Posts Tagged ‘homemade’

Granola Recipe for Amateur Athletes

Thursday, June 21st, 2012

Granola Recipe for Amateur Athletes

On August 18, Waupaca will be hosting the Waupaca Area Triathlon.  With its fantastic Chain O’ Lakes and beautiful countryside, this area of the state was meant for an event like this.  Innkeeper Kerri Thiel of the Apple Tree Lane B&B there has participated in the tri, which makes her especially qualified when it comes to catering to the needs of athletes.  “We have flexible check-in/check-out, covered secure bike parking, in-room massage, a very early pre-race high-carb breakfast buffet, and a full breakfast upon the athlete’s return,” noted Kerri.  She also makes a mean granola cup, available before or after the race, and shares that recipe here which she adapted from one found on Pinterest.

Winning Breakfast Granola Cups
Yields:  12 regular size cups or 25 mini cups

 Ingredients:
4 T. butter
¼ C. honey
¼ C. molasses
3 T. brown sugar
½ t. cinnamon
½ t. ginger
¼ t. ground cloves
¼ t. salt
1 t. vanilla
2 c. Old Fashion Oats (not Quick Cook)
½ cup wheat germ
¼ cup flax seed
¼ c. sliced almonds
¼ c. dried cranberries or mixed dried berries 

Filling:  Greek yogurt and berries of choice, garnished with a mint leaf. 

Directions:

In saucepan, add butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.  Heat until combined.  Remove from heat and stir in the vanilla.  In a separate bowl mix together the oats, wheat germ, flax seed, almonds, and cranberries.  Pour the liquid over the dry ingredients and stir until completely coated.  Place the mixture into the refrigerator for about 30 minutes to cool.  When ready to bake, grease muffin tin and fill each opening about 2/3 full.  Using your fingers, press into the center of the hole and then work your way around the edges to form a bowl.  Place the bowls into a 325 degree oven.  Cook 15-17 for regular size and 10-12 for the mini.  Let cool completely before removing from the tin.  Store in airtight container. When ready to eat, pull out and fill with Greek yogurt.  Top with berries of choice and garnish with a mint leaf.

Picture yourself lazily swinging, post-race, on the grounds of Apple Tree Lane B&B. Replenish your energy with Innkeeper Kerri's crunchy homemade granola.

 

 

Early Maple Syrup Season in Wisconsin

Friday, April 13th, 2012

While many of our guests were reaping the benefits of the record-breaking warm temperatures in March, like being able to play golf earlier than usual or hop on the bike for a round-trip exercise boost, the maple syrup producers were hard at work, tapping the trees weeks earlier than usual. Thought you’d like to know that Wisconsin ranks No. 4 in maple syrup production, just behind Vermont, New York and Maine. Will maple syrup yields be down because of this wild weather? There’s a good chance of that. But do not fret, our innkeepers are on top of this, and will make sure pancakes and waffles get their share of maple-y goodness. Plus, there’s always the fruit topping alternative once the orchards and farms start producing here, which could be earlier than you think! Here’s a recipe from Brayton B&B in Oshkosh for Crème Brulee French Toast with Streusel Topping, served with strawberry jam, no maple syrup required. 

Crème Brulee French Toast with Streusel Topping
Plan ahead as this dish needs to refrigerate overnight; Makes 4 Servings 

1 stick butter
1 cup brown sugar
2 teaspoons corn syrup
1 loaf cinnamon bread
5 large eggs
1 ½ cups half & half
1 teaspoon vanilla extract
CRUMB TOPPING
¼ cup brown sugar
½ stick butter
½ teaspoon cinnamon
¼ cup chopped pecans

In a saucepan over medium-high heat, bring butter, brown sugar, and corn syrup to a boil. Stir frequently. Pour the mixture into an 8×8 inch baking dish. Layer the bread over the glaze, 2-4 slices high, making them fit the pan. In a medium bowl, whisk together the eggs, half & half, and vanilla until combined. Pour over the bread, cover, and chill overnight.

The following morning: Preheat oven to 500 degrees F. Bake, uncovered, for 15 minutes. In a small bowl, mix together the crumb topping; sprinkle over the baked French toast. Bake an additional 10 minutes. Serve with strawberry jam.

 
 
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Locally sourced, freshly made, hearty, gourmet, lively conversation, savor-in-your-room ... that's what makes breakfast at a B&B a better way to start your day.