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You have selected our Recipe page. We wish to share with you some of our favorite "guest pleasing" recipes from members of the Bed and Breakfast Association of the Brazos Valley. Bon Appetite! |
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Homemade Eggnog |
Cinnamon Scones | |||
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5 Egg Yolks 1 ½ c. Sugar Beat together until light and fluffy
Slowly add: ¾ c. Whiskey 1 qt. Milk or Half & Half Mix well put in a large container and freeze (Mixture will not completely freeze, will be slush like)
When ready to serve, Whip together: 3 Egg Whites 1 pt. Whip Cream
Fold into frozen “slush” mixture. Put back into freezer for about 1 hour. Stir the slush mixture, serve and enjoy.
Forever Young
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2 cups white flour 1/3 cup sugar 1 tbs. baking powder 1tsp cinnamon 1/4 tsp. salt 1/2 cup butter 2/3 cup milk 1 egg, slightly beaten 1 tsp vanilla
Preheat oven to 400F. Blend together flour, sugar, baking powder, cinnamon and salt. Cut in butter. Mix milk egg and vanilla in another bowl. Add to flour mixture, and stir until just moist. Shape dough into an 8-inch round loaf. Cut into 8 wedges and separate slightly. Bake for 15-20 minutes. Serve warm.
(This recipe was given to me by a friend. All of my guests have really liked it and have asked for extras, and to have the recipe. It is easy to make and serves at least 4 people with two pieces each.)
Back Porch Cabins Bed and Breakfast
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Death By Chocolate |
Russian Stuffed Pumpkin |
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1 Duncan Hines chocolate devil’s food cake mix Follow directions and bake in a 9x13” pan
Sprinkle 1 cup Kahlua all over top and let sit overnight (covered) Make chocolate mousse: ¾ c less 2 TBSP milk 1 c semisweet chocolate bits (melted) 1 egg 2 TBSP sugar 1 tsp vanilla pinch of salt
Heat milk to boiling point. Place remaining ingredients in blender for several seconds. Add milk and blend 1 minute. Chill and then alternate with torn up cake and cool whip, save chocolate for top. Use trifle dish (cool whip – 2-3 containers)
Morning Star Bed and Breakfast
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4 lb Pumpkin 1 1/2 c Long-grain rice 2 lg. Tart cooking apples (like Granny Smith), peeled, cored and diced 1/2 c Golden raisins 1/2 c Dried sour cherries (available in specialty food stores) 8 tbsp. (1 stick) unsalted butter, melted 1 tbsp. Sugar or more to taste 3/4 tsp. Ground cinnamon Salt to taste 1/4 c Hot water
This spectacular stuffed pumpkin can be the centerpiece of your Thanksgiving table or any table. The pumpkin is stuffed with rice, apples, raisins and sour cherries, then baked. Cut the stem end of the pumpkin as if you were about to carve a jack o'lantern. Set aside the "lid". Remove insides of the pumpkin and discard. Using a grapefruit knife or melon baller; scoop & clean as much of the inside of the pumpkin out without piercing the skin. This will get it ready for the stuffing. In large saucepan, bring 3 qts. of salted water to a boil and dump in the rice. Cook over high heat, covered until still a bit hard to the bite...about 15 minutes. Drain well. Preheat oven to 325 degrees. In large bowl, combine apples, partially cooked rice, raisins, dried sour cherries and melted butter. Season with sugar, salt and cinnamon. Spoon stuffing loosely into pumpkin, sprinkle with the hot water and put "lid" on tightly. Place on baking sheet and bake till pumpkin is tender to a point of a knife about 2 hrs. Spoon out stuffing or cut into wedges and serve. Yield: 8 Servings Enjoy! " Texas Guest Cottage Bed and Breakfast
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Brunswick Stew | Migas | |||
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4lb Chicken pieces
KELUMAC Bed and Breakfast
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8 large eggs 2T. water 1/4 t. salt Freshly ground pepper to taste 2 T. butter 6 green onions, including some tender green tops, sliced 1 medium tomato, seeded, chopped and drained 1 cup grated Monterey Jack cheese 1 cup tortilla chips, broken up into large, bite sized pieces
In a medium bowl, whisk together eggs, water, salt, and pepper to taste. In a large nonstick skillet over medium heal, melt butter and swirl to coat bottom of skillet. When butter foams, add green onions and cook for about 1 minute. Add egg mixture all at once. Let set for 20 seconds. Cook, stirring, until almost set, 3 or 4 minutes longer. Add tomato and cheese and continue cooking and stirring until well mixed and cheese melts, about 1 minute longer. Stir in chips and serve immediately.
The Red Door Bed and Breakfast
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This page last updated 11/14/10 |