Keep Warm With Recipe Favorites from Our Innkeepers

Nothing beats the comfort, warmth, and taste of good home cooking, especially in the winter months. Take a treasured recipe, and add to that some local, fresh ingredients, and you have recipes that will quickly become favorites any time of the year. And no one knows local and fresh like our innkeepers! Are you ready to bake up some cherry topped german pancakes? For good measure, we've also included pumpkin bread, a favorite among the recipes that will certainly keep you warm and cozy this season – think of it as dessert at breakfast!

Cherry Topped German Pancakes

Recipe by Westphal Mansion Inn, Hartford:

Cherry Topped German Pancake - Westphal Recipe

Ingredients:

Cooking spray
5 eggs
1 ¼ cup flour
1 ¼ cup milk
1 tsp vanilla
1 tsp sugar
Dash of salt
Canned fruit pie filling (warmed) or soft baked apple slices work great too!
Cool whip/for garnish

Directions:

Preheat oven to 425°F. Place a 10 inch cast iron skillet on the center rack in a preheated oven or use 6/ one serving mini baking dishes and place them on a cookie sheet in the oven for 3 minutes. Meanwhile, mix ingredients 1-7 in a bowl and beat with mixer until blended. Remove hot bakeware from oven after 3 min. Spray the hot skillet or 6 individual baking dishes with cooking spray. Pour batter into the hot/sprayed pans. Return to the oven for 20-25 minutes for the skillet and 15-20 min. for the 6 mini baking pans. Cut into wedges or serve single portion baking dish ones. Sprinkle with powder sugar and top with warmed can cherries or any kind of warmed fruit; top with whip cream.

 

Pumpkin Bread

Recipe by Eagle Centre House B&B, Eagle:

pumpkin bread recipe

Ingredients:

1/2 cup salad oil
1/2 cup water
1 1/2 cups sugar
2 eggs
1 cup pumpkin
1 2/3 cups flour
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 cup raisins, (optional)
1/2 cup nuts, (optional)

Directions:

Preheat oven to 350 degrees. Grease and flour a 9x5-inch loaf pan. In a small bowl, whisk together the oil and water. In a large bowl, combine the sugar, cinnamon, nutmeg, baking soda, and baking powder. Add the flour mixture to the pumpkin mixture and mix to combine. Add the oil/water mixture and stir to incorporate. Fold in the raisins and nuts and pour into the prepared pan. Bake 1 hour, or until a knife inserted in the center comes away clean.

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Innkeepers Share the Secret of Making the Perfect Scone

A scone recipe that's perfection every time? We considered that a culinary myth until we heard from Eagle Centre House B&B. The innkeepers there swear this recipe for basic scones is foolproof. Don't be fearful of making scones, this recipe will get you hooked.  As for what to spread on top of a scone, we like lemon curd, clotted cream, honey butter or homemade jam. We're traditionalists that way.  

Basic Scone Recipe

The following recipe makes approximately 12 scones  

2 cups all purpose flour 1 tbsp. baking powder 1/2 tsp. salt 5 tbsp. (1/3 cup) sweet butter 1/4 cup vegetable shortening 1/3 cup milk

  Place the baking sheet in the oven and preheat to 450 degrees F.  Sift the measured flour twice with the baking powder and salt.  When I was a young girl learning to cook my mother had a flour sifter for this task, it was a contraption that reminded me of a coffee can, had a mesh bottom, and a handle that was squeezed to turn a blade near the bottom to move the flour around and push it through the sieve.  I don't happen to have a handy tool like that, so I just used a fine mesh metal strainer I use for washing and draining fruits and vegetables, and held that over a bowl and shook the strainer to get the flour to go through.Sifting Flour  If you would like to add some variety to this basic scone recipe this is the point where you could add some orange zest and dried cranberries, or lemon zest with dried blueberries.  Chopped nuts also add another layer of texture and flavor.  Dice the fats into the dry ingredients, then lightly rub in with cool fingertips or a pastry blender until completely blended.  The butter and shortening will look like small peas or oatmeal when it is fully incorporated with the flour.  Make a well in the center and stir in the milk.  Lightly mix with a fork until the ingredients form a soft dough.  Turn out onto a floured board and knead very lightly fEagle Center House Sconesor about 1/2 minute to a loose, smooth dough.  The trick to making a nice light scone is to handle the dough as little as possible, yet it is important to get all of the flour incorporated with the butter and shortening.  Roll out with a rolling pin or pat with the hand to approximately 3/4 inch thick.  Stamp out with a 2 inch cutter or cut into triangles with a sharp knife, I also like to use a pizza cutter.  Lightly knead together any trimmings and roll and stamp out again.  Lift with a spatula onto the hot baking sheet, placing 1 inch apart.  Brush only the tops with lightly beaten egg or milk.  Bake toward the top of the oven for approximately 10 minutes, or until well risen and golden brown.  Lift onto a wire rack with the spatula to cool.  If this is your first attempt at baking scones you may feel frustrated with the dough making process, but trust me, persevere and you will be thrilled at the results. Even if your scones don't look like they are ready for a photo shoot in the culinary magazine, they will taste light, and buttery and, quite frankly, fantastic!

