all cooks everywhere there are some subtle changes that needed to happen. I present the recipe with the “tweaks” below. Enjoy!

Ingredients

  • 2 cups flour
  • ¼ cup sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt (only add if using unsalted butter, if using salted butter, omit)
  • ½ cup (8 Tablespoons) butter, chilled and cut into pieces
  • ½ teaspoon ginger
  • 1 teaspoon crystallized ginger
  • ½ cup orange marmalade (chunky kind with bits of orange peel)
  • 1 egg
  • ¼ cup milk (if you would like the scone tangier, you can use buttermilk)
  • Sugar

Instructions

  1. Heat oven to 400 degrees F.

  2. Mix flour, sugar, and baking powder, salt & gingers together.

  3. Add the egg, marmalade and mix.

  4. Add in the butter and use a fork or a pastry blender to cut into mixture until it is crumbly.

  5. Add milk slowly and mix until the dough comes together. Add more milk if needed. Dough should come together so that you can pat it out.

  6. Place dough on a board and gently bring it together. You may want to have some flour close by so you can dust the board if need be to keep dough from sticking.

  7. Divide dough in half.

  8. Press down on each half until it is about ½ to 1 inch thick. Use either round or square cutter to cut out your scones. You can also press it into a circle of the same thickness and cut them into wedges, I prefer to use a cutter, it is of course whatever method you like to use.

  9. Place scones on a parchment lined baking sheet (a jelly roll pan works great for this as it has sides and is slightly larger than a standard cookie sheet).

  10. Sprinkle a little sugar on each scone.

  11. Bake for 10 minutes or until golden brown.

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