Wisconsin B&B Inns Cherish the Apple

[caption id="attachment_816" align="alignright" width="300"] Apple orchard at Apple Tree Lane B&B, Waupaca.[/caption] Wisconsin’s roller coaster of a spring and summer in the weather department wasn’t exactly kind to the state’s apple crop.  All the more reason to relish every juicy bite of the ruby pomme with recipes like this one for Apple Lavender Scones from the innkeepers at Pinehurst Inn in Bayfield. By the way, this recipe and many others are included in our eighth edition cookbook which will be available for purchase mid-November.  Gift-giving idea anyone! Pinehurst Apple Lavender Scones "This recipe pulls together a mix of items from our own gardens and fruit from our local Bayfield orchards. We adapted this recipe from a basic scone recipe given to us by a friend."  -Pinehurst Innkeepers Nancy & Steve Sandstrom 2 cups organic whole wheat pastry flour ¼ cup organic sugar 1 Tbsp baking powder ¼ tsp cinnamon ¼ tsp salt 2 tsp chopped lavender leaves 1/3 cup cold butter 1 cup buttermilk 1 tsp lemon juice 2 tsp lemon zest 1½ cups peeled cubed apples, or Bosc pears Preheat oven to 375°F. Combine the flour, sugar, baking powder, cinnamon, salt, and lavender in a medium bowl. Using a pastry blender cut the cold butter (divided into 6-7 pieces) until the consistency is coarse and crumbly. Add the buttermilk, lemon juice, lemon zest, and cubed apples and stir with a fork until just moistened. If the mixture is too dry, you can add a drop or two of additional buttermilk. Knead the dough 5-6 times on a floured surface. Roll out to ¾-inch thickness and cut into preferred shapes. We use a greased scone pan to create consistent sizes. You can also drop the batter onto a greased cookie sheet lined with parchment paper. Brush the tops of the scones with egg white and sprinkle with a mixture of sugar and cinnamon. Bake 15-18 minutes, or until golden brown. Yield: 1 dozen.

Warm Up with Soup (and Grilled Cheese)

Some might call it a classic combination – tomato soup and grilled cheese.  Of course, with it being Wisconsin, we always suggest making the sandwich using an artisan cheese.  Download the brochure of artisan cheese varieties and think about pairing two or three cheeses.  Then whip up this recipe for Italian Basil Tomato Soup from Green Fountain Inn in Waupaca and you will feel warm and cozy no matter what the mercury reading is outside.  Here’s one more idea: Search for B&Bs that offer rooms with fireplaces (wood-burning) and enjoy a warm-you-up breakfast made for you. Italian Basil Tomato Soup - makes 4 servings 1 pound Italian sausage 1 medium onion, chopped 2 stalks celery, chopped 2 (14.5ounce) cans diced Italian tomatoes 1(8 ounce) can tomato sauce 1/4 c basil, chopped 1/2 c lemon juice 2 TBL sugar 1TBL Worchestershire sauce 1 t salt 3/4 teaspoon hot sauce Heat a bit of oil in a heavy-bottomed soup pot over med-high heat.  Remove sausage from casings & crumble into the pot.  Add onion & celery and cook until meat is browned and vegetables are tender.  Add in the tomatoes and puree together using a blender (regular or immersion). Add remaining ingredients and reduce heat to low.  Cook just until heated.  Garnish with grated Parmesan cheese and/or croutons. [caption id="attachment_361" align="aligncenter" width="300" caption="Cooking Classes - a great inside activity for the winter - are held at the Green Fountain Inn, in Waupaca."][/caption]  
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